Halwa Puri

Method

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1. Mix both flours and the salt for the puri, add the oil and water and mix to a stiff dough. Knead for 8 minutes, then cover the dough and rest for 30 minutes.

   Mark done Start 8 min timer

2. Heat the oil for the chana in a large pan and cook the onion for 6 minutes. Add the garlic and ginger for 1 minute, then the tomatoes and spices and cook for 8 minutes, until the oil separates.

   Mark done Start 6 min timer

3. Add the chickpeas and water, cover and simmer for 20 minutes. Mash a few chickpeas against the side of the pan to thicken. Stir in the coriander.

   Mark done Start 20 min timer

4. For the halwa, boil the sugar, water and cardamom for 5 minutes. In another pan, roast the semolina in the ghee over medium-low heat for 10 minutes, stirring, until golden and fragrant.

   Mark done Start 5 min timer

5. Pour the hot syrup carefully into the semolina, standing back because it spits, and stir for 3 to 4 minutes, until thick and pulling away from the pan. Stir in the nuts and raisins.

   Mark done Start 3 min timer

6. Divide the puri dough into 18 balls and roll each into a round of about 10 cm.

   Mark done

7. Heat the oil to 190°C / 375°F and fry the puris one at a time for 30 seconds per side, pressing them under the oil with a spoon so they puff. Drain.

   Mark done Start 30 sec timer

8. Serve the hot puris with the chana and the halwa.

   Mark done

Chef’s Tips

• Make the puri dough stiff and rest it. A soft dough will not puff.
• Roast the semolina until it smells nutty. Underroasted semolina tastes raw.
• Add the hot syrup carefully. It spits when it hits the hot semolina.

Common Substitutions & Variations

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Sweet tea
• Yoghurt
• Pickled chillies

Storage & Reheating

Puris are best fresh. Keep the halwa and chana in the fridge up to 4 days and reheat.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.