Recipe: Spicy Simple Navratri Thali: Puri, Begun Bhaja & Halwa

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The ingredients needed to cook Simple Navratri Thali: Puri, Begun Bhaja & Halwa:

1. Get of Puri:.
2. Take of Maida/Wheat Flour- Well kneaded to a tight yet soft dough with some salt & ghee/oil (moyan).
3. Prepare of Lukewarm Water.
4. Get of Salt.
5. You need of Ghee.
6. Use of Begun Bhaja:.
7. Use of Brinjal (Medium & Cut into Roundels).
8. Get of Salt.
9. Provide of Turmeric Powder.
10. Provide of Kashmiri Red Chilli Powder.
11. Provide of Halwa:.
12. Take of Rava/Suji/Semolina.
13. Use of Salt.
14. Take of Sugar (Brown/White).
15. Take of Ghee.
16. Get of Dry Fruits (Dry/Ghee Roasted).
17. Use of Milk- Mixed with 1 Cup Water (Or simply 2 Cups Milk).
18. You need of Dry Fruits (Chopped): Garnish.
19. Prepare of Strands of Kesar/Saffron.
20. Get of Green Cardamom Powder.
21. You need of Cooking Oil (Any).
22. Take of Mustard Oil.

Instructions to make Simple Navratri Thali: Puri, Begun Bhaja & Halwa:

1. Begun Bhaja: Put some salt, turmeric & red chilli powder to the rounded cut brinjals- keep aside for about 10-15 mins time.
2. In a frying pan- Add some cooking oil, sufficient to fry the brinjals & once they’re well cooked & change to dark golden brown, take it out on the kitchen towels to soak excess oil.
3. Transfer it to the serving platter & garnish with some sprinkled salt & chat masala (optional).
4. Halwa: In a frying pan: Add some ghee- Roast the dry fruits & take out & set aside, once light brown in colour & are slightly swelled up.
5. In the same pan: Add some more ghee- sauté the suji/rava until it’s light brown & smells aromatic, over the low-medium flame.
6. Now, slowly & gradually add in the milk-water mixture with one hand & keep stirring the mixture continuously & vigorously with the other until it starts thickening.
7. The mixture should be absolutely lump-free & smooth in its texture, add in the fried nuts & the rest of the ghee & keep stirring occasionally while, still cooking it for about another 6-7 mins time until the entire water evaporates & it thickens completely.
8. Puri: The aforementioned prepared dough should be resting for at least 30-40 mins time before we make the puris.
9. Now, make the dough-lets of your choicest sizes & roll out with the help of a rolling pin in small round shapes (each should be about 3-4” dia).
10. In a frying pan, suitable for deep frying: Add in the sufficient cooking oil/ghee for deep frying the puris (one, at a time)- to golden/dark golden brown.
11. Take it out to the kitchen towel to soak excess oil & then, transfer it to the serving platters on the dining table.
12. Serve the entire platter: Well accommodated with the Puris, Begun Bhaja & Halwa/Sheera- This very Navaratri platter’s very much simple, easy to make with readily available ingredients in almost all the Indian pantries & is loved by ALL regardless of age & genre & religion...ENJOY.

Instead of deep frying, I went with shallow frying. Also do not overcook the dal since it will make the puri mushy. Once chana dal is cool, drain all the water and mash it. It is up to you to mash it completely or leave it grainy. Dry chicken curry, lentils and choi sum.

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