Halwa Puri Recipe | Traditional Pakistani Nashta / Breakfast Platter

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil offers a healthier fat alternative.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and quicker to cook.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with a unique flavor.

nuts

🥗Healthier: seeds

💰Cheaper: dried fruit

Seeds are nutritious and often less expensive than nuts.

Prepare the puri dough by mixing flour, water, and salt until smooth.

Divide the dough into small balls and let rest for 15 minutes.

Heat ghee in a deep pan over medium heat until hot.

Roll out each dough ball into thin circles.

Fry each puri in hot ghee until puffed and golden brown, about 1-2 minutes per side.

Remove and drain on paper towels.

In a separate pot, boil chickpeas until tender, about 30 minutes.

In a pan, heat oil and sauté chopped onions until translucent.

Add chopped tomatoes, green chili, and spices; cook until tomatoes soften.

Stir in boiled chickpeas and simmer for 10 minutes.

Prepare halwa by heating ghee in a pan; add semolina and toast until golden.

Pour in water and sugar, stirring continuously until thickened, about 5-7 minutes.

Add cardamom and nuts to the halwa, mixing well.

Serve puri with chanay and halwa, garnished with fresh cilantro and lemon juice.

Cooking Techniques

Spice Level:

Allergens