How incredible do these photographs look? Halwa poori is one of my favored week’s end morning suppers, and remembering that most by far go out to have it as casual breakfast, I like to make everything at home a portion of the time. This week I will share the ever standard halwa poori plans with you, so you likewise can make a glorious Pakistani early lunch at home.

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Poori is a conspicuous sautéed flatbread that is served for breakfast across over Pakistan and India. In Pakistan poori is a bit of an outstanding week’s end breakfast called Halwa Puri, which is on a very basic level a platter of pooris gave halwa, punjabi chole masala and aloo ki bhujia (potato curry). Today, I’m demonstrating how to make tasty fragile poori at home with a tiny bit at a time pictures and tips. Pair it with this Suji ka Halwa , Aloo ki Bhujia and Punjabi Chole Masala for a lipsmacking casual breakfast.

As referenced above, halwa poori is a blend platter involving sensitive, flaky poori breads, suji ka halwa, Punjabi chole also called chana masala, and aloo ki bhujia (or aloo ki tarkari) and some sort of pickle. I will share the equation for Punjabi chole masala this week, so stay tuned!

Be that as it may, first we should begin with the genius, and let me walk you through a little bit at a time on the most capable technique to make poori at home.


By and large valuable flour and whole wheat flour (atta): Most plans call for either essentially all around convenient flour OR whole wheat flour (atta). However, I like to use a blend of both, considering the way that the generally convenient flour gives sensitive quality to the poori, while the whole wheat flour adds to the structure of the poori.

Yogurt: Adding just a bit of yogurt to the poori player ensures that your poori turns out fragile at home.

Ajwain seeds: This is optional and generally for improve. Ajwain in like manner helps with retention.

Oil: Just a pinch of oil furthermore keeps the poori sensitive.

Warm water: You need warm water to control to poori hitter until a tight blend structures.



Poori can be viewed as to some degree dubious to make at home, anyway stress not. Today I’m going to walk you through how to make delightful and flaky pooris at home!

Start by mixing all the poori player fixings except for the warm water.

Bit by bit incorporate warm water and handle the player until a fragile yet tight blend structures. The hitter ought to nor be too sensitive nor exorbitantly hard.

Once the poori hitter is readied, spread it with a material and let it rest for 10-15 mins.

After the blend has refreshed, separate it into little player balls and start turning them out.

Level each blend ball a smidgen with your fingers, and a short time later crease them into level slim plates. They ought to be moved slight with the objective that they adequately puff up while singing. A tip to dodge the blend sticking to the surface while rolling, essentially contact a touch of oil on the player balls while leveling them with your fingers before you start collapsing them into plates.

Uncover a couple poori blend balls in a steady progression, considering the way that pooris fry quickly and you need to work brisk to uncover the hitter balls. So I like to uncover a couple at time, and a while later spread them with a wet material so they don’t dry out fast.

To check if the oil is hot enough for singing the poori, incorporate a smidgen of blend into the oil and in case it drifts up and sizzles, the oil is at the right temperature. The oil should be extremely hot, considering the way that the pooris need to sear quickly.

Gently slide in the poori and cook until it floats and flames puffing up. Using an opened spoon, gently flip the poori and a while later press carefully with the opened spoon. Do whatever it takes not to sear the pooris for a truly prolonged stretch of time as that will make them unreasonably new.

Fry until the poori is a pale splendid darker concealing. Remove and spot on a plate fixed with kitchen paper towel.


The poori player should be to some degree strong/tight, and not extremely fragile. This is so the blend can be adequately turned out without clinging to the surface.

Counting yogurt is optional, anyway it helps in making sensitive pooris.

When collapsing the blend ball into poori, incorporate a touch of oil to the hitter ball with the objective that it doesn’t stick to the surface while rolling.

The best approach to making faultless pooris is that they should puff while singing. In case your poori doesn’t puff up while singing, either the oil is exorbitantly hot or cold or the blend wasn’t controlled okay.

Do whatever it takes not to let the pooris fry for a truly prolonged stretch of time or else they will end up being unnecessarily dim hued and new.

Components for Halwa Puri Channa(Gram):


1/4 cup Oil

200 gm Gram foamed

250 gm Semolina

500 gm Sugar

1 Onion

1/2 tsp Cumin

1 tsp turmeric powder

1 tsp Fenugreek

1 tbsp Red pepper powder

1 tsp Coriander powder

1 tsp Ginger garlic stick

1 cup Ghee

1 crush Yellow concealing

20 gm Coconut

20 gm Raisins

20 gm Cashew

20 gm Pistachio

20 gm Almonds

1 kg Superfine flour

Salt (As Required)

Rules for channa


Take ¼ cup of oil in a skillet and incorporate onion, cumin ,turmeric powder, fenugreek, water, ginger garlic stick, red pepper powder, coriander powder, cumin powder, percolated grams and water and leave it at dum for 3-4 minutes. Grams are readied.

Rules for Halwaa

In a skillet incorporate ghee and semolina and fry it by then incorporate water incorporate sustenance concealing yellow, sugar, coconut, raisins, cashew, pistachio and almonds and cook for 5-7 minutes.

Rules for Poori

Take superfine flour, salt as required, ghee and water and back rub it well. Leave it for 15-20 minutes by then make medium size balls and make Pori by using moving pin. Directly in a pot incorporate oil and burn it till it gets light darker. Pori is set up now.

About Awais Raza

Awais Raza is a best blogger and cooker . I wanted to write and cook latest dishes . I wanted to prepare latest dishes which can be easily cook in kitchen.I was working in Food Factory since 2003.

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