Dreaming of a traditional Pakistani Halwa Puri Nashta? Obviously no one can resist the flatbread and semolina pudding on a lazy weekend. A delicious breakfast that is loved throughout many regions, who wouldn’t want it?
Halwa Puri, a taste of tradition and warmth on your plate! And luckily for you Zaaffran Food & Catering provides the best Halwa Puri breakfast in Mississauga.
Also don’t forget to look at Zaaffran’s Food & Catering amazing and delicious menu that will let you dive in a world full of flavours.
What Is Halwa Puri?
Let’s discuss what Halwa Puri is and how it’s made. It’s a popular South Asian food as well as a street food breakfast dish. The dish is popular in Pakistan and in India and is served at festivals and occasions as well including religious festivities, weddings, etc. The dish consists of 4 main components which are:
- Sooji ka Halwa: A sweet semolina pudding which is spiked with cardamom and is served warm
- Cholay ka Salan: Flavorful chickpea curry, cooked in a flavorful sauce with tangy pickling spices.
- Aloo ki Tarkari: A gently seasoned potato curry, perfectly complementing the entire meal.
- Puri: The crispy deep-fried flatbread, perfect for soaking up all the delicious goodness.
Ingredients
Let’s discuss the ingredients and recipe that how Halwa puri is made:
Semolina Pudding (Sooji ka Halwa)
- 2 cups granulated sugar
- 3 cups water
- 1/8 teaspoon yellow or orange food colour (powder)
- ½ cup neutral-flavoured oil or clarified butter
- 1 cup semolina
- 6 green cardamoms, lightly crushed
- 1/8 teaspoon Kewra essence (screwpine)
- Sliced or roughly chopped pistachios or almonds, for garnish (optional)
To make Sooji ka Halwa
- Mix sugar, water, and food colour in a pot. Heat until sugar dissolves, then remove from heat.
- Heat oil or ghee in a pan. Add semolina and cardamoms, cook for 3-4 minutes until fragrant.
- Slowly pour in the sugar mixture, stirring to avoid lumps.
- Cook for 3 minutes, then remove from heat. Add kewra essence, cover, and let it sit for 30 minutes.
- After 30 minutes, the halwa is ready. Optionally, top with nuts before serving.
Chickpea Curry (Cholay ka Salan)
- 1 medium potato, boiled and peeled
- 3 cups boiled chickpeas
- ½ cup neutral-flavoured oil
- 1 tbsp ginger garlic paste
- 1 tsp red chilli powder
- ½ tsp black pepper
- ½ tsp coriander powder
- ½ tsp dried mango powder
- ½ tsp fenugreek seeds
- ½ tsp fennel seeds
- ½ tsp cumin seeds
- ½ tsp mustard seeds
- ½ tsp nigella seeds
- ¼ tsp turmeric
- Salt, to taste
- 1 tbsp mango or mixed pickle
- ¼ cup neutral-flavoured oil (optional)
- 1 tsp paprika (optional)
To make Cholay ka Salan (Chana Masala)
- Blend boiled potato and 2 tablespoons of chickpeas until smooth, adding water if needed.
- Heat oil in a large pot. Add ginger garlic paste, spices, and salt. Cook for a few minutes.
- Add the potato and chickpea puree. Cook until oil separates, about 10-15 minutes.
- Add remaining chickpeas and water. Cover and simmer for 15-30 minutes until chickpeas are soft.
- Adjust gravy consistency as needed by adding water or cooking off excess liquid.
- Stir in pickle.
- Optional: Heat oil in a small pan, add paprika, and pour over the curry for tempering.
Potato Curry (Aloo ki Tarkari)
- ¼ cup neutral-flavoured oil
- 1 medium onion, thinly sliced
- 6 curry leaves
- 1 tsp red chilli flakes
- ½ tsp cumin seeds
- ½ tsp nigella seeds
- ¼ tsp mustard seeds
- ¼ tsp fenugreek seeds
- 1 medium tomato, diced
- 1 tbsp ginger garlic paste
- ½ tsp coriander powder
- ¼ tsp turmeric
- Salt, to taste
- 3 medium potatoes, peeled and diced
- ¼ cup chopped cilantro
Prepare Aloo ki Tarkari
- Heat oil in a large pot. Add onions and cook until golden brown, about 5 minutes.
- Add curry leaves, red chilli flakes, cumin seeds, nigella seeds, mustard seeds, and fenugreek seeds. Cook for 1 minute.
- Add tomato, ginger garlic paste, coriander powder, turmeric, and salt. Cook until the oil separates from the spices, about 5 minutes. Add water as needed to prevent burning.
- Add potatoes and 2 cups of water. Cover and simmer until potatoes are soft and start breaking down.
- Mash potatoes gently with a spoon to your desired consistency. Add water if the curry is too thick.
- Remove from heat and garnish with cilantro.
Puri
- 2 cups whole wheat flour (atta)
- Water, as needed for kneading
- 1 tablespoon oil or ghee (clarified butter)
- Salt, to taste
- Oil, for deep frying
Prepare Puri
- Mix flour, salt, and oil.
- Knead into a dough with water.
- Rest dough for 15-20 minutes.
- Roll into small disks.
- Fry in hot oil until golden.
- Drain excess oil and serve hot.
Enjoy your homemade puris!
Conclusion
Indulge in the delightful traditional dish, Halwa Puri, a cherished South Asian desi breakfast featuring a delectable combination of flavours and textures. With Zaaffran Food & Catering in Mississauga, savour the authentic taste of this beloved dish. Explore our diverse menu for a culinary journey bursting with exquisite flavours. Experience the warmth and richness of Halwa Puri a truly satisfying start to any day!
FAQs
What is Halwa Puri?
Halwa Puri is a traditional South Asian breakfast dish consisting of semolina pudding (Halwa), chickpea curry (Cholay), potato curry (Aloo ki Tarkari), and deep-fried flatbread (Puri).
Where can I find the best Halwa Puri breakfast in Mississauga?
Zaaffran Food & Catering in Mississauga offers the finest Halwa Puri breakfast, prepared with authentic flavours and ingredients.
What are the main components of Halwa Puri?
The main components of Halwa Puri include Sooji ka Halwa (semolina pudding), Cholay ka Salan (chickpea curry), Aloo ki Tarkari (potato curry), and Puri (deep-fried flatbread).
How is Sooji ka Halwa made?
Sooji ka Halwa is made by cooking semolina with sugar syrup and flavoured with cardamom. It is then allowed to rest until it reaches a pudding-like consistency.
Can I customise my Halwa Puri order?
Yes, Zaaffran Food & Catering offers customizable options to suit your preferences and dietary requirements. Contact us for more information.
