NAGAURI HALWA

NAGAURI HALWA [ vedio is at the bottom ]

This is a the famous old delhi dish which is available in the bazaars of chandni chowk in the beakfast time these days also. It is a combination of halwa, aloo ki sabji and nagauri that is puffed , crisp papadi of suji. For eating you have to fill halwa and aloo sabji both in nagauri and then eat it . The taste of halwa and aloo in crisp nagauri is awesome. So it is filling and healthy too.

SERVES 4

TIME TAKEN 1 hour

INGREDIENTS

For Halwa

Suji 1/2 cup

Ghee 2 Tbs , water 1.5 cup , sugar 1/2 cup

For Nagauri

Suji 1 cup

Oil 1/5 cup , water 1/2 cup as need , salt 1 tsp , oil for fyring

Aloo ki sabji

Potato 4 [boiled ]

Tomato 2 [grated ] , ginger small piece grated , green chilli 1 , salt 1 tsp , red chilli powder 1/2 tsp, dhaniya powder 1 tsp ,haldi 1/2 tsp ,cummin seed 1 tsp , pinch of hing [ masalas as per taste can be added ] , oil or ghee 1 tbs, water 1.5glass

METHOD

For halwa

Mix suji and ghee in a kadai .Fry suji in ghee on slow flame till it leaves its sides It takes 10 minutes .
The colour remains off white ,don't make it brown as this halwa remains off white . Add water on high flame.
Keep stirring till water is absorbed . Add sugar and mix it well till ghee comes out of halwa and suji leaves its sides.

For Nagauri

Mix oil and salt in suji . Add water slowly to make dough like roti. Leave it for 15 minutes.
After 15 minutes, roll the dough again and again , if it has become hard ,mix some water. The dough is like roti dough .
Make small balls of suji and roll them to make 2-3 inch round and thin but not very thin .
Heat the oil in kadai and make it hot. Put 1 by 1 in kadai and puff them up with a ladle side by side . Make flame slow .
.About 7-8 at a time. On slow gas fry them for2-3 minutes ,reversing them too .Take them out on any paper.
The ones that are not puffed up can also be eaten the same way or can be made in papadi chat .

Aloo ki sabji

Heat a pan on gas . Put 1 tbs ghee in it .When it is hot put cummin seeds and hing . Put ginger and green chilli too.
Fry for 10 seconds , add haldi and red chilli powder . After 5 seconds add tomatoes on medium flame .
Add salt and dhaniya powder too . Fry the tomatoes till ghee separates. Don't burn it .Add boiled potatoes mashed with hands.
Put 1.5 glass of water . Let it boil for 5-7 minutes . Gravy can be made according to taste or thick
Sprinke some corriander leaves if you have them.

RELISH BY PUTTING 1 TSP EACH OF HALWA AND ALOO SABJI ON EACH NAGAURI AND ENJOY THE AUTHENTIC BREAKFAST. YOU WILL REALLY LOVE IT .

You can visit my other recipes and vedio