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  1. Falak

    Falak Super Star Pakistani I Love Reading

    For the Poori
    1. 2 cups Wholewheat Flour
    2. 2 tablespoon ghee/oil
    3. 1 teaspoon salt
    4. water as required
    For the Halwa
    1. 1 cup suji/semolina*
    2. 1 1/2 cup sugar
    3. 3 cups water
    4. few saffron strands
    5. 2-3 green cardamom
    6. 1/2 cup oil/ghee
    7. yellow/orange color (optional)
    For the Tarkari
    1. 2 medium potatoes, washed, peeled and cut in big squares
    2. 1 teaspoon cumin (zeera)
    3. 1 teaspoon nigella seeds (kalongi)
    4. 1 teaspoon mustard seeds (rai)
    5. 1 cup water
    6. salt according to taste
    7. 1 teaspoon red chilly powder
    8. 1/2 teaspoon turmeric powder
    For the Poori
    1. In a large bowl put flour and salt. Add Ghee/oil and mix with your hands until combined.
    2. Start adding water slowly till it all comes together and forms a medium soft dough. The dough is the key which will allow you to make tge pooris without any additional flour or oil.
    3. Place it covered with a damp towel in an air tight container for about 1 hour. You can skip the damp towel if you are in a humid environment.
    4. Place a large wok filled with vegetable oil almost half full and heat.
    5. Make small balls from the dough about half the size of roti/chapati.
    6. Roll out with a rolling pin. We are aiming for 4 inches in diameter pooris.
    7. Deep fry and with a slotted spoon slightly press the pooris so they are completely immersed in the oil and starts to puff up. Immediately turn and fry for another 10 seconds. The pooris should not take more than 20 seconds in total to get color and puff up.
    8. Drain.
    For the Halwa
    1. Place sugar and water in a pan and heat till sugar dissolves.
    2. Heat ghee/oil with cardamom till it starts to splutter.
    3. Add suji/semolina in a pan on low heat and keep stirring until semolina is fragrant. It should not change its color.
    4. Then add the sugar syrup, all at once. Cook for 3-5 minutes*
    5. Remove from stove and place in a serving dish.
    6. Garnish with almonds pistachios if required.
    For the Tarkari
    1. Place all the ingredients in a pot.
    2. Give it a boil and simmer on low heat for 15-20 minutes till potatoes are tender.
    3. Mash a little before serving.
  2. Huda Iqbal

    Huda Iqbal New Member I Love Reading

  3. Falak

    Falak Super Star Pakistani I Love Reading