How to Cook Appetizing Aloo ki sukhi sabji (Dry Masala Aloo) With Halwa Poori

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It's really interesting isn't it. Now's the time for us to begin cooking aloo ki sukhi sabji (dry masala aloo) with halwa poori recipes. To cook aloo ki sukhi sabji (dry masala aloo) with halwa poori you only need 23 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to cook Aloo ki sukhi sabji (Dry Masala Aloo) With Halwa Poori:

1. Prepare of Aloo ki sukhi sabji.
2. Provide of (Dry Masala Aloo) Ingredients:.
3. Prepare 3 of medium Potatoes, boiled, peeled and chopped into cubes.
4. Provide 1 teaspoon of roasted Cumin Seeds powder.
5. Provide 1 teaspoon of Red Chilli flakes.
6. You need 1/4 teaspoon of Turmeric Powder.
7. You need 3 tablespoons of Oil.
8. Prepare 2 tablespoons of finely chopped Coriander Leaves.
9. Take to taste of Salt.
10. Provide of Halwa Poori :.
11. You need of Poori Ingredients:.
12. Prepare 1 cup of white flour.
13. Take 1 cup of whole wheat flour.
14. Take 1 teaspoon of ajwain.
15. Prepare 1 tsp of salt.
16. Get of Lukewarm water for kneading.
17. Use of Halwa Ingredients:.
18. Use 1 cup of semolina (sooji).
19. Prepare 2 cups of sugar.
20. Take 3 cups of water (prepare syrup by mixing sugar and water together with some green.
21. Provide of Cardamom seeds and a pinch of yellow food colour boil for a min and take off the heat).
22. Use 1/2 cup of Ghee/oil.
23. Get of Seeds of 2, 3 cardamom pods (don't discard the shells, you can grind them in your Garam Masala).

Instructions to make Aloo ki sukhi sabji (Dry Masala Aloo) With Halwa Poori:

1. Method For Aloo ki sukhi sabji (Dry Masala Aloo) Heat oil in a non-stick pan over medium flame.Add boiled potato pieces.and 5 to 6 minutes fry.
2. Add red chilli flakes, turmeric powder, roasted cumin powder, and salt as your taste required and sauté for 30-40 seconds..
3. Garnish with coriander leaves and serve hot puri or paratha..
4. Method For Poori: Mix all the ingredients together and knead well forming into a soft dough by using lukewarm water.
5. And let the dough rest for some time. Take some dough and form into golf ball sized by greasing your palms with some oil..
6. Rest the prepared balls for a few mins, roll out and deep fry over medium heat by using slotted spoon to splash oil over the Pooris to fluff them..
7. Take out in the sieve to drain the excess oil and serve immediately..
8. Method For Halwa: Crackle some green cardamom seeds in hot ghee/oil on medium heat, add sooji and roast till you get the aroma but the colour doesn't change..
9. Add hot sugar syrup to it very carefully, turning the burner to as low as to simmer. Cover the lid and switch off the heat after 2, 3 mins..
10. Don't worry if it's still too runny, let it sit for a while before serving, all the moisture will be absorbed. Dish out and serve...

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