Pakistani

Halwa Puri

A classic Pakistani breakfast plate with puffed, crisp puris, warm suji halwa scented with cardamom, and spicy chanay on the side. It is best served fresh, with the puris coming straight from the hot oil.

▶Watch it madeKun Foods · 8:06

Ingredients

• All-purpose flour1 cup
• Fine whole wheat flour1/2 cup
• Salt3/4 tsp, divided
• Neutral oil or ghee1 tbsp, plus more for deep-frying
• Warm waterabout 1/2 cup
• Semolina1/2 cup
• Ghee3 tbsp
• Sugar1/2 cup
• Water1 1/4 cups
• Green cardamom pods3, lightly crushed
• Orange food colour or zarda colour1 small pinch, optional
• Almonds or pistachios1 tbsp, sliced
• Cooked white chickpeas1 1/2 cups
• Onion1 small, finely chopped
• Tomato1 small, chopped
• Ginger garlic paste1 tsp
• Red chilli powder1/2 tsp
• Turmeric powder1/4 tsp
• Coriander powder1 tsp
• Roasted cumin powder1/2 tsp
• Chaat masala1/2 tsp
• Green chilli1, slit
• Fresh coriander2 tbsp, chopped

Method

1. Mix the all-purpose flour, whole wheat flour, 1/4 tsp salt, and 1 tbsp oil or ghee in a bowl.
2. Add warm water a little at a time and knead into a firm but smooth dough.
3. Cover the dough with a damp cloth and rest it for 20 minutes.
4. For the chanay, heat 2 tbsp oil in a small pan and fry the onion until light golden.
5. Add the ginger garlic paste and cook for 30 seconds until fragrant.
6. Add the tomato, red chilli powder, turmeric, coriander powder, cumin powder, and 1/2 tsp salt, then cook until the oil separates from the masala.
7. Add the cooked chickpeas and 1/2 cup water, then simmer for 10 to 12 minutes, lightly mashing a few chickpeas to thicken the gravy.
8. Stir in the chaat masala, green chilli, and fresh coriander, then keep the chanay warm.
9. For the halwa, simmer 1 1/4 cups water with the sugar, cardamom pods, and optional food colour until the sugar dissolves.
10. In a separate pan, heat the ghee and roast the semolina on medium-low heat, stirring constantly, until nutty and lightly golden.
11. Carefully pour the hot sugar syrup into the roasted semolina while stirring continuously.
12. Cook the halwa on low heat until it thickens, becomes glossy, and the ghee begins to separate at the edges.
13. Stir in the sliced nuts, cover the halwa, and keep it warm on the lowest heat.
14. Divide the rested dough into 6 small balls and roll each one into a thin round puri, using a little oil on the surface if needed.
15. Heat enough oil for deep-frying in a karahi or deep pan until hot but not smoking.
16. Fry each puri one at a time, gently pressing with a slotted spoon so it puffs, then turn and fry until lightly golden.
17. Drain the puris on paper towels and serve immediately with the warm suji halwa and chanay.

Common questions