Halwa Poori and Recipes With Indian Diabetes Patients

Halwa is derived from the Indian word “habar”. It is derived from the Hindi word “ranj” that means bread. Halwa is derived from the Punjabi word “halwa” which means round. Halwa is originated from the state of Punjab and is commonly used in Punjab and Indian states of Uttar and Rajasthan. Halwa is one of the most popular and widely consumed North Indian dishes. It is one of the most preferred snacks of people in the North.

Halwa Poori

Halwa is basically a chutney or a preparation of rice that is deep fried. Chana that is a popular food item originating from the northern India. It is basically a mixture of biryani/puri, chana masalas and kichdi, a thin crisp bread made of wheat flour. Although it is recognized as a common Punjabi dish, there have been varied speculations on the exact origins of this popular dish.

But whatever be the source, Halwa Poori is prepared with the same spiciness and finesse as any other Indian curries. Halwa can be best eaten when it is steamed with its base ingredients, i.e., onions, green chili, coriander, turmeric, mint and cumin. You can serve half poori with plain boiled milk or any plain yogurt along with it.

Halwa is prepared by frying the dry flour mix in shallow, hot (but not hot enough to burn) oil. You can use either clarified or light oil. If you want to avoid the overwhelming aroma of spices and oils, you can omit the oil and let the batter rest for few minutes. Or you can also use just clarified or light oil. The key to making Halwa Poori a perfect dish is to keep the ingredients in their raw form.

The main ingredient of Halwa Poori is clarified or black gram flour. In India, the gram flour is preferred over other types of flour because of its thick texture and the ability to retain the shape of the patties (or rotis) while they are cooking. These traits make it easier to make sure that the patties are cooked properly without burning them or letting them stick to the bottom of the pan. Black gram flour is available at most supermarkets.

If you want to add flavor to your halwa, then you can replace the clarified oil with mustard oil or clarified butter. Apart from these two ingredients, there is not much else that you would need to prepare the recipe better. However, if you have no availability of these ingredients, then the next best thing that you can do is to use any type of low-fat or fat-free yogurt in place of the oil. This will not only give you a healthier snack, but also makes the whole process even easier.

You will now add the dry ingredients to your machine. Knead the mixture well so that all the ingredients are completely blended well. When the ingredients are completely blended, pass them through the food processor and knead them until they become smooth and doughy. Once the ingredients are kneaded well, pass them through a dough hook attachment at low speed until they are fully developed and dough comes out clean from the machine.

Now you are ready to cook your halwa on the stove. Cook the dough for about five minutes and serve hot. Halwa is one of the easiest Indian recipes and using this recipe is one of the most popular traditional breakfast dishes in Northern India. With the ingredients available in your local store or online, you have absolutely no excuse for skipping this wonderful Indian breakfast dish!

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