Sooji Halwa, CHana Tarkari and Puri

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Co Admin
Mar 15, 2007
Sooji Halwa, CHana Tarkari and Puri

Chana Tarkari

• 2 cups Kabulay chanay washed and soaked for 8 hours (When swollen wash and put fresh water) and boiled (add soda if req)
• 2 tomatoes
• 2-3 green chillies
• 1/2 tsp haldi
• 1/2 tsp Crushed chilli
• 1/2 tsp chilli
• 1tsp zeera crushed
• 3/4 - 1tsp chat masala
• 1/2 tsp Kalonji
• 1/4 tsp methi dana
• salt as required


In a pan 2tsp oil. Add cubed and deseeded tomatoes and green chillies and saute.
When tomatoes are soft put all the spices except for the chaat masala and a little water.
Take out 1/2 cup chana and mash. Add these and the whole chanato the mixture above.
Cover with enough water add chaat masala and leave to cook.
if required Crush chanas further with a back of a spoon.
Add water if you want them to be soupy.
Leave to cook till done.


Make the same dough as you normally do for roti with:

500g maida
1/2 tsp salt

Leave for 1- 1 1/2 hrs covered with a wet cloth.

Roll into a long roll and break off to make balls. Flatten each ball. Put a bit of flour on each and roll with rolling pin in to a round poori.

Fry in hot oil. 1st puri will not be perfect.

Sooji Halwa

Sooji 1 cup
1 tsp elaichi
sugar as required
1/4 tsp red food colour

Roast together sooji and elaichi powder on low heat, keep stirring.
Add sugar as required and stir.
Add water when stove is off and add zarda colour to achieve jalebi colour
Switch on the stove and keep stirring to avoid lumps
And cook till dry.

to make halwa with ghee:

follow the above recipe and in the end, add 2tbsp ghee. Mix till ready, glossy and smooth
No pista /badaam is used to decorate because its being served with poori.
Sprinkle with elaichi powder if desired.