Halwa Poori





20 min


40 min


Halwa Poori is a very delicious traditional breakfast, especially made and enjoyed on special traditional occasions


  • 2 cups ‏All purpose flour
  • 1 cup ‏Flour
  • 1 pinch ‏Salt
  • 1/2 tsp ‏Oil
  • ‏Lukewarm water as required
  • ‏Oil for frying

Take oil in a pan, put semolina and fry at low flame till it becomes brown and fragrant. Remove the pan from stove and stir it till the mixture cools down a bit. Than add water and sugar to this mixture and again put pan on stove, while stirring occasionally, cook at low heat till it is cooked. Put in a serving bowl, garnish with . (Take sugar, semolina and oil in equal quantities and water 3 times as any of remaining ingredients.)


  1. Mix and sift both the flours in a bowl.
  2. Add salt and oil and mix well.
  3. Knead the dough with lukewarm water, add water slowly and gradually, knead till well mixed and soft (dough should not be too hard or too soft).
  4. Make 10 equal size balls of the dough. On a oily surface, flatten each ball to a round flattened shape (poori). Make sure don’t use flour while making poori, use oil.
  5. Heat oil in a pan. Make sure that oil should be sizzling hot.
  6. Fry a poori for 4 to 5 second on one side then turn it upside down, fry for about 5 seconds and take it out from the oil, place it on the paper. Do not fry for too long as that will make poori very stiff and not soft.
  7. Serve them hot with hot semolina halwa and white chickpeas gravy.
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