Street Style Halwa Puri

Step 1: Prepare Puri Dough

In a large bowl, combine 1 cup all-purpose flour (maida), 1 cup whole wheat flour, 1/2 teaspoon salt, and 2 tablespoons of oil or ghee. Mix these dry ingredients well until they are fully combined and resemble coarse crumbs.

Step 2: Knead the Dough

Gradually add water to the flour mixture and knead to form a soft, pliable dough. Once kneaded, apply a little ghee on top of the dough. Cover the bowl and let the dough rest for 30 minutes.

Step 3: Prepare Halwa Syrup (Chashni)

In a separate pot, add 2 cups of water and 1 cup of sugar. Add 1 teaspoon of cardamom powder and 7-8 strands of saffron. Cook this mixture well over medium heat until the sugar completely dissolves.

Step 4: Add Food Color to Syrup

Once the sugar is dissolved, add 1 teaspoon of orange food color to the syrup. Mix it well until the color is evenly combined. Turn off the flame and set the chashni aside.

Step 5: Fry Dry Nuts

In a large pan or wok, heat 1/2 cup of ghee. Add raisins and sliced almonds (or other dry nuts of your choice). Fry them until they turn golden brown and fragrant. Remove the fried nuts from the ghee and set aside.

Step 6: Roast Semolina for Halwa

In the same ghee, add 1 cup of semolina (suji). Fry the semolina over medium-low heat for 10-15 minutes, stirring continuously, until it changes color to a light golden brown and releases a nutty aroma.

Step 7: Combine Halwa and Syrup

Carefully pour the prepared chashni (syrup) into the roasted semolina. Stir well to combine. Continue cooking and stirring until the halwa thickens and the liquid is absorbed.

Step 8: Finish Halwa

Once the halwa has thickened, add the previously fried dry nuts. Mix them into the halwa. The halwa is now ready.

Step 9: Prepare Puri Balls

After the dough has rested, divide it into 8 equal small balls. Apply a little ghee on top of each ball to prevent them from drying out and sticking.

Step 10: Roll Out Puris

Take one dough ball and flatten it with your hand or a rolling pin into a thin, round puri. Do not use dry flour for dusting; use a little oil or ghee if needed to prevent sticking.

Step 11: Fry Puris

Heat oil in a deep pan or karahi over medium-high heat for frying. Carefully slide one rolled puri into the hot oil. Gently press the puri with a slotted spoon to help it puff up.

Step 12: Serve Halwa Puri

Flip the puri and fry until it's golden brown on both sides. Remove the fried puri and place it on a paper towel to drain excess oil. Repeat with the remaining dough balls. Serve the hot, crispy puris immediately with the sweet halwa.

• Ensure the dough is soft and rested for at least 30 minutes for best puri texture.

• Fry the semolina until it changes color and releases a fragrant aroma for a rich halwa flavor.

• Maintain medium-high heat for frying puris to ensure they puff up nicely and cook evenly.

• Adjust sugar in halwa to your preference.

• Add other dry fruits like pistachios or cashews to the halwa.

• Serve with chana masala or potato curry for a complete Halwa Puri breakfast.