Chole Puri Halwa Recipe

Soak and cook chickpeas

Rinse 2 cups dried chickpeas thoroughly. Place in a large bowl and cover with about 6 cups water. Soak at least 8 hours or overnight (or 1–2 hours in very hot water for a partial soak). Drain and rinse. Transfer soaked chickpeas to a pressure cooker or pot; add 4 cups fresh water and 1 bay leaf. If using a pressure cooker, cook 5–7 whistles (about 20–25 minutes) until tender but not falling apart. If using a pot, simmer 60–90 minutes until tender, skimming any foam. Reserve chickpeas and 1–1.5 cups of the cooking liquid; drain excess.

Prepare the masala

Heat 2 tbs oil in a heavy skillet or saucepan over medium heat. Add 1 tsp cumin seeds and let them sizzle ~10 seconds. Add 1 medium finely chopped onion and sauté until soft and light golden (6–8 minutes). Add 1 tbs grated ginger and 3 minced garlic cloves; sauté 1 minute until fragrant. Add 1 large chopped tomato (or 1 cup crushed tomato) and cook until the tomato breaks down and oil separates (6–8 minutes).

Spice and finish

Stir in 1 tsp coriander powder, 1 tsp ground cumin, 1 tsp turmeric, 1 tsp red chili powder, and 2 tsp salt; cook 1–2 minutes to bloom the spices. Add the cooked chickpeas and about 1 cup of reserved cooking liquid (use more for desired gravy consistency). Simmer uncovered 10–12 minutes so flavors meld and gravy thickens slightly. Taste and adjust salt or chili. Stir in 1 tbs lemon juice and 2 tbs chopped cilantro. Sprinkle 1 tsp garam masala and simmer another minute. Keep warm.

Make dough

In a bowl combine 2 cups all-purpose flour, 2 tbs fine semolina, and 1 tsp salt. Mix, add 1 tbs oil and rub into the flour until crumbly. Gradually add about 1/2 cup warm water and knead to a firm, smooth dough (similar to chapati dough but slightly stiffer). Knead 5–7 minutes. Cover with a damp cloth and rest 20–30 minutes to relax gluten.

Roll and fry puri

Heat 3 cups oil in a deep heavy pan to 375°F / 190°C (hot but not smoking). Divide dough into 4 equal balls for giant puris. Roll each ball into a smooth round and flatten slightly. Dust lightly with dry flour/semolina and roll into 6–7 inch rounds, about 1.5–2 mm thick. To achieve a crackled, puffy surface, prick the rolled dough lightly in several places with a fork (this encourages crackling but still puffs). Carefully slide one puri into the hot oil; it should puff quickly. Gently press with a slotted spoon to encourage full puffing and flip once; fry until light golden and crackled, about 20–40 seconds per side. Remove and drain on paper towels. Repeat with remaining dough; maintain oil temperature between 360–380°F (180–195°C). Serve immediately while puffed and crisp.

Prepare syrup

In a small saucepan, combine 1.25 cups water and 1/4 cup milk. Add 3/4 cup sugar and crushed cardamom pods. Heat until just simmering and sugar dissolves; keep warm.

Roast semolina and finish halwa

Heat 4 tbs ghee in a heavy skillet over medium-low heat. Add 1 cup fine semolina and roast, stirring constantly, until it turns fragrant and light golden (6–8 minutes). Add 8 halved cashews and 2 tbs raisins halfway through roasting so they color gently. Carefully pour the hot sugar syrup into the semolina (it will sputter); stir vigorously to combine and break lumps. Cook, stirring, until semolina absorbs liquid and thickens (~2–3 minutes). Adjust sweetness to taste. Turn off heat and cover for 2 minutes to steam. Fluff with a spoon and transfer to a serving bowl.

Arrange 1/4 cup mango or mixed pickle and 2 lemon wedges on the plate. If using, place 1/4 cup thinly sliced red onion alongside. Plate one giant puri, a generous ladle of chole, a portion of hot sooji halwa, and pickles. Garnish chickpeas with extra cilantro. Serve immediately so puri stays crisp and halwa warm.