Halwa Puri Meal Recipe – A Festive Brunch Classic

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🌸 Halwa Puri Meal Recipe – A Festive Brunch Classic

Celebrate special occasions or treat your family to a festive brunch with this iconic Halwa Puri meal — a beloved South Asian combination of soft, puffed puris, sweet semolina halwa, and flavorful chickpea and potato curries. This indulgent plate is perfect for mornings like Eid or lazy Sunday get-togethers, offering a wonderful balance of sweet and savory.



🍯 Sooji Halwa (Sweet Semolina Pudding)

Ingredients:

  • 2–3 tbsp ghee

  • Handful of nuts and raisins

  • ⅓ cup semolina (sooji)

  • Pinch of salt

  • ½ tsp cardamom powder

  • 3–4 tbsp sugar (adjust to taste)

  • 200 ml boiling water

  • Optional: Saffron strands, 1 tbsp rose water, 1 tbsp milk

Instructions:

  1. Fry Nuts: In a bit of ghee, fry nuts until golden. Add raisins, sauté briefly, and set aside.

  2. Roast Semolina: Add more ghee if needed. Sauté semolina over low heat until light golden and fragrant. Add salt, cardamom, and sugar. Mix well.

  3. Add Water Gradually: Pour in 100 ml boiling water, stir until absorbed, then add 50 ml at a time until the mixture is soft and smooth.

  4. Flavor Boost (Optional): Add saffron soaked in rose water. Rinse the bowl with milk and add that too. Stir in a spoon of ghee for added richness.

  5. Finish: Fold in roasted nuts and raisins. Cover and let it rest—it will firm up as it cools.

Tip: Adjust water for a softer or firmer consistency as you prefer.

🫓 Puri (Crispy Fried Bread)

Ingredients:

  • Whole wheat flour (atta)

  • Salt, to taste

  • 1–2 tsp ghee or oil

  • Water, as needed

  • Oil for deep frying

Instructions:

  1. Make Dough: Mix flour, salt, and ghee/oil. Add water gradually and knead to a soft, firm dough. Rest for 15–20 minutes.

  2. Choose Your Preparation Method:

    • Roll and Fry Immediately: Make small balls, roll into circles, and deep fry in medium-hot oil until puffed and golden on both sides.

    • Use Roti Maker (Make-Ahead Option): Press small dough balls in a roti maker to lightly cook them. Cool and refrigerate in an airtight container. Fry when needed (lasts up to 5 days).

    • Prep Dough Balls in Advance: Make small dough balls and refrigerate. Roll and fry as needed.

Frying Tips:

  • Ensure oil is hot enough to puff the puris, but not so hot that they burn.

  • If too cool, puris absorb oil and stay flat. They should sink, puff up, and float.

🥔 Cook Chickpeas and Potatoes

This base is used for both the chickpea curry and potato curry, streamlining your prep.

Ingredients:

  • 1 cup dried chickpeas, soaked overnight (or 1 can chickpeas)

  • 1 large potato, peeled

  • ¼ tsp turmeric powder

  • Salt, to taste

  • Water, enough to cover

Instructions:

  • If Using Dried Chickpeas:
    Pressure cook soaked chickpeas and potato together with turmeric and salt for 15–20 minutes.

    Reduce heat after 1 whistle and cook on low for 20–25 mins.

  • If Using Canned Chickpeas:
    Boil the peeled potato separately until soft. No need to cook the chickpeas further.

🍛 Chickpea Curry (Chole Masala)

Ingredients:

  • Cooked chickpeas from above (or 1 can)

  • 2–3 tbsp chickpeas + a small piece of potato mashed

  • 1 tsp ginger-garlic paste

  • Spice mix:

    • ½ tsp each: cumin, fennel, mustard, nigella, fenugreek seeds

    • ½ tsp each: turmeric, coriander, dry mango powder

    • ½ tsp paprika or chili powder

    • ½ tsp pepper powder

  • 1 tsp jaggery (optional)

  • Ghee tempering: 1 tbsp ghee + 1 tsp paprika or chili powder (optional)

Instructions:

  1. Make Masala Paste: Combine all powdered and whole spices with a splash of water.

  2. Sauté: In oil, sauté ginger-garlic paste, then add the spice paste. Cook until aromatic.

  3. Add Base: Add mashed chickpeas+potato and a little water. Cook until thickened and oil separates.

  4. Combine & Simmer: Add cooked chickpeas and their water. Adjust salt and simmer for 10–15 mins.

  5. Tempering (Optional): Heat ghee, stir in chili powder, and pour over for a flavor boost.

🥔 Simple Potato Curry (Aloo Bhaji)

Ingredients:

  • Cooked potato, mashed

  • 1 onion, chopped

  • Curry leaves

  • 1 tsp ginger-garlic paste

  • Tomato (finely chopped or pureed)

  • Whole spices:

    • Cumin seeds
    • fennel seeds
    • mustard seeds
    • nigella or black seeds
    • fenugreek (a pinch each)

  • Paprika or chili flakes

  • ¼ tsp turmeric

  • ½ tsp coriander powder

  • Salt, to taste

  • Water, as needed

  • Chopped parsley or coriander for garnish

Instructions:

  1. Sauté Aromatics: In oil, sauté onion, ginger-garlic paste, and curry leaves. Add the whole spices and paprika.

  2. Cook Masala: Add pureed tomato, turmeric, and coriander powder. Cook until oil separates.

  3. Add Potato: Mix in mashed potato and adjust water to your desired consistency.

  4. Garnish: Cook briefly on low and top with chopped coriander or parsley.

💡 Serving Suggestions

Build your Halwa Puri platter with:

  • A stack of hot, puffed puris

  • A sweet scoop of golden halwa

  • Ladles of both chickpea and potato curries

  • Optional: green chutney, pickles, or salad on the side

This vibrant meal brings nostalgic flavors and festive vibes to your table — perfect for mornings that call for something special.

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