Halwa Puri

Name: Halwa Puri
Yield: 6
Cuisine: Pakistan
Ingredients: Semolina — 180 g (6.5 oz); Sugar — 100 g (3.5 oz); Ghee — 115 g (4 oz); Water — 480 ml (16 fl oz); Ground cardamom — 1/4 tsp; Chopped nuts, to garnish — 2 tbsp; Whole wheat flour, for puri — 250 g (9 oz); Warm water, for puri — 180 ml (6 fl oz); Oil for deep frying; Cooked chickpeas, for the curry — 340 g (12 oz); Onion, chopped, for the curry — 1; Curry powder, for the curry — 1 tsp; Tomatoes, chopped, for the curry — 2

The Quirky Foodster Team

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Servings

Ingredients

Semolina — 180 g (6.5 oz)
Sugar — 100 g (3.5 oz)
Ghee — 115 g (4 oz)
Water — 480 ml (16 fl oz)
Ground cardamom — 1/4 tsp
Chopped nuts, to garnish — 2 tbsp
Whole wheat flour, for puri — 250 g (9 oz)
Warm water, for puri — 180 ml (6 fl oz)
Oil for deep frying
Cooked chickpeas, for the curry — 340 g (12 oz)
Onion, chopped, for the curry — 1
Curry powder, for the curry — 1 tsp
Tomatoes, chopped, for the curry — 2

Method

For the halwa, toast the semolina in the ghee over medium heat until fragrant and lightly golden.
Separately, bring the water and sugar to a boil, then carefully pour into the toasted semolina, stirring constantly until thickened.
Stir in the cardamom and cook for a further 2–3 minutes; garnish with chopped nuts.
For the puri, combine the flour and warm water into a firm dough, then divide into small balls and roll each into a thin round.
Heat oil to 180°C (350°F) and fry each puri, pressing gently with a slotted spoon, until it puffs up and turns golden, about 1 minute per side.
For the chickpea curry, sauté the onion until soft, add the curry powder and tomatoes, and simmer for
8–10 minutes, then add the chickpeas and cook for a further 10 minutes.
Serve the halwa, puri and chickpea curry together on one plate.

Introduction: Sweet semolina halwa served alongside puffy fried bread and a spiced chickpea curry, Pakistan's most beloved weekend breakfast spread.

Cultural Background: Halwa puri is a fixture of Pakistani Sunday mornings, families gathering over this rich combination of sweet, savoury and spiced elements, traditionally sold hot from specialised breakfast stalls across the country.

Tips: Toast the semolina thoroughly before adding liquid, as this develops the halwa's nutty depth. Fry the puri in hot, well-maintained oil so it puffs properly rather than absorbing excess oil.

Variations: Add saffron to the halwa for a more festive, fragrant version. Serve with a side of pickle for extra tang.

Storage: Refrigerate the curry and halwa separately in airtight containers for up to 2 days; puri is best fresh.

Reheating: Reheat the curry and halwa gently on the stovetop; fry fresh puri.

FAQs:

Q: Why is halwa puri especially a weekend dish?

A: Its rich, indulgent combination and time-consuming preparation make it a special treat reserved for leisurely weekend mornings rather than every day.

Q: Can the puri be made ahead?

A: They are best fried and eaten fresh, as they lose their puffed texture on standing.