Halva puri cholay or halva puri, for short, consists of two
separate dishes, halva, a sweet made from semolina, and aloo
cholay, a spicy chickpea-and-potato curry eaten with puri, a
small circular deep-fried flat bread.
- 2 cups Whole
- Salt (to
- ˝ tbsp. Vegetable
- Slowly add about 3/4 cup warm water to the flour,
just enough to form a firm dough, and knead until
smooth. Cover, and let it rest at for least 1/2 hour,
and knead again briefly after 1-2 hour. If resting more
than 1 hour, punch and knead dough again before rolling
- Divide dough into small
balls about the size of golf-balls, and roll out into 6"
rounds on an oiled board. Heat vegetable oil in a wok or
saucepan. Add a little salt to the oil to keep it from
smoking. Fry the puri one at a time, holding them under
the oil on the first side until they puff. Turn and fry
until light brown; and drain.