Pakistani
Halwa puri
Weekend breakfast with suji halwa and chickpeas.
- 40minutes
- 4servings
- 920kcal each
- 22gprotein
Ingredients
For 4 servings.
- Semolina 150 g
- Sugar 150 g
- Ghee 4 tbsp
- Whole wheat flour 300 g
- Chickpeas (cooked) 400 g
- Cooking oil 60 ml
- Cardamom 1 tsp
What you will need
Heavy pan for halwa, Small pot for syrup, Deep karahi for frying, Slotted spoon, Rolling pin and bowl, Kitchen paper
Method
-
1
Make the puri dough 20 min
Knead the atta with a pinch of salt, 1 tablespoon oil and a little water into a firm dough (stiffer than roti dough). Cover and rest.
Ready when: Firm dough that keeps its shape.
-
2
Make the syrup 5 min
Boil 2 cups water with the sugar and cardamom until the sugar dissolves. Keep it hot.
Ready when: Clear syrup with no sugar grains.
-
3
Roast the semolina 8 min
Melt the ghee in the heavy pan on medium-low. Add the semolina and stir continuously.
Ready when: Semolina is light golden and smells nutty.
-
4
Add syrup to halwa 5 min
Carefully pour the hot syrup into the semolina (it will splutter, stand back) and stir fast until it thickens.
Ready when: Halwa leaves the sides of the pan and ghee shines.
-
5
Warm the chickpeas 6 min
Warm the chickpeas in a pan with a splash of water, salt, chili powder and cumin. Mash a few to thicken the gravy.
Ready when: Hot, lightly thick chickpea curry.
-
6
Fry the puris 10 min
Heat oil in the karahi (a small piece of dough should rise at once). Roll small thin circles and fry one at a time, pressing gently with the slotted spoon so it puffs, 30 seconds per side. Drain on paper.
Ready when: Puris puff up and are light golden.
Cook Halwa puri from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
