Halwa Poori is one of the most cherished traditional breakfasts across Pakistan and northern India. It brings together deep-fried puffed bread (poori), sweet semolina pudding (sooji ka halwa), and spiced chickpeas (chanay) to create a complete and indulgent morning meal. Often served on weekends or during special gatherings, this dish is rich, flavorful, and satisfying. This recipe serves 4 people and includes all three classic elements: poori, halwa, and chana.
Ingredients
For the Poori:
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2 cups all-purpose flour
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2 tablespoons semolina (sooji)
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½ teaspoon salt
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Water (as needed)
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Oil for deep frying
For the Halwa:
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1 cup semolina (sooji)
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¾ cup sugar
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3 cups water
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½ cup ghee
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¼ cup mixed nuts (almonds, pistachios, cashews)
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4–5 green cardamom pods
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A few saffron strands or a pinch of food color (optional)
For the Chana (Spiced Chickpeas):
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1½ cups black chickpeas (kala chana), soaked overnight
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1 medium onion, chopped
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1 tomato, chopped
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1 teaspoon cumin seeds
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1 teaspoon coriander powder
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½ teaspoon turmeric
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½ teaspoon chili powder
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Salt to taste
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2 tablespoons oil
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Fresh coriander and green chili for garnish
Instructions
1. Make the Dough for Poori
In a bowl, mix flour, semolina, and salt. Add water little by little and knead into a firm, smooth dough. Cover and let it rest for 30 minutes. Divide into small balls and roll into flat discs (not too thin).
2. Fry the Pooris
Heat oil in a deep pan. When hot, slide in one poori at a time. Press gently with a spatula so it puffs up. Fry until golden on both sides. Drain on paper towels.
3. Prepare the Halwa
Heat ghee in a pot. Add cardamom pods and semolina. Roast on low heat, stirring constantly, until it turns golden and aromatic. In a separate pot, boil water with sugar and saffron or color (if using). Carefully add the hot syrup to the roasted semolina. Stir quickly to avoid lumps. Cook on low heat until thick and smooth. Garnish with nuts.
4. Cook the Chickpeas
In a pressure cooker or pot, boil soaked chickpeas until soft. In a separate pan, heat oil, add cumin seeds and chopped onion. Sauté until golden. Add tomato and spices. Cook until oil separates. Add boiled chickpeas and some water. Simmer for 10–15 minutes until thick. Garnish with green chili and coriander.
5. Serve
Plate with 2–3 pooris, a generous scoop of halwa, and a side of spicy chickpeas. Serve hot with pickle or yogurt if desired.
Halwa Poori is more than just breakfast—it’s tradition on a plate. The contrast between the fluffy fried bread, sweet halwa, and spiced chickpeas makes it a unique and festive combination that brings families together around the table.
