Sweet Puffed Bread with Chickpeas
A delightful dish that perfectly balances sweet and savory flavors with soft halwa, crispy puris, and spiced chickpeas.
Ingredients
For the Halwa
- 1 cup semolina (sooji)
- 1 cup sugar Adjust based on taste.
- 2 cups water
- 1/2 cup ghee Can substitute with coconut oil for dairy-free version.
- 1/4 cup chopped nuts (almonds, cashews) Use any preferred nuts.
- 1/2 teaspoon cardamom powder
- to taste Salt
For the Puris and Chickpeas
- 4 puris Store-bought or homemade.
- 1 cup chana (chickpeas) Canned chickpeas can be used for convenience.
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 2 green chilies, chopped Adjust based on heat preference.
- to taste Salt
Instructions
Prepare the Halwa
- In a pan, heat the ghee. Add the semolina and roast it until it turns golden brown.
Make Sugar Syrup
- In a separate pot, bring the water to a boil. Add sugar and stir until it is fully dissolved.
Combine Ingredients
- Gradually pour the sugar water into the roasted semolina while stirring continuously to prevent lumps from forming.
Cook the Halwa
- Continue to cook the mixture until it thickens. Then, add cardamom powder and the chopped nuts, mixing them in well.
Prepare the Puris
- Roll out the puri dough and deep fry each one until golden and crispy.
Cook the Chickpeas
- In a pan, heat some oil and add cumin seeds followed by the chopped chilies.
Season the Chickpeas
- Add the cooked chickpeas, turmeric powder, and salt. Cook for a few minutes until everything is heated through.
Serving
- Serve the sweet halwa, crispy puris, and spiced chickpeas together for a complete meal experience.
Notes
Store leftover halwa in an airtight container in the refrigerator for up to 3 days. Puris are best eaten fresh; however, you can keep them in an airtight container for a day. Reheat before serving.