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A Taste of Diversity: Dell’s Culinary Cookbook Featuring Srishti

Srishti Shukla | Senior Analyst – Talent Acquisition | Bangalore, India

Originally Published: October 31st, 2023


I am Srishti, and I currently work with the Talent Acquisition team as a Senior Analyst. I was never really a cook or understood anything about cooking until I got married and moved with my husband to Bangalore. I started watching recipes online to be able to cook homely food, and within a few months of regular cooking, I was able to express and display creativity in my dishes through variety of flavors, ingredients & presentation.

The Story Behind the Dish

Making Poori Channa, Halva on Ashtami/Naumi before Dussehra is a common tradition in many parts of India to seek Goddess’ blessings. The Pooja is called “Kanjak Pooja,” also known as “Kanya Pujan,” a Hindu Ritual where young girls, usually below the age of 10, are worshipped as embodiments of the divine feminine energy.

The Dish: Poori Chana, Halva


For Poori:

  • 2 cups, whole wheat flour & a pinch of salt
  • Water for kneading
  • Oil for deep frying


For Chana Masala:

  • 2 cups cooked chickpeas
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon garam masala
  • Salt to taste
  • Fresh coriander leaves for garnish


For Halwa:

  • 1 cup semolina (suji/rava)
  • 1/4 cup ghee (clarified butter)
  • 1/2 cup sugar
  • 1/4 cup chopped nuts (cashews, almonds, etc.)
  • 1/2 teaspoon cardamom powder
  • 1 1/2 cups water



For Poori:

1. In a large mixing bowl, combine the whole wheat flour and a pinch of salt. Gradually add water while kneading to form a smooth, firm dough.

2. Divide the dough into small, equal-sized balls. Roll each ball into a circle (approximately 4-5 inches in diameter).

3. Heat the oil in a deep-frying pan over medium-high heat. When the oil is hot, carefully slide a rolled poori into the hot oil.

4. The poori will puff up quickly; use a slotted spoon to gently press it down. Fry until it's golden brown on both sides. Remove and place on paper towels to drain excess oil.

For Chana Masala:

1. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.

2. Add all the dry spices (cumin powder, coriander powder, turmeric, red chili powder, garam masala) and salt. Stir well.

3. Add the cooked chickpeas and a cup of water. Simmer for 10-15 minutes, allowing the flavors to meld.

4. Garnish with fresh coriander leaves.

For Halwa:

1. Heat ghee in a pan on medium heat. Add the semolina and roast it until it turns golden brown and releases a nutty aroma.

2. Add the chopped nuts and continue to roast for a couple of minutes.

3. In a separate saucepan, bring the water to a boil. Carefully add the boiling water to the roasted semolina while stirring continuously to avoid lumps.

4. Add sugar and cardamom powder and continue to cook, stirring, until the halwa thickens and leaves the sides of the pan.

5. Serve hot.

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