Halwa Puri with Chana (Pakistani Breakfast)

Halwa Puri with Chana (Pakistani Breakfast)

Halwa puri is the most famous Pakistani breakfast: golden, puffed puris (deep-fried flatbreads) served with sweet semolina halwa and a spicy chickpea curry called chana. On Sunday mornings in Lahore and Karachi, families queue outside breakfast shops for it, and in Pakistani homes in the UK, US and the Gulf it is the classic weekend and Eid breakfast.

The magic is in the contrast: soft, cardamom-scented sooji (semolina) halwa, a tangy, peppery chana curry and crisp puris to scoop them up. This recipe makes all three, with timings that let you cook them side by side. Make the chana and the halwa first; they keep warm happily while you fry the puris at the end.

Everything is easy to find abroad: fine semolina, tinned chickpeas and plain flour from any supermarket. Use a heavy, deep pan for frying and keep the oil hot so the puris puff up and stay light rather than oily. Serve with pickle (achar), sliced onions and a cup of strong Pakistani chai.

Ingredients

• 2 cups (250 g) plain flour (all-purpose) or chapati flour, for the puris
• ½ teaspoon salt, for the puris
• 2 tablespoons oil or ghee, for the puri dough
• About ⅔ cup (160 ml) warm water, for the puri dough
• Vegetable oil, for deep frying
• ½ cup (90 g) fine semolina (sooji), for the halwa
• ⅓ cup (75 g) ghee (clarified butter), for the halwa
• ½ cup (100 g) sugar, for the halwa
• 1½ cups (360 ml) water, for the halwa
• 4 green cardamom pods, crushed, for the halwa
• A pinch of orange food colour or a few saffron strands (optional), for the halwa
• 1 tablespoon slivered almonds and 1 tablespoon raisins, for the halwa
• 2 tins (400 g each) chickpeas, drained and rinsed, for the chana
• 3 tablespoons vegetable oil, for the chana
• 1 teaspoon cumin seeds, for the chana
• 1 medium onion, finely chopped, for the chana
• 1 tablespoon ginger-garlic paste, for the chana
• 2 medium tomatoes, finely chopped, for the chana
• 1 teaspoon salt, 1 teaspoon Kashmiri chilli powder and ½ teaspoon ground turmeric (haldi), for the chana
• 1 teaspoon ground coriander and 1 teaspoon chana masala or garam masala, for the chana
• 1 cup (240 ml) water, for the chana
• 2 green chillies, slit, fresh coriander (cilantro) and 1 tablespoon lemon juice, to finish the chana

Directions

1. Make the puri dough: mix the flour, salt and 2 tablespoons of oil, then add warm water gradually and knead for 5 minutes into a firm, smooth dough. Cover and rest for 30 minutes.
2. Make the chana: heat the oil in a pan, add the cumin seeds, then the onion, and fry for 6 to 8 minutes until golden.
3. Add the ginger-garlic paste, tomatoes, salt, chilli powder, turmeric and ground coriander and cook for 6 to 8 minutes until the tomatoes break down and the oil separates.
4. Add the chickpeas and water, mash a few chickpeas against the side of the pan to thicken the sauce, and simmer for 10 minutes. Finish with chana masala, green chillies, coriander and lemon juice. Keep warm.
5. Make the halwa: bring the water, sugar and colour (if using) to the boil in a small pan and keep it hot.
6. In a heavy pan, melt the ghee, add the cardamom and semolina, and roast on low to medium heat for 6 to 8 minutes, stirring constantly, until golden and nutty.
7. Carefully pour the hot syrup into the semolina (it will splutter), stir quickly and cook for 3 to 4 minutes until it thickens and leaves the sides of the pan. Stir in the almonds and raisins, cover and keep warm.
8. Fry the puris: heat the oil to 180°C (350°F). Divide the dough into 12 balls and roll each into a thin 12 cm (5 inch) round.
9. Slide one puri into the hot oil and gently press it with a slotted spoon so it puffs up. Fry for 30 seconds per side until golden, then drain on kitchen paper. Repeat with the rest.
10. Serve the hot puris straight away with the halwa, chana, pickle and sliced onions.