Serves 1
Directions
- 1Soak the chickpeas in water to soften them.
- 2Place the chickpeas in a pressure cooker and set it to the beans/chili setting for 5 hours.
- 3To make Kashmiri tea, add cold water to a pot.
- 4Add green tea to the cold water.
- 5Add Kashmiri tea to the cold water.
- 6Add a little baking soda to the tea mixture.
- 7Mix all the ingredients for the Kashmiri tea.
- 8Boil the tea mixture on the stove until the water reduces by half.
- 9Once the water reduces, add cold water and ice to the tea mixture to bring it to a boil again.
- 10Prepare the cholay by slicing one onion.
- 11Heat oil and ghee in a pot.
- 12Add the sliced onion to the hot oil and ghee.
- 13Fry the onion until it turns light golden brown.
- 14For the Kashmiri tea, once it's ready, add a milk pack.
- 15Add regular milk to the Kashmiri tea.
- 16Add dry milk to the Kashmiri tea.
- 17Add sugar to the Kashmiri tea.
- 18Add a little cardamom to the Kashmiri tea.
- 19After the onion is fried, add all the spices to the pot.
- 20Add the boiled chickpeas to the pot with the fried onion and spices.
- 21Mash some of the chickpeas and add them to the pot to thicken the gravy.
- 22To make the halwa, take one cup of sugar.
- 23Take one cup of semolina.
- 24Wet the semolina slightly.
- 25Heat half a cup of ghee in a separate pot.
- 26Add the sugar to the hot ghee and brown it.
- 27Add the wet semolina to the browned sugar and mix quickly.
- 28Add cardamom to the halwa.
- 29Add saffron to the halwa.
- 30Add a little rose water to the halwa.
- 31Fry the puri until golden brown and puffed up.
Ingredients
- chickpeas
- cold water
- green tea
- Kashmiri tea
- baking soda
- milk pack
- regular milk
- dry milk
- sugar
- cardamom
- 1 onion
- oil
- ghee
- spices (turmeric, red chili powder, salt, cumin, black pepper, coriander, crushed red pepper, fennel seeds, dried fenugreek leaves)
- 1 cup sugar
- 1 cup semolina
- 0.5 cup ghee
- saffron
- rose water
Equipment
pressure cookerpotstovecolandercutting boardknifefrying panstrainerladlespatulamashermixing spoonsmall bowls
Tips
- For the Kashmiri tea, add cold water and ice to the boiling tea mixture to enhance the color.
- For the cholay, mash some of the chickpeas to thicken the gravy and make it richer.
- For the halwa, quickly mix the wet semolina into the sugar mixture as soon as it's added.
- You can buy ready-made puri from Walmart for convenience.
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