Dish

Halwa poori

Halwa poori is a sweet and savory dish that is perfect for breakfast or brunch. The halwa is made from semolina, sugar, and ghee, and is flavored with cardamom and saffron. The poori is made from wheat flour and is deep-fried until crispy. The chana masala is a spicy curry made from chickpeas, onions, tomatoes, and a blend of spices. Halwa poori is a popular street food in Pakistan and India, and is often served with a cup of chai tea.

Asian cuisine› Pakistani cuisine

Breakfast

Origins and history

Halwa poori is a traditional dish that has been enjoyed in Pakistan and India for centuries. It is believed to have originated in the Mughal era, when it was served to royalty for breakfast. The dish has since become a staple of Pakistani and Indian cuisine and is enjoyed throughout the region.

Dietary considerations

Suitable for vegetarians. Contains gluten and dairy.

Variations

There are many variations of halwa poori, with different types of halwa and curries. Some people use wheat flour instead of semolina to make the halwa, and some add nuts or raisins for extra flavor. The chana masala can also be made with different spices, such as cumin or coriander.

Presentation and garnishing

To make the halwa, it is important to use ghee, which is a type of clarified butter that adds richness and flavor to the dish. The poori should be rolled out thinly and fried until crispy. The chana masala can be made ahead of time and reheated when ready to serve. Halwa poori is typically served on a plate with the halwa, poori, and chana masala. The dish can also be garnished with chopped nuts, fresh herbs, or a sprinkle of powdered sugar.

Tips & Tricks

To make the halwa, toast the semolina in ghee until fragrant before adding the sugar and water. This will give the halwa a nutty flavor and prevent it from becoming lumpy. When frying the poori, make sure the oil is hot enough so that the poori puffs up and becomes crispy. Serve the dish hot for the best flavor.