How to Make Halwa Puri


Poori is a standard rotisserie flatbread that is served for breakfast across Pakistan and India. In Pakistan poori is basic for a well known week’s end breakfast called Halwa Puri, which is essentially a platter of pooris gave halwa, punjabi chole masala and aloo ki bhujia (potato curry). Today, I will tell you the best way to make delectable sensitive poori at home with little by little pictures and tips. Pair it with this Suji ka Halwa , Aloo ki Bhujia and Punjabi Chole Masala for a lipsmacking casual breakfast.

How incredible do these photographs look? Halwa poori is one of my #1 week’s end morning dinners, and remembering that a large number individuals go out to have it as casual breakfast, I like to make everything at home at times. This week I will be sharing the reliably notable halwa poori plans with you, so you additionally can make a delightful Pakistani early lunch at home.


As referred to above, halwa poori is a mix platter including sensitive, flaky poori breads, suji ka halwa, Punjabi chole also called chana masala, and aloo ki bhujia (or aloo ki tarkari) and some sort of pickle. I will be sharing the recipe for Punjabi chole masala this week, so remain tuned!

However, first we should start with the whiz, and let me walk you through little by little on the most ideal approach to make poori at home.


By and large helpful flour and whole wheat flour (atta): Most plans call for either all around convenient flour OR whole wheat flour (atta). Regardless, I like to use a mix of both, in light of the fact that the generally helpful flour gives sensitive quality to the poori, while the whole wheat flour adds to the structure of the poori.

Yogurt: Adding just a touch of yogurt to the poori hitter ensures that your poori turns out fragile at home.

Ajwain seeds: This is optional and for the most part for flavor. Ajwain moreover helps with digestion.

Oil: Just a bit of oil similarly helps with keeping the poori fragile.

Warm water: You need warm water to work to poori blend until a tight hitter structures.


Poori can be viewed as to some degree shaky to make at home, anyway stress not. Today I will walk you through how to make tasty and flaky pooris at home!

Start by mixing regardless of the poori combination trimmings from the warm water.

Bit by bit add warm water and back rub the combination until a sensitive anyway close player structures. The hitter ought to nor be too sensitive nor unnecessarily hard.


Once the poori combination is readied, cover it with a texture and let it rest for 10-15 mins.

After the blend has rested, segment it into little hitter balls and start turning them out.

Fix each hitter ball a dab with your fingers, and a while later overlap them into level shaky circles. They should be moved slight so they successfully puff up while cooking. A tip to hinder the player sticking to the surface while rolling, essentially recognize a dab of oil on the blend balls while smoothing them with your fingers before you start collapsing them into circles.

Uncover a couple poori blend balls at the same time, in light of the fact that pooris fry quickly and you need to work speedy to uncover the player balls. So I like to uncover a couple at time, and subsequently cover them with a saturated texture so they don’t dry out speedy.

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To check if the oil is hot enough for searing the poori, add a tad of blend into the oil and if it skims up and sizzles, the oil is at the right temperature. The oil should be hot, considering the way that the pooris need to cook quickly.

Gently slide in the poori and cook until it floats and flames puffing up. Using an opened spoon, softly flip the poori and subsequently press gently with the opened spoon. Make an effort not to singe the pooris for a truly significant time-frame as that will make them exorbitantly new.

Fry until the poori is a pale splendid hearty hued tone. Dispose of and spot on a plate fixed with kitchen paper towel.


The poori blend should be to some degree strong/tight, and not extremely fragile. This is so the player can be helpfully turned out without holding fast to the surface.

Adding yogurt is optional, anyway it helps in making fragile pooris.


When collapsing the combination ball into poori, add a touch of oil to the player ball so it doesn’t cling to the surface while rolling.

The best approach to making astounding pooris is that they should puff while searing. If your poori doesn’t puff up while singing, either the oil is too hot or cold or the player wasn’t controlled all around alright.

Do whatever it takes not to let the pooris fry for a truly prolonged stretch of time or, without a doubt they will end up being unnecessarily natural hued and firm.


Potato Curry Recipe (Aloo ki Bhujia)

Karak Chai

Suji ka Halwa

Hariyali Chicken

Chicken Seekh Kabab

Aloo Tikki

Aloo Chaat

Masala Chai Recipe

Cake Rusk

Shahi Tukda (Indian Bread Pudding)


For the halwa:

1 cup semolina

1/2 cups sugar

3 cups water

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2 cloves

a few drops kewra substance

a spot of yellow food concealing

humble pack of sultanas and almonds

spot of cardamom

1/2 cup of ghee or canola oil

For the chanay:

1/2 kg chickpeas(boiled)

1 tablespoon ginger-garlic stick

salt to taste

1/2 cup scorched onions(color should be splendid gritty hued)

5-6 cut medium tomatoes

1 tablespoon crushed red bean stew peppers

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1 teaspoon turmeric powder

1 teaspoon cumin seeds

1 tablespoon garam masala

1/2 teaspoon dim pepper

1 tablespoon sugar

1/2 cup tamarind pound

1/2 cup canola or olive oil

For the puri:

1/2 kg all around convenient flour

spot of salt

1 cup yogurt

ghee or canola oil




Air pocket water, sugar, food tone and raisins in a vessel. Right when sugar separates completely. take out from warmth and put in a protected spot.


In another pot, heat clarified margarine and fry cardomom powder, cloves and semolina. Fry until semolina concealing changes and fragrant. Semolina devours quickly so blend ceaselessly.

As of now, add sheera water in semolina pot. Cook for 10 minutes on low warmth so semolina puffs completely. Keep blending and cook until oil segregates from sides. (Sooji halwa should be runny and not knotty. It will hold more water subsequent to cooling and thicken.)

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