Learn how to make the delicious and traditional Pakistani morning special, the Halwa Puri Chana Breakfast!
What is Pakistani Halwa Puri?
This wholesome and filling vegetarian breakfast consists of spicy chickpea curry (chana), fried wheat flour bread (puri) and sweet semolina pudding (halwa, or sooji halwa).
The Puri serves as a vessel for the halwa and chana (chickpea curry), allowing you to scoop up and enjoy the spicy, crispy and sweet flavours and textures of the dish.
It’s a popular choice with locals in Pakistan and can be a tasty weekend breakfast for a crowd. For example, when you have some time to prepare something a little more special for your family.
How to make the Pakistani Halwa Puri Chana Breakfast
In this post, I’ll break down all the steps for making a Halwa Puri Chana Breakfast at home, just like the style served in cafe’s across Pakistan and in some parts of India. However, you’ll find my approach is suited to your home kitchen, making your cooking much easier.
Is Halwa Puri Vegetarian?
Yes, this recipe for Halwa Puri Chana Breakfast is vegetarian and can easily be made vegan with some simple substitutes. For example, replace ghee or butter in the recipes with oil or vegan butter.
You may use oil in the chana recipe and I recommend using vegan block butter for the halwa. Don’t make the sooji halwa with oil.
Is Halwa Puri Healthy?
Halwa Puri Chana, while delicious, is generally considered to be high in calories and fat. Like with most ‘full’ breakfasts, moderation is key since much of it is fried and contains butter and oil.
I reserve Halwa Puri Chana for special occasions. It’s perfect during Ramadan or other religious festivals, pre-or post fast when you need some fuel food!
What goes well with Halwa Puri?
Chana (chole or chickpeas), cooked with plenty of spices goes perfectly with halwa puri, since it provides a balanced flavour profile alongside the sweet halwa and crispy, chewy puris.
How to make Puris for Halwa?
We make traditional Puris for Halwa Puri with wheat flour (all purpose flour/maida). This differs to wholewheat puris.
Personally, I find that the wheat flour puris have a chewier texture than my regular Gujarati Puris which in this case, is ideal for scooping up the tasty chana and sauce, as well as folding around the sweet halwa.
To make a comparison, I would say that Pakistani Puri when eaten fresh is crispy and has a texture similar to a fried laccha paratha.
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Here’s my complete guide to making a Halwa Puri Chana Breakfast with all the detailed instructions and recipes card you need to master this Pakistani favourite at home. Ready?
Chana recipe for Halwa Puri Chana
A delicious, spicy chickpea curry recipe to go with your puri and halwa.
What type of chickpeas should I use?
I recommend cooking dried chickpeas from scratch over tinned (canned) chickpeas for this recipe since the chana are such an important part of this breakfast dish.
The texture of soaked and pressure cooked chickpeas is unmatched. You’ll also find the grade of some dried chickpeas is much higher, thus boiling up into a much larger chickpea with a phenomenal texture.
I use Turkish dried chickpeas like these AKSOY dried chickpeas and look at the size difference compared to standard canned chickpeas – this makes a huge difference to the final texture of the chickpea curry!
Before we get into the recipe, I will also mention a tip I love for creating a perfectly silky and rich sauce for your chickpea curry. Are you ready for this?
My secret for making the most delicious chana (chickpea curry)
The secret to making an incredible chickpea curry sauce or sauce for your chana is to take a small portion of the cooked curry (about 1/8th of it) and to blend it into a very smooth paste.
Add this thin, hummus-like paste back in to the simmering chickpea curry and watch the sauce transform from something rather watery, to a sensational, rich chana dish with no cream whatsoever!
Chana recipe for Halwa Puri Chana
The most delicious, flavoursome Chana curry recipe for serving with Halwa Puri, the South Asian breakfast popular in Pakistan and Northern India. Learn how to make incredible tasting chickpeas in a rich and creamy gravy - your family and friends will go wild for this Asian breakfast of champions!
Ingredients
- 400g dried chickpeas
- 1/4 tsp bicarbonate of soda (baking soda)
- 1L hot kettle water, for soaking the chickpeas
- 1.6L hot kettle water, for boiling the chickpeas
- 6 tbsp ghee
- 1 star anise
- 2 black cardamom
- 5 cloves
- 2 tsp black peppercorns
- 1 tsp cumin seeds
- 1/2 tsp carom seeds (ajwain)
- 1 large onion, finely chopped
- 6 large cloves garlic, minced
- 1 tbsp minced ginger
- 3-4 green chillies
- 1 tsp chilli powder
- 1 tsp turmeric
- 1 1/4 tsp salt
- 200g plain yoghurt
- 2 tsp garam masala
- Chopped coriander, ginger juliennes and green chilli slices, to garnish
Instructions
- Wash the chickpeas in plenty of cold, running water. Place them in a large bowl (at least double the size of the amount of chickpeas) and soak in 1L hot kettle water and the bicarbonate of soda (baking soda). Cover and leave overnight, 8-12 hours.
- The next day, drain and discard the soaking liquid from the chickpeas. Rinse them well in plenty of running water. Place the chickpeas in a pressure cooker or Instant Pot, along with 1.6L hot kettle water. Do not add salt. Pressure cook for 40 minutes. My chickpeas were very large so they took longer than a small variety would. Adjust the timings based on the chickpeas you are using. Once the chickpeas are cooked, carefully release the steam and open the lid. Set aside, keeping the chickpeas in their cooking liquid.
- Place a large, heavy-based pan over a medium heat. Add the ghee, star anise, black cardamom, cloves, black peppercorns, cumin and ajwain, along with the onions. Sauté for 15 minutes, until the onions begin to brown.
- Next, add the garlic, ginger and chilli. Cook for a few moments before adding the yoghurt, turmeric, chilli powder and salt. Cook, stirring all the time for 5-6 minutes, until the masalas thicken and turn into an aromatic curry paste.
- Add 1L of the chickpea cooking liquid and stir well to combine. Next, add the chickpeas and bring the curry to the boil. Cover and cook over a medium-low heat for 15 minutes. Stir often to prevent anything catching on the base of the pan.
- Remove 1/8 of the curry (about a ladle full). and set aside to cool. Blend this into a very smooth, hummus-like paste. You may need to thin it out with a touch more of the chickpea cooking liquid to help the blade turn in the blender. Add this back into the simmering curry and stir well. You'll notice the curry gravy takes on a thicker, creamy texture. Cover the pot and continue to simmer for 15-20 minutes, stirring frequently. The gravy will continue to thicken as it simmers. Simmer longer for a thicker gravy or thin out with chickpea cooking liquid if you prefer a runnier gravy.
- Garnish with chopped coriander, ginger juliennes and green chilli slices.
- Serve the chana with puri and halwa.
Notes
- Freeze any leftovers in a freezer-safe container for up to 3 months. Defrost at room temperature and ensure reheated food is piping hot before serving.
- Use canned or jarred chickpeas for a shortcut version of this chana recipe. Remember to use the canning liquid for the best gravy. Adjust salt accordingly if canned chickpeas are salted.
- The gravy will continue to thicken as it simmers. Simmer longer for a thicker gravy or thin out with chickpea cooking liquid if you prefer a runnier gravy.
- Tastes even better the next day!
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 365Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 35mgSodium: 608mgCarbohydrates: 43gFiber: 11gSugar: 9gProtein: 14g
Puri recipe for Halwa Puri Chana
When properly made, a Puri should be light, airy, and slightly crispy. It should puff up during frying, creating a hollow interior. It’s normal for this to flatten out as the Puri cools a little.
Which flour to use for Puri
As I note above, it’s most traditional to use plain wheat flour (all-purpose flour/maida) for this type of puri because it requires a firm texture for scooping. You can use wholewheat flour but be aware that the texture may not be quite the same.
Key factors for Good Puri
- Proper kneading: The dough must be kneaded well to develop gluten, which is essential for the Puri to puff up.
- Correct rolling: The Puri should be rolled to an even thickness to ensure uniform cooking.
- Adequate oil temperature: The oil must be at the right temperature for the Puri to puff and cook properly.
A note on oil temperature
Maintaining the correct oil temperature is crucial for achieving perfectly puffed-up Puris. The oil must be hot enough to cause the Puri to puff quickly, but not so hot that it burns.
I maintain a temperature of 190ºC and use a slotted spoon to gently press the Puri in the hot oil, encouraging it to puff evenly.
Puri Recipe for Halwa Puri Chana
Learn how to make the crispiest, puffy Puri to enjoy with your Halwa Puri Chana breakfast. This recipe is perfect for scooping up hearty chana and sweet semolina halwa. It's also a tasty bread for tea time, alongside a cup of masala chai.
Ingredients
- 500g plain white flour (all purpose flour/maida)
- 3/4 tsp salt
- 1 tsp sugar
- 360ml warm water
- 6 tbsp any flavourless oil, plus more for deep frying
Instructions
- Place the flour in a large, wide bowl suitable for kneading. Add the salt and sugar. Slowly add the water until the dough comes together and forms a medium-soft ball. Knead for 8-10 minutes, until very smooth and elastic. If you don't have a kneading plate you can do this on a clean work surface. but do not add any additional flour.
- Divide the dough into 12 equal portions and brush very generously with oil. Cover with cling film and allow the dough to rest for 1 hour.
- Place a ball of dough onto a wooden rolling board or a clean work surface. You can grease the surface with a little oil but don't use flour as this will burn in the oil as it cooks, leaving your oil speckled with burnt flour. Use your fingertips to press the dough out to around 5cm in diameter.
- Heat the oil to 190°C/375°F.
- Pat or roll out the dough into a circle about 3-4mm thick. I use my fingers and palms to do this but you can use a rolling pin if you prefer. The most important thing to remember is that the surface and thickness of the puri should be as even as possible.
- Carefully pick the puri up and place it into the hot oil. Only fry one puri at a time. The oil should be smoking hot. Carefully press the surface of the puri with a perforated spoon and use it to pour oil over the top too. This should encourage the puri to rise. Once risen, turn the puri quickly so it doesn't brown too much. Cook on the other side for a few seconds and then lift out of the oil, draining away excess oil.
- Place the puri on a plate lined with paper towels to absorb any excess oil.
- Repeat the rolling and frying process for all the puris.
Notes
- Puri are best eaten straight away. Do not make ahead of time as they will become chewy.
- Not suitable for freezing.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 430Total Fat: 15gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 295mgCarbohydrates: 64gFiber: 2gSugar: 1gProtein: 9g
Halwa recipe for Halwa Puri Chana
Ghee or butter?
I always cook my Sooji Halwa in salted butter. It’s the way my family have always done it and I adore the rich flavours and dimension you get from using this instead of ghee.
Roasting the semolina (sooji)
Another vital step for making Halwa for Halwa Puri Chana is to ensure your semolina is throughly roasted until it turns a deep, pinkish shade of golden brown.
Do this over a low heat and stir constantly to prevent uneven roasting. If you undercook the semolina, it will taste be tasteless and if you overcook it, it will taste burnt.
Watch my video to see the exact colour it should be. With experience, you’ll be able to tell when it’s ready just from the aroma!
Milk or water?
There are various options when it comes to using milk or water for preparing halwa. For me, it should always be balanced, which is why I opt for a combination of evaporated milk and water.
I like the dairy flavour of evaporated milk and the water will lighten things up a touch so the pudding is not too heavy. Note that I’m using evaporated milk, not condensed milk.
Halwa recipe for Halwa Puri Chana
Halwa or Sooji Halwa is a delicious and integral part of an Halwa Puri Chana breakfast. My recipe can be ready to eat in as little as 30 minutes and has the perfect balance of sweet and buttery. I've pulled together all my best tips for making this iconic, South Asian halwa at home so that you can too. Serve hot or warm.
Ingredients
- 125g salted butter
- 165g coarse semolina
- 400ml tin evaporated milk, (or whole milk)
- 400ml water
- 160g granulated sugar
- 8 green cardamom pods, seeds ground
- Pinch of saffron
- Yellow food colour, optional
- 1 tbsp edible rose petals, to garnish
Instructions
- Melt the butter in a large non-stick pan and add the semolina. Sauté on a low heat for around 12-15 minutes, or until golden and toasted. It should be a pinkish, almond shade and will smell nutty.
- Add the milk, water, saffron, cardamom, food colour and sugar. Stir well and cook over a medium-low heat for a further 10-15 minutes. The mixture will begin to thicken and turn pasty, like fudge mixture. Continue to cook until the butter begins to release from the sides.
- Garnish with edible rose petals. Serve the halwa hot.
Notes
- Store the halwa in an airtight container in the fridge for up to 3 days. Do not freeze.
- To reheat, microwave the halwa in short bursts hot and then allow to cool slightly before eating.
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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 12 Serving Size: 1 gramsAmount Per Serving: Calories: 225Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 33mgSodium: 106mgCarbohydrates: 27gFiber: 1gSugar: 17gProtein: 4g
If you like this, you’ll love my recipe for Aloo Paratha
With love and Halwa Puri Chana,
Sanjana
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