Halwa Puri

Cook the chickpeas

Drain the soaked chickpeas, cover with fresh water, and boil until completely soft.

Make the chana curry

In a separate pan, heat oil and fry the onion until golden, then add the tomato, ginger-garlic paste, chana masala, turmeric and salt and cook into a thick masala.

Simmer the chana

Add the boiled chickpeas with a splash of their cooking water to the masala and simmer until the flavors meld.

Make the puri dough

Mix the wheat flour, semolina, salt and oil, then work in water gradually to form a firm, smooth dough.

Rest the dough

Cover the dough and let it rest so the gluten relaxes and the puris roll out evenly.

Roll and fry the puris

Divide the dough into small balls, roll each into a thin disc, and deep-fry in hot oil, pressing gently with a slotted spoon until it puffs and turns golden.

Toast the semolina for halwa

In a separate pan, melt the ghee and roast the semolina over low heat, stirring constantly, until it turns golden and fragrant.

Add syrup to the halwa

Meanwhile bring the sugar, water and cardamom pods to a boil in another pot to make a light syrup, then pour it carefully into the roasted semolina, stirring quickly.

Finish the halwa

Keep stirring over low heat until the halwa thickens and pulls away from the sides of the pan, then top with chopped almonds and pistachios.

Plate and serve

Serve the puris, chana curry and halwa together on one plate while everything is still hot.