Halwa Chana Puri


Preparation Time: 15 mins

Cooking Time: 45 – 50 mins

Serves: 6 – 8



For Chana

  • ½ Kg Kale Chana / Black Chickpeas (Wash properly & soaked in water for 5-6 hours before making or overnight)
  • 1 teaspoon Red Chilli Powder
  • 1 teaspoon Haldi / Turmeric Powder
  • ½ teaspoon Kali Mirch / Black Pepper Powder
  • 1 teaspoon Garam Masala
  • Salt to taste
  • Oil for cooking

For Halwa

  • 1 cup Sooji
  • 1 cup Sugar
  • 3 cup Water
  • 5 – 6 tablespoon Ghee

For Puri 

  • 2 cups of Wheat flour
  • ½ cup of Maida / All Purpose Flour
  • Sufficient Water
  • Sufficient Oil for Frying
  • 1 tablespoon Ghee



For Chana

  1. Boil Kale Chana/ Black chickpeas in a pressure cooker with sufficient water & Salt for about 20-25 minutes or till Chana are cooked, keep it aside
  2. Heat oil in a Pan/Kadai, once the oil is Luke warm (so that spices are not burnt), add Turmeric Powder, Red Chilli Powder, Salt, boiled Kale Chana (with whatever water is left while boiling), mix well and cook till the water is dry. Add Kali Mirch / Black Pepper Powder & Garam Masala, mix well

For Halwa

  1. Boil water in a Pan, add sugar, mix well, cook till the sugar is melted
  2. Heat Ghee in Kadai, add Sooji and roast till the Sooji is little brown (as per your preference) & start leaving oil
  3. Add Sugar water mix in Sooji, Keep stirring continuously in same direction for 7 – 8 mins

For Puri

  1. Take Wheat flour, add Maida and mix well
  2. Add sufficient Water and knead into a little hard dough as compare to Chapati dough
  3. Spread ghee on the dough so that it doesn’t dry
  4. Heat sufficient oil for frying
  5. Put little oil in palm (hands) & take small portions of dough & make a round ball, and roll out thinly into rolling board like small roti
  6. Heat oil in a kadai. Drop the Puri, press it little bit to puff up, flip the Puri, press again to puff up and fry till it is very light golden brown (don’t make it dark brown)
  7. Serve Halwa Chana Puri Prasad

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