Puri Halwa with Sprouts Curry – Indian Breakfast/Snack

Step 1: Prepare Puri Dough

In a large bowl, sift 1.5 cups of all-purpose flour and 0.5 cup of semolina. Add 0.5 tsp salt and 2 tbsp oil. Mix well with your hands until the mixture resembles breadcrumbs. Gradually add about 0.5 cup of water and knead to form a smooth, firm dough. Cover the dough with a damp cloth or a thin layer of oil and let it rest for 15-20 minutes.

Step 2: Prepare Halwa Base

Heat 2-3 tablespoons of ghee in a pan over medium heat. Add 1 tablespoon of chopped almonds and 1 tablespoon of raisins. Sauté for 1-2 minutes until the nuts are lightly golden and raisins puff up. Add 1 cup of semolina to the pan and roast it with the dry fruits and ghee for 5-7 minutes until it turns aromatic and light golden brown. Add another 1-2 tablespoons of ghee and mix well.

Step 3: Cook the Halwa

Add 0.5 cup of sugar and 2 cups of water to the semolina mixture. Stir continuously to prevent lumps. Add a few drops of red food color and 3-4 crushed cardamom pods. Continue stirring and cooking on medium-low heat for 5-8 minutes until the halwa thickens and the water is absorbed, and it starts leaving the sides of the pan.

Step 4: Roll the Puris

After the dough has rested, knead it once more. Divide the dough into small, equal-sized balls (about 8-10 balls). Lightly dust a rolling surface with flour or grease with oil. Take one dough ball and roll it out into a thin, even circle of about 4-5 inches in diameter.

Step 5: Fry the Puris

Heat oil for deep frying in a deep pan or kadai over medium-high heat. To check if the oil is hot enough, drop a small piece of dough; it should sizzle and rise to the surface immediately. Gently slide one rolled puri into the hot oil. Press it lightly with a slotted spoon to help it puff up. Once it puffs, flip it and fry the other side until golden brown, about 30-60 seconds per side. Remove the puri and place it on absorbent paper to drain excess oil.

Step 6: Serve

Serve the hot, fluffy puris with the prepared semolina halwa and a side of sprouts curry.

• Ensure the oil for frying puris is hot enough to make them puff up instantly.

• Adjust sugar in halwa according to your preference.

• Kneading the puri dough well and letting it rest helps in achieving soft and fluffy puris.

• For halwa, you can add other dry fruits like cashews or pistachios.

• Puri can be served with potato curry (aloo sabzi) instead of sprouts curry.