Halwa Puri
Traditional Pakistani breakfast dish consisting of semolina halwa and deep-fried puri bread, often served with a spicy chickpea curry and chutney.
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Ingredients
- 1 cupSemolina (Suji)
- 1 cupSugar
adjust to taste
- 3 cupsWater
- 0 ¼ cupGhee or butter
- 4 piecesGreen cardamom pods
lightly crushed
- 2 cupsAll-purpose flour (Maida)
- 0 ½ tspSalt
- 0 ¼ tspBaking powder
- 1 literOil for deep frying
approximately
- 1 cupChickpeas
for chickpea curry
- 1 mediumOnion
for chickpea curry
- 1 mediumTomato
for chickpea curry
- 1 tspGinger-garlic paste
for chickpea curry
- 0 ½ tspRed chili powder
for chickpea curry
- 1 tspCumin seeds
for chickpea curry
- 0 ½ tspChili powder
for chickpea curry
- 0 ¼ tspTurmeric powder
for chickpea curry
- 1 tspSalt
for chickpea curry
- 50 gramsChutney (optional)
Instructions
Soak chickpeas overnight and boil until tender. Set aside for chickpea curry.
To make the puri dough, mix all-purpose flour, salt, and baking powder. Add enough water gradually and knead into a firm dough. Cover and let rest for 15 minutes.
For the halwa, heat ghee or butter in a pan. Add semolina and roast on medium flame until golden brown and aromatic. Add cardamom pods and mix well.
Slowly add water while stirring continuously to avoid lumps. Add sugar and cook until the mixture thickens and halwa leaves the sides of the pan.
For chickpea curry, heat oil in a pan, add cumin seeds. When they splutter, add onions, ginger-garlic paste and sauté until golden brown.
Add chopped tomatoes and cook until soft. Add red chili powder, chili powder, turmeric powder, and salt. Mix well.
Add boiled chickpeas with some water or chickpea cooking liquid. Cook for 10-15 minutes until thick and flavorful.
Roll out the puri dough into small discs and deep fry in hot oil until puffed and golden. Drain on paper towels.
Serve hot puris with semolina halwa, chickpea curry, and optional chutney.
