Halwa Puri is one unique comfort food you can find among Indian and Pakistani cuisines. The name is for the sweet Halwa that is made of semolina, and the savoury Puri which is a fried flatbread.
Traditionally, this combo menu is often for breakfast, brunch or snacks. It is also commonly served at happy occasions and celebrations such as religious festivities, weddings, etc. And of course, it is one of the sought-after street foods in both Pakistan and India.
And at times people will also have Aloo Chana (potato and chickpea curry) to go with Halwa Puri. These three dishes combinations were the ones that I always have from the very first time.
So whenever my extended family do Puris, they will always serve them with both Aloo Chana and Halwa. And I think this is best. Because some people who prefer savoury can choose the combination of the flatbread and chana (chickpeas). As for those who love sweets, they can enjoy the flatbread with the Halwa.
But for those who like both savoury and sweet (like me) can always go for both choices. I think this menu is a clever mix.
The first time I tried this delicious food, I was amazed at how the flatbread marries well with the sweet Halwa. And when it comes to pairing it with Chana, it is simply delicious.
The downside of eating Halwa Puri is that it is moreish, and you’ll end up feeling guilty afterwards. Because like it or not, we have to admit that eating too-much deep-fried food is not healthy, is it?
So really, I’d say, let’s just make this flavourful dish combo for when we like a treat for ourselves. Like one lazy weekend after a long busy week.
And this post will tell you how to make Halwa Puri easily and quickly. As for Aloo Chana, I will post the recipe separately.
There are so many types of Halwa, but the one you enjoy with puris is called Sooji Halwa, Suji ka Halwa, Suji Halwa – that all means pudding made of semolina. So the key ingredient for this is semolina. You can add nuts and raisins in your semolina pudding. The popular ones are almonds and pistachios.
To make Puri/ Poori, you can use plain flour/ all-purpose flour, but add two teaspoons of baking powder to 1 cup of plain flour. Otherwise, your puris will be crispy dry instead of soft and puffy.
You can also use regular Chapati flour/ atta. And this recipe I use medium atta/ Chapati flour.
Please note that this recipe is forgiving when it comes to flavour. I mean, this recipe will give you a deliciously sweet enough Halwa. But for the sweet tooth, you are more than welcome to add more sugar.
The same thing goes for the flavouring. Most Indians and Pakistanis put spices in their Halwa. At the very least they use green Cardamom seeds. However, this is not a must. You can take it away if you’re not keen. I sometimes use green Cardamoms, other times I don’t.
Other ingredients for halwa are milk, sugar and butter. And if you like, you can add a tablespoon or two of ghee towards the end of cooking.
How to Make Halwa Puri
To make the semolina pudding, firstly, you want to pan-fry the semolina until it releases an aroma and the colour turns slightly darker. And then you add the butter in, followed with sugar.
Once the sugar has fully melted, you put the nuts and milk in. You will get soft porridge-like semolina mixture at this point. Just carry on cooking it until all the liquid evaporates and you get a thick Halwa.
You can stop cooking when it gets to the consistency that you like. I like the softer texture. So I turn the heat down as soon as I see the milk and butter disappear yet the semolina mixture is slightly wet and soft.
Towards the end, you can add one or two tablespoons of ghee to make the Halwa taste richer and yummier. But it is optional.
Tips to make Puri
- When it comes to making Puri, you want to make the dough as you would for chapati. The texture of your dough will be pliable and soft enough to work.
- Divide and shape the dough into small balls. After that, you roll the balls into a flat circular shape of the dough. To make it easy to fry the flatbread, you would want to roll it out into small circles, something like 13 cm/ 5.11 inches to 15 cm/ 5.9 inches in diameter.
- Try to work quickly with the dough so that you don’t have to use too much flour for dusting.
- The thinner the flatbread is, the better it fries, and it will puff up nicely. I would aim to get about 2 mm in thickness.
Halwa Puri Recipe
I hope you are now interested in trying this recipe. If you do, it will be great if you could share what you think about it in the comments below (leave a reply box). You can also tag me @soyummyrecipesbydevy on Instagram or Pinterest when you share the picture of your creation.
And before you go, don’t forget to check my other recipes that you may love.
- Gajar Ka Halwa – easy carrot halwa Pakistani recipe.
- Khaman Dhokla recipe – the best dhokla with the best flavour.
- Pakistani Dahi Baray recipe.
- Kitchari recipe: rice and mung bean rice congee.
- Aubergine (eggplant) curry.
- Mung bean curry – whole mung dal.
- Aloo Palak – Potato and spinach curry.
- Chana Aloo – Chickpea and potato curry.
- Aloo Methi – Potato and fenugreek leaf curry.
Thank you and all the best.