Masala Poorie / Puri

Chholar Dal or Chana Dal was already carried forward from Lunch. Hence the Puri with a twist!

Though we Bongs are partial towards 'Phulko Luchi'...Poories made of Maida, Covid restrictions and limited supplies prompted me to improvise with whatever was available.... and here goes the recipe of Masala Poorie

Ingredients as per my availability: can be tweaked around to suit taste and availability

Maida - about 1/2 cup

Ata (whole wheat flour) - 3 cups almost

Hing /Asafoetida - 1 tbsp

Chili flake - 1 tbsp

Ajwain - 1.5 tbsp

Salt

Sugar

Ghee- 1 heaped tbsp

Curd (because it was available)-a bowl approx

Warm water

Procedure :

Mix the dry ingredients.

Then mix the ghee followed by curd and warm water....knead

Roll into poories and fry....

I served with Chholar Dal...

Anything like Alu Dum, Chhole, Chutney will do....even just like that...warm puffed spicy poorie tastes awesome!

Mixed Halwa

with Ata (Wheat Flour), Roasted Almond powder & Roasted Lotus Seed powder

Catering to the taste and health needs of a five and half year old and a one year old with a common dish is not only tough but quite an uphill task. But makes life a trifle easier for me! ;)

On the few occasions I do manage and satisfy both the elder's tastebuds and the younger's nutrition needs, I cant help but pat myself on the back.

This halwa is one such a dish.

Setting out to make suji halwa, realised that the dampness due to incessant rains had gotten the better of me, and the suji looked far from edible.

I had just 15 minutes to leave for office before which I had to make the-after-school-evening-tiffin for AD (my elder daughter).

So this was the substitute....

Ingredients :

Wheat flour (Ata) - 1/2 cup
Roasted and powdered Almond - 1/2 cup
Roasted and powdered puffed Lotus Seeds (Phool Makhana)  - 1/2 cup
Ghee - 3-4 tbsp
Milk - 1/2 litre
Green Cardamon - 3-4
Sugar - 1/2 cup or to taste

Procedure :
1. Heat ghee in a kadai and throw in the green cardamoms
2. Add the Ata and roast on medium heat vigorously. Take care that the ata does not burn
3. After the raw smell of Ata is eliminated, add the roasted-powdered almond & lotus seeds. Keep on stirring  on medium to high heat.
4. Add sugar and continue stirring till nicely browned but NOT burnt
5. Add the milk slowly and keep stirring to ensure lumps are not formed.
6. Cook till the consistency is semi solid & gooey i.e upma/halwa like!!

serve warm...

Note : I have also made this by substituting the Ata with Ragi flour & suji.

This recipe is being sent to 'Fast & Quick Healthy Dishes - Guest hosted by Kalpana Sareesh of Life with Spices, on behalf of Priya of Priya's Versatile Recipes