Halwa Puri
Halwa puri is a traditional North Indian and Pakistani breakfast platter with puffed fried bread, sweet semolina halwa, and savory chickpea curry.
Servings: 4
Calories: 980kcal
Ingredients
For Puri
- 250 g all-purpose flour 2 cups
- 60 g whole wheat flour ½ cup
- 30 ml oil 2 tablespoons
- 3 g salt ½ teaspoon
- 180 ml water about ¾ cup, as needed
- Oil for deep frying
For Halwa
- 160 g semolina sooji/rava (1 cup)
- 100 g ghee ½ cup
- 200 g sugar 1 cup
- 720 ml water 3 cups
- 2 g ground cardamom ½ teaspoon
- 20 g chopped almonds or pistachios 2 tablespoons
For Chana (Chickpea Curry)
- 400 g cooked chickpeas 2 cups or 2 cans, drained
- 30 ml oil 2 tablespoons
- 100 g onion finely chopped (1 medium)
- 200 g tomatoes chopped (2 medium)
- 6 g garlic minced (2 cloves)
- 5 g ginger grated (1 teaspoon)
- 5 g green chili chopped (1 piece)
- 3 g cumin seeds 1 teaspoon
- 3 g coriander powder 1 teaspoon
- 2 g chili powder 1 teaspoon
- 1 g turmeric ½ teaspoon
- 3 g garam masala 1 teaspoon
- Salt to taste
- 240 ml water 1 cup
- 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
Ingredient swaps:
- 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
Calories: 980kcal | Carbohydrates: 146g | Protein: 15g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 59mg | Sodium: 110mg | Potassium: 435mg | Fiber: 7g | Sugar: 53g | Vitamin A: 670IU | Vitamin C: 13mg | Calcium: 57mg | Iron: 6mg