Halwa puri is a pop­u­lar break­fast dish in In­dia and Pak­istan, where deep fried un­leav­ened bread is served with a semolina pud­ding. I’ve com­bined both el­e­ments to make small, sweet snacks that your guests will love along­side a cup of steam­ing hot masala ch

Friday - - Food -

Makes 36

2 cups cha­p­atti flour 1 cup all-pur­pose flour 1 tbsp sugar 1 tsp salt 1 tbsp sun­flower oil FOR THE HALWA FILL­ING: 1 cup semolina 100g but­ter 100g sugar 3 cups milk 3 tbsp milk pow­der A pinch of saf­fron ¼ tsp car­damom pow­der YOU WILL ALSO NEED: ¼ cup all-pur­pose flour mixed with enough wa­ter to make a ‘glue’ paste Sun­flower oil for fry­ing

Place both flours, sugar, salt and sun­flower oil in a bowl. Com­bine with enough warm wa­ter to make a soft dough. Coat the dough ball with a lit­tle sun­flower oil and cover the bowl with cling­film. Set aside for at least 20 min­utes. In the mean­time, make the fill­ing. Have ev­ery­thing you need to hand as the process is pretty quick once you get go­ing. Com­bine the milk with the milk pow­der, saf­fron and car­damom pow­der in a bowl and set aside. Melt the but­ter in a pan set over a medium-high heat. Add the semolina, and stir con­tin­u­ously for about 30 se­conds un­til it has ab­sorbed the but­ter. Add the sugar and stir again un­til thor­oughly com­bined. Add the milk mix­ture and stir again un­til com­bined. Cover the pan and re­duce the heat to low. Cook un­til all the liq­uid is ab­sorbed, stir­ring ev­ery five min­utes to pre­vent the mix­ture stick­ing at the bot­tom. Re­move from the heat and set aside. Split the dough into 18 small balls. Roll each ball into a small cir­cle, about 2mm thick. Set a fry­ing pan or In­dian tawa over a high heat. Place a dough cir­cle on the hot pan and cook briefly on each side, just un­til the flour is vis­i­ble on the sur­face. Re­move and re­peat with the re­main­ing cir­cles. Cut the dough cir­cles in half so you have 36 semi cir­cles. Take the straight edge of each semi-cir­cle and spread with a line of flour glue, us­ing your fin­ger. Fold the straight edges in half to cre­ate a tri­an­gle shape, then over­lap one edge over the other to cre­ate a cone; press to seal. Leave the curved side open for the fill­ing. Re­peat with the re­main­ing pas­try. Fill each tri­an­gle with a ta­ble­spoon of the halwa. Us­ing your fin­ger, spread the curved edge with the flour glue and press to seal. Re­peat un­til you have 36 samosas. Heat the sun­flower oil in a large fry­ing pan. Fry the samosas un­til golden. Drain on pa­per tow­els and al­low to cool be­fore serv­ing.

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