Halwa Poori Chana Breakfast

Steps

1. Soak the chickpeas in plenty of water overnight, then drain.
2. Boil the soaked chickpeas with salt until soft, about 40 minutes, then drain reserving a little liquid.
3. Sauté the chopped onion in oil until golden, add chopped tomato and chana masala, and cook into a thick masala.
4. Stir the boiled chickpeas into the masala with a splash of reserved liquid and simmer 10 minutes; keep warm.
5. For the halwa, heat ghee in a pan and roast the semolina over medium heat until golden and fragrant.
6. Add crushed cardamom, then carefully pour in 2 cups hot water and stir constantly to avoid lumps.
7. Stir in the sugar and cook until the halwa thickens and pulls away from the pan; set aside.
8. For the poori, knead the flour with salt, 1 tbsp oil, and water into a stiff, smooth dough; rest 15 minutes.
9. Divide the dough into small balls and roll each into a thin round without dusting too much flour.
10. Heat the frying oil to about 180°C/356°F in a deep pan.
11. Slide in one poori at a time, gently pressing it down so it puffs, then flip and fry until light golden.
12. Drain the poori on paper towels and serve hot with the chana and halwa.