Homemade Halwa Poori Recipe

Poori halwa is well known breakfast in Asian nations, the Poori is made by Meeda which and halwa is made by Suji, essentially it is a term poori halwa while it is overwhelmed by Potato curry and Channa Curry. Poori halwa is exceptionally prominent breakfast in Asian nations, the Poori is made by Meeda which and halwa is made by Suji, fundamentally it is a term poori halwa while it is overwhelmed by Potato curry and Channa Curry. Poori is a prevalent pan fried flatbread that is served for breakfast crosswise over Pakistan and India. In Pakistan poori is a piece of a mainstream end of the week breakfast called Halwa Puri, which is fundamentally a platter of pooris presented with halwa, punjabi chole masala and aloo ki bhujia (potato curry). Today, I’m going to show you how to make delightful delicate poori at home with bit by bit pictures and tipsHalwa poori is one of my preferred end of the week morning meals, and keeping in mind that the vast majority go out to have it as informal breakfast, I like to make everything at home now and then. This week I will share the ever famous halwa poori plans with you, so you also can make a delectable Pakistani informal breakfast at home.


As referenced above, halwa poori is a blend platter comprising of delicate, flaky poori breads, suji ka halwa, Punjabi chole otherwise known as chana masala, and aloo ki bhujia (or aloo ki tarkari) and some kind of pickle. I will share the formula for Punjabi chole masala this week, so stay tuned!

In any case, first how about we start with the superstar, and let me walk you through bit by bit on the most proficient method to make poori at home.


Generally useful flour and entire wheat flour (atta): Most plans call for either simply universally handy flour OR entire wheat flour (atta). Be that as it may, I like to utilize a blend of both, on the grounds that the generally useful flour gives delicateness to the poori, while the entire wheat flour adds to the structure of the poori.

Yogurt: Adding only a tad of yogurt to the poori mixture guarantees that your poori turns out delicate at home.

Ajwain seeds: This is discretionary and for the most part for enhance. Ajwain likewise assists with absorption.

Oil: Just a tad of oil additionally keeps the poori delicate.

Warm water: You need warm water to ply to poori batter until a tight mixture structures.

Poori Recipe Ingredients in a Mixing Bowl


Poori can be seen as somewhat dubious to make at home, yet stress not. Today I’m going to walk you through how to make heavenly and flaky pooris at home!

Start by blending all the poori batter fixings aside from the warm water.

Step by step include warm water and ply the batter until a delicate however tight mixture structures. The mixture should nor be too delicate nor excessively hard.


Once the poori mixture is prepared, spread it with a fabric and let it rest for 10-15 mins.

After the mixture has rested, separate it into little batter balls and start turning them out.

Smooth every mixture ball a smidgen with your fingers, and afterward fold them into level meager circles. They should be rolled meager so they effectively puff up while searing. A tip to avoid the batter adhering to the surface while rolling, simply spot a tad of oil on the mixture balls while straightening them with your fingers before you start folding them into circles.

Singing poori in hot oil

Reveal a couple poori batter balls one after another, on the grounds that pooris fry rapidly and you have to work quick to reveal the mixture balls. So I like to reveal a couple at time, and afterward spread them with a clammy fabric so they don’t dry out quick.

To check if the oil is hot enough for broiling the poori, include a little bit of batter into the oil and on the off chance that it coasts up and sizzles, the oil is at the correct temperature. The oil ought to be very hot, on the grounds that the pooris need to sear rapidly.

Delicately slide in the poori and cook until it buoys and fires puffing up. Utilizing an opened spoon, delicately flip the poori and afterward press delicately with the opened spoon. Try not to sear the pooris for a really long time as that will make them excessively firm.

Fry until the poori is a pale brilliant dark colored shading. Evacuate and spot on a plate fixed with kitchen paper towel.

Fresh puri served on a blue plate


The poori mixture ought to be somewhat hardened/tight, and not very delicate. This is so the batter can be effectively turned out without adhering to the surface.

Including yogurt is discretionary, yet it helps in making delicate pooris.

When folding the batter ball into poori, include a tad of oil to the mixture ball with the goal that it doesn’t adhere to the surface while rolling.

The way to making immaculate pooris is that they should puff while singing. In the event that your poori doesn’t puff up while fricasseeing, either the oil is excessively hot or cold or the mixture wasn’t worked all around ok.


Try not to let the pooris fry for a really long time or else they will turn out to be excessively dark colored and fresh.

fresh delicate poori served on blue plate

Expectation you make the most of your flawless desi informal breakfast in the wake of evaluating my formula for pooris!


For the halwa:

1 cup semolina

1/2 cups sugar

3 cups water

2 cloves

a couple of drops kewra quintessence

a touch of yellow nourishment shading

bunch of sultanas and almonds

squeeze of cardamom

1/2 cup of ghee or canola oil

For the chanay:

1/2 kg chickpeas(boiled)

1 tablespoon ginger-garlic glue

salt to taste

1/2 cup seared onions(color ought to be brilliant dark colored)

5-6 hacked medium tomatoes


1 tablespoon squashed red stew peppers

1 teaspoon turmeric powder

1 teaspoon cumin seeds

1 tablespoon garam masala

1/2 teaspoon dark pepper

1 tablespoon sugar

1/2 cup tamarind mash

1/2 cup canola or olive oil

For the puri:

1/2 kg generally useful flour

squeeze of salt

1 cup yogurt

ghee or canola oil

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