We begin with International Breakfast recipes at Blogging Marathon this week. At my place, breakfast plays a very important in the morning. We are so fanatic about its time that barring a few weekends, even on Sunday we prefer our breakfast at around 8am, when the rest of us would be sipping on their first / second cup of tea.
First in the series was a recipe adapted partially from Vaishali’s Pakistani Nashta – serving Poori and Choley. She had made Halwa and Aloo Bhujia Curry too, but we left it out. We loved the recipe , and although we do make another version of Choley and one version with Aloo Tikki at home, this was received very well. As we always have cooked chickpeas at home, am sure to be making the whole meal with Halwa and Aloo curry pretty soon .. Thanks Vaishali for the recipe J
Prep time : 20 mins , Cooking time : ½ hour, Serves : 4
- Maida – ½ cup
- Wholewheat – ½ cup
- Sooji – 1 TBSP
- Salt – to taste
- Oil – for frying
(B) For Chole:
- Chickpeas – 200 gms (boiled soft with a little salt)
- Oil – 2 tsp
- Jeera / Cumin – ½ TBSP
- bay leaf - 1 no (opt.)
- Kalonji – ½ tsp
- Methi seeds – a pinch
- Onion – ½ medium , finely chopped
- Garlic paste – ½ tsp
- Coarsely pounded whole spices – red chilli, coriander and cumin seeds
- Tamarind pulp – 1 TBSP
- Tomato paste – 1/3 cup (you could use only tamarind paste, in a larger quantity)
- Salt – to taste
a) For Poori –
1) Sieve flours with salt, add little oil and make a semi soft dough with warm water.
2) Cover and keep for 15 – 20 mins.
3) Pinch out small roundels, and roll out thin pooris and deep fry in medium-hot oil till they puff. Serve with Choley
b) For Choley:
1) In a pan, heat oil, splutter cumin seeds,bay leaf, methi seeds and kalonji, and add garlic paste, sauté the onions well.
2) Then add the cooked chickpeas and sauté .
3) Now add the coarsely pounded spices, tamarind and tomato pulp and salt. Let it simmer well.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56