Halwa Puri Channe
Learn to make the perfect Ashtami Prasad with our Halwa Puri Chana recipe. Plus tips on how to make these to perfection. Celebrating Ashtami or not, everyone devours this spread, because it's absolutely divine. Try it yourself!!!erves
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Servings:
servingsCalories:
Ingredients
- For Halwa
- Medum Corase Sooji / Semolina 1 cup
- Water 3 cups
- Green Cardamom 2 pods or 1 teaspoon cardamom powder
- Ghee ½ cup
- Slivered Almonds ¼ th cup
- Sugar 1 cup
- Puri
- Wheat Flour 2 cups
- ½ teaspoon salt
- Semolina / sooji 2 tbsp
- Ajwain 1 tsp
- Ghee 2 tbsp
- Water 1 cup
- Oil for Frying
- Channe
- Black Channe / Kala Channe 1 cup
- Salt 1 tsp
- Red chilli powder 2 tbsp
- Coriander owder 2 tbsp
- Amchur 2 tsp
- Cumin seeds 1 tsp
- Cumin powder 2 tsp
- Oil 4 tbsp
- Turmeric ½ tsp
- Garam Masala 2 tsp
Instructions
- Instructions to make Halwa
- Prepare Sugar Syrup: Simultaneously, in a separate pot, dissolve sugar in water, add cardamom pods and bring it to a boil.
- Roast the Semolina: Heat ghee in a pan and roast the semolina until it turns golden brown.
- Combine: Gradually add the sugar syrup to the roasted semolina, stirring continuously to avoid lumps.
- Finish: Cook until it thickens, and garnish with nuts if desired.
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- Instructions to make Puri
- Prepare the Dough: Mix flour, salt, and water to form a soft dough. Let it rest for 15-20 minutes.
- Roll Out Puris: Divide the dough into small balls, then roll each ball into a thin, round disc.
- Fry: Heat oil in a deep pan. Fry each puri in hot oil until it puffs up and turns golden brown.
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- Instructions to make Kala Channa
- Pressure Cook: Add Soaked Black Chickpeas in a pressure cooker or Instant Pot using the Bean Chili Mode: This automatically sets the timer to 30 minutes. Strain the channa and keep the channa water aside to use later.
- Prepare the spice mix: In a bowl, add water and all the spices and mix well.
- Temper the spices: In a wok, add ghee or oil and add the cumin seeds and allow them to splutter, followed by spice mix mixture and turmeric. Cook it on low heat continuously stirring it, until the oil separates.
- Spice up the Channa: Add the cooked Channa, salt and garam masala and mix to coat the channa with the spices.
- Cook: Add about 200 ml of channa water, stir and cook well on medium heat until the water evaporates. Garnish with chopped cilantro
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Nutrition
Serving: 1g
