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Pakistani

Halwa puri

Weekend breakfast with suji halwa and chickpeas.

  • 40minutes
  • 5servings
  • 920kcal each
  • 22gprotein
  • Family
  • Breakfast
Halwa puri

Ingredients

Cooking for − 5 + servings

The amounts here and inside every step follow this number.

  • Semolina 188 g
  • Sugar 188 g
  • Ghee 5 tbsp
  • Whole wheat flour 375 g
  • Chickpeas (cooked) 500 g
  • Cooking oil 75 ml
  • Cardamom 1¼ tsp

From the cupboard

  • Water: 2½ cups for the syrup, and some for the dough
  • Salt, chili powder and cumin for the chickpeas
  • Enough oil to deep fry (only part is absorbed)

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. 1

    Make the puri dough 20 min

    Knead the atta with a pinch of salt, 1¼ tablespoons oil and a little water into a firm dough (stiffer than roti dough). Cover and rest.

    In this step

    • Ghee1¼ tbsp
    • Whole wheat flour375 g
    • Cooking oil75 ml

    Ready when: Firm dough that keeps its shape.

  2. 2

    Make the syrup 5 min

    Boil 2½ cups water with the sugar and cardamom until the sugar dissolves. Keep it hot.

    In this step

    • Water2½ cups
    • Sugar188 g
    • Cardamom1¼ tsp

    Ready when: Clear syrup with no sugar grains.

  3. 3

    Roast the semolina 8 min

    Melt the ghee in the heavy pan on medium-low. Add the semolina and stir continuously.

    In this step

    • Semolina188 g

    Ready when: Semolina is light golden and smells nutty.

  4. 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. 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.

    In this step

    • Chickpeas (cooked)500 g

    Ready when: Hot, lightly thick chickpea curry.

  6. 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.

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