Halwa Puri
Indulge in the rich flavors of Halwa Puri, a beloved South Asian breakfast or brunch tradition that perfectly blends sweet and savory elements for a truly unforgettable meal. This classic recipe features fluffy, golden puris, deep-fried to perfection, paired with aromatic semolina halwa infused with ghee, cardamom, almonds, and raisins for a melt-in-your-mouth sweetness. Rounding out this trio is the spiced chickpea curry (chole), simmered with bold spices like cumin, garam masala, and red chili for a hearty, flavorful complement. Whether for a festive occasion or weekend treat, Halwa Puri is comfort food at its finest, offering a balance of textures and tastes that will delight your family and guests alike. Perfect for SEO, this dish combines keywords like "South Asian breakfast," "sweet and savory flavors," "traditional recipes," and "easy to prepare"!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 cup All-purpose flour
- 0.5 teaspoon Salt
- 1 cup Water
- 1 tablespoon Vegetable oil
- 1 cup Semolina (sooji)
- 0.5 cup Ghee
- 1 cup Sugar
- 2 cups Water
- 4 Cardamom pods
- 2 tablespoons Sliced almonds
- 2 tablespoons Golden raisins
- 1 can Chickpeas
- 1 small Onion
- 1 teaspoon Garlic paste
- 1 teaspoon Ginger paste
- 1 medium Tomato
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Red chili powder
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves
- Oil for deep frying
Instructions
Combine whole wheat flour, all-purpose flour, and salt in a mixing bowl.
Add water gradually and knead into a smooth dough. Add 1 tablespoon of oil and knead again until the dough is soft and elastic. Cover and let it rest for 30 minutes.
For the halwa, heat 0.5 cup ghee in a pan. Add semolina and roast on medium flame until golden and fragrant.
In a separate saucepan, dissolve 1 cup of sugar in 2 cups of water. Add cardamom pods and bring to a boil.
Slowly add the sugar syrup to the roasted semolina, stirring continuously to avoid lumps. Add almonds and raisins. Cook until the mixture thickens and leaves the sides of the pan. Set aside.
To prepare the chole, sauté a chopped small onion in a pan until translucent.
Add garlic and ginger paste. Cook for 1-2 minutes. Then add diced tomato, coriander powder, cumin powder, red chili powder, turmeric, garam masala, and salt.
Cook the spices until the tomatoes soften and the oil separates.
Add drained canned chickpeas and 1 cup water. Simmer for 10-15 minutes. Garnish with fresh coriander leaves and set aside.
Divide the dough into small balls. Roll each ball into 4-5 inch circles.
Heat oil in a deep frying pan. Fry the puris one at a time until they puff up and turn golden brown on both sides.
Drain on paper towels and serve immediately with halwa and chole for a complete halwa puri meal.
Nutrition Facts
Calories |
1214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 749 mg | 33% | |
| Total Carbohydrate | 184.0 g | 67% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 59.7 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 813 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
