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Home » The Best Pakistani Traditional BreakFast “Halwa Puri”

The Best Pakistani Traditional BreakFast “Halwa Puri”

Halwa puri is a traditional Pakistani breakfast. It can also be added to the menu of snacks and brunch, and also it is served at weddings and other occasions. Halwa puri Breakfast is especially famous in Lahore. Mostly it is cooked on weekends.

Poori is a flatbread in the mainstream Southern style that is served throughout Pakistan and India for breakfast. For a popular weekend breakfast called Pakistani halwa puri, which is essentially a plate of poori presented with halwa, chana masala, and aloo ki bhujia (potato curry), poori is necessary for Pakistan.

How many calories are in Halwa puri?

There are 300 calories in Halwa puri.

Traditional BreakFast Halwa Puri Recipe

halwa puri

Ingredients for Halwa:

Semolina (Suji) – 175g

Sugar – 200g

Oil / Ghee – ½ Cup 

Yellow / Orange food color – ¼ Teaspoon

Green Cardamom – 2 to 3 

Crushed Mix Nuts – For Garnishing 

Water – 3 Cups

Ingredients for Puri Dough:

All-Purpose Flour – 3 Cups 

Water – As Required 

Salt – ½ Tablespoon

Oil – 1 Tablespoon

Baking Powder – ¼ Teaspoon

Yogurt – 2 Tablespoon

Oil – For Deep Frying 

Ingredients for Chooly:

Cooking Oil – 3 Tablespoon

Onion – 1 Medium Size Chopped

Ginger Paste – ½ Tablespoon

Garlic Paste – ½ Tablespoon

Tomato – 1 Medium Size Chopped

Potato (Boiled) – 2 Cups

Chickpeas (Boiled) – 2 Cups

Green Chilies – 2 to 3 Chopped

Red Chili Flakes – ½ Teaspoon

Roasted White Cumin Seeds – ½ Teaspoon

Red Chili (Fine Powder) – ½ (half) Teaspoon

Black Pepper (Fine Powder) – ½ (half) Teaspoon

Carom Seeds – ¼ Teaspoon

Turmeric (Fine Powder) – ¼ (half) Teaspoon

Green Fresh Coriander – (Chopped) For Garnishing

Fenugreek Seeds – ½ Teaspoon

Fenugreek Dried Leaves – ½ Teaspoon

Dried Coriander Powder – ½ Teaspoon

Curry Leaves – 1 To 2

Nigella seeds – ½ Teaspoon

Lemon juice – 2 Tablespoon

Water – 1 Cup or As Required


Step 1: Preparing Halwa

Put 3 cups of water and 1 cup (200g) of sugar into a small pot. Keep stirring for 5 to 10 minutes and make a sugar syrup. 

Take a medium cooking pan and put it on a medium flame.

Add 1 cup (175g) of semolina (Suji) into the preheated cooking pan and keep stirring. When semolina changes its color into golden, you smell its aroma. Now add ½ cup of Oil or Ghee and mix it well until semolina absorbs all the oil or ghee.

Now add 2 to 3 cracked green cardamom and cook for 2 to 3 minutes.

Then add sugar syrup, ¼ Teaspoon of yellow or orange food color, and mix it well. Keep stirring and cook this for 5 to 10 minutes or until the sugar syrup is dissolved with semolina. Now turn off the stove, garnish it with crushed, mixed nuts.


Step 2: Preparing Chooly:

Take a cooking pan and put it on the stove. Add three tablespoons of cooking oil and let it warm.

Now add ½ Teaspoon of fenugreek seeds, two curry leaves, and ½ Teaspoon of roasted white cumin seeds. Mix it and keep stirring for some seconds.

Add one medium size chopped onion and cook until it gets light brown. Now put ½ tablespoon of ginger paste and ½ tablespoon of garlic paste, mix well and cook for a few seconds.

Now add one medium size chopped tomato, ½ Teaspoon of red chilli flakes, ½ Teaspoon (dried) coriander fine powder, ½ Teaspoon red chilli fine powder, ½ (half) teaspoon black pepper fine powder, ¼ teaspoon carom seeds, and ¼ Teaspoon of turmeric powder and ½ Teaspoon of nigella seeds. Mix all the spices well and cook for 3 to 5 minutes or until you get the aroma of the spices.

Now add 2 cups of (boiled and chopped) potato, 2 cups of boiled chickpeas, and 1 cup of water. Mix it thoroughly and Cover it with a lid. For 7 to 8 minutes, you need to cook it on medium flame.

Add fresh chopped green coriander, ½ Teaspoon of fenugreek dried leaves, two tablespoons of lemon juice, and 2 to 3 chopped green chillies.

Turn off the stove and set it aside.

Step 3: Preparing Puri:

Take a medium-sized bowl.

Now add 3 (cups) of (all-purpose) flour, ½ (half) tablespoon of salt, one tablespoon of oil, ¼ teaspoon of baking powder, and two tablespoons of yogurt. Mix it well.

Gradually add water as required and knead until your dough gets soft.

Cover the dough with a damp piece of cloth and set it aside for 15 to 20 minutes.

Now make equally small size balls from the dough.

Grease the balls with cooking oil and make a thin puri with the help of a rolling pin.

Next, put cooking oil on a stove to get heated for frying.

Now put thinly rolled Puri into the hot oil and gently press it with the help of a spatula.

Deep fry until you get light brown and puffy Puri.

Puri is ready. Fry all puries and serve them with Halwa.


  • Don’t cook semolina on high flame.
  • You can store puri dough for 2 to 3 days in a fridge.
  • You can add vanilla essence in halwa. But it is completely optional.
  • You can also add milk in halwa for a creamy texture.
  • You can use crushed almonds, pistachio, and silver leaf for garnishing.