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Halwa Puri

Halwa puri is a traditional North Indian and Pakistani breakfast platter with puffed fried bread, sweet semolina halwa, and savory chickpea curry.
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Course: Breakfast
Cuisine: Indian
Keyword: Halwa Puri
Servings: 4 People
Calories: 980kcal

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
US Customary - Metric

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.
Technique tips:
  • 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.
Make-ahead and storage:
  • 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.
Serving ideas:
  • 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.
Twist ideas:
  • 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