Pakistani Halwa Puri: The Classic Weekend Breakfast
The beloved Pakistani weekend breakfast — golden puffy puris served with sweet semolina halwa and spicy chickpea curry.
Halwa Puri
Ingredients
For the Puri
- 2 cups whole wheat flour (atta)
- 1/2 tsp salt
- 2 tbsp oil for dough
- 3/4 cup warm water (approximately)
- oil for deep frying (enough to fill pan 2 inches deep)
For the Halwa
- 1 cup fine semolina (sooji)
- 3/4 cup sugar
- 1/2 cup ghee
- 2 cups water
- 4 pods cardamom pods, crushed
- 1/4 tsp orange food color (optional)
For the Channay (Chickpea Curry)
- 2 cups chickpeas, cooked or canned
- 1 large onion, finely chopped
- 2 medium tomatoes, chopped
- 1 tbsp chana masala powder
- 1 tsp cumin seeds
- 2 tbsp oil
Instructions
- 1
For the puri dough: Mix flour, salt, and oil. Gradually add warm water and knead into a smooth, firm dough. Cover and rest for 20 minutes.
- 2
For the halwa: Heat ghee in a pan, add semolina and toast on medium-low heat, stirring continuously for 8-10 minutes until golden and fragrant.
- 3
Separately, boil water with sugar and cardamom until sugar dissolves. Carefully pour the syrup into the toasted semolina (it will splatter). Stir vigorously until the halwa thickens and pulls away from the sides. Set aside.
- 4
For the channay: Heat oil, add cumin seeds. When they splutter, add onions and cook until golden. Add tomatoes and chana masala, cook until tomatoes soften. Add chickpeas and 1 cup water. Simmer for 15 minutes.
- 5
Divide puri dough into small balls. Roll each into a circle about 4 inches across. Deep fry in hot oil (180°C/350°F) until puffed and golden on both sides.
- 6
Serve the puris hot alongside halwa and channay. Traditionally accompanied by pickled onions and green chutney.
Tips
- The key to puffy puris is hot oil and even rolling — don't roll too thin.
- Toast the semolina slowly for the best halwa — rushing creates a gritty texture.
