All cultures have their own sweet dishes, and each one of them is unique and tasty.  Indian sweets are no exception.  Interestingly, the repertoire of sweets in India is vast, and each region boasts of its specialties. Moreover, halwa and puri dishes are popular and widespread across the country. Here is easy to make the delicious and popular suji ka halwa puri recipe. It is a popular weekend breakfast.

A delicious and tasty Halwa Puri most favorite Breakfast of Indian and Pakistani People.

Generally, there are two variants of the dishes. Firstly to make puri as a separate dish and add curry or gravy to it. In this, the halwa is made and eaten as a dessert.  The second variation is to eat puri and halwa as a single dish.

But, both the variants are tasty and can be a breakfast/lunch or a dinner dish. Therefore we will list out the recipes for puri, the curry to go with it, as well as the halwa recipes.

Interestingly, halwa puri recipe is easy to make and very popular amongst all communities and regions of India.  Normally, it is made on special occasions like birthdays and anniversaries and also during festivals. Significantly, hot puris or halwa puri cholay is a fabulous recipe in most cooking programs.  Moreover, the main ingredients required for most popular halwa poori recipes are easily available in most supermarkets.

Recipe to make puri

While puri can be made from either all-purpose flour or whole wheat flour, or a mix of both, batura, which is a version of puri, is generally made from all-purpose flour. Whereas the following recipe is for making about 10 puris.


  • About 2 cups of all-purpose or whole wheat flour (about 200 gm)
  • Pinch of baking powder
  • 2 tablespoons of yogurt
  • 3 tablespoons of oil of your choice.
  • Salt as per taste
  • Oil for deep frying. Using oils like coconut or mustard will add its own particular flavor. So please be cautious of it.
  • Hot water for kneading

Making Poori dough

Firstly, mix the flour with baking powder, salt, yogurt, and oil.  Slowly add lukewarm water and knead the flour to make it a soft dough. Whereas, the final texture of the dough should be smooth and firm. Significantly, the oil will make it nonsticky.

Thereafter, keep aside this kneaded dough for about 30 minutes. Afterward, roll the dough to about 10-12 round pieces like small balls. And, using the rolling pin on a flat surface, roll out each ball into a flat and circular shape of about 3-4 inches in diameter.  Notably, using a small amount of the flour to dust while flattening the dough will also help not make it sticky.

Later, heat oil in a large vessel or saucepan with a deep bottom. Take each piece of the flattened dough, and deep fry, and gently press it while frying. Because of the hot oil and the baking soda, the dough will puff up, and you will be able to see the shape of your puri coming up. Ensure both sides should be well fried and golden brown. Constantly, turn it over until both sides are well fried and golden brown. Finally, when cooked, the top side will be a thin and crispy layer. While removing it from the oil, make sure the top portion is not broken.

Keep the fried puri on paper towels to draw out the excess oil.

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Recipe to make Choley

Cholay or chickpeas is an excellent curry to go with the puris. You can also use the choley curry with another variety of puri called batura. You will often find the dish choley batura in Indian restaurants. The chickpea curry is easy to make and nutritious.

Chickpeas are an excellent source of protein and are widely found across the world.

Ingredients to make choley curry.

Soak the chickpeas, preferably overnight, to make them soft and easy to cook.

  • Three tablespoons of oil of your choice
  • One teaspoon of cumin seeds
  • Mustard seeds one teaspoon
  • 10-15 curry leaves
  • Ginger garlic paste one tablespoon
  • One large onion –  cut into long thin slices
  • A tomato chopped into small pieces
  • Four green chillies slit in the middle
  • Two small-sized potatoes cubed
  • 2 cups of soaked chickpeas of choley
  • Half spoon of garam masala powder
  • One tablespoon of chilli powders
  • Tumeric powder one teaspoon
  • Cumin powder one teaspoon
  • Salt according to taste
  • Coriander for garnishing

Making Choley curry

Heat the oil and when it is hot, add the cumin and mustard seeds. Because of the heat, it will splutter. Immediately add the curry leaves and fry for 30 seconds. Thereafter, add the onions and fry till it is golden brown. Adding a pinch of salt while frying the onions will brown them faster.

Next, add the ginger-garlic paste to this mixture and fry till the paste is well cooked and acquires a brownish tinge. Then add the chopped tomatoes and green chilies and fry them. Once they are well fried, add the garam masala powder, red chilli powder, turmeric, and salt and mix them well. To this, add the soaked chickpeas and the potatoes and add three cups of water. Alternatively, you may pressure cook the chickpeas and add them at this stage.

On high heat, cook it till the chickpeas and the potatoes are soft and well mixed with the rest of the curry. Simmer it for another 10 minutes on low heat.  This will reduce the water to half. Mix the simmering gravy with a spatula. The final gravy should not be too thin or too dry.

Add the chopped coriander and transfer to a bowl.

Recipe to make halwa

You can make halwa with semolina powder.  It is one of the quickest Indian sweet dishes that one can make in the kitchen. Suji halwa is a very popular sweet dish across all regions of India.

Ingredients to make the halwa

  •   One cup semolina or rava
  •   One cup sugar
  •   One tablespoon ghee
  •    Half litre whole milk
  •    Pinch of cardamom powder
  •    Crushed nuts for garnishing

Making the halwa

Take a flat bottomed vessel or saucepan and heat it. Once it is hot, add the ghee, put the semolina or rava, and dry roast it. Roast it till it is slightly golden brown. Keep it aside. Pour the milk and bring it to a boil. Add the sugar and dissolve it well. Then slowly add the roasted semolina stirring the contents quickly in a clockwise direction. See that there are no lumps. Once the entire semolina is added, it should be pasty and semi-solid. Continue heating till the water is absorbed and the content is pasty. Add another tablespoon of ghee to this and add the chopped nuts.

You are now ready to enjoy a royal breakfast!

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