Halwa Puri Chana (Ashtami Prasad)

5 from 122 votes

Halwa puri chana is a popular North Indian dish that is often served as a prasad (offering) during the Navratri festival. It is a hearty and delicious meal that is made with three main components: halwa (a sweet semolina pudding), puri (deep-fried flatbread), and chana (chickpeas). In this post, you will find easy-to-follow recipes for halwa puri chana.

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast, Main Course

Cuisine: Indian

Diet: Hindu, Vegetarian

Servings:

Calories: 683kcal

Author: Shilpa Kerur

Equipment

Frying pan
Instant Pot
Mixing bowl
Slotted spoon
Belan chakla (rolling pin and board)

Ingredients

For halwa:

1 cup semolina (sooji, fine)
½ cup ghee
¾-1 cup sugar (adjust as per preference)
4 cups water
½ teaspoon ground cardamom
½ teaspoon saffron
1-2 tablespoon nuts (sliced) - I used almonds, pistachio, and cashews
1 tablespoon raisins

For Puri:

1½ cup atta (Indian whole wheat flour)
2 teaspoon oil
½ teaspoon salt
½ cup water (approximately), lukewarm
Oil for deep frying

For Sookhe Chane:

1½ cup black chickpeas
2 tablespoon ghee
1 teaspoon cumin seeds
1 teaspoon ginger paste
½ teaspoon hing
½ teaspoon turmeric powder
1 teaspoon red chili powder (adjust as per taste)
2 teaspoon ground coriander
½ teaspoon garam masala
1 teaspoon amchur
1 teaspoon salt (adjust as per taste)
¼ cup cilantro (optional)
1 cup water

Instructions

Making Sooji ka Halwa:

Take water in a saucepan and place it on medium heat. Let it come to a boil.
Once the water comes to a boil, add sugar and saffron strands to it. Give it a quick stir to dissolve the sugar.
Meanwhile, heat a frying pan and add ghee. Once it melts, add the nuts and raisins. Saute for 30 seconds and set them aside in a small bowl.
Add semolina to the ghee and roast on low heat until the semolina is lightly golden and aromatic. This can take 5-6 minutes.
Slowly add the hot sugar-water mixture, stirring continuously. Cover and cook for 4-5 minutes on low heat.
Remove the lid and add cardamom powder and fried nuts. Continue stirring until the halwa thickens and comes together. Turn off the heat.

Making Poori:

In a large mixing bowl, combine together atta, salt, and oil. Mix everything well with your fingers.
Slowly add lukewarm water and knead into a smooth and slightly stiff dough. You may need an additional 1-2 tablespoons of water when kneading.
Lightly brush a few drops of oil on the dough. Cover with a kitchen towel and let it rest for 15-20 minutes.
Once the dough has rested, knead it again for 2 minutes. Divide it into 12 equal parts. Roll each portion into a round disc, taking care not to tear it.
Take oil in a deep saucepan or frying pan for deep-frying. Place it on medium heat. To test if the oil is ready, drop a small piece of dough in it. The dough should immediately sizzle and rise to the top.
Now, carefully slice the rolled disc into hot oil. Deep fry the poori on medium heat until they puff up and become light golden in color. If the poori does not puff up, agitate the oil and slightly press them.
Transfer to a paper towel-lined plate. Repeat with rest of the rolled discs.

Making Sookhe Kale Chane:

Soak the dried brown chickpeas in water for 6-8 hours (or overnight). Drain all the water from it and rinse the soaked chickpeas.
Set the Instant Pot in saute mode and add ghee. Once it heats, add the cumin seeds, hing, and ginger paste. Saute for a few seconds.
Add the soaked chickpeas, coriander powder, turmeric powder, red chili powder, amchur, garam masala, and salt.
Add one cup of water and mix well.
Secure the Instant Pot lid and pressure cook on high for 30 minutes. Do a natural pressure release.
If there is any water content after pressure cooking, put the IP on saute more for 3-4 minutes. Garnish with cilantro.

Notes

I like to start making the chana first. While it is pressure cooking, I make the halwa, knead the puri dough, and roll the puri discs. Once halwa and chana are ready, I fry the pooris and serve them immediately.

Use fine semolina for the best results. Roast the semolina in ghee until it turns golden brown. This will give the halwa a rich, nutty flavor.

It is important to use hot water to make halwa, as cold water can make it lumpy. Add the sugar and water to the semolina gradually and stir constantly to prevent any lumps from forming.

To knead the puri dough, use lukewarm water and not cold water. The temperature of the water should be comfortable to the touch, not too hot or too cold.

The temperature of the oil is important. If the temperature is low, it will soak up a lot of oil. To test if the oil is ready, drop a very small piece of dough into the oil. If it rises immediately to the top, the oil is ready.

Soak the kala chana overnight or for at least 4-5 hours before cooking. This will help the chickpeas cook faster and more evenly.

Nutrition