Breakfast, International Cuisine

Pakistani Breakfast with Poori and Choley

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.

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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

 

 

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Prep
time :
20 mins , Cooking time : ½ hour, Serves : 4

Ingredients:

(A) Poori:

  • 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

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Method:

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.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

An InLinkz Link-up

14 Comments

  1. vaishali sabnani

    What an ultimate breakfast…I am drooling Kalyani, these cholas are a hit in my house and ..those puffed pooris…wow..thanks for trying the Naashta, glad you guys enjoyed it.

  2. MySpicyKitchen

    I too have cooked chickpeas in my freezer most of the time. That is a nice breakfast to begin the day with. Naastha is mouthwatering!

  3. Those pooris are so puffed up perfect!..I know what a delicious breakfast this makes..very good one!

  4. Perfectly puffed up pooris Kalyani. I too have this bookmarked. The girls will surely go crazy with this as brunch.

  5. Priya Srinivasan - I Camp in My Kitchen

    Perfect breakfast. Poori is an all time favorite, my guys at home will eat it with even sambhar, especially my elder one!!!! Choley is an apt combo with these fluffy clouds!!!

  6. Poori and chole is a perfect combo. It cant go wrong at all

  7. Pooris are too perfect Kalyani, would love to try this combo.

  8. Serve me this breakfast, i can have it even everyday even they are deep fried..that channa looks fabulous.

  9. That is such a filling and delicious breakfast. My mouth's watering right now 🙂

  10. We are with you, Kalyani. We adults have our breakfast around 7 while kids are done before that. Another one to add to your list between our similarities. :)) Kidding.
    We love the irresisitable combo.

  11. Love the puffed out puris, Kalyani.

  12. The Pumpkin Farm

    the pictures speak wealth of the culture and taste… love the color of your puri and gravy, imli pulp is new addition here , will try soon

  13. Chef Mireille

    a classic combination would always be delicious

  14. Winsant Dot Com

    This looks delicious…… and fulfilling…

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