wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. To create this article, 17 people, some anonymous, worked to edit and improve it over time.
There are 8 references cited in this article, which can be found at the bottom of the page.
This article has been viewed 172,940 times.
Learn more...
Halwa puri is a dish traditionally eaten for breakfast in South Asia. Learn how to cook it, and learn the etiquette for eating it as well!
Ingredients
For the halwa:
- 1 cup semolina
- 1 1/2 cups sugar
- 3 cups water
- 2 cloves
- a few drops kewra essence
- a pinch of yellow food coloring
- handful of sultanas and almonds
- pinch of cardamom
- 1/2 cup of ghee or canola oil
For the chanay:
- 1/2 kg chickpeas(boiled)
- 1 tablespoon ginger-garlic paste
- salt to taste
- 1/2 cup fried onions(color should be golden brown)
- 5-6 chopped medium tomatoes
- 1 tablespoon crushed red chili peppers
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 tablespoon garam masala
- 1/2 teaspoon black pepper
- 1 tablespoon sugar
- 1/2 cup tamarind pulp
- 1/2 cup canola or olive oil
For the puri:
- 1/2 kg all-purpose flour
- pinch of salt
- 1 cup yogurt
- ghee or canola oil
Steps
For the halwa
-
1Heat oil for 2-3 minutes in a wok, then add cardamom and cloves.
-
2Add semolina and stir until fragrant.[1]Advertisement
-
3In another pan, stir sugar with water and add food color.[2]
-
4Bring to a boil and add this syrup to the semolina.
-
5Under low heat, stir well, cover the wok, and cook until the water evaporates.[3]
-
6Add kewra essence, then sprinkle sultanas and almonds in. Done![4]
For the chanay
-
1Heat oil for 2-3 minutes in a pot, then sauté ginger-garlic paste.
-
2Add cumin seeds and remaining dry spices in the pot.
-
3Sprinkle water in and stir well for a few minutes.
-
4Add onion and tomatoes and stir until tomatoes are tender.
-
5Add chickpeas, stir once, then add 2 cups of water, tamarind, and sugar.
-
6Simmer on low heat for 5-7 minutes.[5]
-
7Mix salt and black pepper, then remove pot from the stove.
-
8Serve!
For the puri
-
1Sift flour, then salt, yogurt, and 4 tablespoons (59.1 ml) ghee.[6]
-
2Knead into a soft dough using some water.
-
3Wrap the dough in a damp muslin cloth and store in a warm place for 2-3 hours.
-
4Make 10-12 portions of the dough and roll it out.[7]
-
5Heat ghee in a frying pan and fry puris until they're golden.[8]
-
6Finished!
Warnings
- Be careful while deep-frying the puris.⧼thumbs_response⧽
References
- ↑ https://fauziaskitchenfun.com/recipe/breakfast-yummies/halwa-poori-cholay/
- ↑ https://www.tarladalal.com/Halwa-Puri-14102r
- ↑ https://www.youtube.com/watch?v=LzSnn94ihi8
- ↑ https://www.mapsofindia.com/my-india/food/halwa-poori
- ↑ https://sabihaskitchen.com/chikad-chanay/
- ↑ https://www.youtube.com/watch?v=-AmFtnPnaOU
- ↑ https://www.vegrecipesofindia.com/poori-a-kind-of-fried-indian-bread/
- ↑ https://indianvegrecipe.com/puri-recipe/
About This Article
Halwa puri is a traditional breakfast dish from South Asia, which you can make at home. Start with the small flatbreads called puri by making a dough from flour, salt, yogurt, ghee, and a dash of water. Store the dough in a warm place for 2 to 3 hours, then roll it into small pancakes and deep fry them until they’re golden. To make the Halwa, mix semolina, oil, cardamom, cloves, a little sugar, and water. Stir the mixture well, cover the pot, and cook it until the water evaporates. In another pan, make chanay by mixing ginger-garlic paste, cumin seeds, water, onion, tomatoes, chickpeas, tamarind, and sugar, and simmer it for about 6 minutes. Serve the halwa, chanay, and puri in separate dishes. For more Cooking tips, including how to make salad to go with your halwa puri, read on!
