Recipes
Mooncake cooks: halwa poori with Shazia
In this Volkskrant video, I cook the Pakistani breakfast halwa poori at Shazia's and her lovely family's home. A breakfast buffet that will keep you going all day...
In episode 4 of my Volkskrant summer series on the Netherlands' culinary landscape, I venture into a Pakistani breakfast buffet that you can keep going back to. At Shazia's and her lovely, sweet family's place. You can watch the video (made by Rinkie Bartels) and view the recipe here:
https://www.facebook.com/volkskrant/videos/707137116300648/?hc_ref=ARRKkw2_2y0nl4i6qEepJUXjxXNzh5ZQhJ3yuswJJsSg5nkv0mLe9XxZyyiNCiSkJdk
Halwa poori – here is how you make it:
Of poori:
Mix the self-raising flour with ajwain, enough water, salt and the yoghurt. Add the water carefully and make sure the dough does not get too wet. Knead until smooth and leave to prove for 2 hours. Shape into small balls by hand, flatten them well and fry them in oil at a medium temperature.
The halwa:
Heat the ghee in a frying pan and fry the semolina until brown and fragrant, along with the cardamom seeds. Add the sugar and water until everything thickens. Simmer for a quarter of an hour on a low heat. Garnish with chopped pistachios, cashews and coconut flakes.
From Chanay:
Fry the onion in the oil and add the turmeric, garam masala, chilli powder, cumin seeds, coriander seeds, cinnamon, salt and pepper. Stir occasionally until you can smell the spices. Add a splash of yoghurt and cook for a few minutes. Heat through the chickpeas and you're done. Serve with the halwa and pooris.
Ingredients
For the poori:
- 500g self-raising flour
- 1 tsp ajwain
- 3 tbsp yogurt
- lukewarm water
- 2 tsp salt
- 250g canned chickpeas
- 1/2 tsp turmeric
- 1 tsp garam masala
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp chilli powder
- 1 dried chilli pepper
- 3 cloves
- 1 cinnamon stick
- 2 black cardamom pods
- 1 UI
- splash of yoghurt
- salt & pepper
- vegetable oil
- a dollop of desi ghee (desi means animal-based, not plant-based)
- 250g semolina
- 1 tsp cardamom seeds
- 400 grams of sugar
- 700 ml water
- To garnish: pistachios, cashew nuts and coconut flakes
Preparation time
45 minutes + 2 hours driving time
Other information
Halal: Yes
Kosjer: Yes
Vegetarian: Yes
Vegan: No
