Halwa Puri - A Delicious Pakistani Breakfast Tradition

 Halwa puri is a classic South Asian breakfast consisting of soft, fluffy puris, sweet semolina halwa, and spicy chana (chickpea curry).

Step 1: Halwa (sweet semolina desert )

Ingredients:

• half cup semolina (sooji)
• half cup sugar
• 2 cups water
• 1/4 cup ghee (clarified butter )
• 3-4 green cardamoms
• A pinch of saffron (optional)
• 1 tablespoon chopped almonds and pistachios
• half tablespoon yellow/orange food color (optional)

Instructions:

• Prepare sugar syrup: Heat 2 cups of water, add sugar, saffron, and food coloring, and stir until dissolved. Keep warm. 
• Roast semolina: In a pan, heat ghee, add cardamoms, and then add semolina. Roast on low heat until golden brown and aromatic.
• Add sugar syrup: Slowly pour the sugar syrup into the semolina while stirring continuously to prevent lumps.
• Cook until thickened: Stir until the halwa thickens and ghee starts separating. 
• Garnish and Serve: Add chopped nuts and serve warm.

Step 2: Puri (Deep-Fried flatbread )

Ingredients:

• 2 cup all-purpose flour (maida)
• half whole wheat flour (optional)
• half tablespoon salt
• half tablespoon sugar
• 2 tablespoon oil or ghee
• water (as needed )
• oil (for deep frying )

Instructions:

• Prepare the dough: In a bowl, mix flour, salt, sugar, and oil. Gradually add water and knead into a firm but smooth dough. Let it rest for 30 minutes.
• Make puris: Divide the dough into small balls and roll each into a 5-inch circle.
• Fry the puris: Heat oil in a deep pan, and fry each puri until golden and puffed. Drain excess oil.

Step 3: Chana Masala (spiced chickpea curry )

Ingredients:

• 2 cups boiled chickpeas
• 1 onion (finely chopped )
• 2 tomatoes (pureed)
• 1-tablespoon ginger-garlic paste
• 2 green chilies (chopped)
• 1 tablespoon cumin seeds
• 1 tablespoon coriander powder
• 1 tablespoon turmeric powder
• 1 tablespoon red chili powder
• half tablespoon garam masala
• 2 tablespoon oil
• oil to taste
• 1 cup water

Instructions:

• Sauté onion: Heat oil in a pan, add cumin seeds, and sauté onions until golden.
• Add spices & tomatoes: Add ginger-garlic paste, followed by tomatoes, and cook until oil separates.
• Cook Chickpeas: Add chickpeas and water and simmer for 10 minutes. Mash some chickpeas for a thicker consistency. 
• Finish & Serve: Garnish with green chilies and serve hot.

Serving Suggestions

Serve hot puris with halwa and chana masala, along with a side of achaar (pickle) and lassi for an authentic experience.