Halwa Puri || Aloo ki Tarkari || Cholay || Restaurant style || Authentic

Dear friends presenting Halwa Puri || Aloo ki Tarkari || Cholay || Restaurant style || Authentic. Copyright Protected.
RECIPES:
1)ALOO KI TARKARI
Aloo: 1/2 kg (Sliced with Skin)
Salt: 1/2 tbsp or to Taste
Red Chili Powder: 1 tea Spoon
Crushed Chili: 1/2 tbsp
Garlic Minced: 2 Tea spoon
Methi (Fenugreek) seed: 1/2 Tea Spoon
Ajwain (Oregano) seeds: 1/4 Tea spoon
Mustard seeds: 1/2 tea Spoon
Kalonji (Nigella) seeds: 1 Tea Spoon
Basic Garam Masalah: 1/2 Tea spoon
Cilantro crushed: 1/2 Bunch
Green Chili Sliced: 4
Oil: 1/2 Cups

2) CHOLAY KA SALAN:
To Soak Cholay
Chickpeas: 1/2 kg
Soda: 1 Tea Spoon
Salt: 1 Tea Spoon
To boil Cholay:
Soaked Chickpeas: As above
Salt: 1/2 Tea Spoon
Remaining water in boiled cholay should be 1 cup.
Onion Red: 200 gm Chopped
Oil: 1/3 cup
Whole Cumin: 1 Tsp
Rye: 1 Tsp
Garlic paste: 1 Tbsp
Ginger paste: 1 tbsp
Salt: 1 Tsp or to taste
Chili Powder: 1/2 Tsp
Crushed Chili: 1 Tsp
Ground Black Pepper: 1 Tsp
Coriander ground: 1 Tsp
Tamarind Pulp: 1/3 cups
Meshed Chickpeas: 2 cups
Basic Garam Masalah: 1.5 Tsp
Baking Soda: 1/2 Tsp

3)HALWAH:

Sooji: 1 Cup
Sugar: 2 Cups
Water: 4 cups
Cloves: 4
Crushed Green cardamom: 6
Oil: 1/4 Cups
Ghee: 1 Cup
Kishmish (Rasins) 1 Cup
Sliced Almond: 1/2 cups
Crushed Pistachio: 1/2 Cups
Kewda Water: 2 Tbsp
Orange Color Powder: 1/2 Tsp
Water For Color: 2 Tbsp

4)PURI:

All Purpose Flour: 2 Cups
Sooji: 3 Tbsp
Yogurt: 5 Tbsp
Salt: 1/2 Tsp
Oil: 3 Tbsp for dough.
Water: 1/2 cups Minus 2 Tbsp ( Less than 1/2 cups)