Jul 14 2026
Restaurants›Dishoom Kensington›Chole Puri Halwa Recipe

Chole Puri Halwa Recipe

Inspired by Dishoom Kensington
Time1h 30m
Serves4

Make Chole Puri Halwa Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chole (Chickpeas)

Puri

Halwa

Method

Preparing the Chole

  1. 1

    Soak the Chickpeas

    Rinse the dry chickpeas and soak them in plenty of water overnight or for at least 8 hours. Drain and set aside.

  2. 2

    Cook the Chickpeas

    In a pressure cooker, add the soaked chickpeas with enough water to cover them. Cook for about 3-4 whistles or until tender. Set aside.

  3. 3

    Make the Masala

    In a pan, heat oil or ghee over medium heat. Add cumin seeds and let them splutter. Add the chopped onions and sauté until golden brown.

  4. 4

    Add Tomatoes and Spices

    Add the ginger-garlic paste, green chili, and chopped tomatoes. Cook until the tomatoes are soft. Stir in turmeric, red chili powder, and salt.

  5. 5

    Combine with Chickpeas

    Add the cooked chickpeas to the pan and mix well. Cook for about 10 minutes, stirring occasionally. Finally, sprinkle garam masala and chopped coriander before removing from heat.

Making the Puri

  1. 6

    Prepare the Dough

    In a mixing bowl, combine whole wheat flour with a pinch of salt. Gradually add water to form a soft dough. Cover with a damp cloth and let it rest for 20-30 minutes.

  2. 7

    Roll and Fry

    Divide the dough into small balls. Roll each ball into a small disc (about 3 inches in diameter). Heat oil in a deep frying pan. Fry each puri until puffed and golden brown. Remove and drain on paper towels.

Preparing the Halwa

  1. 8

    Roast the Semolina

    In a pan, heat ghee over medium heat. Add semolina and roast until it turns golden brown, stirring continuously.

  2. 9

    Add Water and Sugar

    Slowly add water while stirring to avoid lumps. Once combined, add sugar and stir until it dissolves completely.

  3. 10

    Finish with Cardamom and Nuts

    Add cardamom powder and mix well. Garnish with chopped nuts. Cook until the halwa thickens to your desired consistency.

More from Dishoom Kensington