Halwa Poori Cholay

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Average: 4.6 (6 votes)
Serves 4

A desi breakfast consisting of a spicy chickpeas dish, a rich semolina sweet dish and soft yummy pooris. Perfect breakfast for a lazy weekend.

Ingredients for Halwa
1 cup
1 cup
1 cup
ghee or butter
(you can opt to use up to half this amount)
1 can or 2 cups
evaporated milk
(you can use whole milk instead)
1/4 tsp.
cardamom powder
pinch of colour and/or saffron
crushed or flaked nuts for garnishing
Ingredients for Cholay
4 tbsp.
1/2 tsp.
cumin seeds
1/2 tsp.
mustard seeds/rai
limro/curry leaves, chopped
1/4 tsp.
garlic paste
2 tbsp.
grated raw mango
(or 1 tsp. aamchoor powder)
1 large
chopped tomato
1 tbsp.
tomato paste/puree
green chillies, chopped
2 cups
boiled chickpeas
medium potatoes, boiled and cubed
1/2 tsp.
cumin powder
1/4 tsp.
turmeric powder
1 tsp.
red chilli powder
salt to taste
1 tsp.
lemon juice
chopped coriander for garnishing
Ingredients for Pooris
1 1/2 cups
all-purpose flour
1/2 cup
atta flour
2 tbsp.
3 tbsp.
1 tsp.
pinch of baking powder
warm water for kneading
(you can add a bit of milk in it for extra soft pooris)
oil for deep frying

For the Halwa:

Heat ghee/butter in a pan, add the semolina and fry on low heat until colour starts to change and it gives a lovely nutty aroma. You should keep stirring often so the colour is even. In the meantime, pour the milk and sugar, saffron and/or food color into a blender and blend until well combined.

Once the semolina is golden, slowly add the blended milk/sugar mixture a little at a time. Be careful not to pour it all at once because it will splutter. Once all the milk is in the semolina, keep stirring and let it cook until most of the moisture is gone. Add the cardamom powder, mix it in, then cover and set on low heat to steam for 5 minutes. Garnish with nuts before serving.

For the Cholay:

Heat oil, add mustard seeds and cumin seeds, let them splutter. Then add the curry leaves, followed by garlic paste, grated mango, 1 chopped chilli and chopped tomatoes. Cook until the water from the tomato evaporates. Add the turmeric, cumin and chilli powders, plus the tomato paste. Fry for a minute, then add the chickpeas and potatoes.

Let the masala coat everything nicely, sprinkle some salt. Then add 1 cup water. Turn the heat down to low and cover the pot. Let it simmer gently on low heat for about 15 minutes, then open and mash some of the potatoes/chickpeas just to help thicken the gravy slightly.

Add the remaining green chilies and the lemon juice. Adjust salt and garnish with chopped coriander. Done! :)

For the Pooris:

Sift the flour, add the baking powder, salt, yoghurt and oil. Gradually add in the warm water and knead to a soft dough. Let it sit for about 20mins, then divide the dough into 10-12 pieces. Roll each one out to about 4 inches diameter.

For soft puris proceed as follows:

Heat your oil, make sure it's quite hot. Put in a poori in the hot oil and immediately start splashing hot oil over the top of it with a spoon.

Gently press down on the poori with the back of a wooden spoon or spatula, and you will see it start to puff up. If the poori turns dark in less than a minute, the oil is too hot. Reduce the heat of the stove. Gently press down with the spatula, and wait till it puffs completely, it should take only few seconds.

Flip the poori over and cook the other side until golden brown.

For crispy Pooris, this is what you need to do:

After you've rolled out your pooris, make small slits all over them. This will stop them from puffing up, and they will stay flat and crisp. Fry them in the oil on both sides until golden and remove.

Drain on paper towels.



Can i skip curry leaves?

Fauzia's Kitchen Fun's picture

Yes you can. :)

salam, roughly how many servings wud u get with the recipe?

Fauzia's Kitchen Fun's picture

W/Salaam, this should serve around 6 people.

sorr, also wanted to ask if we can make the dough overnight, wud it be ok used in the morning?

Fauzia's Kitchen Fun's picture

Yes it would be fine.

As salamoalikum. Have u given out a book? Is it possiable to get in norway? Love dis website. U make it easy

Fauzia's Kitchen Fun's picture

W/Salaam, at the moment I don't have a book published yet but inshaAllah as soon as I do I shall alert all my fans.

Hi Fauzia
i love to cook and your website has helped me alot to learn many new recipes, jazakAllah....i am looking forward to make halwa poori on eid day....... in the halwa recipe is evaporated milk same as condensed milk? and i think condensed milk contains one cup in a tin so should i use two cans then? and what about sugar ratio if i use condensed milk?

Fauzia's Kitchen Fun's picture

Hi, thanks! The two milk are different. EM is unsweetened whilst CM is thicker and sweetened. If you use condensed milk then you would have to adjust the sugar to suit your taste.

Can I substitute the aamchoor powder for anything else

Fauzia's Kitchen Fun's picture

You can use freshly grated mango.

By all-purpose flour,wht do u mean? Is it plain white chapatti flour?

Fauzia's Kitchen Fun's picture

Plain flour/maida.

asc sis fauzia would lyk to make this for my fam can i skip atta flour.

Fauzia's Kitchen Fun's picture

Yes you can skip the atta, use some extra plain flour instead of it.

I made this today but had few probs... The cholay weren't watery, maybe 15mins is too long? Also regarding the halwa leaving it for 5mins burnt all the bottom part even on low heat so maybe that is too long also? Also it says that one cup for butter is 250grams but I used half than that and for the puri you have to make them like chappatis so to avoid them sticking I just used flour. Despite these problems my whole family loved them so thank you v much for sharing :))

Fauzia's Kitchen Fun's picture

Thanks for the feedback. I think the heating of your stove is a bit high, normally 15 minutes for the cholay and 5 mins for the halwa is in fact on the lower side. Or maybe the pans you used are very thin on the bottom, you can always add a bit of extra water in the cholay and next time place a tawa as an extra layer between the heat the pan to prevent burning. A cup of butter is 225gm.

Will do. Thank you :)

Fauzia's Kitchen Fun's picture

You can leave those out and use lemon to taste. :)

I'm going to try this recipe incha Allah, but one I don't have the aamchoor or mango what can I use instead. Thank you in advance.

in pakistan we mostly have two types of tarkaaris wid halwa poori.. One of chickpea,while another of potatoes... Can i make both tarkaaris wid same recipie

Fauzia's Kitchen Fun's picture

Yes you can.

Can u add chatpatta alu bhujia in this also plz?

Whats semolina in urdu?

Fauzia's Kitchen Fun's picture

Sooji. :)

AoA fauzia I am new student in your kitchen plz mjy btayega ye mustard seeds Jo chano me use kiye hn wo yellow Waly mustards hn ya koi aur color me hn

Fauzia's Kitchen Fun's picture

W/Salaam, English please?

This is my question too fauzia !
Is this yellow musterd or black you used in your cholay/chickpea recipe?

Fauzia's Kitchen Fun's picture

Black mustard. :)

Assalamalaikum, can u convert all the measurement for the puris into grams plz

what is atta flour? is it the white flour? or usual chapati flour?

Fauzia's Kitchen Fun's picture

Atta is brown whole wheat flour.

and one more question! i am little confused here i have seen recipes making puris with white flour? now why is that?

Fauzia's Kitchen Fun's picture

White flour is a bit elastic and it puffs up better because it is lighter in texture.

I was planning to make sooji halwa only, as in East Africa we do not eat it with poori and chole but I tried and boy, it was finger licking good!!!Thanks a lot, I appreciate the hints you have in your recipes, tehy have been very helpful. I tried Mandazi using your recipe turned out awesome. I was making some mistakes and those hints helped me correct them. I use the baked maandazi recipe to make sugar free mandazi, exact same measurements but I substitute the sugar with cooking splenda.Very grateful for all these lovely recipes. Allah bless U.

I tried this and it was a complete hit at my house!!!cannot say it enough times, how I love the hints you provide, they are very helpful. God Bless.

hi...can u please tell me what is all purpose flour???

Fauzia's Kitchen Fun's picture

Hi, it is the same as plain flour or maida.

Salam Fauzia, I have tried a lot of your recipes and most of them come out brilliant. Today I made halwa poori breakfast following exact ingredients for halwa but my halwa got all gooey. I used evaporated milk. What did I do wrong? Please help and also suggest could i use water instead of full or evaporated milk next time? One more suggestion please provide more alternative ingredients for your lovely recipes.

Many Thanks

Fauzia's Kitchen Fun's picture

W/Salaam, you can use water or regular milk which will give it a bit of richness. Not sure why it got gooey, but give it another try and see if the results are different.


Salam I always try ur recepies and believe me it comes out gr8 never ever out wrong last Friday I try halwa Puri everything is gr8 except puris I want really soft uprise like kulcha but when I made it absorb a lot of oil plus crispy hard what to do I really need soft one thx for all ur recepies which gives me a lot of appreciation

Fauzia's Kitchen Fun's picture

W/Salaam, thanks. Try to make sure you knead the dough very well until it is soft to ensure the puris turn out soft. And when frying, make sure the oil is hot. If it is not hot enough they tend to absorb oil.

salaam siter,will I need to double the quantity of chickpeas if using can ones.

so sorry just realized u mention boiled chicpeas not dried.no need to reply.

Awsum recepie....