For Sookha Kala Chana:

  • Black chickpeas - 1 cup (soaked overnight)
  • Oil - 2 tbsp
  • Cumin seeds - 1 tsp
  • Mustard seeds - 1 tsp
  • Pinch of asafetida
  • Ginger, sliced - 2 tsp
  • Green chili, sliced - 4
  • Red chili powder - 1 tsp
  • Turmeric powder - ½ tsp
  • Coriander powder - 2 tsp
  • Amchoor / dried mango powder - 2 tsp
  • Salt to taste

For Sooji Halwa:

  • Semolina (suji/ sooji) - 1 cup
  • Ghee / clarified butter - 8 tbsp or more to moisten the sooji
  • Sugar -1/2 or as per taste
  • Raisins / kismish - 1 tbsp
  • Chopped almonds - 2 tbsp
  • Rose water - 1 tsp (optional)
  • Cardamom/ elaichi powder - 2 tsp
  • Almonds or cashews, for garnish

For Poori/puri:

  • Whole Wheat Flour / Gehun Ka Atta - 1 Cup
  • Oil - 2 Tbsp
  • Salt To Taste
  • Oil For Deep-Frying Pooris


For The Kale Chane:

  1. Soak the kale chane / black chickpeas overnight in enough water. Next morning, drain the water and rinse well.
  2. Pressure cook the chana with 2 cups of water and salt for 2-3 whistles on high heat.
  3. Or boil in a pan until soft and cooked, boiling in a pan would take about 30 minutes.
  4. Heat oil in a broad pan, and add cumin seeds, mustard seeds, and asafetida.
  5. When the seeds start to splutter add green chilies and ginger.
  6. Stir well and cook for about 2 minutes.
  7. Now add the chili powder, turmeric powder, coriander powder and dried mango powder and roast well for 2 minutes.
  8. Add cooked chana with water and cook for 5 minutes.
  9. Add chopped coriander and mix well.
  10. Remove from heat and transfer to a serving dish.
  11. Your kale chane are ready!

For The Sooji Halwa:

  1. Heat the ghee in a broad pan (preferably non-stick).
  2. Add the semolina/suji and sauté on a medium-low heat for about 8-10 minutes or until it is dark brown in color. You will have to keep stirring the sooji continuously to prevent it from burning and to ensure it gets roasted evenly.
  3. When suji is roasted, add 2½ cups of boiled water and mix well. Let the halwa cook in the water till the entire mixture becomes dry again or till all of the water is absorbed. This would take about 2 minutes. And remember to keep stirring continuously.
  4. Add the sugar, raisins, almond and mix well and cook till the sugar is absorbed and halwa becomes dry again.
  5. Add rose water and add rose water. Cook for 1 minute and remove from heat. You can serve halwa at this stage. If you want bars like I made then transfer the mixture into the lined pan and spread it evenly using a flat ladle. I used a 7x7 inch here.
  6. Garnish with almonds and press lightly.
  7. Let it cool completely for 30 mins. Cut into square pieces and serve.

For The Poori/Puri:

  1. Combine the whole wheat flour, salt and 2 tbsp of oil and mix well.
  2. Knead into a stiff dough using enough water. Cover the dough with damp cloth and let it rest for 30 minutes.
  3. Divide the dough into 3 equal portions and roll out each portion into a thin log as shown in the video.
  4. Heat enough oil in a pan for frying.
  5. Cut each log into ½ inch pieces and roll each piece into small rounds of 4-5 inches diameter.
  6. To check if the oil is hot enough, add tiny dough pieces to the oil, if it rises up immediately then the oil is ready.
  7. Now put one rolled out poori/puri into the hot oil and lightly press it with a spatula so that it puffs up. Fry them till they turn golden brown in color from both the sides.
  8. Transfer to a kitchen towel. Serve hot with Sookha Kala Chana and Halwa.