A traditional weekend breakfast or festival dish in India and Pakistan is Halwa puri, a filling cozy dish. It has a semolina foundation and a sweet halwa with puri  (or fried bread) for a delectable harmony of salty and sweet flavors. It is frequently served with a curry made with black and yellow chickpeas.

Our weekly meal plan did not include halwa puri too often, but I wish it did. It is absurdly delicious to combine the sweet, silky semolina pudding with robust chole or kala chana with savory fried bread

Halwa was always offered as a dessert to our breakfast, usually in the afternoon at the temple as prasad or after a bowl of Chivda Amazing things happen when you combine it with another breakfast staple, chole puri.

It’s so delicious that it’s a common breakfast item in Pakistan and India. When I was in Kensington, Brooklyn, which has a vibrant Muslim community, I could always order Halwa puri from halal restaurants.

It’s also a dish to anticipate during the October Hinda festival of Navratri, particularly on Ashtami and Navamias Prasad.

What Is Halwa Puri?

Halwa Puri Consists Of Three Parts:

Halwa: Suji ka Halwa, a pudding made with semolina, is a sweet dish ingredient. It tastes great warm and is sweet and buttery.

Puri: Puri is a type of flavorful deep-fried bread.

Chana: A dish of chickpeas is usually served with halwa and puri so that the puri can be eaten with the halwa between bites.

In North India and Pakistan, halwa puri is a popular meal. It is frequently offered for Nashta, or breakfast, as well as at religious festivals and weddings. Enjoy this hearty breakfast dish with a friend or on the weekends. It’s also a typical street dish.

How to Prepare Halwa Puri?

How To Suji Ka Halwa Made

Check out this recipe for suji ka halwa for more detailed information on its history, ingredient replacement tips and methods, and more.

The following items are needed to prepare pudding with semolina.

Quite simple and suitable for a pantry, isn’t it? Additionally, a large nonstick pan with adequate room for liquid and stirring is required. And a spatula for stirring

Put the pan on low to medium heat to begin. Add the semolina and begin stirring once it’s warm. Dry roast the semolina until it definitely becomes a few shades darker and releases its nutty scent. You’ll need a little patience because you’ll need to stir the semolina often to keep it from burning.

Add the ghee in the center of the semolina and start stirring it in when it has darkened a few shades.

When the semolina begins to hydrate, it will first be crumbly before beginning to form bigger clumps.

Then put the water in a pot or reheat it for one minute in the microwave. All it must have is enough heat to melt the sugar. When the water is heated, add the sugar and whisk until the sugar completely dissolves. Next, add the semolina to the pan with the sour water. Mix until it is smooth.

Stir the halwa and keep it simmering. The halwa is finished when it becomes thick enough to stop splattering and ghee begins to separate on the edges. Switch off the heat.

The Hlwa will continue to thicken a little after the heat is removed. Give it a little five minutes to rest before serving.

When it’s ready to serve, garnish with cashews of toasted crunchy almonds.

How To prepare puri

Check out this puri recipe for more detailed information on the history. How to substitute ingredients methods and more.

To prepare this Indian deep-fried bread, you will need the following ingredients:

In the Indian subcontinent, atta, also known as chapati flour, is a whole wheat flour used to produce puri parathas and rotis. They tried making puri and parathas with all-purpose flour, but the texture is just different from the ideal puris. I strongly advise purchasing atta from a nearby Indian grocery store.

In a mixing dish, combine the atta oil and a small amount of water to begin creating the dough.

Using your fingertips, mix the flour and water until a coarse dough forms.

While kneading the dough, gradually add water to the flour. We want a dough that comes together, which means that there should be between 1/4 and 1/3 cups of water for every cup of flour. The dough contains too much water if it is sticky. If the dough has too much water, it will be softer. Knead it for a few minutes or until it is elastic but still hard. The dough won’t be perfectly smooth and will appear extremely rough.

To keep the dough moist, brush it with a little neutral oil. Then cover it with a kitchen towel or plastic wrap. Give the dough a minimum of 10 minutes and a maximum of 20 minutes to rest. Knead it once more for a few minutes until it is smooth after the rest period.

Roll out the dough into an even log after it has become a smooth ball

To make eight puris. Cut the dough into eight equal pieces with a knife.

Make balls out of each piece of dough.

To achieve flawless flat circles for the puris, I like to use a tortilla press at this stage. If not, roll the dough into 3 to 4-inch-diameter circles using a rolling pin or a bean.

To make the ideal circle, roll it back and forth a few times with a rolling pin, then rotate it 90 degrees every few rolls. You want it to be fairly thin so you can see through the dough.

Without touching, roll out each puri and hang them off the bowl. You can simultaneously roll them out and cook them if you’re a little more experienced

Gently insert the puri into the pot side. For a few seconds, carefully hold the puri under the oil with a slotted spoon, moving it in little circles to keep it there. It should gradually start to swell on one side and resist the slotted spoon.

To force the steam to spread throughout the puri, keep applying a little pressure to the side that isn’t quite puffed

On the other side, flip and gently press into the oil until the bottom half is fully immersed. To determine whether it is finished, check the bubbles once again.

Place a paper towel on the plate to remove any extra oil.

Serving Recommendations

I suggest serving one or two puris a generous portion of halwa and a chana. The puri can also be eaten with another savory dish, such as paneer or Arbi sabzi.