Halwa Poori is one of the most beloved traditional breakfast dishes in Pakistan. This classic combination of crispy poori, soft and flavorful halwa, and spicy chana (chickpea curry) is a weekend favorite, bringing families together for a delightful morning meal. In this article, we will walk you through a step-by-step Halwa Poori Recipe to help you recreate this mouthwatering dish at home.

Ingredients

For Poori:

• 2 cups all-purpose flour

• ½ cup whole wheat flour

• ½ teaspoon salt

• 2 tablespoons oil

• ½ cup water (adjust as needed)

• Oil for deep frying

For Halwa:

• 1 cup semolina (sooji)

• ½ cup sugar

• 2 cups water

• ½ cup milk

• 4 tablespoons ghee

• ½ teaspoon cardamom powder

• 8-10 almonds and pistachios (sliced)

• A pinch of saffron (optional)

For Chana (Chickpea Curry):

• 1 cup chickpeas (soaked overnight)

• 1 onion (chopped)

• 2 tomatoes (chopped)

• 1 teaspoon cumin seeds

• 1 teaspoon coriander powder

• ½ teaspoon turmeric powder

• 1 teaspoon red chili powder

• Salt to taste

• 2 tablespoons oil

• 1 teaspoon garam masala

• 2 cups water

Instructions

Making the Poori:

1. In a mixing bowl, combine all-purpose flour, whole wheat flour, salt, and oil.

2. Gradually add water and knead into a smooth, firm dough.

3. Cover the dough and let it rest for 20 minutes.

4. Divide the dough into small balls and roll each into a thin disc.

5. Heat oil in a deep frying pan and fry each poori until golden and puffy.

6. Remove and place on paper towels to drain excess oil.

Preparing the Halwa:

1. Heat ghee in a pan and add semolina (sooji). Roast until golden brown.

2. In a separate pan, heat water and milk, then add sugar and cardamom powder.

3. Slowly add the hot mixture to the roasted semolina, stirring continuously.

4. Cook until the mixture thickens and the ghee separates.

5. Garnish with almonds, pistachios, and saffron.

Cooking the Chana:

1. Boil the soaked chickpeas until soft, then drain.

2. Heat oil in a pan and add cumin seeds.

3. Add chopped onions and sauté until golden brown.

4. Stir in tomatoes and spices, then cook until the tomatoes soften.

5. Add chickpeas and water, then simmer until the curry thickens.

6. Sprinkle garam masala and mix well before serving.

Serving Suggestions

Halwa Poori is best enjoyed hot, served with spicy chana and a side of pickles or yogurt. Pairing it with a cup of chai makes it an irresistible breakfast experience.

Conclusion

This Halwa Poori Recipe brings the flavors of a traditional Pakistani breakfast right to your kitchen. Whether it’s a weekend treat or a special occasion meal, the crispy pooris, sweet halwa, and flavorful chana will surely satisfy your taste buds. Try this recipe and make your weekends more delicious!

Let us know in the comments how your Halwa Poori turned out!