Chana, Halwa & Puri



⅓ cup oil
1 Supreme Cassia Bark
2 Supreme Black Cardamom
3 Supreme Green Cardamom
8 Supreme Black Peppercorns
2 Supreme Cloves
1 tsp Supreme Mustard Seeds
1 tsp Supreme Cumin Seeds
1 tsp Supreme Kolonji Seeds
2 medium onions
2 green chillies
1 tsp Supreme Ginger & Garlic Paste
½ tsp Supreme Turmeric Powder
½ tsp Supreme Chilli Flakes
1 tsp Supreme Chilli Powder
1 tsp Supreme Cumin Powder
1 tsp Supreme Coriander Powder
½ tsp Supreme Garam Masala
Salt to taste
2 cups water
½ tin Supreme Chopped Tomato, puréed
1 ½ cup potatoes cut into 1cm cubes
2 tins Supreme Chickpeas, drained
Chopped coriander to garnish

180g Supreme Fine Semolina
180g butter/ ghee
180g sugar
2 cups milk
1 cup double cream
½ tsp Supreme Cardamom Powder
⅓ cup Supreme Golden Sultanas
¼ cup Supreme Almonds, chopped
¼ cup Supreme Pistachios, chopped
(Reserve small amount of sultanas and chopped nuts for garnish)

1 ½ cups plain flour
¾ cup Supreme Chapati flour
1 tsp baking powder
2 tbsp oil
½ tsp salt
1 cup warm milk


Puree onions and green chillies together into a smooth paste. Heat oil in a pot over medium heat. Add black cardamom, green cardamom, black peppercorns and cloves. Sauté for a few minutes or until you can smell the aromas of the spices. Add cumin seeds, kolonji seeds and mustard seeds, cook until mustard seeds start to splutter then add puréed onion and chilli paste. Cook the paste until golden. Add ginger garlic paste, cook for a minute then add turmeric powder, chilli powder, chilli flakes, cumin powder, coriander powder and salt. Cook the spices for a minute then add 1 cup of water. Bring to a boil then stir in puréed tomatoes. Cover and simmer for 5 minutes. Now, add drained chickpeas, potatoes and remaining 1 cup of water. Stir well, cover and simmer until potatoes are tender and cooked through. Add garam masala, stir well and garnish with chopped coriander.

Place a saucepan over low heat. Add milk and sugar, and stirring constantly, heat until sugar dissolves (do not bring to a boil). Remove from heat, add double cream and set aside and cool.
Heat a heavy based pan over medium heat. Add butter/ghee, once melted add semolina and mix well. Stir constantly and roast the semolina until it begins to turn a very light golden color and gives off a faint aroma.
Add green cardamom powder, golden sultanas and chopped nuts and mix well. Stirring constantly (to prevent lumps), slowly pour in the milk and cream mixture. Cook the mixture until it is thick and begins to come away from the sides of the pan. Reduce heat to low, cover the pan and cook for another 5 mins. Remove from heat and allow to cool slightly. Garnish with remaining chopped nuts and golden sultanas.

In a large mixing bowl add plain flour, chapatti flour, baking powder, oil and salt. Slowly add just enough warm milk (you may not need the full amount) to form a soft and smooth dough. Heat oil in a wide pan for deep frying. While the oil is heating, divide the dough into small/ medium balls, then roll them into circles using a rolling pin and flour. The circles should not be too thick or too thin. Once the oil is hot, deep fry, press lightly and using a slotted spoon, carefully spoon over oil for the poori to puff up. Once the underside gets golden brown, flip to fry the other side. Remove from oil and leave the poori on a paper towel to drain any excess oil. Remember not to overcrowd the pan.
Serve channa, halwa & puri immediately whilst hot.

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