For Chana

In a pan, add oil, cumin seeds, pinch of hing, chilli powder, coriander powder, turmeric powder, garam masala powder, and dry mango powder and saute for 30 seconds to a minute on medium-low flame. To this, add 1/2 cup of reserved chickpea water and nicely stir, and bring to boil. Now add cooked kala chana another 1/4 to 1/2 cup of reserved chickpeas water, and salt to taste.

Bring this to a boil on medium to high flame and cook it uncovered till all the water is absorbed completely and the flavors are well combined. Stir occasionally during the process. Garnish it with coriander leaves and switch off the flame.

For Halwa

In a pan, add of ghee, add semolina and saute for one or two minutes on medium flame until aromatic.

Now add slowly add water and sugar mix it well.

Once all the water is absorbed by semolina, add raisins, chopped cashew nuts, cardamom, and saffron strands.

And switch off the flame.

For Puri

In a bowl, add flour, salt, and water little by little to form a stiff dough. You can grease the dough with 1 tsp of oil if needed. I generally don’t rest my poori dough. Rolling pooris immediately and frying enables them to puff up and remain soft for a longer time.

Pinch a small portion of the dough and roll between your palms to form dough balls.

Flatten each dough ball and roll them into a circle.

Meanwhile, when you are rolling, heat oil in a pan for frying. Once the oil is hot, drop rolled-out pooris and gently press using the back of a ladle so that it puffs and comes up. Now flip and cook on another side till it is crisp and lightly golden.

For sabzi

Heat oil in a large kadai and saute cumin seeds, add pinch of hing also.

Further add chopped tomatoes and cook until tomato massy.

Now add spices, cook until becomes oil separate.

Now add slightly mashed potatoes and saute for a minute or until the spices are well combined with aloo.

Further, add 2 cup water and mix well adjusting the consistency. Cover and boil for 5 minutes, or until the flavours are absorbed well.

And add chopped coriander leaves.

Finally, aloo ki sabzi to serve.