Chole Puri Halwa Recipe

Soak and par-cook chickpeas

Rinse 1 cup dried chickpeas until water runs clear. Place in a bowl with 6 cups water and 1/4 tsp baking soda. Soak at least 8 hours or overnight (for quick method, soak 1 hour in hot water). Drain and rinse before cooking.

Cook chickpeas

Place drained chickpeas in a pressure cooker or pot with 3 cups fresh water and 1 bay leaf. Pressure-cook 20–25 minutes on medium (or 6–8 whistles) until tender but not falling apart. If using a pot, simmer 60–80 minutes until tender, adding water as needed. Reserve cooking liquid.

Prepare masala base

Heat 2 tbs oil in a large skillet over medium heat. Add 1 tsp cumin seeds and let them sizzle 10–15 seconds. Add 1 cup finely chopped onion and sauté until golden, 6–8 minutes. Stir in 1 tsp ginger paste, 1 tsp garlic paste and 1 slit green chili; cook 1 minute until fragrant. Add 1 cup chopped tomato and cook until tomatoes break down and oil separates, 6–8 minutes.

Spice and combine

Lower heat and add 1 tsp ground coriander, 1/2 tsp ground cumin, 1/2 tsp turmeric, 1/2 tsp red chili powder and 1.5 tsp salt. Cook 1 minutes to bloom spices. Add the cooked chickpeas and about 1 cup reserved cooking liquid (add more for desired consistency). Simmer 8–10 minutes so flavors meld. Stir in 3/4 tsp garam masala and 1/2 tsp amchur powder (or 1/2 tsp lemon juice). Taste and adjust salt or tang. Finish with 2 tbs chopped cilantro and remove bay leaf.

Make dough

In a mixing bowl combine 1 cup whole wheat flour, 1/4 cup all-purpose flour, 1 tsp semolina, and 1/4 tsp salt. Rub in 1 tsp oil/ghee until the mixture looks like coarse crumbs. Gradually add about 1/2 cup warm water, mixing until a firm, smooth dough forms. Knead 5–7 minutes. Cover with a damp cloth and rest 20–30 minutes.

Roll puri

Divide dough into 6 equal portions and roll into smooth balls. Keep covered to prevent drying. On a lightly floured surface, roll one ball into a circle about 5–6 inches (thin but not paper-thin). For a large single crackled puri, roll slightly thicker in center and thinner toward edges. Dust with semolina if needed to prevent sticking.

Fry puri

Heat 2 cups oil in a deep frying pan over medium-high heat until shimmering and a small piece of dough sizzles and rises slowly. Carefully slide rolled puri into hot oil. Press gently with a slotted spoon for 1–2 seconds to encourage puffing. Fry until puffed and golden, about 20–30 seconds per side. Remove to paper towel. Keep warm and fry remaining puris, maintaining oil temperature.

Prepare sugar syrup

In a small saucepan, combine 3/4 cup water and 1/4 cup milk with 1/2 cup sugar. Bring to a gentle simmer until sugar dissolves. Remove from heat and keep warm.

Roast semolina

Heat 3 tbs ghee in a medium skillet over medium heat. Add 3/4 cup semolina and roast, stirring constantly, until it turns golden and aromatic, 6–8 minutes. Be attentive to avoid burning; lower heat if necessary.

Finish halwa

Carefully pour the warm sugar-milk syrup into the roasted semolina (it will steam). Stir vigorously to avoid lumps. Cook for 2–3 minutes until semolina absorbs liquid and thickens. Stir in 1/4 tsp cardamom powder, 1 tbs raisins and 1 tbs slivered nuts. Cook 1 more minute, turn off heat, and cover for a couple minutes to let textures settle.

On a large plate place one puffed puri. Spoon 3/4 cup warm chole alongside or slightly on the puri, and 3–4 tbs halwa. Add 2 tbs pickle, a lemon wedge, and a small mound of sliced red onion. Garnish chole with a little cilantro. Serve immediately so the puri stays crisp and the halwa warm.