Recipe for Sweet and Sour Samosa Chaat with Green Pepper and Peas for the Weekend

Semolina halwa is one of the most beloved and popular sweet dishes in India, prepared during religious ceremonies, festivals, or rituals with girls.

However, problems often arise: the semolina sticks to the bottom of the pan when frying, lumps form in the halwa, and after cooling, the dish becomes hard and dry.

If you encounter such difficulties, do not worry. Professional chefs who prepare halwa for bhandara (community feast) use specific proportions and a special technique that allows every grain of halwa to open up, and the dish does not stick to the pan at all. Below is the most accurate and simple instruction for making crumbly and juicy semolina halwa in the bhandara style.

The following ingredients are required for preparation:

• 1 cup of semolina (preferably coarse-grained)
• 1 cup of ghee (clarified butter)
• 1 cup of sugar (to taste)
• 4 cups of water (or 3 cups of water + 1 cup of milk)

Additional ingredients:

• 1 tablespoon of chickpea flour (besan) or wheat flour (a secret ingredient for texture and color)
• 1/2 teaspoon of cardamom powder
• 8-10 strands of saffron (soaked in warm milk)
• Chopped cashews, almonds, and raisins

First, heat 4 cups of water, 1 cup of sugar, saffron strands, and cardamom powder in a separate pot on the stove. It must be heated until the sugar is completely dissolved and the water begins to boil; syrup should not be made.

Add 1 tablespoon of ghee to the pan and fry the cashews, almonds, and raisins until lightly golden, then remove them.

Technique for frying semolina

Next, add the remaining full cup of ghee to the same pan. When the oil is slightly heated, add 1 cup of semolina and 1 tablespoon of chickpea flour. Adding chickpea flour prevents the semolina from sticking to the pan and also gives the halwa a pleasant aroma and color, like that prepared by professionals.

On low or medium heat, stir the semolina constantly for 8-10 minutes. The semolina is considered properly fried when its color turns light golden and the oil starts to separate.

Secret technique for adding water

Lower the heat to the minimum. Then, gradually pour the boiling sweet water into the semolina while continuously stirring with the other hand to prevent lumps from forming. It is important to add the water very carefully, as steam and splashes can be abundant.

After adding the water, continue cooking on medium heat. When the semolina has absorbed all the liquid, cover the pan for 2 minutes and reduce the heat. This allows each grain of semolina to swell, making the halwa soft and crumbly.

Final touch: remove the lid, add the fried dried fruits, and sprinkle with 1 tablespoon of ghee. The halwa will start to separate from the sides of the pan and take on a juicy appearance.

The finished crumbly and juicy halwa, worthy of a temple and bhandara, is ready to serve. It should be served hot.

If you are tired of monotonous food like simple dal and roti all week, then this weekend is a good time to prepare something special and aromatic. Regardless of the season or the desire for a special weekend breakfast, crispy khachori with green beans will be an ideal choice.

When the filling of fried beans, seasoned with asafoetida, fennel, green pepper, and other spices, is placed in a crispy semolina shell and fried, its aroma fills the entire house.

Serving these hot, spicy, and juicy khachori with rich potato ragout creates such a delight that it is impossible to stop. Below is a simple way to prepare khachori of restaurant quality.

For the khachori dough:

2 cups semolina (or 1 cup semolina + 1 cup wheat flour)

1/4 cup clarified butter or vegetable oil (for moina)

1/2 teaspoon ajwain

Salt to taste

Cold water (for kneading the dough)

For the bean filling:

1.5 cups green beans (fresh or frozen)

1 tablespoon oil

1/2 teaspoon asafoetida (hing)

1 teaspoon cumin (jeera)

1 tablespoon fennel (chopped)

1 tablespoon whole coriander (coarsely ground)

1-2 green peppers and 1 inch ginger (grated)

1 tablespoon chickpea flour (besan) (to absorb moisture and enhance flavor)

1/2 teaspoon turmeric and red pepper powder

1 teaspoon amchur powder and garam masala

Salt and black salt to taste

Oil for frying

Preparing the dough: In a bowl, mix the semolina, salt, ajwain, and moina oil. Rub well with your hands until the flour starts to form a lump. Then gradually add cold water and knead a soft and elastic dough. Cover it with a damp cotton cloth and leave it for 20 minutes.

Preparing the filling: Lightly crush the green beans in a blender without adding water to obtain a coarse crumble. Heat 1 tablespoon of oil in a pan. Sauté cumin, asafoetida, ground coriander, fennel, ginger, and green pepper. Add 1 tablespoon of chickpea flour and fry on low heat for one minute. Then stir in the crushed beans and all dry spices (turmeric, red pepper, amchur, garam masala, salt), frying for 4-5 minutes until the mixture dries out. Let the filling cool and form small balls.

Shaping the khachori: Take a piece of dough, stretch it at the edges to form a bowl shape. Place a ball of filling in the center and carefully seal the edges, thoroughly enclosing the filling. Press with your fingers to give the item a flat shape.

Frying: Heat the oil in the pan to a low or medium heat (the oil should not be too hot, otherwise the khachori will not become crispy). Place the khachori in and let them float gently. When they start to expand and take on a light golden color, increase the heat to medium and fry on both sides until a crispy and golden crust is achieved.

Serving: The finished, crispy, and hot khachori with green beans should be served with spicy and juicy potato ragout and green paste.