Halwa Puri with Chana Masala

Nutrition · per serving

Steps

1. 1

   Measure all ingredients. In a bowl, mix the plain flour, fine semolina, salt, sugar, and neutral oil for the puri dough. Add the warm water gradually and knead into a firm, smooth dough, about 5 minutes. A firmer dough helps the puris puff and stay less greasy. Cover and rest for 10 minutes.

   180 g plain flour20 g fine semolina3 g salt3 g sugar10 g neutral oil110 ml warm water
2. 2

   While the dough rests, start the halwa. In a small saucepan, combine the water, sugar, and lightly crushed green cardamom pods. Bring just to a simmer so the sugar dissolves, then keep warm on low heat.

   220 ml water80 g sugar3 green cardamom pods, lightly crushed
3. 3

   In another pan over medium-low heat, warm the neutral oil for the halwa and add the fine semolina. Roast, stirring constantly, for 4 to 6 minutes until it turns aromatic and lightly golden. Proper roasting gives the halwa a nutty flavor and prevents a raw taste.

   35 g neutral oil70 g fine semolina
4. 4

   Carefully pour the hot sugar-cardamom syrup into the roasted semolina; it will bubble vigorously. Stir continuously until smooth and thickened, 2 to 3 minutes. Fold in the raisins and half of the sliced almonds, then cover and keep warm off the heat.

   220 ml water80 g sugar3 green cardamom pods, lightly crushed70 g fine semolina15 g raisins10 g blanched almonds, sliced
5. 5

   For the chana masala, heat the neutral oil in a frying pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Add the sliced onion and cook until golden brown, 6 to 8 minutes; good browning builds the base flavor.

   20 g neutral oil3 g cumin seeds100 g onion, finely sliced
6. 6

   Add the green chili and ginger-garlic paste and fry for 30 seconds. Stir in the chopped tomato, ground turmeric, ground coriander, red chili powder, garam masala, and salt. Cook until the tomato breaks down and the oil begins to separate, about 4 minutes.

   1 small green chili, finely chopped10 g ginger-garlic paste100 g tomato, finely chopped2 g ground turmeric4 g ground coriander2 g red chili powder2 g garam masala5 g salt
7. 7

   Add the cooked chickpeas and water. Lightly mash a few chickpeas with the spoon to thicken the gravy, then simmer for 6 to 8 minutes until the masala coats the chickpeas and is spoonable rather than watery. Finish with fresh coriander.

   240 g cooked chickpeas, drained120 ml water10 g fresh coriander, chopped
8. 8

   Divide the rested dough into 6 equal pieces and roll each into a smooth ball. Lightly oil the work surface if needed, then roll each ball into a disc about 10 to 11 cm wide, keeping the thickness even so the puris puff uniformly.

   180 g plain flour20 g fine semolina3 g salt3 g sugar10 g neutral oil110 ml warm water
9. 9

   Heat the neutral oil for deep-frying in a small deep pan to about 190C. Slide in one rolled puri at a time and gently press it with a slotted spoon; it should puff within seconds. Fry for about 30 to 45 seconds per side until lightly golden, then drain well. Adjust the heat as needed: if the oil is too cool, the puris absorb oil; too hot, they brown before puffing.

   700 ml neutral oil, for deep-frying
10. 10

    Serve the hot puris immediately with warm suji halwa and chana masala. Garnish the halwa with the remaining sliced almonds.

    10 g blanched almonds, sliced

Origin & History

Halwa Puri is a beloved Pakistani breakfast platter, especially popular on weekends, holidays, and after morning prayers. The combination of puffed fried bread, sweet semolina halwa, and spiced chickpeas reflects the South Asian tradition of balancing savory and sweet elements in one festive meal. Variations are found across Lahore, Karachi, and other regions, each with its own preferred chana texture and spice level.