Make Halwa Puri

Halwa puri is a dish traditionally eaten for breakfast in South Asia. Learn how to cook it, and learn the etiquette for eating it as well!

Ingredients

For the halwa:

  • 1 cup semolina
  • 1 1/2 cups sugar
  • 3 cups water
  • 2 cloves
  • a few drops kewra essence
  • a pinch of yellow food coloring
  • handful of sultanas and almonds
  • pinch of cardamom
  • 1/2 cup of ghee or canola oil

For the chanay:

  • 1/2 kg chickpeas(boiled)
  • 1 tablespoon ginger-garlic paste
  • salt to taste
  • 1/2 cup fried onions(color should be golden brown)
  • 5-6 chopped medium tomatoes
  • 1 tablespoon crushed red chili peppers
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • 1 tablespoon garam masala
  • 1/2 teaspoon black pepper
  • 1 tablespoon sugar
  • 1/2 cup tamarind pulp
  • 1/2 cup canola or olive oil

For the puri:

  • 1/2 kg all-purpose flour
  • pinch of salt
  • 1 cup yogurt
  • ghee or canola oil

Steps

For the halwa

  1. Heat oil for 2-3 minutes in a wok, then add cardamom and cloves.
  2. Add semolina and stir until fragrant.
  3. In another pan, stir sugar with water and add food color.
  4. Bring to a boil and add this syrup to the semolina.
  5. Under low heat, stir well, cover the wok, and cook until the water evaporates.
  6. Add kewra essence, then sprinkle sultanas and almonds in. Done!

For the chanay

  1. Heat oil for 2-3 minutes in a pot, then sauté ginger-garlic paste.
  2. Add cumin seeds and remaining dry spices in the pot.
  3. Sprinkle water in and stir well for a few minutes.
  4. Add onion and tomatoes and stir until tomatoes are tender.
  5. Add chickpeas, stir once, then add 2 cups of water, tamarind, and sugar.
  6. Simmer on low heat for 5-7 minutes.
  7. Mix salt and black pepper, then remove pot from the stove.
  8. Serve!

For the puri

  1. Sift flour, then salt, yogurt, and 4 tablespoons ghee.
  2. Knead into a soft dough using some water.
  3. Wrap the dough in a damp muslin cloth and store in a warm place for 2-3 hours.
  4. Make 10-12 portions of the dough and roll it out.
  5. Heat ghee in a frying pan and fry puris until they're golden.
  6. Finished!

Tips

  • The puri is broken into pieces while eating to scoop up the chanay.
  • Halwa puri with Pakistani tea is delicious!
  • The halwa is eaten last with a spoon or it's scooped up with a broken piece of puri.
  • Serve halwa puri hot.
  • Use sour yogurt for quick fermentation of puris.
  • Add some mint chutney for a twist of flavor.
  • add some salad to the chana puri dressed with yoghurt sauce and some chilli sauce.

Warnings

  • Be careful while deep-frying the puris.

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Sources and Citations

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