Mughal Nashta Recipe

Make dough

In a mixing bowl, combine 1.5 cups all-purpose flour, 0.25 cups fine semolina and 0.5 tsp salt. Add 1 tablespoon oil and mix until crumbly. Gradually add about 1/2 cup warm water and knead to a smooth, stiff but pliable dough (about 5–7 minutes). Cover with a damp cloth and rest 15–20 minutes.

Shape puris

Divide the dough into 6 equal portions. Roll each portion into a small ball and flatten slightly. On a lightly floured surface, roll each ball into a 3.5–4 inch (9–10 cm) disc about 1.5–2 mm thick, keeping them even. Avoid using too much flour while rolling so puris puff well.

Fry puris

Heat 1 cup oil in a deep heavy skillet over medium-high heat until hot (around 350°F/175°C) — a small piece of dough should sizzle and rise immediately. Fry puris one or two at a time: gently slide a rolled disc into hot oil, press lightly with a slotted spoon to help it puff, flip once; fry until both sides are golden brown (about 20–40 seconds per side). Remove and drain on paper towels. Keep warm and crisp in a low oven if needed. Serve two puris per plate.

Prepare potatoes

Bring a pot of water to a boil, add a pinch of salt, and parboil the 2 cups cubed potatoes for 6–8 minutes until just tender but not falling apart. Drain and set aside. Alternatively, use steamed potatoes.

Temper and spice

Heat 2 tablespoons oil in a skillet over medium heat. Add 0.5 tsp yellow mustard seeds and let them pop (about 20–30 seconds). Add 0.25 tsp fenugreek seeds, 0.25 tsp nigella seeds and 0.5 tsp crushed fennel; sauté for 10–15 seconds until fragrant (be careful not to burn).

Cook potatoes with achar spices

Add the parboiled potatoes to the skillet and toss to coat in the spices. Stir in 0.75 tsp amchur, 0.5 tsp red chili powder, 0.25 tsp turmeric and 0.75 tsp salt. Cook on medium heat, stirring gently for 3–4 minutes until the potatoes pick up the spices and have some crisp edges.

Finish achari touch

Add 1 tablespoon vinegar and 2 tablespoons water to deglaze; cook 1 minute. Sprinkle 1 tablespoon chopped cilantro, toss briefly and remove from heat. Taste and adjust salt or amchur. Keep warm and serve a portion alongside puris (about 1/2 cup per serving).

Sauté aromatics

Heat 1 tablespoon oil in a small saucepan over medium heat. Add 0.5 tsp cumin seeds and let them sizzle for 10–15 seconds. Add 0.25 cup finely chopped onion and sauté 2–3 minutes until translucent. Add 1 tsp minced garlic and 1 tsp minced ginger; cook 30–45 seconds until fragrant.

Add tomato and spices

Stir in 0.25 cup chopped tomato (or canned crushed tomatoes), 0.75 tsp ground coriander, 0.5 tsp ground cumin, 0.25 tsp red chili powder and 0.25 tsp salt. Cook 2–3 minutes until the tomato softens and the spices bloom.

Combine chickpeas

Add 1 cup drained chickpeas and 0.25 cup water. Stir to combine, reduce heat to low and simmer gently 6–8 minutes so flavors meld and sauce thickens slightly. Mash a few chickpeas with the back of a spoon for body if desired. Stir in 0.25 tsp garam masala and adjust salt. Garnish with 1 tablespoon chopped cilantro and keep warm (serve about 1/2 cup per plate).

Heat liquid

In a small saucepan, combine 0.75 cup water and 2 tablespoons milk (if using) and bring to a gentle simmer. Stir in 3 tablespoons sugar until dissolved and keep warm.

Roast semolina

In another small pan, heat 2 tablespoons ghee over medium-low heat. Add 0.5 cup semolina and roast, stirring constantly, until it turns light golden and gives a nutty aroma (4–6 minutes). Be attentive to avoid burning.

Finish halwa

Carefully pour the hot sugar-water into the roasted semolina in a steady stream while stirring to prevent lumps. Cook, stirring, until the mixture thickens and the semolina absorbs the liquid (2–3 minutes). Stir in 0.25 tsp powdered cardamom. Remove from heat and mix in chopped pistachios/almonds if using. Serve a small portion (about 1/3 cup) alongside puris.

For each serving plate two hot puris. Place about 1/2 cup achari aloo to one side and 1/2 cup cholay to the other. Add a small bowl or spoonful (about 1/3 cup) of warm halwa. Garnish with lemon wedges and optional pickled onions. Serve immediately so puris remain crisp.