Halwa Puri – Pakistani Breakfast

Halwa Puri – Pakistani Breakfast (Pakistan)

A beloved Pakistani breakfast, this dish combines fluffy, golden puris with sweet, fragrant sooji ka halwa and a mildly spiced chickpea curry. The contrast of textures and flavors—from crisp fried bread to creamy semolina pudding and hearty chickpeas—makes it a vibrant, comforting start to the day.

 

Ingredients:

For the Sooji ka Halwa Semolina Pudding:

• 1 cup (240ml) semolina
• ½ cup (120ml) ghee or clarified butter
• 3 cups (720ml) water
• ½ cup (120ml) brown sugar
• 4 green cardamom pods, pressed with the edge of a knife to gently break open
• 2 tbsp (29.6ml) almond flakes
• 2 tbsp (29.6ml) chopped pistachios
• 1-2 drops orange food coloring, optional

 

For the Puri Flatbread:

• 1 ½ cups (360ml) all-purpose flour
• 1 ½ cups (360ml) whole wheat flour
• ½ cup (120ml) water
• 2 tbsp (29.6ml) yogurt
• 2 tbsp (29.6ml) neutral oil, plus more for frying

 

For the Cholay ka Salan Chickpea Curry:

• 2 15 oz cans chickpeas, drained
• 1 tsp (4.9ml) grated garlic
• 1 tsp (4.9ml) grated ginger
• 1 tsp (4.9ml) red chili powder
• ½ tsp (2.5ml) fenugreek seeds
• ½ tsp (2.5ml) cumin seeds
• ½ tsp (2.5ml) mustard seeds
• ½ tsp (2.5ml) turmeric powder
• ½ tsp (2.5ml) coriander powder
• 2 cups (480ml) water
• ¼ cup (60ml) neutral oil
• 1 sliced green Thai chili, optional

 

Method:

Make the Sooji ka Halwa Semolina Pudding:

Add the semolina, ghee, and cardamom pods to a saucepan over medium heat and toast, stirring constantly, until the semolina just starts to brown, about 5 minutes.

Add the water, brown sugar, and food coloring if using, and continue to cook, stirring regularly, until the mixture has thickened and starts to release its oils, about 10 minutes.

Toast the almond flakes and chopped pistachios in a pan over medium heat until they start to smell fragrant, about 1 minute. Stir half the nuts into the semolina. Garnish the semolina with the remaining nuts and serve.

 

Make the Puri Flatbreads:

Mix together the flours in one bowl and the water, yogurt, and 2 tbsp oil in another. Pour the wet ingredients into the dry ingredients and mix to form a dough. Knead until the dough is smooth and pliable, then place in a lightly oiled bowl covered with plastic wrap or a towel. Let the dough rest for about 30 minutes.

Divide the dough into 20 pieces. Lightly flour your work surface and roll the dough out into flat disks about 10 inches across.

Heat oil in a large, heavy bottomed pot or skillet to 350 F. Carefully add a puri to the hot oil and fry until it starts to turn golden, about 1 minute. Repeat with remaining flatbreads.

 

Make the Cholay ka Salan Chickpea Curry:

Heat oil in a large skillet or saucepan over medium heat. Add the garlic, ginger, chili powder, fenugreek seeds, cumin seeds, mustard seeds, turmeric powder, and coriander powder and cook, stirring occasionally, for about 3 minutes.

Add in the chickpeas. Pour in the water, bring to a simmer, and cover. Cook for about 15 minutes, or until the chickpeas have softened and absorbed some of the liquid. Add more water if needed. Smash some of the chickpeas with the back of your spoon to thicken the curry if needed.

Serve topped with sliced green Thai chili, if desired.