Ghaziabad Breakfast | Poori Sabzi Halwai Style
Ghaziabad Breakfast | Poori Sabzi Halwai Style is a special breakfast thali with aloo sabzi made in UP style. It is served with a masala poori , along with Pethe ki Sabzi , Boondi Raita and Gajjar ka Halwa.
Servings 4
Equipment
- Pressure Cooker
- Wok / Kadahi
- Slotted Spoon
Ingredients
Aloo Sabzi Halwai Style
- 4 Potatoes
- 3 tbsp Ghee
- Pinch Asafoetida
- 2 tsp Cumin Seeds
- 2 tsp Coriander Seeds cracked
- 1/2 tsp Fennel seeds ground coarsely
- 1/2 tsp Fenugreek Seeds
- 1 tsp Ginger chopped
- 1 Green Chilly
- 1 tsp Turmeric Powder
- 1 tsp Red Chilly Powder
- 1 tsp Coriander Powder
- 1 Tomato chopped
- 1 tsp Dry Mango Powder
- 1 tsp Kasuri Methi
- 1/2 tsp Garam Masala
- Salt to taste
- Fresh Coriander Leaves
Masala Poori
- 2 cups Wheat Flour
- 2 tbsp Semolina
- 1 tbsp Ghee
- Salt to taste
Masala
- 1 tbsp Besan
- 3/4 tsp Turmeric Powder
- 1/4 tsp Red Chilly Powder
- 1/2 tsp Nigella Seeds
- 1/2 tsp Fennel Seeds
Instructions
Aloo Sabzi Halwai Style
- Peel potatoes and boil until tender. Drain and crumble by hand. Set aside.
- In a deep skillet or saucepan, heat ghee. Add a pinch of asoefetida. After it sizzles, add cumin seeds, coriander seeds, fennel seeds and fenugreek seeds.
- Add green chilly and ginger. Sauté for a minute. Now add turmeric powder, chilly powder , coriander powder and salt. Give it a quick stir.
- Add tomato and cook until tomato turns mushy, about 5 minutes.
- Add potato, kasuri methi, garam masala and 1 1/2 cups water. Bring to a boil. Simmer for 10 minutes.
- Add mango powder and cook for 1 more minute.
- Add coriander leaves . Serve with Masala poori or your favorite flatbread.
Masala Poori
- Add the flour, semolina and salt in a mixing bowl. Mix well.
- Now add ghee and rub into the flour.
- Gradually add water and knead the dough. The dough should be hard. Cover and let rest for 15 minutes.
- Next divide the dough into two parts.
- We will add began, turmeric powder, chilly powder, Nigella seeds and fennel seeds to one portion.
- Knead this dough again so that all the spices blend well.
- Make small balls from both the doughs.
- Take one plain dough ball and one masala dough ball and roll it together. This will form a pattern.
- Heat oil and fry the masala poori.
- Similarly roll and fry all the pooris.
Notes
- Boil the potatoes in advance, the Sabzi will be done in 10 minutes.
- Follow the perfect recipe and I can assure you, that it will become your favourite.
- Ghee and Aloo combo is heavenly, but if using oil, try using mustard oil in the Sabzi. It will taste super.
- Do not miss the asafoetida, it enhances the flavour of the Aloo Sabzi.
- I have made the masala Poori with a mix of two doughs, but you can add the masala to the flour before kneading too.