Pakistani Halwa Puri

Ingredients

• For puris: 400g flour, 1 tsp salt, water, oil for frying
• For halwa: 1 cup semolina, 1 cup sugar, 100g ghee, 3 cups water, cardamom, raisins, almonds
• For chana: 2 cans chickpeas, 1 onion, 3 garlic, 2 tomatoes, 1 tbsp ginger-garlic, 1 tsp cumin, 1 tsp coriander, 1 tsp chaat masala, salt

Instructions

1. Make puri dough; rest 30 minutes.
2. Roll into small discs; deep-fry until puffed and golden.
3. Halwa: melt ghee, toast semolina until golden, add sugar dissolved in hot water with cardamom, stir until thick; fold in raisins and almonds.
4. Chana: cook onion and garlic, add tomato and spices, then chickpeas with a cup of water; simmer 20 minutes.
5. Serve all three together on a thali.

Serving suggestions

• A festive Sunday morning meal.

Storage & reheating

Best fresh; chana keeps 3 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions