6 Desi Breakfast Recipes By Food Fusion (Ramzan Sehri Recipes 2017)
Recipes in this Video
Halwa Puri is a beloved breakfast dish in Pakistan, often enjoyed on weekends and special occasions. This dish combines the rich, sweet semolina halwa with crispy, deep-fried puris, creating a delightful contrast of textures and flavors. Traditionally served with spicy chana (chickpeas), it's a festive meal that brings families together. Today, Halwa Puri is cherished not just in homes but also at street stalls and restaurants, showcasing its enduring popularity across generations.
Ingredients
- ●semolina
- ●sugar
- ●ghee
- ●water
- ●cardamom
- ●saffron
- ●nuts
- ●flour
- ●salt
- ●oil
- ●baking powder
- ●milk
- ●rose water
- ●yellow food coloring
- ●cumin
- ●dried fruits
Instructions
- 1Heat ghee in a pan over medium heat until melted
- 2Add semolina and cook, stirring continuously until golden brown, about 5-7 minutes
- 3Pour in water gradually while stirring to avoid lumps
- 4Add sugar, cardamom, and saffron; mix until sugar dissolves
- 5Cook until the mixture thickens, about 3-5 minutes
- 6Remove from heat and stir in nuts and dried fruits
- 7Prepare the puris by mixing flour, salt, and baking powder in a bowl
- 8Add water gradually and knead into a soft dough
- 9Let the dough rest for 30 minutes covered with a damp cloth
- 10Divide the dough into small balls and roll out each into a thin circle
- 11Heat oil in a deep pan over medium heat until hot
- 12Fry each puri until puffed and golden, about 1-2 minutes per side
- 13Drain on paper towels to remove excess oil
- 14Serve hot with halwa and enjoy
Ingredient Alternatives
ghee
Healthier: coconut oil
Cheaper: vegetable oil
Coconut oil provides a similar richness with fewer calories.
semolina
Healthier: whole wheat flour
Cheaper: all-purpose flour
Whole wheat flour adds fiber and nutrients.
sugar
Healthier: honey
Cheaper: brown sugar
Honey offers a natural sweetness.
saffron
Healthier: turmeric
Cheaper: yellow food coloring
Turmeric provides color and is more affordable.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups whole wheat flour
- ●1/2 tsp salt
- ●1/2 cup water (or as needed)
- ●1/2 cup ghee or oil (for frying)
- ●1/2 cup finely chopped vegetables (like spinach, carrots, or potatoes)
- ●1/2 tsp cumin seeds
- ●1/2 tsp garam masala
- ●1/4 tsp turmeric powder
- ●1/4 tsp red chili powder (optional)
- ●Fresh coriander leaves (for garnish)
Instructions
- 1In a mixing bowl, combine the whole wheat flour and salt.
- 2Gradually add water to the flour mixture and knead to form a soft dough. Cover and let it rest for 30 minutes.
- 3In a pan, heat a tablespoon of ghee or oil. Add cumin seeds and let them splutter.
- 4Add the chopped vegetables, turmeric powder, garam masala, and red chili powder. Cook until the vegetables are tender. Set aside to cool.
- 5Divide the dough into equal portions and roll each portion into a small circle.
- 6Take one rolled dough circle, place a spoonful of the vegetable mixture in the center, and fold the edges to form a parcel (lifafa).
- 7Roll the filled parcel gently to flatten it without spilling the filling.
- 8Heat a tawa or skillet over medium heat and add ghee or oil.
- 9Cook the lifafa paratha on the skillet, flipping until both sides are golden brown and crispy.
- 10Garnish with fresh coriander leaves and serve hot with yogurt or chutney.
Equipment
Dhaba Anda is a popular dish served in roadside eateries (dhabas) in India, known for its robust flavors and quick preparation.
Ingredients
- ●4 large eggs
- ●2 tbsp vegetable oil
- ●1 medium onion, finely chopped
- ●2 green chilies, chopped
- ●1 tsp ginger-garlic paste
- ●1 medium tomato, chopped
- ●1/2 tsp turmeric powder
- ●1 tsp red chili powder
- ●1 tsp garam masala
- ●1/2 tsp cumin seeds
- ●Salt to taste
- ●Fresh coriander leaves for garnish
Instructions
- 1Heat the vegetable oil in a pan over medium heat.
- 2Add the cumin seeds and let them splutter.
- 3Add the chopped onions and sauté until they turn golden brown.
- 4Stir in the green chilies and ginger-garlic paste, cooking for another minute.
- 5Add the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes soften.
- 6Crack the eggs directly into the pan over the cooked mixture.
- 7Gently stir the eggs to combine with the spices, cooking until they are just set but still creamy.
- 8Sprinkle garam masala over the top and mix gently.
- 9Remove from heat and garnish with fresh coriander leaves.
- 10Serve hot with naan or paratha.
Equipment
Chana Bhatura is a popular North Indian dish, often enjoyed as a hearty meal, especially during weekends and special occasions.
Ingredients
- ●1 cup chickpeas (soaked overnight)
- ●1/2 tsp baking soda
- ●1/2 tsp salt
- ●1/2 tsp turmeric powder
- ●1/2 tsp red chili powder
- ●1/2 tsp garam masala
- ●2 tbsp oil (for cooking)
- ●2 cups all-purpose flour
- ●1/2 tsp salt (for dough)
- ●1/2 cup yogurt
- ●1/2 cup water (as needed)
- ●oil (for deep frying)
Instructions
- 1Drain and rinse the soaked chickpeas. In a pressure cooker, add chickpeas, baking soda, salt, turmeric powder, and enough water to cover them. Cook for about 3-4 whistles until soft. Set aside.
- 2In a mixing bowl, combine all-purpose flour and 1/2 tsp salt. Mix well.
- 3Add yogurt to the flour mixture and knead, adding water as needed to form a soft dough. Cover and let it rest for 30 minutes.
- 4After resting, divide the dough into small balls and roll each ball into a circle about 6 inches in diameter.
- 5Heat oil in a deep frying pan over medium heat. Once hot, carefully slide in the rolled bhaturas one at a time.
- 6Fry until they puff up and turn golden brown on both sides. Remove and drain on paper towels.
- 7In a separate pan, heat 2 tbsp oil. Add the cooked chickpeas along with garam masala and red chili powder. Stir and cook for 5-7 minutes to combine flavors.
- 8Serve the hot bhaturas with the chickpea curry on the side.
Equipment
Originating from Maharashtra, Anda Ghotala is a popular street food that showcases the versatility of eggs in Indian cuisine. Traditionally enjoyed as a hearty breakfast or quick meal, it embodies the spirit of comfort food with its rich flavors and spices. Today, Anda Ghotala has gained popularity across India, often served in restaurants and home kitchens alike, with variations reflecting local tastes.
Ingredients
- ●eggs
- ●onions
- ●tomatoes
- ●green chilies
- ●ginger
- ●garlic
- ●coriander leaves
- ●cumin seeds
- ●turmeric powder
- ●red chili powder
- ●salt
- ●oil
- ●butter
- ●lemon juice
- ●bread
Instructions
- 1Heat oil in a pan over medium heat until shimmering.
- 2Add cumin seeds and sauté until fragrant, about 1 minute.
- 3Stir in chopped onions and cook until translucent, about 3-4 minutes.
- 4Add minced ginger and garlic, cooking for another minute.
- 5Mix in chopped tomatoes and green chilies, cooking until tomatoes soften, about 3-4 minutes.
- 6Sprinkle turmeric and red chili powder, stirring well to combine.
- 7Crack eggs into the pan, stirring continuously to scramble, until just set, about 4-5 minutes.
- 8Season with salt and mix in chopped coriander leaves.
- 9Drizzle with lemon juice before serving.
- 10Serve hot with buttered bread or as a filling in a wrap.
Ingredient Alternatives
eggs
Healthier: tofu
Cheaper: chickpeas
Tofu provides a plant-based option, while chickpeas are a budget-friendly protein.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is heart-healthy, while margarine is often less expensive.
green chilies
Healthier: bell peppers
Cheaper: jalapeños
Bell peppers add sweetness without heat, while jalapeños are often cheaper.
cumin seeds
Healthier: ground cumin
Cheaper: caraway seeds
Ground cumin is easier to use, while caraway seeds provide a similar flavor.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups all-purpose flour
- ●1/2 tsp salt
- ●1/4 cup oil
- ●water (as needed)
- ●1 cup yellow split peas (soaked for 2 hours)
- ●1 tsp cumin seeds
- ●1 tsp coriander powder
- ●1/2 tsp garam masala
- ●1/2 tsp red chili powder
- ●1/2 tsp turmeric powder
- ●1/2 tsp salt
- ●2 medium potatoes (boiled and cubed)
- ●1 tbsp ginger (grated)
- ●1 green chili (finely chopped)
- ●2 tbsp fresh coriander (chopped)
- ●oil for deep frying
Instructions
- 1In a mixing bowl, combine all-purpose flour and salt. Add oil and mix until crumbly.
- 2Gradually add water to form a smooth dough. Cover and let it rest for 30 minutes.
- 3In a pan, heat a little oil and add cumin seeds. Once they splutter, add soaked yellow split peas and sauté for a few minutes.
- 4Add coriander powder, garam masala, red chili powder, turmeric powder, and salt. Cook until the peas are soft and mashable.
- 5Mash the cooked peas and mix in boiled potatoes, ginger, green chili, and fresh coriander. Allow the filling to cool.
- 6Divide the dough into small balls. Roll each ball into a small circle, place a spoonful of filling in the center, and fold the edges to seal.
- 7Heat oil in a deep frying pan. Once hot, gently slide in the kachoris and fry until golden brown and crispy.
- 8Remove kachoris and drain on paper towels to remove excess oil.
- 9For the Aloo ki Tarkari, in a separate pan, heat oil and add ginger and green chili. Sauté for a minute.
- 10Add the boiled and cubed potatoes, season with salt, and cook for a few minutes until heated through. Garnish with fresh coriander.
Equipment
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