If there is one thing that I miss about Karachi on the weekends, it is Burns Road ki Halwa Poori and Aaloo. Since I moved to USA, because of that craving, I tried many recipes and have mastered it. This HAS to be on the menu on Brunch Dawats at my place and even my ammi’s place now. PS: its a completely different level of accomplishment when your Ammi (mom) takes a recipe from you and then gives you the credit for it.

The Halwa and Aaloo is the recipe of Shireen Anwer, who has taught me so much in the my cooking journey. The chana recipe is mine and if you add eggs to it, or chicken in it, it will become Murgh Cholay or Anda Chana Salan. This is a fool proof recipe if followed exactly so make sure to do that for the deliciousness. Make sure to read the directions and tips so that you can get that texture and taste.

Halwa Recipe (first, since for me, meetha always comes first!):

The Sheera has to be cooked first and after bhoonofying the sooji for a couple of minutes the sheera has to be added to it. The sooji will absorb all the sheera and give that beautiful texture of Halwa. I half the recipe for my family of 5 and it makes a good full bowl (around 1.5 cups of halwa, when halved).

Sheera:

Water: 3 cups

Sugar: 2 cups

Orange colour: 1/8th tsp

For Sooji:

Ghee (preferably or oil): 1/4 cup

Cardamom crushed to powder (or I use the store bought cardamom powder and it works fine): 1/8th tsp

Sooji: 1 cup

Kewra essence: 1/2 tsp

Directions:

Mix the things for sheera and boil it until the sugar completely dissolves.

Take it off the flame IMMEDIATELY and set aside.

Now take the same pan or another that has a fitted lid. Melt the ghee or pour oil in it, and add the cardamom powder.

Now add the sooji and stir (bhoonofy) it for 2-3 minutes until the color changes slightly and starts giving out the sooji fragrance. MAKE SURE TO NOT BURN THE SOOJI.

Now add the sheera (which should be hot since you just made it). As soon as it starts bubbling, cover it with the lid and REMOVE IT FROM THE STOVE). Put it on another cold burner or counter top). and leave it. It should be covered with a tight/fitting lid.

After 5-7 minutes open the lid, add and mix the kewra essence. and COVER IT AGAIN immediately.

It will seem to be having a lot of water but set aside for 12-18 minutes and it WILL have that gorgeous HALWA TEXTURE.

TIP: If you are in a hurry and you think that the texture is too thin, then cook it for 3-5 minutes until you get that beautiful texture. Please note to not overcook it as it will start to curdle up. Give it time 12-20 minutes and the sooji WILL absorb the sheera all by itself only so you don’t have to cook it additionally like this.

AALOO (Potatoes) RECIPE:

Potatoes (thinly sliced): 4 normal sized. If you have large sized, then take 2) – around 250gm

Water: 1 cup

Kalongi (Onion seeds): 1 tsp

Haldi (turmeric powder): 1/4 tsp

Crushed red pepper (or substitute it with red chilli powder): 1/2 tsp (or more, if you like spicy)

Finely chopped ginger: 1 tbs

Tomato: 1 normal sized

Salt: To taste

Green chillies: 2-4

Coriander chopped: 3 tbs

Directions:

Slice the potatoes thinly and add all the above ingredients, leaving tomato, green chillies and coriander leaves. Add 1 cup of water and put it for cooking, covered. (The water should be enough that all the potatoes are JUST dipped in it, not more, otherwise it will be mushy).

Meanwhile chopperize the tomato (meaning, add the tomato in a chopper and chop it in it). Don’t blend it and don’t finely chop them. It HAS to be done in a chopper! Also, finely cut the green chillies and the coriander leaves.

Half way after the potatoes are almost done, around 8-10 minutes into it, add the chopperized tomato, green chillies and coriander leaves and cook it until the potatoes get well done. Mash a couple of them with a wooden spoon to make that thick gravy of the aaloo.

Ab Mazay lijiye Burns Road Ke!

Cholay/Chanay/Chickpeas:

Cholay Boiled 1/4 kg or 1 Can ( I always use the can!)

Oil: 2-4 Tbs

Onions – 2 tbs finely chopped

Salt: To taste

Haldi: 1/4 tsp

Red Chilli Powder: 1 tsp

Corainder Powder: 1 tbs

Cumin Powder: 1/2 tbs

Chaat Masala: 1/2 tsp

Yogurt: 3 tbs

Green chillies: 2-4

Coriander/cilantro: 3 tbs

Directions:

Heat oil in a pan and fry onions until they are light brown. Please use a pressure cooker if you are using canned chickpeas like me. Add all the seasonings and saute for a minute or two. Now add the chickpeas. If you are using the canned ones, then add its stock from the can as well or add 3/4th cup of water. Pressure cook for 5-7 minutes or if you are using your own boiled chickpeas then just add a couple of table spoons of water to bhoonofy/saute it with the masalas.

After the pressure is released after 5-7 minutes, add the yogurt, mix and let it cook for 10-15 minutes while its nice, thick and rich. Add this point add the green chillies, cilantro and some water if you like its consistency runny or to your liking. I like the gravy to be thick so I skip adding extra water. Mash a few chanas with a wooden spoon and the cook it for a further couple of minutes to make the gravy even more rich. ENJOY!

POORI:

Flour: 2 cups

Wheat Flour: 1/3 cup

Salt: 1/2 tsp

Oil: 2 tbs

Warm Water:  3/4th – 1cup

Mix all the above ingredients except water and mix with hands. Now add 1/2 cup of warm water (NOT HOT, slightly warm) and knead it thoroughly. You may add more water if you need it, but incorporate little at a time until a smooth dough is ready. The dough should be neither too soft nor hard. Cover the dough with a cling film and put it in the fridge to chill for at least 4 hours.

Make pairas from the dough. Spread some oil on the counter and roll the paira that you made on the oily surface. Make sure your oil is HOT before you lift up the rolled poori to gently dip it in the oil for frying. Using your flat slotted spoon press the poori very lightly in the oil immediately from all the sides and it will fluff up. Take it out on a paper napkin as soon as it fluffs up or in 3-4 seconds after dipping it. Garma garam poori tayaar hai!

TIP: Make the dough a night before for best results. Also, try using frozen tortillas for poori making. You don’t even have to properly thaw them. Just dip it in the oil and do the same process as you would for a poori and enjoy.