Halwa Puri with Chana Masala

Ingredients

Instructions

1. 1

   Measure all ingredients. In a bowl, mix the plain flour, fine semolina, salt, sugar, and neutral oil for the puri dough. Add the warm water gradually and knead into a firm, smooth dough, about 5 minutes. A firmer dough helps the puris puff and stay less greasy. Cover and rest for 10 minutes.

2. 2

   While the dough rests, start the halwa. In a small saucepan, combine the water, sugar, and lightly crushed green cardamom pods. Bring just to a simmer so the sugar dissolves, then keep warm on low heat.

3. 3

   In another pan over medium-low heat, warm the neutral oil for the halwa and add the fine semolina. Roast, stirring constantly, for 4 to 6 minutes until it turns aromatic and lightly golden. Proper roasting gives the halwa a nutty flavor and prevents a raw taste.

4. 4

   Carefully pour the hot sugar-cardamom syrup into the roasted semolina; it will bubble vigorously. Stir continuously until smooth and thickened, 2 to 3 minutes. Fold in the raisins and half of the sliced almonds, then cover and keep warm off the heat.

5. 5

   For the chana masala, heat the neutral oil in a frying pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Add the sliced onion and cook until golden brown, 6 to 8 minutes; good browning builds the base flavor.

6. 6

   Add the green chili and ginger-garlic paste and fry for 30 seconds. Stir in the chopped tomato, ground turmeric, ground coriander, red chili powder, garam masala, and salt. Cook until the tomato breaks down and the oil begins to separate, about 4 minutes.

7. 7

   Add the cooked chickpeas and water. Lightly mash a few chickpeas with the spoon to thicken the gravy, then simmer for 6 to 8 minutes until the masala coats the chickpeas and is spoonable rather than watery. Finish with fresh coriander.

8. 8

   Divide the rested dough into 6 equal pieces and roll each into a smooth ball. Lightly oil the work surface if needed, then roll each ball into a disc about 10 to 11 cm wide, keeping the thickness even so the puris puff uniformly.

9. 9

   Heat the neutral oil for deep-frying in a small deep pan to about 190C. Slide in one rolled puri at a time and gently press it with a slotted spoon; it should puff within seconds. Fry for about 30 to 45 seconds per side until lightly golden, then drain well. Adjust the heat as needed: if the oil is too cool, the puris absorb oil; too hot, they brown before puffing.

10. 10

    Serve the hot puris immediately with warm suji halwa and chana masala. Garnish the halwa with the remaining sliced almonds.

Nutrition per serving

Notes

• •For a fully vegan version of this breakfast, oil is used instead of traditional ghee; choose a neutral oil or a mild coconut-free vegetable fat for the cleanest flavor.
• •Use cooked canned chickpeas to stay within 45 minutes; if using home-cooked chickpeas, make sure they are very tender before starting the recipe.
• •Do not stack freshly fried puris tightly, or steam will soften them; stand them loosely upright for a minute before serving.
• •Aloo bhujia-style potato curry and pickle are also common accompaniments if you want to expand the spread.

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