How to make halwa puri

Released: September 13, 2019 Modified: September 13, 2019 by Wajeeha Nadeem This post may contain affiliate links.

Sharing is taking care of others!

Halwa Puri is a popular Pakistani breakfast dish consisting of puris, chole masala, suji halwa, and aloo ki bhujia. It’s a delicious combination of breakfast foods that’s popular throughout the region, but especially popular in Lahore.

How to make halwa puri

So, I’m a foodie as you all must know by now. That’s why I decided, it’s time we talk about the MOST popular breakfast in Pakistan: halwa poori. Or maybe you write halwa puri? Who cares as long as we have a soft, scaly poverty to dip into halva, right?

Why exactly am I writing this post? A.) I wanted to have a post on the internet which covered everything about halwa poori (i. e. a list of ALL the recipes you need to make a complete halwa poori breakfast in one place) and B.) I figured its time we honour the tradition of halwa puri and appreciate it for existing in our lives. LOL.

Seriously. Halwa puri is more than just a delicious plate of food … it’s as iconic as the truck art in Pakistan.

I know, I know, halwa puri isn’t exactly healthy. But I also know it’s exciting to get up on a lazy weekend morning and eat pure halwa. It’s the small things in life that brings the most happiness. And I think halwa puri is also the flavor of happiness, right? Add some mango milkshake or karak chai to really get it!

What is Halwa Puri?

Halwa Puri is a popular Pakistani breakfast dish originating from the Indian subcontinent. It consists of the following dishes and is considered a weekend brunch in Pakistan and India:

Poor / Pure

A deep fried flaky and soft flatbread that’s made from whole wheat flour and all purpose flour. Click here for the recipe for detailed advice and step-by-step photos on how to make the perfect fluffy fluff.

How to make halwa puri

Suji ka Halwa

This halva is made of suji (semolina) and is always served with the poor man. This recipe tastes exactly the same as halva we get from a restaurant in Pakistan. The great thing is, that it’s super easy and quick to make. It also happens to be one of the most popular recipes on the blog! Click here for the recipe.

How to make halwa puri

Punjabi cole masala

Chole masala or chana masala are always served with poor halwa and are so delicious. I absolutely love the combination of sweet and savoury, and I’m sure you will too. This recipe is also very easy. Get thePunjabi cole masalarecipe here for step by step photos.

How to make halwa puri

Aloo ki Bhujia (potato curry recipe)

This is also known as a aloo ki tarkari, and it’s delicious potato curry that’s perfect served with poori halwa. Click here for the recipe.

How to make halwa puri

Now of course, if you’re making halwa puri at home you can pick and choose what recipes you want to make. But I do encourage you to try this whole breakfast platter at once, and you’ll know what a seriously delicious breakfast this is!

Let me know what YOUR favorite pure halwa memory is in the comments below. 🙂 ..

How to make halwa puri

Halwa Puri is a one of a kind comfortable meal that can be found between Indian and Pakistani cuisines. The name comes from the sweet Halwa which is made of semolina and the spicy Puri which is a fried flatbread.

Traditionally, this combo menu is often served for breakfast, brunch, or snacks. It is also commonly served on happy occasions and celebrations such as religious celebrations, weddings etc. And of course, it is one of the most sought after street foods in both Pakistan and India.

And sometimes people also eat Aloo Chana (potato and chickpea curry) for Halwa Puri. These three food combinations are the ones I’ve always had since the first time.

How to make halwa puri

So whenever my extended family does Puris, they will always serve them with both Aloo Chana and Halwa. And I think it’s better that way. As some people who prefer spicy may choose a combination of focaccia and chana (chickpeas). Lovers of sweets, on the other hand, can try the focaccia with Halwa.

But for those who love both salty and sweet (like me), they can always opt for both. I think this menu is a clever mix.

The first time I tried this delicious food, I was amazed at how well the focaccia goes well with the sweet Halwa. And when it comes to pairing it with Chana, it’s just delicious.

The downside of eating Halwa Puri is that it is moreish, and you’ll end up feeling guilty afterwards. Because whether we like it or not, we have to admit that eating too much fried food is not healthy, right?

So really, I’d say, let’s just make this flavourful dish combo for when we like a treat for ourselves. Like a lazy weekend after a long and busy week.

And this post will tell you how to make Halwa Puri quickly and easily. As for Aloo Chan, I will post the recipe separately.

Key ingredients

There are many typesHalwabut it’s called what you like about purisSooji Halwa,Suji ka Halwa,Suji Halwa– That’s allmean semolina pudding. Like this A key ingredient because it is semolina. can aggiungere noci e uvetta al semolina pudding. Almonds and pistachios are popular.

Ddo Puri / Poori, Canuse plain flour / all-purpose flour, but add two teaspoons of baking powder to 1 cup of flour. Otherwise, your puris will be crunchy and dry instead of soft and puffy.

canalso use Chapati flour / simple atta. And this recipe I use medium atta/ Chapati flour.

Please note that this recipe is forgiving when it comes to taste. I mean, this recipe will give you a deliciously sweet Halwa. But for the sweet tooth, you are more than welcome to add more sugar.

The Dame is about aroma. Most Hindus and Pakistanis add spices to their halva. At the very least they use green Cardamom seeds. However, this is not a must. cantake 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, Canadd a tablespoon or two of ghee towards the end of cooking.

How to make Halwa Puri

DPrepare the semolina pudding, first you want to sauté the semolina until it releases an aroma and the color becomes slightly darker. And then add the butter, followed by the sugar.

How to make halwa puri How to make halwa puri How to make halwa puri

How to make halwa puri How to make halwa puri How to make halwa puri

When the sugar has completely dissolved, add the walnuts and milk. At this point you will get a soft semolina mixture similar to a porridge. Keep cooking until all the liquid has evaporated and you have a thick halva.

canstop cooking when it gets to the consistency that you like. I like the softer texture. Like this zmniejszam ogrzewanie, gdy tylko widzę, że mleko i masło znikają, ale mieszanka kaszy manny jest lekko wilgotna i miękka.

Towards the end, Canadd one or two tablespoons of ghee to make the Halwa taste richer and yummier. But it is optional.

Posted: September 9, 2019 Modified: October 27, 2020 by Wajeeha Nadeem This post may contain affiliate links.

Sharing is taking care of others!

Poori is a popular deep fried flatbread that’s served for breakfast across Pakistan and India. In Pakistan the Poor is part of a popular weekend breakfast called Halwa Puri, which is basically a Poveri dish served with halwa, Punjabi chole masala and aloo ki bhujia (potato curry). Today, I’m going to teach you how to make delicious soft poori at home with step by step pictures and tips. Pair it with this Suji ka Halwa, Aloo ki Bhujia and Punjabi cole masalafor a lipsmacking brunch.

How to make halwa puri

How beautiful are these photos? Halwa Poveri is one of my favorite weekend breakfasts, and while most people go out for brunch, sometimes I like to make it all at home. This week I’m going to be sharing the ever popular halwa poori recipes with you, so that you too can make a delicious Pakistani brunch at home.

As mentioned above, halwa poori is a combination dish consisting of soft, crumbly bread, suji ka halwa, punjabi chole aka chana masala, and aloo ki bhujia (or aloo ki tarkari) and a kind of pickle. This week I will be sharing the Punjabi chole masala recipe, so stay tuned!

But first let’s start with the star of the show and let me guide you step by step on how to be poor at home.

Składniki Poor / Pure

  • Farina multiuse e farina integrale (atta): Most recipes call for all-purpose flour OR whole-grain flour (atta). But I like to use a combination of both, because the all purpose flour provides softness to the poori, while the whole wheat flour adds to the structure of the poori.
  • Yogurt:Adding a little yogurt to the poor man’s dough will make it soft at home.
  • Ajwan seeds: It is optional and mostly flavored. Ajwain also helps with digestion.
  • Oil:A little oil is enough to keep it soft.
  • Hot water:You need lukewarm water to knead the poor man’s dough until it forms a firm dough.

How to make halwa puri

How to Make SoftPoor / Pureat Home

Poori can be perceived as a little tricky to do at home, but don’t worry. Today I’m going to walk you through how to make delicious and flaky pooris at home!

  • Start by mixing all the ingredients of the poor man’s dough except the lukewarm water.
  • Gradually add the lukewarm water and knead until you get a soft but compact dough. The dough must be neither too soft nor too hard.
  • Once the poor man’s dough is ready, cover it with a cloth and let it rest for 10-15 minutes.
  • After the dough has rested, divide it into balls of dough and start rolling them out.
  • Lightly roll out each ball of dough with your fingers, then roll it into thin, flat discs. They need to be rolled up thinly so that they swell easily when frying. A tip to prevent the dough from sticking to the surface during rolling, just dab a little oil on the dough balls by squeezing them with your fingers before starting to roll them out into discs.

How to make halwa puri

  • Roll out a few poori dough balls at a time, because pooris fry quickly and you need to work fast to roll out the dough balls. So I like to roll out a few at time, and then cover them with a damp cloth so that they don’t dry out fast.
  • Check that the oil is hot enough to fry the poor, add a small piece of dough to the oil and if it floats and sizzles, the oil is at the right temperature. The oil should be quite hot, because the pooris need to fry quickly.
  • Far scorrere delicatamente i poveri e friggerli finché non iniziano a salire e a gonfiarsi. Using a skimmer, gently flip the poor and then press gently with the skimmer. Don’t fry the poor for too long as they will be too crunchy.
  • Fry until the poor is lightly golden. Remove from the oven and place on a plate lined with absorbent kitchen paper.

How to make halwa puri

Tips for creating very soft poor people at home

  • The poor dough must be a little firm / taut and not too soft. This way the dough can be rolled out easily without sticking to the surface.
  • Adding yogurt is optional, but it helps make soft dough.
  • When rolling the dough ball into the poor, add a little oil to the dough ball so it doesn’t stick to the surface when rolling.
  • The key to making a perfect poor is that they swell during frying. If your poori doesn’t puff up while frying, either the oil is too hot or cold or the dough wasn’t kneaded well enough.
  • Do not let the poor fry too long, as they will become too brown and crunchy.

How to make halwa puri

Hope you enjoy a delicious desi brunch after trying my poor recipe!

Sharing is taking care of others!

Okay, the long-requested Halwa Poori recipe is here. Leggilo fino alla fine e, come molti di voi hanno chiesto, ho incluse alcuni suggerimenti per creare in anticipo. Halwa Puri and Tarkari is not only a traditional Pakistani specially Karachi’s breakfast but this is something which I grew with. canfind amazing Halwa Pooris in every corner of Karachi and it is hard to rate them because they all are amazing. However, in the commercial setup, they do this with white flour / all-purpose flour and pull it a little but mostly stretch with their hands before flipping the boiling oil in a huge wok.How to make halwa puri

My mom used to make Halwa Poori very often. Usually our home, which was a shared family system, had many guests. And I remember that as soon as they arrived downstairs (we used to live on first floor),my mom’s wok would be on stove and dough knead in literally 10 minutes along with potato tarkari(gravy). I used to feel perplexed because I didn’t quite like the idea of her working in the kitchen while guests are sitting but she managed everything so beautifully with little help from me and my sister that the guests used to enjoy the hot pooris with condiments like tarkari, halwa and mince/qeema, kebabs or even kheer immensly. How to make halwa puri

Poori – Integral Puris

The great thing about homemade poor is that they can be made with whole wheat flour, also known as aata. The trick is to knead a fairly soft dough and fry it in very hot oil. I have not measured what temperature but when you place your palms above the wok, Canfeel the heat and smoke. D is the key to poor wreck / phooli.How to make halwa puri

Now, years later, when I serve them, the guests are not only enjoying themselves, but it’s quite funny to see that they are curious as to how. I am a rebel Pakistani girl and I just don’t like making rotis/chapatis and parathas not because they are time consuming but because of the sheer mess. The flour particles are really damaging my nerves on the verge of OCD. Give me Puris and I’ll make them happy. Another great thing about these pooris are that its dough can be used to make parathas and roghni roti. Quite versatile. Aloo / Tarkari Potato Sauce is really simple and everyone has a recipe that works well.

Halwa

Like this porozmawiajmy teraz o Halwie. I like halwas / roughly fondant in English, but since most of them take a long time bhoono / stirring, I always throw myself out. But this is unique. It gets ready in the blink of an eye and is a match made in heaven for the poor. In the recipe card, I have a lot of tips that will help you get the traditional look and taste.

How to make halwa puri

Make your own Halwa Poori recipe recommendations in advance

  • I recommend making the poor / aata dough at least an hour before, covered with a damp cloth in a box to keep it from drying out. caneven do it a night before you want to serve.
  • When your guests are due to arrive, Canmake small balls/pairay and keep them covered again with damp cloth and in a box.
  • Your wok should be ready with almost half the oil.
  • Round bottom woks seem to work best and provide poor people with room to swell.
  • I haven’t tried to freeze a cake or rolled dough yet, but I’m going to do it. Maybe you want to come back in a month or so and see if I’ve updated the list.
  • canroll out pooris and lay them on big trays but again if they weather is too dry, they will get dry and if it is too humid they might become too soft to handle. can więc poeksperymentować, jeśli to działa.
  • Tarkari is easy as is but if you are serving in the morning or next day, Canplace all ingredients in a sauce pan/pot and refrigerate till required. It only takes 20 minutes for the potatoes to turn soft, so plan accordingly.
  • Halva can also be prepared in advance and simply microwave / reheat it before serving.How to make halwa puri

The photos above are from my brunch where I made Halwa Poori. I made a detailed post on how to organize one efficiently with sample menus and step-by-step ideas. Part 1 here and part 2 here.

HALWA PURI

Poori is the standard rotisserie pancake that is served for breakfast in Pakistan and India. In Pakistan poori is basic for a well known week’s end breakfast called Halwa Puri, which is essentially a platter of pooris gave halwa, punjabi chole masala and aloo ki bhujia (potato curry). Today I will explain the best way to prepare delicious delicate misers at home with photos and advice step by step. Pair it with this Suji ka Halwa, Aloo ki Bhujia and Punjabi cole masalafor a lipsmacking casual breakfast.

How amazing are these photos? Halwa poori is one of my #1 week’s end morning dinners, and remembering that a large number individuals go out to have it as casual breakfast, I like to make everything at home at times. This week I will share reliable poor halwa plans with you, so you can also make a delicious Pakistani lunch early at home.

How to make halwa puri

As mentioned above, poor halwa is a mixed dish that includes poor and delicate bread, suji ka halwa, punjabi chole also called chana masala and aloo ki bhujia (or aloo ki tarkari) and a kind of pickle. I will be sharing the Punjabi chole masala recipe this week, so stay tuned!

However, first we should start with the wizard and let him guide you little by little on the most ideal approach to being poor at home.

POOR / PURE INGREDIENTS

Helpful Overall Flour and Wholemeal (atta) Flour: Most plans call for all-purpose flour or wholemeal (atta) flour. Regardless, I like to use a mix of both, in light of the fact that the generally helpful flour gives sensitive quality to the poori, while the whole wheat flour adds to the structure of the poori.

Yogurt: Adding just a touch of yogurt to the poori hitter ensures that your poori turns out fragile at home.

Ajwan seeds: This is optional and for the most part for flavor. Ajwain also helps with digestion.

Oil: Just a bit of oil similarly helps with keeping the poori fragile.

Hot water: You need warm water to work to poori blend until a tight hitter structures.

MAKING POOR / PURE SOFT AT HOME

Poori can be seen as somewhat shaky to do at home, however don’t stress out. Today I show you how to make a poor tasty and crumbly dish at home!

Start by mixing any combination of poor man’s pruning with warm water.

Gradually add warm water and scrub the combination all the way into the player’s sensitive and thus closed structures. The attacker should be neither too sensitive nor unnecessarily harsh.

How to make halwa puri

Once the poor combination is ready, coat it with a consistency and let it rest for 10-15 minutes.

After the mixture has rested, divide it into balls and start turning them out.

Secure each batter’s ball a flick with your fingers and a little later layer them in wobbly level circles. They should be slightly shifted so that they effectively swell when cooking. One tip to prevent the player from sticking to the surface while rolling, essentially recognizing a small amount of oil on the blended balls as you smooth them with your fingers before starting to fold them into circles.

Discover a couple of poor blend balls at the same time, in light of the poor fry quickly and you have to work fast to uncover the player’s balls. So I like to uncover a couple at time, and subsequently cover them with a saturated texture so they don’t dry out speedy.

How to make halwa puri

Check that the oil is hot enough to scald the poor, add some smoothie into the oil and if they froth and sizzle, the oil is at the right temperature. The oil must be hot, considering the way the poor need to cook quickly.

Gently slide the lean and cook until it starts to float and flames. Using an open spoon, gently flip the poor and then gently squeeze with the open spoon. Try not to burn the poor through really significant time frames as this will uniquely make them new.

Fry until Poveri is pale, wonderful, warm tone. Drain and place on a plate with a paper towel attached.

TIPS ON HOW TO MAKE A PERFECTLY POOR SOFT AT HOME

The lean mixture should be strong / taut to some extent and not extremely brittle. This is to help hunt the player without firmly sticking to the surface.

Adding yogurt is optional, however it helps make the poor frail.

How to make halwa puri

When collapsing the combo ball into poor, add a dab of oil to the player’s ball so it doesn’t stick to the surface as it rolls.

The best way to make awesome soups is that they should pop during cooking. If your poori doesn’t puff up while singing, either the oil is too hot or cold or the player wasn’t controlled all around alright.

Do whatever it takes not to fry the poor for a really extended period of time or, no doubt, they will end up being unnecessarily natural in color and firm.

Halwa’s secret recipes have been revealed

Halwa Puri recipe

Crunchy puris, delicious chickpea and potato curry cholay and mouthwatering sooji halwa – Wow! Proud! Isn’t it? Well, this is what I made for breakfast today. Well, truth be told, I read that halwa puri is a traditional Pakistani brunch, so I just wanted to try it. It was a tasty and satisfying breakfast, which my family enjoyed. All three items are easy to make. I have shared the puri halwa recipe below which consists of halwa, puri and cholay.

Halwa

The ingredients for the preparation of halva are: sooji / rava 1 cup; milk 2 glasses; ghee ½ – 1 cup; sugar 1 cup; water 1 glass; a pinch of saffron; 3 minced cardamom and cashews, raisins and almonds ½ cup.

The way to make halva:

  • Heat 2 tablespoons of clarified butter in a pan and toast the raisins, cashews and almonds for 1 minute. Remove from the pan and set aside.
  • Mix the sugar and water and boil the mixture until the sugar dissolves, to get the sugar syrup. Add 2 tablespoons of clarified butter to the pan and heat it. Add the sooji and fry until golden brown.
  • Add the milk, bring the milk to a boil and cook the sooji. Add the saffron. The milk will be absorbed and the halva will begin to thicken.
  • Add the sugar syrup, cardamom and ¼ cup of ghee and cook, stirring constantly.
  • When the halwa becomes a lump, leave the sides of the pan, then add the remaining ghee and toasted nuts and stir for another 2 minutes and turn off the heat. Halwa is ready.

Now go pure

Ingredients: 2 glasses of wheat flour; sooji ½ cup (sooji prevents puri from absorbing oil); Ghee or oil 2 tablespoons; salt to taste and warm water for kneading.

The method of preparation of the pure

  • Put the wheat flour in the bowl.
  • Add rav.
  • Add salt and clarified butter / oil.
  • Add the water and knead the flour into the dough. Knead until you get a soft dough.
  • Cover and set aside for 20 minutes.
  • Divide the dough into balls.
  • Flatten the ball, sprinkle a little flour on both sides, and roll each ball into about 3-inch round discs.
  • Heat enough oil in the kaddai.
  • Drop a puri, press lightly to make it swell, turn and fry until golden brown and remove from the oil.
  • Spread some absorbent paper in a bowl or plate and transfer the purees over it to remove the oil.

Now let’s do the shit

For this you need; 1 cup boiled chickpeas; boiled and diced potatoes 1 cup; 1 onion and tomato; ginger and garlic paste 1 tablespoon; 2 green chillies; 1 teaspoon chili powder, cumin powder and turmeric powder ½ teaspoon each; water 2 glasses; teaspoon of mustard and cumin seeds; salt for taste; 1 cup water and 4 tbsp oil. The cilantro leaves a handful and the curry leaves 2 strands. Chop the onion, green tomato chillies and cilantro leaves.

One way of doing cholay

  • Heat the oil in the caddai. Aggiungere i semi di senape e i semi di cumino e quando scoppiettano, aggiungere le foglie di curry e la pasta di zenzero e aglio e far rosolare per 1 minuto.
  • Add the onion and saute until pink.
  • Add the tomato and fry until cooked.
  • Add the green chillies, turmeric powder, chilli powder and cumin powder and sauté for 2-3 minutes.
  • Add the salt and 2 cups of water.
  • Add the chickpeas and potatoes and mix well with the masala.
  • Cover and simmer for 5 minutes.
  • Remove the lid and cook until the sauce is slightly thick.
  • Remove from the heat and garnish with chopped coriander leaves.

Enjoy a fantastic breakfast consisting of pure halva cholay.

How to make halwa puri

Halwa Puri is a one of a kind comfortable meal that can be found between Indian and Pakistani cuisines. The name comes from the sweet Halwa which is made of semolina and the spicy Puri which is a fried flatbread.

Traditionally, this combo menu is often served for breakfast, brunch, or snacks. It is also commonly served on happy occasions and celebrations such as religious celebrations, weddings etc. And of course, it is one of the most sought after street foods in both Pakistan and India.

And sometimes people also eat Aloo Chana (potato and chickpea curry) for Halwa Puri. These three food combinations are the ones I’ve always had since the first time.

How to make halwa puri

So whenever my extended family does Puris, they will always serve them with both Aloo Chana and Halwa. And I think it’s better that way. As some people who prefer spicy may choose a combination of focaccia and chana (chickpeas). Lovers of sweets, on the other hand, can try the focaccia with Halwa.

But for those who love both salty and sweet (like me), they can always opt for both. I think this menu is a clever mix.

The first time I tried this delicious food, I was amazed at how well the focaccia goes well with the sweet Halwa. And when it comes to pairing it with Chana, it’s just delicious.

The downside of eating Halwa Puri is that it is moreish, and you’ll end up feeling guilty afterwards. Because whether we like it or not, we have to admit that eating too much fried food is not healthy, right?

So really, I’d say, let’s just make this flavourful dish combo for when we like a treat for ourselves. Like a lazy weekend after a long and busy week.

And this post will tell you how to make Halwa Puri quickly and easily. As for Aloo Chan, I will post the recipe separately.

Key ingredients

There are many typesHalwabut it’s called what you like about purisSooji Halwa,Suji ka Halwa,Suji Halwa– That’s allmean semolina pudding. Like this A key ingredient because it is semolina. can aggiungere noci e uvetta al semolina pudding. Almonds and pistachios are popular.

Ddo Puri / Poori, Canuse plain flour / all-purpose flour, but add two teaspoons of baking powder to 1 cup of flour. Otherwise, your puris will be crunchy and dry instead of soft and puffy.

canalso use Chapati flour / simple atta. And this recipe I use medium atta/ Chapati flour.

Please note that this recipe is forgiving when it comes to taste. I mean, this recipe will give you a deliciously sweet Halwa. But for the sweet tooth, you are more than welcome to add more sugar.

The Dame is about aroma. Most Hindus and Pakistanis add spices to their halva. At the very least they use green Cardamom seeds. However, this is not a must. cantake 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, Canadd a tablespoon or two of ghee towards the end of cooking.

How to make Halwa Puri

DPrepare the semolina pudding, first you want to sauté the semolina until it releases an aroma and the color becomes slightly darker. And then add the butter, followed by the sugar.

How to make halwa puri How to make halwa puri How to make halwa puri

How to make halwa puri How to make halwa puri How to make halwa puri

When the sugar has completely dissolved, add the walnuts and milk. At this point you will get a soft semolina mixture similar to a porridge. Keep cooking until all the liquid has evaporated and you have a thick halva.

canstop cooking when it gets to the consistency that you like. I like the softer texture. Like this zmniejszam ogrzewanie, gdy tylko widzę, że mleko i masło znikają, ale mieszanka kaszy manny jest lekko wilgotna i miękka.

Towards the end, Canadd one or two tablespoons of ghee to make the Halwa taste richer and yummier. But it is optional.

Released: September 13, 2019 Modified: September 13, 2019 by Wajeeha Nadeem This post may contain affiliate links.

Sharing is taking care of others!

Halwa Puri is a popular Pakistani breakfast dish consisting of puris, chole masala, suji halwa, and aloo ki bhujia. It’s a delicious combination of breakfast foods that’s popular throughout the region, but especially popular in Lahore.

How to make halwa puri

So, I’m a foodie as you all must know by now. That’s why I decided, it’s time we talk about the MOST popular breakfast in Pakistan: halwa poori. Or maybe you write halwa puri? Who cares as long as we have a soft, scaly poverty to dip into halva, right?

Why exactly am I writing this post? A.) I wanted to have a post on the internet which covered everything about halwa poori (i. e. a list of ALL the recipes you need to make a complete halwa poori breakfast in one place) and B.) I figured its time we honour the tradition of halwa puri and appreciate it for existing in our lives. LOL.

Seriously. Halwa puri is more than just a delicious plate of food … it’s as iconic as the truck art in Pakistan.

I know, I know, halwa puri isn’t exactly healthy. But I also know it’s exciting to get up on a lazy weekend morning and eat pure halwa. It’s the small things in life that brings the most happiness. And I think halwa puri is also the flavor of happiness, right? Add some mango milkshake or karak chai to really get it!

What is Halwa Puri?

Halwa Puri is a popular Pakistani breakfast dish originating from the Indian subcontinent. It consists of the following dishes and is considered a weekend brunch in Pakistan and India:

Poor / Pure

A deep fried flaky and soft flatbread that’s made from whole wheat flour and all purpose flour. Click here for the recipe for detailed advice and step-by-step photos on how to make the perfect fluffy fluff.

How to make halwa puri

Suji ka Halwa

This halva is made of suji (semolina) and is always served with the poor man. This recipe tastes exactly the same as halva we get from a restaurant in Pakistan. The great thing is, that it’s super easy and quick to make. It also happens to be one of the most popular recipes on the blog! Click here for the recipe.

How to make halwa puri

Punjabi cole masala

Chole masala or chana masala are always served with poor halwa and are so delicious. I absolutely love the combination of sweet and savoury, and I’m sure you will too. This recipe is also very easy. Get thePunjabi cole masalarecipe here for step by step photos.

How to make halwa puri

Aloo ki Bhujia (potato curry recipe)

This is also known as a aloo ki tarkari, and it’s delicious potato curry that’s perfect served with poori halwa. Click here for the recipe.

How to make halwa puri

Now of course, if you’re making halwa puri at home you can pick and choose what recipes you want to make. But I do encourage you to try this whole breakfast platter at once, and you’ll know what a seriously delicious breakfast this is!

Let me know what YOUR favorite pure halwa memory is in the comments below. 🙂 ..