Homemade Halwa Puri Channay Tarkari Recipe

Halwa Puri Channay Tarkari is a quintessential Pakistani/North Indian breakfast combination that's absolutely beloved across South Asia. This complete halal meal features crispy, fluffy puris, spiced chickpea curry (channay), and sweet semolina halwa - creating the perfect balance of savory and sweet flavors. It's traditionally enjoyed on weekends and special occasions.

 

For the Puri:

Ingredients:

• 2 cups all-purpose flour (maida)
• ½ teaspoon salt
• 2 tablespoons vegetable oil
• Water as needed (approximately ½ cup)
• Oil for deep frying

Instructions:

1. In a bowl, mix flour and salt.
2. Add 2 tablespoons of oil and rub into the flour until it resembles breadcrumbs.
3. Gradually add water and knead into a firm, smooth dough.
4. Cover and rest for 30 minutes.
5. Divide into small balls and roll each into thin circles (about 4-5 inches diameter).
6. Heat oil in a deep pan over medium-high heat.
7. Fry puris one at a time, gently pressing with a slotted spoon to help them puff up.
8. Fry until golden and crispy on both sides.
9. Drain on paper towels.

For the Channay Tarkari (Chickpea Curry):

Ingredients:

• 2 cups dried chickpeas (soaked overnight) or 3 cans chickpeas, drained
• 3 tablespoons vegetable oil
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 tomatoes, finely chopped
• 2-3 green chilies, slit lengthwise
• 1 teaspoon cumin seeds
• 2 bay leaves
• 1 cinnamon stick
• 3-4 cardamom pods
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 2 teaspoons coriander powder
• 1 teaspoon garam masala
• 2 tablespoons tamarind paste or 1 tablespoon amchur (dry mango powder)
• 1 teaspoon tea bags or 1 tablespoon black tea (for color)
• Salt to taste
• Fresh cilantro for garnish
• 3-4 cups water

Instructions:

1. If using dried chickpeas, pressure cook the soaked chickpeas with salt until tender (about 30-40 minutes). Save the cooking liquid.
2. Heat oil in a large pot. Add cumin seeds, bay leaves, cinnamon, and cardamom. Sauté until fragrant.
3. Add chopped onions and cook until golden brown.
4. Add ginger-garlic paste and green chilies. Cook for 2 minutes until fragrant.
5. Add tomatoes and cook until soft and oil separates.
6. Add all dry spices (red chili powder, turmeric, coriander powder) and cook for 1 minute.
7. Add the cooked chickpeas along with their liquid (or fresh water if using canned).
8. Add tamarind paste and tea for color and tangy flavor.
9. Bring to a boil, then simmer for 20-30 minutes until the gravy thickens.
10. Add garam masala and adjust salt.
11. Garnish with fresh cilantro.

For the Halwa:

Ingredients:

• 1 cup fine semolina (suji/rava)
• 1 cup sugar
• 3 cups water
• ½ cup ghee or vegetable oil
• ¼ cup almonds, sliced
• ¼ cup pistachios, chopped
• 1 teaspoon cardamom powder
• A few drops of orange food coloring (optional)
• 2 tablespoons raisins (optional)

Instructions:

1. Heat ghee in a heavy-bottomed pan over medium heat.
2. Add semolina and roast, stirring continuously, until it turns golden brown and fragrant (about 8-10 minutes).
3. In a separate pot, bring water and sugar to a boil, stirring until sugar dissolves.
4. Slowly and carefully pour the hot sugar syrup into the roasted semolina while stirring continuously to avoid lumps.
5. Add cardamom powder and food coloring if using.
6. Cook on low heat, stirring frequently, until the mixture thickens and starts to leave the sides of the pan (about 10-15 minutes).
7. Add half of the nuts and raisins, mix well.
8. Garnish with remaining nuts.

Serving Instructions:

1. Serve the halwa warm in small bowls.
2. Serve the channay tarkari hot in a serving bowl.
3. Arrange the fresh, hot puris on a plate lined with paper towels.
4. Traditionally, diners break pieces of puri to scoop up the channay, alternating bites with spoonfuls of sweet halwa.

Tips for Perfect Halwa Puri Channay:

For Puris:

• The dough should be firm but not too hard
• Roll puris evenly for uniform puffing
• Oil temperature is crucial - too hot will burn them, too cool won't make them puff
• Serve immediately for best texture

For Channay:

• Soaking chickpeas overnight ensures better cooking
• The tea gives the traditional dark color - adjust quantity for desired shade
• Simmer long enough for flavors to develop
• Consistency should be thick but not dry

For Halwa:

• Roast semolina until fragrant but don't let it burn
• Add syrup gradually to prevent lumps
• Stir continuously to avoid sticking
• The halwa is ready when it starts leaving the pan's sides

Nutritional Benefits:

This combination provides:

• Protein from chickpeas
• Carbohydrates from puri and halwa
• Healthy fats from ghee and nuts
• Essential minerals from whole spices

Storage Tips:

• Puris: Best consumed fresh but can be stored in airtight containers for 1-2 days
• Channay: Refrigerate for up to 3 days; tastes even better the next day
• Halwa: Can be refrigerated for up to a week; reheat before serving

This authentic Halwa Puri Channay Tarkari brings the taste of traditional South Asian breakfast to your home kitchen, perfect for weekend family gatherings or special occasions!