Halwa Puri Breakfast

In a large bowl, combine all-purpose flour and salt. Add 2 tablespoons of oil or ghee and mix well with your fingertips until crumbly. Gradually add warm water and knead into a soft, pliable dough. The dough should be slightly firm but elastic. Cover with a damp cloth and let it rest for at least 30 minutes.

While the puri dough rests, prepare the halwa. In a saucepan, combine 3 cups of water, sugar, and crushed green cardamoms. Bring to a boil, stirring until the sugar dissolves. Add the orange food color if using. Keep the syrup warm on low heat.

In a separate pot, heat 1/2 cup ghee or oil over medium heat. Add semolina and roast, stirring continuously, until it turns golden brown and releases a fragrant aroma. This usually takes about 8-10 minutes. Carefully pour the warm sugar syrup into the roasted semolina, stirring constantly to prevent lumps. Cook on low heat, stirring occasionally, until the halwa thickens and the liquid is absorbed. Cover and let it simmer for 2-3 minutes.

Heat 3 tablespoons of oil in a pan. Add chopped onion and sauté until golden brown. Add ginger-garlic paste and green chilies, cooking for another minute. Stir in tomato puree, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Cook the masala until the oil separates. Add the drained chickpeas and 1/2 cup of water. Cover and simmer for 5-7 minutes, allowing the flavors to meld. Stir in garam masala and garnish with fresh coriander.

Divide the rested puri dough into small, equal-sized balls. Lightly grease your hands and a rolling pin with oil. Roll each ball into a thin, round disc, about 4-5 inches in diameter. Heat ample oil in a deep frying pan or wok over medium-high heat. Once the oil is hot, carefully slide one puri into the oil. Gently press down on the puri with a slotted spoon to help it puff up. Fry until golden brown on both sides. Remove and drain excess oil on paper towels. Repeat with the remaining dough.

Arrange the freshly fried puris, warm semolina halwa, and spicy chana masala on serving plates. Garnish the halwa with sliced almonds and pistachios. Serve immediately and enjoy this authentic Pakistani breakfast feast with friends and family. A side of mango pickle or yogurt raita can also be offered.