Halwa Puri Recipe (Authentic Pakistani Nashta)

⭐ Halwa Puri Recipe (Authentic Pakistani Nashta)

A perfect weekend breakfast plate—soft puris, suji ka halwa, and spicy cholay. This recipe gives you the real desi nashta taste you get at dhabas in Pakistan.





🍽️ Why You’ll Love This Recipe

✔ Perfect for Sunday family breakfast
✔ Simple ingredients
✔ Traditional Pakistani flavor
✔ Halwa, Chana and Puri — all in one recipe post
✔ Beginner-friendly

🧾 Ingredients

✨ For Suji ka Halwa

  • 1 cup suji (semolina)

  • ¾ cup sugar

  • 4 tbsp ghee

  • 2 cups water

  • 3–4 green cardamom

  • A few almonds & pistachios (optional)

  • A few drops of kewra (optional)

✨ For Chana Masala

  • 2 cups boiled chickpeas

  • 1 medium onion (chopped)

  • 1 tomato (chopped)

  • 1 tbsp ginger garlic paste

  • 2 tbsp oil

  • 1 tsp red chili powder

  • 1 tsp coriander powder

  • ½ tsp turmeric

  • ½ tsp garam masala

  • Salt to taste

  • 1 cup water

  • Fresh coriander for garnish

✨ For Puri

  • 2 cups all-purpose flour (maida)

  • 2 tbsp semolina

  • ½ tsp salt

  • 2 tbsp oil

  • Water (as needed)

  • Oil for frying

👩‍🍳 How to Make Halwa Puri

⭐ Step 1: Make Suji Halwa

  1. Heat ghee in a pan.

  2. Add cardamom and let it splutter.

  3. Add suji and roast on medium heat until golden and fragrant.

  4. Mix sugar in warm water and pour into roasted suji.

  5. Stir continuously until thick and smooth.

  6. Add nuts and kewra.

  7. Cook for 2–3 minutes and set aside.

⭐ Step 2: Make Chana Masala (Cholay)

  1. Heat oil and sauté onions until soft.

  2. Add ginger garlic paste and cook for 1 minute.

  3. Add tomatoes and dry spices.

  4. Cook until oil separates.

  5. Add boiled chickpeas and water.

  6. Cover and simmer for 10 minutes.

  7. Mash a few chickpeas for thickness.

  8. Sprinkle garam masala and garnish with fresh coriander.

⭐ Step 3: Make Puri

  1. Mix flour, semolina, salt, and oil.

  2. Add water gradually and knead a tight dough.

  3. Rest for 10–15 minutes.

  4. Make small balls and roll into puris.

  5. Deep fry in hot oil until puffed and golden.

🍽️ Serving Suggestions

Serve hot puris with:
✔ Suji ka Halwa
✔ Chana Masala
✔ Aloo ki bhujia (optional)
✔ Achar or chutney

A perfect Pakistani brunch plate!

❄️ Storage Guide

Halwa:

Store 3–4 days in fridge. Reheat with 1–2 tbsp water.

Cholay:

Stays fresh for 2 days. Add a splash of water before reheating.

Puri:

Best eaten fresh — do not store.

🔍 Recipe Card 



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