Chana Halwa Poori Thali with Brown Chickpeas

Chana

Step 1: Boil the chana [01:08]

In a pressure cooker, combine 2-3 tbsp Ghee, 2 cups of brown chickpeas (soaked overnight), and water as required. Cook until done.

Step 2: Prepare the masala [01:53]

In a bowl, mix 2 tsp turmeric powder, 2 tbsp degi red chilli powder, 2 heaped tbsp coriander powder, 1/2 tbsp dry mango powder, a pinch of garam masala, 1/2 tsp cumin powder, and 3/4 cup water. Whisk together until well combined.

Step 3: Cook the chana sabji [07:31]

In a pot, heat 2-3 heaped tbsp oil. Add 1 tsp cumin seeds, 1 green chilli (cut diagonally), and 2 green chillies (less spicy and cut diagonally). Sauté briefly. Pour in the prepared masala mixture and cook until the raw smell of the spices dissipates and oil separates. Add the cooked chickpeas and 1 tbsp finely chopped tender coriander stems. Add water as needed and simmer for about 15 minutes until the flavors are well integrated.

Halwa

Step 1: Cook the semolina [03:20]

Heat 1/4 cup Ghee in a pan. Add 1 1/2 cups semolina. Sauté well, adding another 1-2 tbsp Ghee as needed, until the semolina is toasted.

Step 2: Incorporate nuts and water [05:04]

Add 12-15 raisins, 1 tbsp chironji, and 12-15 cashew nuts. Stir in 2 1/2 cups hot water. Once incorporated, add 1 1/2 cups sugar. Cook for 7-8 minutes while stirring.

Step 3: Finish the halwa [06:52]

Stir in 1/2 tsp cardamom powder. Ensure not to overcook the mixture.

Pooris

Step 1: Prepare the dough [09:55]

In a large bowl, combine 2 cups whole wheat flour, 1/4 tsp sugar, sendha namak to taste, 1 tbsp semolina, and 1 tsp oil. Mix in water as required to form a tight dough. Let the dough rest for 30 minutes.

Step 2: Shape and fry [10:48]

Cut the rested dough into small, equal-sized pieces (pedas). Using 1/4 tsp Ghee, roll out the pedas into small pooris. Heat oil in a pan and fry the pooris until puffed and golden brown.

Serving

Serve the chana, halwa, and pooris together on a plate, garnished with slivered almonds and a coriander sprig.