Halwa Puri Chana (Islamabad's Sunday-Foundation Breakfast) 🫓

Name: Halwa Puri Chana (Islamabad's Sunday-Foundation Breakfast)
Prep time: 28 min
Cook time: 42 min
Total time: 70 min
Yield: 2-4 servings
Cuisine: Pakistani
Ingredients: Puri: 2 cups fine semolina (suji) or atta flour; pinch salt; 1 tbsp oil; water to bind; oil for deep-frying; Chana: 1 cup chickpeas soaked overnight (or 2 tins); 2 onions sliced; 1 tomato chopped; 1 tbsp ginger-julienne; 4 green chilies slit; 1 tbsp cumin; 1/2 tsp turmeric; 1 tsp garam masala; coriander leaves; Suji halwa: 1 cup semolina, 3/4 cup ghee, 1 cup sugar, 2 cups milk, 4 cardamom pods crushed, handful almond slivers and raisins; To serve: lemon, onion rings, green chutney, strong milk tea (doodh patti)

Punjabi households treat this trio as a weekend religion: globes of puri fried to hollow thunder, a chickpea chana stew thick with ginger and green chili, and — the stubborn heart of the plate — halwa made from fine semolina ghee-roasted to the color of teak and soaked in cardamom milk, or the darker, sweeter kaddu (pumpkin) version simmered until glossy amber. Eaten from a shared steel thali with your right hand, washed down with doodh patti chai. Somewhere between cake and pickle, sweet and savory, breakfast and dessert: this is the plate Pakistanis queue for at the Sunday bazaar.

Islamabad Capital Territory Pakistani ⏱ 70 Min Mittel

Zubereitung

1

Chana: boil soaked chickpeas with turmeric and salt until just tender (pressure cooker: 4 whistles). Drain, keep cooking water.
2

Fry onions gold in oil, add ginger and green chilies 1 min, tomato, cumin and garam masala; cook to a paste, add chickpeas and 1 cup bean water. Simmer 20 min until sauce clings; finish with coriander and a squeeze of lemon.
3

Halwa: roast semolina in ghee over low heat 12-15 minutes, stirring, until deep tan and nutty-sweet. Warm milk with sugar and cardamom; pour in a stream, stirring hard (it seizes, then relaxes). Fold in nuts, cook until it leaves the pan sides. It should be loose, not stiff — it thickens as it cools.
4

Puri: knead semolina/atta with salt, oil and just enough water to a firm dough; rest 20 min. Divide to 10 balls, roll to 12 cm discs. Deep-fry one at a time: 5 seconds in oil, then spoon hot oil over the crown until it balloons like a paper lantern. Drain, keep hot.
5

Plate: a scoop of chana in the center of a steel thali, a square or two of halwa at the edge, two puri, onion rings, lemon and green chutney. Everyone tears their own puri, presses it into the chickpeas, and argues about whether halwa belongs at breakfast (it does).

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Halwa Puri Chana (Islamabad's Sunday-Foundation Breakfast) 🫓

Zubereitung

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