Halwa Puri Recipe – Pakistani Breakfast (Pakistan)
This Halwa Puri Recipe is Pakistan’s quintessential weekend breakfast — an irresistible combination of sweet semolina pudding, puffed fried bread, and spiced chickpea curry. Featured on Global Street Eats with Chef Devan Rajkumar, this dish balances indulgence and comfort in true South Asian style. Each bite captures the vibrancy of a Pakistani morning — fragrant, rich, and deeply satisfying.
The Inspiration
Few meals unite Pakistanis quite like Halwa Puri. In the bustling streets of Lahore and Karachi, this breakfast is a weekend institution — a golden puri paired with buttery halwa and tangy chickpeas served from corner stalls crowded with families. It’s more than just a meal; it’s a celebration.
For Global Street Eats, Devan Rajkumar explores this timeless favorite to showcase the beauty of balance in South Asian cooking. Crisp flatbread, tender chickpeas, and sweet pudding — each element shines because it complements the next. His version honors the heritage of Lahore’s legendary halwa puri vendors, with all the aromas and textures recreated perfectly for your kitchen.
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
Methods
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.
Serving Suggestions
Serve Halwa Puri fresh and warm, just as it’s eaten at breakfast stalls across Pakistan. Pile chickpeas and halwa onto a platter, add a stack of crisp puris, and let diners tear the bread by hand for dipping and scooping. It’s often paired with tangy mango achar, cooling yogurt raita, and chai for the complete experience.
This dish shines as a brunch centerpiece or festive breakfast — ideal for family gatherings, weekend indulgence, or cultural celebrations. Its mix of flavors also pairs beautifully with spiced tea or even chilled lassi to cool the gentle heat.
Final Thoughts
This Halwa Puri Recipe from Global Street Eats with Chef Devan Rajkumar captures the heart of Pakistani street food — bold flavors, comforting textures, and a story steeped in tradition. Balancing sweet and savory in every component, it celebrates South Asia’s gift to global breakfast culture.
From the soft semolina halwa to crispy golden puris and a fragrant chickpea curry, every bite is a festival of flavor. Whether cooking for brunch or exploring new cuisines, Halwa Puri proves that street food can be comforting, communal, and extraordinary all at once.