How to Make Halwa Puri and Chanay

How to Make Halwa Puri and Chanay

Halwa puri is a dish usually eaten for breakfast in South Asia. be trained how to cook it, and learn the etiquette for eating it as well!

For the halwa:

1 cup semolina
1 1/2 cups sugar
3 cups water
2 cloves
a few drops kewra essence
a pinch of yellow food coloring
handful of sultanas and almonds
pinch of cardamom
1/2 cup of ghee or canola oil

For the chanay:

1/2 kg chickpeas(boiled)
1 tablespoon ginger-garlic paste
salt to taste
1/2 cup fried onions(color should be golden brown)
5-6 chopped medium tomatoes
1 tablespoon crushed red chili peppers
1 teaspoon turmeric powder
1 teaspoon cumin seeds
1 tablespoon garam masala
1/2 teaspoon black pepper
1 tablespoon sugar
1/2 cup tamarind pulp
1/2 cup canola or olive oil

For the puri:

1/2 kg all-purpose flour
pinch of salt
1 cup yogurt
ghee or canola oil

Method: For the halwa

Heat oil for 2-3 minutes in a wok, and then add cardamom and cloves.

Add semolina and stir until fragrant.

In another pan, stir sugar with water and add food color.
Bring to a boil and add this syrup to the semolina.


Under low heat, stir well, cover the wok, and cook until the water evaporates.

Add kewra essence, then sprinkle sultanas and almonds in. Done!

Method: For the Chanay

Heat oil for 2-3 minutes in a pot, then saute ginger-garlic paste.
Add cumin seeds and remaining dry spices in the pot.
Sprinkle water in and stir well for a few minutes.
Add onion and tomatoes and stir until tomatoes are tender.
Add chickpeas, stir once, then add 2 cups of water, tamarind, and sugar.
Simmer on low heat for 5-7 minutes.
Mix salt and black pepper, then remove pot from the stove.

Method: For the Puri

Sift flour, then salt, yogurt, and 4 tablespoons ghee.
Knead into a soft dough using some water.
Wrap the dough in a damp muslin cloth and store in a warm place for 2-3 hours.
Make 10-12 portions of the dough and roll it out.
Heat ghee in a frying pan and fry puris until they’re golden.

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