Step-by-Step Instructions

1. 1.Prepare Puri Dough

   In a large bowl, sift 1.5 cups of all-purpose flour and 0.5 cup of semolina. Add 0.5 tsp salt and 2 tbsp oil. Mix well with your hands until the mixture resembles breadcrumbs. Gradually add about 0.5 cup of water and knead to form a smooth, firm dough. Cover the dough with a damp cloth or a thin layer of oil and let it rest for 15-20 minutes.

2. 2.Prepare Halwa Base

   Heat 2-3 tablespoons of ghee in a pan over medium heat. Add 1 tablespoon of chopped almonds and 1 tablespoon of raisins. Sauté for 1-2 minutes until the nuts are lightly golden and raisins puff up. Add 1 cup of semolina to the pan and roast it with the dry fruits and ghee for 5-7 minutes until it turns aromatic and light golden brown. Add another 1-2 tablespoons of ghee and mix well.

3. 3.Cook the Halwa

   Add 0.5 cup of sugar and 2 cups of water to the semolina mixture. Stir continuously to prevent lumps. Add a few drops of red food color and 3-4 crushed cardamom pods. Continue stirring and cooking on medium-low heat for 5-8 minutes until the halwa thickens and the water is absorbed, and it starts leaving the sides of the pan.

4. 4.Roll the Puris

   After the dough has rested, knead it once more. Divide the dough into small, equal-sized balls (about 8-10 balls). Lightly dust a rolling surface with flour or grease with oil. Take one dough ball and roll it out into a thin, even circle of about 4-5 inches in diameter.

5. 5.Fry the Puris

   Heat oil for deep frying in a deep pan or kadai over medium-high heat. To check if the oil is hot enough, drop a small piece of dough; it should sizzle and rise to the surface immediately. Gently slide one rolled puri into the hot oil. Press it lightly with a slotted spoon to help it puff up. Once it puffs, flip it and fry the other side until golden brown, about 30-60 seconds per side. Remove the puri and place it on absorbent paper to drain excess oil.

6. 6.Serve

   Serve the hot, fluffy puris with the prepared semolina halwa and a side of sprouts curry.