Poori, Suji Halwa and Kala Chana Curry

Rest the Dough

• Cover the kneaded dough with a damp cloth or a lid and let it rest for 20-30 minutes. This allows the gluten to relax, making the pooris easier to roll and softer in texture.

Portion and Roll the Pooris

• After resting, knead the dough again for 1 minute to make it smooth.
• Divide the dough into 16 equal-sized small balls. Roll each ball between your palms to make it smooth and crack-free.
• Lightly grease your rolling pin and surface with a drop of oil. Avoid using dry flour for dusting, as it can burn in the hot oil and affect its quality.
• Take one dough ball and roll it into an even circle about 3-4 inches in diameter and about 2-3 mm thick. Ensure the thickness is uniform for even puffing.

Heat the Oil for Frying

• Pour about 2-3 inches of oil into a deep, heavy-bottomed pan (kadai) and heat it over a medium-high flame.
• To check if the oil is ready, drop a tiny piece of dough into it. If the dough sizzles and rises to the surface immediately without browning too quickly, the oil is at the perfect temperature (around 180-190°C or 350-375°F).

Fry the Pooris

• Gently slide one rolled poori into the hot oil. It will sink for a moment and then float to the surface.
• As it floats up, use the back of a slotted spoon to gently press down on the poori. This pressure helps it to puff up completely.
• Once puffed (which takes about 10-15 seconds), flip it over and fry the other side for another 10-15 seconds until it's a light golden brown.
• Remove the poori with the slotted spoon, letting the excess oil drip back into the pan. Place it on a wire rack or a plate lined with paper towels to absorb any extra oil.

Serve Immediately

• Repeat the frying process for the remaining dough balls, ensuring the oil temperature is maintained. Fry one poori at a time for best results.
• Serve the pooris hot and puffy with your favorite curry, such as Aloo Sabzi, Chana Masala, or with Shrikhand for a festive meal.

Garnish and Serve

• Turn off the heat. Stir in the cardamom powder and most of the fried nuts and raisins, reserving a few for garnish.
• Mix everything well until evenly combined.
• Cover the pan and let the halwa rest for 5 minutes. This allows the flavors to meld and the texture to become perfect.
• Serve the Suji Halwa warm, garnished with the remaining fried nuts and raisins.

Cook the Masala

• Add the tomato puree to the pan. Cook for 7-8 minutes, stirring frequently, until the mixture thickens and oil begins to separate from the sides.
• Lower the heat and add the spice powders: turmeric, red chili, coriander, and cumin powder, along with the remaining 3/4 teaspoon of salt.
• Stir continuously for 1-2 minutes until the spices are aromatic and well-cooked.

Combine and Simmer

• Pour the cooked kala chana along with all of its cooking water into the masala.
• Stir well to combine. Using the back of a ladle, gently mash a few chickpeas against the side of the pan. This will help thicken the gravy naturally.
• Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 10-15 minutes, allowing the chickpeas to absorb the flavors of the gravy.
• Check the consistency; if it's too thick, add a splash of hot water.

Finish and Garnish

• Stir in the garam masala and optional amchur powder for a final burst of flavor and tang.
• Mix well and cook for one more minute.
• Turn off the heat and garnish generously with fresh chopped coriander leaves.
• Let the curry rest for 5-10 minutes before serving. This allows the flavors to meld beautifully. Serve hot with steamed rice, jeera rice, or roti.