Halwa poori thalli Part 4 (fry seekh kabab). #seekhkabab #muttonseekhkabab #bakraeidspecial In this video you will learn how to make seekh kabab in frying pan. Urdu Recipes of Halwa Poori, Easy Halwa Puri Nashta food recipes in Urdu and English. Make easily at home with complete Step by Step instructions, and videos.
Halwa Poori Chana Recipe in English & Urdu available at Sooperchef.pk. In a pan add ghee and semolina and fry it then add in water add food color yellow, sugar, coconut, raisins, cashew, pistachio and almonds and cook. Deep fry on a medium low flame until done. You can have Halwa poori thalli Part 4 (fry seekh kabab) using 14 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Halwa poori thalli Part 4 (fry seekh kabab)
- It's 1/2 kg of beef minced.
- Prepare 2 tbsp of raw pappaya.
- You need 1/4 cup of yogurt.
- Prepare 1 tbsp of ginger garlic paste.
- You need 1 of +1/2 gram flour + 1/2 cup water.
- Prepare 1 tbsp of red chilli flakes.
- It's 1/2 tsp of turmeric powder.
- You need 1 tbsp of dry coriander powder.
- It's 1 tsp of black pepper powder.
- It's 1 tsp of garam masala powder.
- Prepare 3/4 tsp of salt.
- It's 1/2 cup of clarified butter.
- You need 2 of medium fried onion.
- It's 1 piece of coal for smoke.
Karhai mein ghee garam karein aur hari elaichi dal ker ek minutes kliya saute ker lein. For the Halwa: Heat ghee/butter in a pan, add the semolina and fry on low heat until colour starts to change and it gives a lovely nutty aroma. Gently press down on the poori with the back of a wooden spoon or spatula, and you will see it start to puff up. If the poori turns dark in less than a minute, the.
Halwa poori thalli Part 4 (fry seekh kabab) instructions
- Marinate qeema with raw papaya, ginger garlic paste and yoghurt for half hour.
- Now add chilli flakes coriander powder turmeric powder black pepper powder all spices powder and add half of fried onion and add clarified butter also and mix and marinate it for half an hour.
- Now add 1/2 cup water cook on very slow flame for 30 mins.
- Now make a paste of gram flour and water. When water dries in minced and butter comes out add 1/2 water and gram flour paste cook it for 20 mins.
- Then in end sprinkle remaining fried onion and cook on very low flame for 5 mins then burn coal on high flame the put foil paper on minced then red hot coal and drizzle 2 tbsp clarified butter on it and close the lid for 10 mins so the smoke absorbed in minced.
Halwa poori is a part of traditional Indian Cuisine. The dish consists of poori bread with chana masala, along with halwa. The food originated in the Indian subcontinent mainly in the Punjab province. The dish is also popular in the Terai region of lowland Nepal, especially in the Madheshi community. One such dish is Halwa Poori, which has been the preferred choice for all festive seasons since time immemorial.