🫓 Halwa puri

Name: Halwa puri
Total time: 60 min
Yield: 4
Cuisine: Pakistan · Punjab
Ingredients: 250 g wheat flour (atta) for the puris, plus about 140 ml water; 120 g fine semolina; 120 g sugar and 400 ml water for the halwa; 60 g ghee; 2 cardamom pods, crushed; 400 g cooked chickpeas; 2 potatoes, boiled and cubed; 1 onion, 2 tomatoes, 1 tsp cumin, 1 tsp chili powder, ½ tsp turmeric; Oil for deep-frying, salt

Origin: Pakistan · Punjab

1155kcal

per serving · 350 g

330kcal

per 100 g

23 gProtein6.5 g / 100 g

52 gFat15 g / 100 g

154 gCarbs44 g / 100 g

Halwa puri is a classic weekend breakfast plate from Pakistan and North India: puffed, deep-fried wheat puris served with sweet semolina halwa cooked in ghee and a spiced chickpea and potato curry. The contrast is the point — crisp, airy bread, a soft, fragrant sweet and a savoury curry eaten together, scooped up by hand.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: ghee

Contains glutenbecause of: semolina, wheat flour

Contains dairybecause of: ghee

Not keto44 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

semolinasugargheewheat flourchickpeaspotatooil

Recipe

4 servings60 min

Ingredients

250 g wheat flour (atta) for the puris, plus about 140 ml water
120 g fine semolina
120 g sugar and 400 ml water for the halwa
60 g ghee
2 cardamom pods, crushed
400 g cooked chickpeas
2 potatoes, boiled and cubed
1 onion, 2 tomatoes, 1 tsp cumin, 1 tsp chili powder, ½ tsp turmeric
Oil for deep-frying, salt

Method

Knead the flour, a pinch of salt, 1 tbsp oil and water into a firm dough; rest 20 minutes.
For the halwa, boil the sugar with 400 ml water and cardamom. Toast the semolina in ghee until golden, then carefully pour in the syrup and stir until thick and glossy.
For the curry, fry the onion in 2 tbsp oil, add spices and tomatoes, then chickpeas, potatoes and 300 ml water; simmer 15 minutes.
Roll small balls of dough into 12 cm discs and deep-fry in hot oil, pressing gently so they puff.
Serve the puris hot with halwa and chickpea curry.

How to make it lighter

One puri with halwa and curry is already a full breakfast — stop at one or two puris instead of four.
Use half the ghee in the halwa, or take a small spoonful and a larger bowl of chickpea curry.
Drain puris well on paper; deep-fried breads absorb oil, and every tablespoon of it is about 120 kcal.

History

Halwa puri is eaten across Pakistan and northern India, and in cities such as Lahore it is a favourite Sunday breakfast sold by street stalls from early morning.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →