Poori Chana Halwa

This recipe brings back the time we spent in Delhi. It reminds of the ten days of Ramlila and the mela around it, the Durga puja pandals which they put on from the sixth day and on the last day burning of Ravan.

All these on one side and the special prasad served on the eighth and ninth day on the other side. Even though this can be made on any day but on these day it did felt special!

A simple fried wheat bread served with spiced brown chick peas and the sweet samolina (suji)

Ingredients :

for poori

• 2 cups wheat flour

• 1 tsp salt

• 1/2 tsp ajwain

• 2 tbsp oil / ghee

• water to knead

• Oil for frying

for kala channa

• 1 cup (200 grams) kala channa (brown chick peas)

• 2 tbsp oil

• 2-3 green chili

• 1 inch ginger (cut in long julienne)

• 1/2 tsp cumin seeds

• 1/4 tsp turmeric powder (haldi)

• 1/4 tsp red chili powder

• 1/4 tsp dry mango powder

• 1/4 tsp garam masala

• 1/2 tsp coriander powder

• 1/4 tsp chaat masala

• Salt, to taste

• Green coriander leaves, chopped

for halwa

• 1/2 cup (100 grams) Semolina (suji)

• 1/2 cup (125 grams) Sugar

• 1/4 cup Ghee

• 1/2 tsp Cardamom powder

• 1/4 cup of nuts - Cashew, Almonds and Raisins

• Water (I used up to 1 & 3/4 cup)

Method :

for poori

• Mix wheat flour, salt, ajwain in a large mixing bowl. Add oil or ghee to it.

• Knead well to form a tight and stiff dough.

• Set aside of 10-15 mins and knead once more before dividing the dough into equal small or medium sized balls.

• Roll them using oil and then deep fry. Instead of oil if you dust it with flour, while frying all that flour will get burnt inside the oil.

• A perfect poori will puff in the oil while frying and turn golden brown in color.

for dry kala chana

• Boil the overnight soaked brown chick peas (kala chana) for 4-5 whistles.

• In a small cup mix all the spices - turmeric, red chili powder, dry mango powder, coriander powder, garam masala and chaat masala. Add 2-3 tbsp of water and mix them together (you can use the same water in which kala chana was boiled).

• In a pan heat oil or ghee (if you like) and put cumin seeds in it. Once it starts to sputter add the green chilis and the ginger juliennes and fry them.

• Now add the spice mixture, boiled kala chana and salt to taste.

• Cook them together on medium heat till all the water evaporates.

• Add the coriander leaves in the end.

for halwa

• In a pan, heat ghee on the medium flame and fry the semolina till it changes color to light brown.

• Add the nuts - cashews, raisins and almonds and fry them too. The way I did was, make a well in the center and add a teaspoon ghee in the center and then add all the nuts and fry.

• Mix the nuts and semolina together and fry well. Add the sugar to the pan and stir well.

• Once all the sugar is melted and incorporated well with semolina add lukewarm water. I reduced it to the medium low flame and let it cook for 5 minutes with closed lid. (If you need more water then always put lukewarm water)

• Open the lid and cook it, stirring in between. When you see most of the water has been evaporated and the semolina has been cooked, add little ghee on the sides and stir again.

• The halwa is ready to be served.