Halwa Poori, Sookha Kala Chana and Aloo Sabzi

Ingredients

• 1/2 cup Kala Chana or Chickpeas (dry)
• 1 tbsp oil
• 1/4 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/2 tsp roasted cumin powder
• 1/2 tsp chaat masala
• 1/4 tsp garam masala powder
• 1 tsp lemon juice
• 1/2 tsp amchur powder
• 1/2 tsp salt or black salt or to taste
• 1 tbsp coriander leaves chopped
• 1/2 tsp cumin seeds
• 1/4 tsp asafoetida (hing)
• 1/2 cup Sooji (Semolina)
• 1/4 cup ghee
• 1/2 cup sugar or as needed
• 1/4 cup milk
• 1/2 cup water
• 1 pinch salt
• 5-6 cashewnuts
• 5-6 almonds
• 1 tbsp raisins
• 5 strands saffron
• 1/4 tsp cardamom powder
• 1 cup maida or whole wheat flour mixed
• 1/4 tsp salt
• 1 tbsp oil for mixing in dough
• 1 cup oil for frying
• 1/2 cup water or as needed for kneading dough
• For white aloo sabzi:
• 4 medium potatoes
• 1.5 tbsp oil
• 1/2 tsp paanch phoron
• 1 dry red chilli
• As needed salt
• 1 tsp sugar
• 1/4 tsp hing (asafoetida)
• 4-5 green chillies
• 1 tbsp coriander leaves chopped

Steps

1. For Dry Black Chickpeas: Wash and soak kala chana overnight.Next day, drain water.Pressure cook for 4 whistles with 2 cups water, 1/4 tsp salt and 1 pinch baking soda. Switch off flame and let the pressure release by itself.Drain and reserve the chana water.Heat 1 tbsp oil in a pan. Sprinkle cumin seeds and 1 dry red chilli.When they crackle, add a pinch of hing.Now add the boiled chana.Add roasted cumin powder, turmeric and red chilli powder, chaat masala,amchur powder and salt to taste.
2. Toss all and add the boiled chana water.If needed, add some more water.Chana should be properly cooked but not mushy.Dry up the water completely till the flavours are well combined. Stir occasionally.Switch off flame. Sprinkle lemon juice and garnish with chopped coriander leaves and serve.
3. To make Suji Halwa: Heat ghee in a pan.Lightly fry cashewnuts and almonds.Set aside.In the remaining ghee, add semolina / suji and saute till golden brown and aromatic. To this slowly add water as needed and milk.Add sugar, bay leaf and saffron strands.Add chopped dry fruits.Cook until ghee leaves sides.Add raisins and sprinkle cardamom powder.Serve hot or warm.
4. To make poori: Add flour, salt, 1 tbsp oil and water gradually to form a stiff dough.Cover and set aside for 10 minutes.Divide dough into small balls.
5. Flatten each ball and roll them into a circle 1 to 2 mm thick.Heat oil in a pan and slide rolled pooris one by one.Gently press with the ladle so that it puffs up.Now flip and cook on the other side till it is crisp and lightly golden
6. To make aloo sabzi: Peel and chop the potatoes into small cubes.Heat oil in a wok.Sprinkle paanch phoron and 1 dry red chilli.When they crackle, add hing and the cubed potatoes smearing 1/4 tsp salt. Fry on medium to low heat till they are partially cooked.Add salt and sugar to taste. Add 1.5 cups water or as needed to cook the potatoes and become dry. Sprinkle chopped coriander leaves and few broken green chillies.Toss and switch off flame.Serve hot as a side with halwa poori and black chana.