2 cups flour
2 tsp oil
Oil for deep frying
Aloo ki Bhujia
1 medium size potato
Salt acc. to taste
1/2 tsp chili powder
less than 1/4 tsp of haldi powder
1/2 tsp kalonji seeds
Cholay
1/2 cup presoaked whole channa
salt acc. to taste
1/2 tsp zeera powder
1/2 tsp crushed Whole dried red chilies
1/4 tsp haldi powder
Halva
2 tbs Sujji (semolina)
2 tbs oil
4 tbs sugar
1/2 cup water
seeds of 3 small illaichi
yellow food color(optional)
Instructions
Make the
dough with flour and 2 tsp oil and water as needed. Make into small
puris (pancake like) as flat as you can and deep fry in hot
oil.
Aaloo Ki Bhujya Cut the potatoes into small
cubes. Add spices and 1 cup of water and leave on low heat. When
soft, mash lightly.
Cholay Boil the channa with salt
until soft. In a pot heat 1tbs of oil. Add spices and softened
channa and 1/4 cup of water. Mix and mash slightly. Cook till
bubbles appear then remove from heat.
Halva Put the sujji and
oil in a pot along with illaichi seeds and fry until slightly brown
on very low heat. Meanwhile combine sugar and water to make a
syrup. Add this to the sujji taking care not to burn yourself and
cook on low heat to desired consistency. If you want to color the
halwa add the color to the syrup before pouring it into the
sujji.
