Pakistani Halwa Puri with Chana Masala
A classic Pakistani breakfast featuring fluffy, fried puris served with sweet semolina halwa and spicy chickpea curry. This celebratory dish offers a perfect balance of textures and flavors, making it a cherished weekend treat.
Ingredients
Ingredients
- 2 cups chickpeas (chana) canned or pre-soaked overnight
- 1 cup semolina (sooji) fine grain
- 0.5 cup sugar
- 0.25 cup ghee clarified butter
- 1 cup whole wheat flour for puri dough
- 2 tbsp vegetable oil plus more for frying
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 2 tbsp ginger-garlic paste
- 1 tsp garam masala
- 1 cup water for halwa and curry
Notes
Storage: Chana masala and halwa can be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove. Puri dough can be made ahead and refrigerated for up to 24 hours. For a make-ahead option, prepare the curry and halwa the night before and fry puris fresh in the morning. Variations: Substitute chickpeas with other legumes like black chickpeas for a different texture. Serve with yogurt or pickles for added tang. This dish is traditionally enjoyed on weekends or special occasions in Pakistan.