Nagori Halwa with Chana

Name: Nagori Halwa with Chana
Prep time: 8 h
Cook time: 45 min
Total time: 8 h 45 min
Yield: 4 servings
Cuisine: Delhi
Ingredients: 250 g maida; 2 tbsp Sugar; 250 g black chickpeas (kala chana); 1 medium Onion; 2 medium Tomato; 1 tbsp ginger-garlic paste; 2 tbsp chana masala; 500 ml oil; 2 tsp Salt

Small sweetened fried discs served with a savoury spiced black chickpea curry, an unusual sweet-savoury breakfast pairing beloved in Old Delhi.

🇮🇳India· Delhi

Prep: 480 min
Cook: 45 min
Total: 525 min
Servings: 4
Difficulty: Medium
Calories: 400 kcal

Ingredients

0 of 9 gathered

Servings

250 g maida — for nagori
2 tbsp Sugar — for nagori dough
250 g black chickpeas (kala chana) — soaked overnight
1 medium Onion — chopped
2 medium Tomato — chopped
1 tbsp ginger-garlic paste
2 tbsp chana masala
500 ml oil — for deep frying and cooking
2 tsp Salt — to taste

Equipment

•Kadai
•Pressure cooker

Nutrition

Per serving, approximate

Calories: 400 kcal
fat: 17 g
carbs: 48 g
fibre: 9 g
protein: 13 g
calories: 400 kcal

Instructions

1
Pressure cook the soaked black chickpeas with salt until they are tender.
2
Knead maida (plain flour) with sugar, a little oil and water into a stiff dough. Rest for 20 minutes.
3
Roll small dough balls into thick small discs. Prick them lightly with a fork.
4
Deep fry the discs on low-medium heat until golden and slightly puffed. Drain and set aside.
5
For the chana (chickpea curry), heat oil and fry the onion until golden. Add ginger-garlic paste.
6
Add tomatoes and chana masala spice mix. Cook until oil separates from the sauce.
7
Add the cooked black chickpeas with some cooking liquid. Simmer gently for 15 minutes.
8
Serve the warm nagori (crispy fried discs) alongside the hot chana curry.