Halwa puri is a classic breakfast across North India and Pakistan, often enjoyed on weekends or special occasions. The plate usually comes with soft, puffed puris served alongside semolina halwa and a savory chickpea curry. It’s a mix of sweet and savory that turns an ordinary morning into a celebration.
Families gather for halwa puri on festive mornings, and street vendors sell it fresh and hot, with stacks of golden puris piled high. While it’s a restaurant favorite, you can also make it at home with a little planning; the halwa, puri, and chana each prepared and served together.
Why You’ll Love My Recipe
- A complete sweet-and-savory meal in one plate
- Golden puffed puris fresh from the pan
- Comforting semolina halwa flavored with cardamom
- A chickpea curry that balances the sweetness perfectly
Halwa Puri
Ingredients
For puri
- 2 cups all-purpose flour
- ½ cup whole wheat flour
- 2 tablespoon oil
- ½ teaspoon salt
- ¾ cup water as needed
- Oil for deep frying
For halwa
- 1 cup semolina sooji/rava (160 g)
- ½ cup ghee 100 g
- 1 cup sugar 200 g
- 3 cups water 720 ml
- ½ teaspoon ground cardamom
- 2 tablespoon chopped almonds or pistachios
For chana (chickpea curry)
- 2 cups cooked chickpeas cans drained
- 2 tablespoon oil
- 1 onion finely chopped
- 2 tomatoes chopped
- 2 cloves garlic minced
- 1 teaspoon grated ginger
- 1 green chili chopped
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon chili powder
- ½ teaspoon turmeric
- 1 teaspoon garam masala
- Salt to taste
- 1 cup water
- Fresh cilantro for garnish
Instructions
Make puri
- Mix flours and salt in a bowl. Add oil and rub in.
- Gradually add water to form a firm dough. Knead until smooth.
- Cover and rest 30 minutes.
- Divide into small balls and roll out into thin circles.
- Heat oil in a deep pan. Fry puris one by one, pressing lightly until they puff, then flip.
- Drain on paper towels.
Make halwa
- Heat ghee in a pan. Add semolina and roast until golden and fragrant.
- In another pot, heat water and sugar until dissolved.
- Slowly pour the syrup into the roasted semolina, stirring constantly.
- Cook until thick and fluffy. Stir in cardamom and garnish with nuts.
Make chana
- Heat oil in a pan. Add cumin seeds, then onion, garlic, and ginger. Cook until golden.
- Add tomatoes, chili, and spices. Cook until soft.
- Stir in chickpeas and water. Simmer 15–20 minutes until thickened.
- Sprinkle garam masala and garnish with cilantro.
Serve
- Arrange puris with halwa and chana on the side. Serve hot.
Notes
- Use vegetable oil instead of ghee for a lighter or vegan version.
- Replace all-purpose flour (maida) with whole wheat flour for a healthier puri.
- Use semolina (sooji) instead of flour for halwa if you prefer a nuttier texture.
- Swap sugar with jaggery for a more traditional, earthy sweetness.
- Fry puris on medium-high heat to help them puff evenly without absorbing excess oil.
- Roast sooji slowly on low flame until golden for halwa with perfect aroma and depth.
- Knead a firm dough for puris and rest it for at least 15 minutes before rolling.
- Add a spoon of warm milk or cream to halwa at the end for a rich, smooth finish.
- Halwa can be made a day ahead and refrigerated; reheat with a splash of milk or water.
- Chana masala can be cooked in advance and stored in the fridge for up to 2 days.
- Puris are best fresh but can be half-fried and frozen, then refried before serving.
- Serve with spiced chana and tangy aloo curry for the full traditional platter.
- Add a side of achar (pickle) and sweet lassi for a classic desi breakfast experience.
- Garnish halwa with toasted nuts and coconut flakes for a festive touch.
- Festive: Add saffron strands and crushed cardamom to halwa for a royal touch.
- Nutty: Mix in roasted almonds, cashews, or pistachios for extra richness.
- Flavored: Add a hint of rose water or kewra essence for aroma.
- Modern: Serve mini puris with halwa in dessert cups for a creative twist.
Nutrition
FAQs
Can I make halwa puri ahead of time?
The chickpea curry and halwa can be prepared a day ahead. Make puris fresh for best results.
What oil is best for frying puri?
Neutral oils like canola or sunflower work well. Avoid strongly flavored oils.
Can I use canned chickpeas?
Yes, canned chickpeas save time. Just rinse before using.
How do I keep puris puffed?
Serve immediately. They deflate as they sit, which is normal.
Is halwa puri vegan?
Yes, if you swap ghee with oil or vegan butter in the halwa.
Halwa puri is a classic South Asian breakfast that pairs soft semolina halwa with hot puffed puris and spiced chana. It’s often served on weekends or festivals and is a familiar part of family tables in Pakistan and North India. The combination of sweet halwa, crisp puri and savory chana makes it a balanced and satisfying meal that feels special without being complicated.
If you loved this recipe, try it with my Wagh Bakri Masala Tea; the bold, spiced flavors of the tea balance the sweetness of halwa and the savoriness of chana beautifully. Each sip deepens the flavor experience, turning this breakfast into a complete and comforting meal.
If you try this pairing, let me know how it went in the comments. And if you enjoy Indian and Indian-inspired cooking, follow Beyond Chutney for more:
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