Dilli Nashta Sooji Halwa & Kala Chana
The classic Sunday breakfast of semolina pudding and spiced black chickpeas.
About this dish
The quintessential Sunday breakfast across Delhi households and temples, this trio offers a perfect balance of sweet, spicy, and savory. The 'Kala Chana' (black chickpeas) are prepared dry with a coating of spices, symbolizing Prasad (offering). The halwa provides a buttery finish to the meal, while the puffed pooris act as the vehicle for both.
Ingredients
For the Sooji Halwa
- 1 cup Sooji (Semolina), coarse
- 1 cup Ghee (Clarified butter)
- 1 cup Sugar
- 3 cups Water
- 1/2 tsp Cardamom powder
- 1 tbsp Sliced almonds and pistachios
For the Sookhe Kale Chane
- 250g Black Chickpeas, soaked overnight and boiled
- 2 tbsp Oil
- 1 tsp Cumin seeds
- 1 tsp Ginger, finely chopped
- 2 tsp Coriander powder
- 1 tsp Amchur (Dry mango powder)
- 1/2 tsp Turmeric powder
- 1 tsp Roasted cumin powder
For the Poori
- 2 cups Whole wheat flour
- 1 tbsp Oil for dough
- Water for kneading
- Oil for deep frying
Method
- 1
Soak and boil Chana
Drain the overnight soaked chickpeas and pressure cook with salt and 3 cups of water for 6-7 whistles. The chana should be soft enough to mash between fingers but still retain their shape.
- 2
Sauté the Chana masala
Heat oil in a wok, add cumin seeds until they crackle. Add ginger and all dry spice powders mixed with 2 tablespoons of water (to prevent burning). Stir for 1 minute on low heat.
- 3
Coat the Chana
Add the boiled chickpeas to the spices. Cook on medium-high heat for 5-7 minutes until all the moisture evaporates and the spices form a thick, dry coating around each chickpea.
- 4
Prepare Halwa syrup
In a separate pot, dissolve sugar in water with cardamom powder. Bring to a gentle boil, then keep warm. Do not look for a string consistency; it just needs to be a hot sugar solution.
- 5
Roast the Sooji
In a heavy pan, melt ghee and add the sooji. Roast on low heat for 12-15 minutes, stirring constantly. The semolina must turn a deep golden brown and emit a nutty fragrance.
- 6
Combine Halwa
Slowly pour the hot sugar syrup into the roasted sooji. Be careful as it will splutter violently. Stir rapidly to ensure no lumps form.
- 7
Thicken the Halwa
Cook on medium heat until the sooji absorbs the water and the ghee starts to release from the sides. The texture should be soft and glossy, not dry.
- 8
Knead Poori dough
Mix flour, oil, and water to form a stiff, tight dough. Rest it for 15 minutes. A tight dough is crucial so the pooris don't absorb excessive oil while frying.
- 9
Roll and Fry Pooris
Roll small discs of dough. Heat oil to smoking point, then drop the poori in. Press gently with a slotted spoon to help it puff up like a balloon, then flip and cook until golden.
Notes & variations
- For the halwa, use coarse sooji (Motichur style) for a grainier texture.
- The chana liquid (aquafaba) can be used in soups or to knead the poori dough for extra nutrition.
- Add a pinch of salt to the halwa to enhance the sweetness.
- Store chana and halwa separately; pooris are best eaten fresh and hot.
Serve with
Serve the hot halwa, spicy chana, and puffed pooris with a side of mango pickle.
Cook's note
Adding a tablespoon of besan (gram flour) while roasting the sooji gives the halwa an incredible depth of flavor and aroma.