Lahore and Delhi
Halwa puri
Puffy puris, spicy chana and sweet sooji halwa on one plate. Sunday morning, sorted.
90 minTime
17 gProtein each
mediumSpice
8hPlan ahead. Soak for 8 hours first; the 90 minutes come after.
Make it your way
Grandma's wayThe original. Handle with reverence.
The original897kcal
17 gprotein
11 gfibre
90minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
8 steps- 1Drain the soaked chana and pressure cook with fresh water and a little salt for 5 to 6 whistles. Let the pressure release naturally.
- 2Heat 2 tbsp oil, add the cumin, then the onion and cook 5 minutes until golden. Add the ginger garlic paste for 1 minute, then the tomato, turmeric, chilli and chole masala. Cook until the oil separates, about 6 minutes.
- 3Add the chana with some of its water and simmer 10 minutes, mashing a few against the pan to thicken. Adjust salt.
- 4For the halwa, roast the rava in the ghee on low for 6 to 8 minutes. Meanwhile boil 1 1/2 cups water with the sugar.
- 5Carefully pour the hot syrup into the rava, standing back as it splutters. Stir until thick and leaving the sides, 3 minutes. Add cardamom and almonds.
- 6Knead the maida with a pinch of salt, 1 tsp oil and about 1/3 cup water into a firm dough. Rest 10 minutes and roll into 12 small puris.
- 7Heat oil in a kadai until hot. Slide in one puri at a time, away from you, and press gently with a slotted spoon until it puffs. Flip and fry until golden. Drain.
- 8Serve the hot puris with the chana and halwa, with onion rings and pickle.
Serve it like this
On a large steel thali, put two puffed puris, a bowl of chana, a mound of halwa topped with almonds, and onion rings with pickle.
