📝 About This Recipe
Experience the quintessential Sunday morning tradition of Pakistan and North India with this vibrant, multi-layered brunch. This dish strikes a sublime balance between the sweet, saffron-infused semolina halwa and the savory, spiced chickpea curry (Channay), all scooped up with pillowy, golden-fried poori bread. It is a celebration of textures and bold aromatic spices that transforms a simple breakfast into a festive feast.
🥗 Ingredients
For the Soft Poori Dough
- 3 cups All-purpose flour (Maida) (sifted)
- 2 tablespoons Yogurt (makes the poori soft)
- 2 tablespoons Oil (plus extra for deep frying)
- 1 teaspoon Salt
- 1 cup Warm water (add gradually as needed)
For the Suji Halwa (Semolina Pudding)
- 1 cup Semolina (Suji) (fine grain)
- 3/4 cup Ghee (clarified butter for authentic flavor)
- 1.25 cups Sugar (adjust to taste)
- 3 cups Water
- 4-5 pieces Green Cardamom pods (cracked open)
- 1 pinch Yellow food coloring or Saffron (for that iconic vibrant look)
For the Cholay (Chickpea Curry)
- 2 cans Chickpeas (400g each, drained and rinsed)
- 1 large Onion (finely grated or pasted)
- 1 tablespoon Ginger-Garlic paste (freshly ground)
- 1/2 cup Tomato puree
- 1/2 teaspoon Nigella seeds (Kalonji) (essential for authentic flavor)
- 1 teaspoon Spices (Turmeric, Chili powder, Cumin, Coriander) (each)
👨🍳 Instructions
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1
Prepare the Poori dough: In a large bowl, mix flour, salt, 2 tbsp oil, and yogurt. Gradually add warm water and knead into a smooth, semi-firm dough for about 5-7 minutes. Cover with a damp cloth and let it rest for 30 minutes.
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2
Start the Halwa syrup: In a saucepan, combine 3 cups water, sugar, cardamom pods, and food coloring. Bring to a boil until sugar dissolves, then keep warm on low heat.
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3
Cook the Halwa: In a heavy-bottomed pan, melt ghee and add semolina. Roast on medium-low heat, stirring constantly for 8-10 minutes until it becomes fragrant and slightly changes color (do not brown it too much).
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4
Combine Halwa: Carefully pour the warm sugar syrup into the roasted semolina. Be cautious of the steam. Stir continuously on medium heat until the water is absorbed and the ghee starts to separate from the sides.
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5
Final Halwa touch: Cover the halwa and let it simmer on the lowest heat (Dum) for 5 minutes. Set aside.
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6
Make the Chickpea Curry: Heat 3 tbsp oil in a pot. Add nigella seeds, then the onion paste. Sauté until translucent. Add ginger-garlic paste and cook for 2 minutes.
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7
Spice the Curry: Add tomato puree, turmeric, chili powder, cumin, coriander, and salt. Cook until the oil separates from the masala.
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8
Simmer Chickpeas: Add the chickpeas and 1 cup of water. Mash a few chickpeas with the back of your spoon to thicken the gravy. Simmer for 10-12 minutes on medium-low heat.
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9
Shape the Poori: Divide the rested dough into small lemon-sized balls. Grease your palms and the rolling surface with a little oil (avoid using dry flour for rolling).
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10
Roll the Poori: Roll each ball into a thin, even 5-inch circle. Ensure the edges are not too thick.
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11
Fry the Poori: Heat oil in a deep wok (Karahi) until very hot (shimmering). Gently slide one poori in. Press it down lightly with a slotted spoon into the oil; it should puff up instantly.
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12
Flip and Drain: Once puffed, flip and cook for 10 seconds until pale golden. Remove and drain on paper towels. Repeat for all.
💡 Chef's Tips
For the fluffiest pooris, ensure the oil is piping hot before dropping the dough in; if the oil is cool, the poori will be greasy and flat. Avoid using dry flour when rolling the pooris as the flour burns in the oil and ruins the flavor; use a drop of oil on your rolling pin instead. Roasting the semolina (suji) is the most critical step for halwa—do it slowly on low heat to ensure it's cooked through without burning. If your chickpea curry is too thin, crush a handful of chickpeas into a paste and stir it back in to create a rich, restaurant-style consistency. Resting the dough for at least 30 minutes is non-negotiable for a soft, pliable texture that stretches without tearing.
🍽️ Serving Suggestions
Serve hot with a side of spicy mixed vegetable pickle (Achar) for an extra kick. Pair with thinly sliced red onions soaked in vinegar and green chilies. A side of Aloo Bhujia (spiced potato stir-fry) adds another traditional layer to the platter. Wash it all down with a tall glass of sweet or salted Lassi (yogurt drink). Finish the meal with a hot cup of Karak Chai to balance the richness of the fried breakfast.