Poori: Make the dough with flour and 2 tsp oil and water as needed.
Make into small puris (pancake like) as flat as you can and deep fry in hot oil.
Aloo ki Bhujia: Cut the potatoes into small cubes.
Add spices and 1 cup of water and leave on low heat.
When soft, mash lightly.
Cholay: Boil the channa with salt until soft.
In a pot heat 1tbs of oil.
Add spices and softened channa and 1/4 cup of water.
Mix and mash slightly.
Cook till bubbles appear then remove from heat.
Halwa: Put the sujji and oil in a pot along with Illaichi seeds and fry until slightly brown on very low heat.
Meanwhile combine sugar and water to make a syrup.
Add this to the sujji taking care not to burn yourself and cook on low heat to desired consistency.
If you want to color the halwa add the color to the syrup before pouring it into the sujji.
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