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Halwa Puri Recipe

Halwa Puri Recipe

Halwa Puri Recipe

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Cuisine Pakistani
Servings 6
Calories 500 kcal


For Puri:

  • 2 cup  All Purpose Flour
  • 1 tbsp  Oil
  • ½ cup  Wheat Flour
  • Salt To Taste

For Halwa:

  • ¾ cup  Oil
  • 6 Green Cardamoms
  • ½ cup  Suji (Semolina)
  • Water As Required
  • 1 tsp  Food Color Yellow
  • ½ cup  Sugar
  • 1 tsp  Kewra Essence
  • Dry Fruits For Garnish

For Aloo Bhaji:

  • 3 tbsp Oil
  • ¼ tsp Asafoetida (Hing) (optional)
  • 2 tsp Cumin 
  • 2 tbsp Coriander Seeds (cracked) 
  • 1 Green chillies
  • 1 tbsp Ginger Chopped
  • 1 tsp Turmeric Powder
  • 1 tsp Chilli Powder
  • 1 tbsp Coriander Powder
  • Salt To Taste
  • 1 cup Tomatoes Chopped
  • 4 Potatoes 
  • 4 cups Water 
  • A pinch Garam Masala Powder
  • Coriander Chopped – handful


Make Puri Paratha:

  • Take half cup wheat flour, 2 cups plain flour, add one tablespoon oil, salt to taste, and mix it well.
  • Now gradually add warm water as required to knead the dough until it soft, smooth, and non-sticky.
  • Cover it and set this aside for half-hour.
  • Make small size ball, roll it with the help of a rolling pin, and deep fry until done from both sides on low to medium flame.
  • Place it on tissue paper. Your soft and crispy puri is ready!

Make Suji Halwa:

  • In a heated pan, add ghee three-quarters cup, add six green cardamoms and, saute for a while.
  • Add suji (semolina) half cup, keep stirring on low heat flame until it's fragrant.
  • Add water as required, one teaspoon zardy ka rang (food color yellow), half cup sugar, and stir it well until the sugar dissolves. Cover the lid let it cook for four minutes on low to medium flame.
  • Add one teaspoon kewra water stir it continuously on medium to high flame until it turns in to soft texture. Now turn off the heat and set it aside.
  • For Garnish, You can add almonds, coconut, pistachios, raisins. And enjoy with puri!

Make Aloo Bhaji:

  • In deep vessel, heat some oil over medium flame. Add some asafoetida in the hot ghee, followed by cumin and coriander seeds. Wait for the masalas to splutter.
  • Now, add in slit green chillies and ginger and cook for about a minute. Next add in the powdered masalas and salt and give it a quick stir.
  • Add in the chopped tomatoes to stop the masalas from burning. Turn up the heat to high and roast the tomatoes for about 2-3 minutes until the tomatoes are well cooked. Mash the potatoes in with your hands into the masala and stir well to cook. Reduce the heat to medium and roast the potatoes well for about 2-3 minutes, before adding in the water.
  • Add in the water and bring it to boil. Once the sabzi boils, add in the garam masala and lower the heat to simmer it for about 5 to 10 minutes until it thickens. Once the the bhaji thickens, add in the coriander to finish.
  • Do not over mash the potatoes and only crush lightly with hands for the best consistency of the bhaji.
  • Serve hot puris with aloo bhaji & halwa.

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