नवरात्रि में अष्टमी नवमी पर विशेष बनने वाली कला चना हलवा पूरी की प्रसाद थाली, Navratri Thali

Ingredients

• 1 cup Black Chickpeas (Kala Chana) (soaked overnight, skins should peel easily)
• 4 cups Water (for pressure cooking) (use fresh cold water)
• 1.5 tablespoons Ghee (divided: 0.5 tbsp for pressure cooker, rest for finishing)
• 1 pinch Baking Soda (optional) (helps soften chickpeas)
• 2 tablespoons Oil (neutral oil for tempering spices)
• 1 teaspoon Kashmiri Red Chili Powder (mildly spicy and bright red)
• 1 teaspoon Coriander Powder
• 0.5 teaspoon Cumin Powder
• 2 pinches Asafoetida (Hing)
• 0.5 teaspoon Ginger Powder
• 1 teaspoon Amchur (Dry Mango) Powder
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Chana Masala Powder
• 0.25 teaspoon Garam Masala
• 1 pinch Kala Namak (Black Salt) (optional, for authentic flavor)
• 1 cup Fine Semolina (Suji) (extra‑fine for halwa)
• 3 tablespoons Ghee (for halwa) (divided: 1 tbsp for roasting, 2‑3 tbsp added at end)
• 1.25 cup Sugar
• 4 cups Water (for syrup) (for halwa syrup)
• a pinch Saffron strands (soak in a tablespoon warm water)
• 1 teaspoon Cardamom Powder
• 2 tablespoons Almonds (sliced) (for garnish)
• 3 cups Whole Wheat Flour (Atta) (sifted)
• 2 tablespoons Fine Semolina (for puri dough)
• 1 tablespoon Sugar (for puri dough)
• 1.5 tablespoons Ghee (for puri dough) (softened)
• 3.75 cups Warm Water (for puri dough) (add gradually, lukewarm)
• enough Oil for deep frying (neutral oil, heat to 180°C)

Instructions

1. Prepare Black Chickpeas

   Rinse 1 cup soaked black chickpeas and place them in the pressure cooker. Add 4 cups water, 0.5 tbsp ghee, and a pinch of baking soda if using. Close the lid and cook on low flame for about 45 minutes (or 2 whistles on medium‑high pressure).

   Time: PT45M

2. Remove Foam

   After cooking, open the cooker, discard any foam or impurities that rise to the surface.

   Time: PT5M

3. Temper Spices

   Heat 2 tbsp oil in a large saucepan over medium flame. Add 1 tsp Kashmiri red chili powder, 1 tsp coriander powder, 0.5 tsp cumin powder, 2 pinches asafoetida, 0.5 tsp ginger powder, 1 tsp amchur, 0.5 tsp turmeric, 1 tsp chana masala, 0.25 tsp garam masala, and a pinch of kala namak. Roast for 30 seconds, stirring continuously.

   Time: PT2M

   Temperature: Medium

4. Add Chickpea Cooking Water

   Pour the reserved chickpea cooking water (about 1‑2 cups) into the spiced oil. Stir and let it simmer for 1 minute so the spices do not stick.

   Time: PT1M

   Temperature: Medium

5. Combine Chickpeas and Reduce

   Add the cooked black chickpeas to the saucepan. Stir well and cook for 7‑8 minutes on medium flame, allowing the water to evaporate and the spices to coat each chickpea. Finish by stirring in 2 tbsp ghee for extra aroma.

   Time: PT8M

   Temperature: Medium

6. Roast Semolina for Halwa

   In a clean pan, melt 1 tbsp ghee over low flame. Add 1 cup fine semolina and roast, stirring constantly, until it turns light golden and emits a nutty aroma (about 7‑8 minutes).

   Time: PT8M

   Temperature: Low

7. Prepare Sugar Syrup

   In a separate saucepan, combine 4 cups water, 1.25 cups sugar, a pinch of saffron (pre‑soaked in 1 tbsp warm water), and 1 tsp cardamom powder. Bring to a boil, stirring until sugar dissolves completely.

   Time: PT5M

   Temperature: Medium

8. Combine Syrup with Roasted Semolina

   Turn the flame to medium. Gradually pour the hot sugar syrup into the roasted semolina while stirring continuously to avoid lumps. Cook for 6‑7 minutes, stirring, until the mixture leaves the sides of the pan and attains a thick, glossy consistency.

   Time: PT7M

   Temperature: Medium

9. Finish Halwa with Ghee

   Stir in the remaining 2‑3 tbsp ghee (the ‘secret ingredient’) and mix well until the ghee separates and the halwa shines.

   Time: PT2M

   Temperature: Medium

10. Set Halwa Like Barfi

    Transfer the hot halwa onto a greased plate or tray. Flatten with a spatula to a uniform thickness (about 1‑1.5 cm). Let it cool to room temperature (about 30 minutes), then cut into square or diamond pieces. Garnish with sliced almonds.

    Time: PT35M

11. Make Puri Dough

    In a large mixing bowl, combine 3 cups whole wheat flour, 2 tbsp fine semolina, 1 tbsp sugar, and 1.5 tbsp softened ghee. Mix until crumbly. Gradually add 3.75 cups warm water, kneading until a smooth, non‑sticky dough forms. Knead for 10‑12 minutes, then cover with a damp cloth and let rest for 30 minutes.

    Time: PT45M

12. Shape Puris

    Divide the rested dough into equal portions (~15 g each). Lightly oil your hands and rolling pin. Roll each portion into a thin circle (about 3‑4 mm thick). Keep the rolled puris covered with a kitchen towel to prevent drying.

    Time: PT15M

13. Deep Fry Puris

    Heat oil in a deep pan to 180°C (medium‑high flame). Gently slide one rolled puri into the oil; it should puff within seconds. Press gently with a slotted spoon, flip, and fry until both sides are golden (about 30‑45 seconds per puri). Remove with a slotted spoon and place on paper towels to drain excess oil.

    Time: PT15M

    Temperature: 180°C

14. Final Assembly & Serving

    Serve the dry black chickpea curry hot, garnished with chopped onion, tomato, green chilies if desired. Accompany with the soft puris and barfi‑style semolina halwa. Halwa can be served at room temperature or slightly chilled.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

12 g

Carbohydrates

78 g

Fat

18 g

Fiber

10 g

Ingredient Substitutions

• Instead of Black Chickpeas (Kala Chana): Brown chickpeas, Garbanzo beans
• Instead of Ghee: Unsalted butter, vegetable oil
• Instead of Oil: Ghee, vegetable oil
• Instead of Kashmiri Red Chili Powder: Paprika
• Instead of Ginger Powder: Fresh grated ginger (use 1 tsp)
• Instead of Amchur (Dry Mango) Powder: Lemon juice (1 tsp)
• Instead of Kala Namak (Black Salt): Regular salt
• Instead of Fine Semolina (Suji): Coarse semolina (will affect texture)
• Instead of Ghee (for halwa): Unsalted butter
• Instead of Sugar: Jaggery (will change flavor)
• Instead of Saffron strands: Food‑grade yellow coloring
• Instead of Cardamom Powder: Ground cardamom pods
• Instead of Almonds (sliced): Cashews
• Instead of Whole Wheat Flour (Atta): All‑purpose flour (will be less authentic)
• Instead of Ghee (for puri dough): Oil
• Instead of Oil for deep frying: Ghee for richer flavor

Equipment Needed

• Pressure Cooker
• Large Saucepan
• Frying Pan / Kadai
• Rolling Pin
• Flat Surface (Marble or wooden board)
• Spatula / Wooden Spoon
• Fine Mesh Sieve (optional)
• Measuring Cups & Spoons
• Kitchen Towel (dry and damp)
• Plate or Tray for setting halwa

Critical Steps — Do Not Skip

• Pressure cooking black chickpeas until soft
• Roasting semolina on low flame without burning
• Resting the puri dough for at least 30 minutes
• Maintaining oil temperature at 180°C for puffing puris

Chef Tips from the Video

• Use extra‑fine semolina for a melt‑in‑your‑mouth halwa texture.
• A pinch of kala namak adds authentic earthy flavor to the chickpea curry.
• Layer fried puris on a clean kitchen towel before covering; this keeps them soft and prevents moisture loss.

Troubleshooting

Storage

Refrigerator: Halwa keeps 5‑7 days in an airtight container; puris stay fresh 2‑3 days if stored in a paper bag.

Freezer: Puris can be frozen for up to 1 month; reheat in oven to restore puff.

Room temperature: Chickpea curry can sit at room temperature for up to 2 hours; longer storage requires refrigeration.

Make-Ahead Tips

• Cook the black chickpeas a day ahead and store in the fridge; reheat with a splash of water before adding spices.
• Halwa can be prepared 2‑3 days earlier; keep covered at room temperature or refrigerate for longer storage.
• Puri dough can be rested overnight in the fridge for even softer puris.

Frequently Asked Questions