Semolina Halwa with Poori and Chickpeas (Halwa Poori)

Method

1. 1

   Put the dried chickpeas in a large bowl with the baking soda, cover with plenty of cold water, and soak overnight; drain and rinse well. Boil in fresh water until completely tender, 35-45 minutes, then drain. If using canned chickpeas, drain and rinse them and skip the soaking and boiling.

2. 2

   For the poori dough, mix the flour and salt in a bowl, add the 2 tbsp oil, and rub until the flour looks sandy. Add the lukewarm water a little at a time and knead to a stiff, smooth dough, about 5 minutes; cover and rest for 20 minutes.

3. 3

   For the chickpea curry, heat the 2 tbsp oil in a wide pan over medium heat and fry the cumin seeds until they sizzle, about 30 seconds. Add the onion and cook until soft and golden at the edges, 6-8 minutes, then stir in the garlic and ginger for 1 minute.

4. 4

   Add the tomatoes, ground coriander, turmeric, red chili powder, and salt; cook, stirring, until the tomatoes collapse and the oil separates at the edges, 6-8 minutes. Add the cooked chickpeas, potato, green chilies, and 1 cup (240 ml) water, then simmer covered for 10 minutes, stirring once or twice.

5. 5

   Mash a few chickpeas against the pan to thicken the gravy, stir in the garam masala and lemon juice, and simmer uncovered for 3-4 minutes until glossy. Taste and adjust salt; keep warm.

6. 6

   For the halwa, bring the 2 cups water, sugar, cardamom, and pinch of salt to a simmer in a saucepan, stirring until the sugar dissolves; keep hot over low heat. Meanwhile, heat the ghee in a heavy pot over medium-low heat and add the semolina.

7. 7

   Toast the semolina in the ghee, stirring almost constantly, until it smells nutty and turns light golden, 7-9 minutes; do not let it brown deeply. Carefully pour in the hot syrup—it will bubble—and stir vigorously until smooth.

8. 8

   Cover the halwa and cook on the lowest heat for 5 minutes, then uncover, add the raisins, and stir until the halwa is thick, glossy, and pulls away from the sides of the pot, 2-3 minutes. Keep warm.

9. 9

   Divide the poori dough into 12 equal balls. On a lightly oiled surface, roll each ball into a 4-5 inch (10-12 cm) round about 1/8 inch (3 mm) thick; keep the rounds covered as you work.

10. 10

    Heat the 4 cups (960 ml) frying oil in a deep pot to 350°F (175°C). Fry the pooris, one or two at a time, pressing gently with a slotted spoon so they puff, then flip and fry until golden and crisp on both sides, about 1-1.5 minutes total; drain on paper towels. Serve hot with the halwa and chickpea-potato curry, scattering the fresh coriander over the curry.