Poori is an outstanding seared flatbread that is served for breakfast across over Pakistan and India. In Pakistan poori is a bit of a standard week’s end breakfast called Halwa Puri, which is in a general sense a platter of pooris gave halwa, punjabi chole masala and aloo ki bhujia (potato curry). Today, I’m demonstrating how to make heavenly fragile poori at home with a little bit at a time pictures and tips. Pair it with this Suji ka Halwa , Aloo ki Bhujia and Punjabi Chole Masala for a lipsmacking casual breakfast.

How incredible do these photographs look? Halwa poori is one of my favored week’s end morning dinners, and remembering that a large number individuals go out to have it as casual breakfast, I like to make everything at home to a great extent. This week I will share the ever notable halwa poori plans with you, so you likewise can make a great Pakistani casual breakfast at home.

As referenced above, halwa poori is a mix platter involving sensitive, flaky poori breads, suji ka halwa, Punjabi chole also called chana masala, and aloo ki bhujia (or aloo ki tarkari) and some sort of pickle. I will share the equation for Punjabi chole masala this week, so stay tuned!

In any case, first we should start with the whiz, and let me walk you through a tiny bit at a time on the most capable technique to make poori at home.


For the most part valuable flour and whole wheat flour (atta): Most plans call for either just all around convenient flour OR whole wheat flour (atta). In any case, I like to use a blend of both, considering the way that the all around helpful flour gives non-abrasiveness to the poori, while the whole wheat flour adds to the structure of the poori.

Yogurt: Adding just a touch of yogurt to the poori hitter ensures that your poori turns out fragile at home.

Ajwain seeds: This is optional and generally for season. Ajwain also helps with handling.

Oil: Just a bit of oil also keeps the poori sensitive.

Warm water: You need warm water to handle to poori hitter until a tight blend structures.

The best strategy to MAKE SOFT POORI/PURI AT HOME


Poori can be viewed as to some degree unstable to make at home, yet stress not. Today I’m going to walk you through how to make delicious and flaky pooris at home!

Start by mixing all the poori player fixings except for the warm water.

Gradually incorporate warm water and utilize the blend until a fragile yet tight player structures. The blend ought to nor be too fragile nor unnecessarily hard.

Once the poori hitter is readied, spread it with a texture and let it rest for 10-15 mins.

After the blend has rested, detach it into little player balls and start turning them out.

Level each blend ball a smidgen with your fingers, and a short time later crease them into level thin plates. They ought to be moved unstable so they viably puff up while singing. A tip to foresee the blend holding fast to the surface while rolling, just touch a bit of oil on the player balls while fixing them with your fingers before you start collapsing them into plates.

Uncover a couple poori hitter balls in a steady progression, considering the way that pooris fry quickly and you need to work snappy to uncover the blend balls. So I like to uncover a couple at time, and a short time later spread them with a soaked texture so they don’t dry out snappy.

To check if the oil is hot enough for fricasseeing the poori, incorporate a tad of blend into the oil and in case it floats up and sizzles, the oil is at the right temperature. The oil should be hot, considering the way that the pooris need to burn quickly.

Carefully slide in the poori and cook until it floats and flames puffing up. Using an opened spoon, carefully flip the poori and a while later press gently with the opened spoon. Make an effort not to sear the pooris for a truly lengthy timespan as that will make them unnecessarily new.

Fry until the poori is a pale splendid darker concealing. Empty and spot on a plate fixed with kitchen paper towel.



The poori blend should be to some degree firm/tight, and not fragile. This is so the hitter can be viably turned out without holding fast to the surface.

Counting yogurt is optional, anyway it helps in making sensitive pooris.

When collapsing the blend ball into poori, incorporate a pinch of oil to the player ball with the objective that it doesn’t hold fast to the surface while rolling.

The best approach to making perfect pooris is that they should puff while burning. In case your poori doesn’t puff up while fricasseeing, either the oil is unnecessarily hot or cold or the blend wasn’t worked all around alright.

Do whatever it takes not to let the pooris fry for a truly significant time-frame or else they will end up being too much dull shaded and new.

Components for Halwa Puri Channa(Gram):

1/4 cup Oil

200 gm Gram percolated

250 gm Semolina

500 gm Sugar

1 Onion

1/2 tsp Cumin

1 tsp turmeric powder

1 tsp Fenugreek

1 tbsp Red pepper powder

1 tsp Coriander powder

1 tsp Ginger garlic stick

1 cup Ghee

1 press Yellow concealing

20 gm Coconut

20 gm Raisins

20 gm Cashew

20 gm Pistachio

20 gm Almonds

1 kg Superfine flour

Salt (As Required)

Rules for channa


Take ¼ cup of oil in a skillet and incorporate onion, cumin ,turmeric powder, fenugreek, water, ginger garlic stick, red pepper powder, coriander powder, cumin powder, percolated grams and water and leave it at dum for 3-4 minutes. Grams are readied.

Rules for Halwaa

In a skillet incorporate ghee and semolina and fry it by then incorporate water incorporate sustenance concealing yellow, sugar, coconut, raisins, cashew, pistachio and almonds and cook for 5-7 minutes.

Rules for Poori

Take superfine flour, salt as required, ghee and water and control it well. Leave it for 15-20 minutes by then make medium size balls and make Pori by using moving pin. Directly in a pot incorporate oil and singe it till it gets light dim shaded. Pori is set up now.

About Irfan Shehzad

Irfan Shehzad is a blogger and student as well, I am currently working on a website which about food , here i post different Dishes new recipe for Korean people as well USA people, they never tasted these dishes before.

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