Halwa poori and channa is a classic breakfast dish that is popular in the Indian subcontinent. It consists of crispy pooris (deep-fried bread), spicy channa (chickpea curry), and sweet semolina halwa (pudding). Here are the recipes for each component:

Halwa Recipe:

Ingredients:

  1. 1 cup semolina (sooji)
  2. 1/2 cup ghee (clarified butter)
  3. 1 cup sugar
  4. 2 cups water
  5. 1/4 cup chopped nuts (almonds, cashews, pistachios)
  6. 1/2 tsp cardamom powder
  7. A pinch of saffron strands (optional)

Instructions:

In a large pan, heat the ghee over medium heat.

Add the semolina to the pan and stir well.

Cook the semolina for 5-6 minutes, stirring constantly, until it turns golden brown and fragrant.

Add the sugar and water to the pan and mix well.

Continue to cook the mixture over medium heat, stirring constantly, until the halwa thickens and starts to leave the sides of the pan.

Add the chopped nuts, cardamom powder, and saffron strands (if using) to the pan and mix well.

Cook the halwa for a few more minutes, until it reaches the desired consistency.

Remove from heat and let the halwa cool to room temperature.



Channa Recipe:

Ingredients:

  1. 1 cup chickpeas (channa), soaked overnight
  2. 1 onion, finely chopped
  3. 2 tomatoes, finely chopped
  4. 1 tsp ginger-garlic paste
  5. 1 tsp cumin seeds
  6. 1 tsp coriander powder
  7. 1/2 tsp turmeric powder
  8. 1/2 tsp red chili powder
  9. Salt to taste
  10. 2 tbsp oil
  11. 1 tbsp chopped coriander leaves for garnish

Instructions:

Drain the soaked chickpeas and rinse them with water.

In a pressure cooker, add the chickpeas, 3 cups of water, and salt to taste. Cook for 3-4 whistles or until the chickpeas are fully cooked.

In a separate pan, heat the oil over medium heat.

Add the cumin seeds to the pan and let them splutter.

Add the chopped onions to the pan and sauté until they turn golden brown.

Add the ginger-garlic paste to the pan and sauté for a minute.

Add the chopped tomatoes to the pan and cook until they turn soft and mushy.

Add the coriander powder, turmeric powder, red chili powder, and salt to the pan and mix well.

Add the cooked chickpeas to the pan and mix well.

Cook the channa for 5-6 minutes, stirring occasionally, until the gravy thickens.

Garnish with chopped coriander leaves.

Poori Recipe:

Ingredients:

  1. 2 cups whole wheat flour
  2. 1/2 tsp salt
  3. 1 tsp oil
  4. Water as required
  5. Oil for deep frying

Instructions:

In a large bowl, mix the whole wheat flour and salt.

Add 1 tsp oil to the bowl and mix well.

Gradually add water to the bowl and knead the dough until it becomes soft and smooth.

Cover the dough and let it rest for 15-20 minutes.

Heat oil for deep frying in a pan over medium heat.

Divide the dough into small balls and roll each ball into a