Traditionally, halwa puri is a South Asian dish served for breakfast. Learn how to prepare it and how to eat it properly by reading this simple guide.
Ingrediants
Halwa
- 200 g of semolina
- 300 g of sugar
- 720 ml of water
- 2 cloves
- A few drops of kewra essence
- 1 pinch of yellow food coloring
- 1 handful of raisins and almonds
- 1 pinch of cardamom
- 120 ml of ghee or seed oil
Chanay
- 1/2 kg of chickpeas, boiled
- 1 tablespoon of garlic and ginger paste
- Salt to taste
- 50 g of fried onions (the color of which should be golden)
- 5-6 medium tomatoes, diced
- 1 tablespoon of chopped red pepper
- 1 teaspoon of turmeric
- 1 teaspoon of cumin seeds
- 1 tablespoon of garam masala
- 1/2 teaspoon of black pepper
- 1 tablespoon of sugar
- 100 g of tamarind pulp
- 120 ml of seed or extra virgin olive oil
Pure
- 1/2 kg of flour
- 1 pinch of salt
- 240 ml of yogurt
- Ghee or seed oil
Steps
Part 1 of 3: Preparing the Halwa
Step 1. Heat the oil in a wok for 2-3 minutes, then add the cardamom and cloves
Step 2. Add the semolina and mix until the fragrance of the ingredients is released
Step 3. In another pan, dissolve the sugar in the water and add the food coloring
Step 4. Bring the mixture to a boil, then add the resulting syrup to the semolina
Step 5. Use a low heat, stir carefully, cover the wok, and cook until all the water has evaporated
Step 6. Add the kewra essence, then spread the raisins and almonds over the mixture
Done!
Part 2 of 3: Preparing the Chanay
Step 1. In a skillet, heat the oil for 2-3 minutes before adding and frying the garlic and ginger pasta
Step 2. Add the cumin seeds and the remaining dried spices
Step 3. Add a few drops of water and mix carefully for a few minutes
Step 4. Add the onion and tomato, mix until soft
Step 5. Add the chickpeas, mix once, then stir in 480ml water, tamarind and sugar
Step 6. Simmer for 5-7 minutes
Step 7. Season with salt and pepper, then remove the pan from the heat
Step 8. Serve
Part 3 of 3: Preparing the Puri
Step 1. Sift the flour, then add the salt, yogurt and 4 tablespoons of ghee
Step 2. Work the ingredients with water to form a soft dough
Step 3. Wrap the dough in a damp muslin cloth and place it in a warm place for 2-3 hours
Step 4. Divide the dough into 10-12 portions and roll them out with a rolling pin
Step 5. Heat the ghee in a pan and fry the puri until golden
Step 6. Finished
Advice
- The puri is broken into pieces and used to eat the chanay.
- Halwa puri goes deliciously with Pakistani tea!
- Halwa is eaten with a spoon or with pieces of puri.
- Serve the halwa puri hot.
- Use sour yogurt for quick fermentation of puri.
- Add some mint chutney for an extra note of flavor.
- You can add a little salad topped with a yogurt dressing and a small amount of chilli sauce to your meal.
