Chhole Bhature with Suji Halwa Chickpea Curry with Fluffy Fried Bread and Sweet Semolina Pudding

Instructions

METHOD CHHOLE

1. Heat oil in a saucepan on medium-high heat, add cumin powder, coriander powder, salt, cumin seeds, turmeric, and chilli powder.
2. Cookout spices for 3-4 minutes until the aroma of the spices are released
3. Add ginger, garlic, and grated onion and keep stirring and cooking for about 10-15 minutes
4. Keep cooking until onions soften and darken slightly
5. Add the passata and continue to cook for 2-3 minutes; add 120ml water and cook for 2 more minutes
6. Add chana masala and dried fenugreek, cook for another few minutes until you see the oil forming on the top and around the sides of the masala
7. Add chickpeas and continue cooking
8. Put chana dal in a bowl, heat in the microwave for 30 seconds, mash them with a fork, add to the chickpeas, and cook for 5 minutes.
9. Add 500ml water to the saucepan, bring to a boil, turn the heat on low, cover and simmer for 40 minutes until soft, check halfway and add more water if needed.
10. Add amchur powder, stir well and cook a further few minutes
11. Add fresh coriander, stir put into a serving dish, and garnish with julienned ginger
12. Serve with bhatura, suji halwa, and yoghurt

METHOD SUJI HALWA

1. Put sugar and water in a saucepan and boil until all sugar dissolves
2. In another larger saucepan, melt butter, then add semolina and stir vigorously until it is all combined
3. Add sugar water to semolina mix gradually whisking continuously
4. Keep whisking until fully combined; mixture will thicken 
5. Keep whisking until you see the mixture sticking together so much that it is lifting off the bottom of the pan