Nagori is a small, crisp and crumbly poori or puri made with sooji, maida and ghee, paired with sooji halwa. Love the combination when crisp poori stuffed with soft, sweet and moist halwa which cooked in ghee. You can found this recipe at chandni chowk in Delhi.

Ingredients
For Nagori Poori
1 Cup Maida/ Plain Flour
1 Cup Sooji/ Semolina
Salt to Taste
1 Tbsp. Oil
1 Tsp. Carom Seeds/ Ajwain
Oil for frying
Water for Kneading
For Sooji Halwa
1 Cup Semolina
1 Cup Clarifying Butter/ Desi Ghee
1 Cup Sugar
1/2 Tsp. Cardamom Powder
Few Saffron Strands

Instructions

For Nagori Poori
Combine sooji, flour, salt, carom seeds and oil in a bowl and mix gently with fingers.

Now add water slowly slowly and knead a semi soft dough like a poori. Cover it with damp clothe and keep aside for 15 minutes.

Heat the enough oil in deep wok. When oil is hot enough, divide the dough into equal portions and make a round ball shape.

Roll it using rolling pin and fry them until to golden and crisp on medium flame. Keep aside.

For Sooji Halwa
Heat the ghee in separate pan to make halwa. Add semolina or sooji and roast it till to golden color.

Boil the 3 cups of water in separte saucepan. Add hot water in roasted semolina (carefully).

Cook the sooji till to water absorbs. Now add cardamom powder, saffron and sugar and mix it. Let cook the halwa till the ghee releases.

Garnish with chopped nuts and serve with nagori poori and aloo ki sabzi.