Nagori

Nagori-halwa is a famous street food in old Delhi, India. People rise early in the morning and go out to have nagori-halwa and bedmi aloo as breakfast.

We grew up eating this as breakfast, often on weekends.

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Ingredients:

• 1 cup all purpose flour

• 1 cup fine semolina

• 1/4 teaspoon caraway seeds

• 1/2 teaspoon salt

• 1/4 cup oil

• water as required

• oil for frying

Instructions:

• Combine all purpose flour, semolina, caraway seeds, and salt in a bowl.

• Add oil and mix with your hands until it resembles bread crumbs.

• Add water and knead into a soft dough. Cover and keep aside for half an hour.

• After half an hour knead the rested dough again and divide it into 18-20 equal portions.

• Roll out each portion into small disk around 2 inch in diameter and 1/4 inch thick.

• Roll out all the portions.

• Heat oil in a kadai (wok) and turn the heat to medium-low. Slip in one disk at a time in the oil and lightly press it down with a ladle so that it puffs up. Flip it onto the other side so that nagori is fried on both sides. Fry until they are light brown in color.

• You can eat nagoris as it is or you can crack a hole in it and fill it with suji halwa.

Notes:

• Instead of rolling each ball out, you can take all the dough and roll it out as one. After rolling it out, you can cut out small disks with a round cookie cutter.

• Click here for our suji halwa recipe to go with this nagori.