Nagori halwa
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Small, crisp puris of semolina and flour eaten with sweet suji halwa and spicy potato sabzi; a winter breakfast of Old Delhi.
Region: Old DelhiOccasion: Breakfast, especially in winterTime: 1 hourServes: 4Vegetarian
Ingredients
- Nagori: 1 cup fine suji (semolina), ½ cup maida, 2 tbsp ghee, a pinch of salt, water
- Halwa: ½ cup suji, ½ cup ghee, ½ cup sugar, 1½ cups water, ½ tsp cardamom powder, chopped nuts
- Aloo sabzi: 4 boiled potatoes (broken), 1 tsp cumin, a pinch of hing, ½ tsp turmeric, 1 tsp red chilli, 1 tsp amchur, 1 tsp fennel powder, 1 tomato, salt, 2 tbsp oil
- Oil or ghee for deep-frying
Method
- For the nagori, mix the suji, maida, ghee and salt, add water and knead a stiff dough. Rest for 30 minutes.
- For the halwa, roast the suji in ghee on low heat until golden. Add hot water mixed with sugar, stir until thick, and add cardamom and nuts.
- For the sabzi, splutter cumin and hing in oil, add tomato and spices, then the potatoes and 1½ cups water. Simmer until the gravy thickens.
- Roll the nagori dough into small, thick puris and deep-fry on medium heat until crisp and golden.
- Serve the crisp nagoris with halwa and aloo sabzi; people crush a nagori and fill it with halwa.
History
Nagori halwa is sold in the morning by a few old sweet shops in Old Delhi, and is a breakfast that the city's old residents remember fondly.
Significance
The mix of sweet halwa, crisp puri and spicy potatoes is a classic Delhi winter treat.