Chole Puri Halwa Recipe

Soak and Cook Chickpeas

Rinse 1 cup dried chickpeas under cold water. Place in a bowl, cover with about 3-4 cups water and soak for at least 8 hours or overnight. Drain and rinse. Transfer soaked chickpeas to a pressure cooker or pot, add 3 cups fresh water, 1/2 tsp turmeric and 1/2 tsp salt. Pressure cook for 15–20 minutes on medium heat (or simmer in a covered pot for 60–75 minutes) until tender but not mushy. Reserve cooking liquid (about 1 to 1-1/2 cups).

Heat 2 tbs oil in a deep skillet over medium heat. Add 1 tsp cumin seeds and when they splutter add 1/4 tsp asafoetida. Add grated ginger and minced garlic and sauté for 30 seconds until fragrant. Add slit green chili if using and chopped tomato. Cook until tomato softens and oil separates (4–5 minutes).

Add 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp red chili powder and the remaining 1 tsp salt. Cook spices with the tomato for 1 minute. Add the cooked chickpeas along with about 3/4 to 1 cup of the reserved cooking liquid (adjust for desired gravy thickness). Simmer for 8–10 minutes so chickpeas absorb the spice flavors and the gravy thickens slightly.

Finish by stirring in 1/2 tsp garam masala and 1/2 tsp amchur (or 1/2 tsp lemon juice). Taste and adjust salt and sourness. Garnish with 2 tbs chopped cilantro. Keep warm until serving.

Combine 1 cup all-purpose flour, 1/4 cup fine semolina, 1/4 tsp salt and 1 tsp oil in a mixing bowl. Rub the oil into the flour mixture until crumbly. Gradually add warm water (about 1/4 cup) and knead into a firm but pliable dough, about 4–5 minutes. Cover with a damp cloth and rest for 15–20 minutes.

Divide the dough into 8 equal portions and roll each into a smooth ball. Lightly dust and roll each ball into a 3.5–4 inch round (do not make them too thin; slight thickness helps puffing).

Heat 2 cups oil in a deep frying pan over medium-high heat until hot but not smoking (about 350°F / 175°C). Test with a small scrap of dough — it should sizzle and rise slowly. Fry 1–2 puris at a time: gently slide a rolled puri into the oil, press lightly with a slotted spoon so it puffs, flip and fry until golden brown on both sides, about 20–30 seconds per side. Remove and drain on paper towels. Keep warm in a low oven if making ahead.

In a small saucepan, combine 3/4 cup water and 1/4 cup milk and bring to a gentle simmer. In a separate heavy skillet, heat 4 tbs ghee over medium heat until melted and shimmering.

Add 2 tbs chopped nuts to the ghee and sauté for 1 minute, then add 1 tbs raisins and cook 30 seconds. Add 1/2 cup fine semolina to the ghee-nuts mixture. Stir constantly and roast the semolina for 4–6 minutes until it turns golden and emits a nutty aroma. Be attentive to avoid burning.

Carefully pour the hot milk-water mixture into the roasted semolina while stirring continuously to prevent lumps. Reduce heat to low and cook, stirring, until the semolina absorbs the liquid and thickens, about 2–3 minutes.

Stir in 1/2 cup sugar and 1/4 tsp cardamom powder. Cook another 1–2 minutes until sugar dissolves and halwa reaches a soft but spoonable consistency. If it becomes too thick, add up to 2 tbs hot water. Turn off heat and mix in any remaining 1 tbs ghee if desired for shine. Keep warm.