Halwa Puri (Weekend Breakfast)

Name: Halwa Puri (Weekend Breakfast)
Total time: 1 h
Yield: 4
Cuisine: Pakistani (Punjabi)
Ingredients: 240 g Plain flour (for the puri); ½ tsp Salt (for the puri); 2 tbsp + for frying Oil (for the dough, plus more for deep-frying); 170 g Semolina (suji), fine; 75 g Ghee (for the halwa); 200 g Sugar (for the halwa); 600 ml Water (for the halwa); 4 pods Green cardamom, crushed; 1 tbsp A few nuts or raisins for the halwa; 330 g Cooked spiced chickpeas (chana), to serve

The Sunday-morning breakfast of Punjab: puffed, deep-fried puri breads served with warm semolina halwa on one side and a spiced chickpea curry on the other — sweet, savoury and fried, all on one plate.

Pinagmulan

Recipe ni Pakistani home kitchens · 🏺 Traditional · Everyday cooking of Pakistani households, shared across Punjab, Sindh and the wider subcontinent.

Punjabi weekend breakfast · puri — An ownerless traditional breakfast, so no cook is credited. The cited article documents puri as an unleavened deep-fried bread of the subcontinent that puffs when fried, eaten at breakfast and festivals; in Pakistan it is served as 'halwa puri' with semolina halwa and a chana on the side. Quantities and method here are this book's own; the cook-along is a verified Food Fusion halwa-and-puri video.

Karagdagang impormasyon sa Wikipedia ↗

Panoorin habang niluluto · 3 na video

Food Fusion Ruby Ka Kitchen Dehati Zaiqay

⏱ 60 min🍽 4 na serving🔥 560 kcal🇵🇰 Pakistan

HalalVegetarian

Mga hakbang

Make the puri dough: mix the flour and salt, rub in the 2 tbsp oil, then add water little by little to a stiff, smooth dough — firmer than a chapati dough. Cover and rest 20 minutes.
💡 A stiff dough is what makes puri puff. A soft, slack dough soaks up oil and stays flat.
Make the halwa: melt the ghee, add the semolina, and roast it over medium heat, stirring constantly, for 8–10 minutes until it smells toasty and turns light golden.
💡 Do not walk away — semolina goes from golden to burnt fast, and burnt suji tastes acrid through the whole halwa.
Meanwhile bring the water, sugar and cardamom to a boil. Pour the hot syrup into the roasted semolina carefully — it will splutter — stirring hard so no lumps form. Cook 3–4 minutes until it thickens and the ghee glistens at the edges. Stir in the nuts. Keep warm.
Divide the puri dough into small balls and roll each into a thin round. Heat the frying oil until a scrap of dough sizzles up at once.
Slide a puri into the hot oil and press it gently under the surface with a slotted spoon — it will balloon up in seconds. Flip, fry a few more seconds until pale gold, and drain. Fry the rest.
💡 The gentle press is the trick that makes them puff into a ball. Fry them pale, not brown — they should stay soft enough to fold.
Serve two or three hot puri per person with a scoop of halwa and a bowl of the chana alongside.

💡 Mga tip

Everything is best hot and fresh, so fry the puri last while the halwa and chana stay warm. This is a weekend dish for a reason — it is three things cooked at once.
The sweet-savoury contrast is the point: a bite of syrupy halwa, then a bite of tangy chana, both scooped with the same torn puri. Do not skip either side.