If you want to prepare something traditional and flavorful for breakfast or a special gathering, this combination of black chickpeas, sweet puris, and semolina halwa makes for an exceptional choice. Rajasthani cuisine is widely cherished for its distinct and robust flavor profiles. According to food expert Saroj Kanwar, all three components can be easily prepared right in your home kitchen using everyday ingredients. Serving them together elevates the entire meal experience to a whole new level.
Preparation and Required Ingredients
Preparing this traditional spread takes roughly 20 minutes of active prep time and about 20 minutes of actual cooking time. For the chickpeas, you will need half a cup of black chickpeas, a large black cardamom, asafoetida, cumin seeds, turmeric powder, red chili powder, coriander powder, salt, garam masala, and lemon juice. The sweet puri-bat requires half a cup of wheat flour, a quarter cup of sugar, and ghee. To make the halwa, keep semolina, ghee, sugar, milk, cardamom powder, dry fruits, and desiccated coconut ready.
Boiling Chickpeas and Mixing Spices
Begin the process by thoroughly washing the black chickpeas and soaking them in adequate water. Next, boil the soaked chickpeas in a pressure cooker along with the large cardamom and salt. Ensure the chickpeas turn completely tender while retaining their overall shape. In a small bowl, prepare a spice paste by combining turmeric powder, red chili powder, coriander powder, salt, and a splash of water. This wet paste roasts evenly and allows the flavors to penetrate deeply into the chickpeas.
Cooking the Spicy Kala Chana
To prepare the chickpea curry, heat ghee in a pan and temper it with asafoetida and cumin seeds. Add the prepared spice paste and sauté it on low heat until it releases a rich aroma. Toss in the boiled chickpeas and stir everything together thoroughly. Pour in a little water as needed and let it simmer for a few minutes so the spices absorb properly. Finish by stirring in the garam masala and lemon juice to complete the tangy and spicy black chickpeas.
Making Sweet Puri and Bat
Move on to preparing the sweet puri-bat by heating water and sugar in a vessel until the sugar dissolves completely. Take flour in a wide platter, mix in a little ghee, and knead a dough using the sweetened water. Make sure the dough is neither too stiff nor overly soft. Form small portions of the dough, roll them out into round puris, and shape the bat portions by elongating and twisting the dough pieces. Heat ghee in a frying pan and fry the prepared puris and bats on medium heat until golden brown. Drain excess oil and serve them alongside the spicy chickpeas.
Preparing the Semolina Halwa
To craft the halwa, heat milk, water, and sugar together in a separate pan. In another skillet, roast semolina in ghee on low flame until it turns golden and fragrant. Slowly pour the hot milk and sugar liquid into the roasted semolina while stirring constantly to prevent lumps. Cook until the mixture thickens and the semolina fluffs up nicely. Finally, mix in the cardamom powder, chopped dry fruits, and desiccated coconut, then serve the finished halwa alongside the chickpeas and sweet puris.
