When I was little my mum and dad would sometimes make Halva Poori on a Sunday morning, normally when they had their university friends over to visit. My mum would make the pooris and my dad would make the halva. He would start early in the morning and allow no one in the kitchen except for me. I’d sit up on the worktop next to the cooker (no health and safety issues back then!) and I’d watch him stirring and mixing, making a halva that would melt in your mouth.
Before I knew it he was gone, and so had the recipe. I had no one to ask how to make it, as no one was ever allowed into the kitchen. Any time anyone would make me halva it was not remotely like his halva. It would be oily, gritting, the wrong colour, lumpy, every negative adjective under the sun. I yearned for that halva.
Finally last year after tasting a particularly bad gluten free halva (halva is normally made with semolina) I set myself up with the challenge of making a halva which was both gluten free and met my memories.
50g Basin/ Ground Chickpea Flour
50g Fine Corn Meal
50g Juvela White Mix
50g Unsalted Butter
1 cardamom pod
1. Boil ½ pint of water with sugar until the sugar dissolves
2. Lower the heat
3. Strip the cardamom pod of its husk and place the seeds and butter into the sugar water
4. Allow the butter to melt
5. Mix the flours together in a bowl and slowly pour into the water
6. Whisk the flour and water with a whisk. Keep the flour moving.
7. Once the mix begins to go sticky, use a spatula to bring it together so that it starts to look more like a dough
8. Using the spatula keep moving the dough, flattening it, moving it to remove any remaining lumps. This process will cook out the flour. Do this for about 5 -7 mins until the halva in cooked
9. Place the halva in a bowl and use the spatula to smooth out the surface.
10. Serve with hot pooris
These pooris won’t fluff up like real gluten pooris, however they will have some air pockets making them the closest thing to a poori that I have had since being coeliac.
200g Doves Farm Plain Flour
2 tablespoons ispughul seeds with the husk removed
1. Mix the seeds and flour together
2. Slowly mix in some water until the flour forms a dough
3. Make golf ball sized balls from the dough
4. Roll out on a floured surface, using a clean rolling pin, I prefer to roll them all out at once as it makes it easier to fry. Don’t make them too thin.
5. Half fill a frying pan with oil and heat up the oil and then shallow fry the pooris in there. Cook for about 2-3 mins each side until or until crunchy.