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[Intro music]
[Intro music]
Assalaamu Alaikum and welcome to Titli's Busy Kitchen with me Titli Nihaan.
Bossyozzy sent me an email and said
"Titli, can you show me how to do Halwa Poori
because I used to have it for breakfast in Pakistan and I miss it."
I thought, I used to love Halwa Poori when
I used to love Halwa Poori when I was in ???
For Halwa Cholay I've got 200 g of dried chickpeas
that I've soaked overnight and drained.
1 finely chopped onion.
1 large potato or 2 medium potatoes that I've peeled and cut into quite chunky cubes.
A couple of chillies that I've slit lengthways
and then cut into 1-inch segments as you can see.
In my spice tray I've got a teaspoon of turmeric
and half a teaspoon each of chilli powder, salt and garam masala.
This is half an inch of ginger which I've peeled and grated.
There's a teaspoon of...this is dried mint but if you can get fresh mint, even better.
I've got a large pan. I'm gonna pop the chickpeas in the pan,
together with the ginger and then I'm going to add
just enough water to cover the chickpeas.
just enough water to cover the chickpeas.
That's about half a litre.
Bring it to the boil.
When the chickpeas come to the boil,
turn the heat right down,
cover and you're gonna simmer this until the chickpeas become tender.
Can take anywhere from one to one and a half hours
but DO check the water level from time to time
and don't be afraid to add a little bit more water if you need to.
These have been cooking for about an hour and a half and they're nice and tender now.
Add in the potatoes, the mint,
the spices
and the chillies
and stir it altogether.
Pop the lid on
and let it cook over a low heat for 15 to 20 minutes
until the potatoes are nice and tender.
Oh, yes! The potatoes are lovely and tender.
I'm just gonna turn off the heat.
Put the lid back on and put this to one side for a moment.
I know what you're thinking!
You're thinking "What about the onions?"
I've heated a couple of tablespoons of ghee in a pan.
I'm gonna fry these onions for a couple of minutes
until they're nicely golden brown.
They're just starting to brown nicely so I'm gonna turn off the heat
and add them into the remaining mix.
and add them into the remaining mix.
Mix together and serve.
There's our lovely Halwa Poori Cholay.
Oh, my God! Oh, my God! Oh, my God!
Halwa Poori for breakfast.
I've got Sooji Halwa, Poori and Aloo Cholay
I'm so excited! Oh...
I think I just felt a small dribble.
This is it.
The end of cooking video #100.
He he he he!
I want to thank all my subscribers everywhere, wherever you are, all around the world.
I'm gonna celebrate the end of this 100th video
with something I know you love to hate...
Haaa...
No...
Join me next time in Titli's Busy Kitchen with me Titli Nihaan.
Until then... Khuda hafiz.