All recipes

Halwa Puri Chana (Weekend Breakfast Platter)

90 min Medium 6 servings

Serves 6 · Total 90 min · Prep 40 min · Cook 50 min

Updated on 7 November 2026

The famous Pakistani weekend breakfast: puffy fried puri, a golden semolina halwa and a tangy spiced chickpea curry on one plate. It takes a little planning, so cook the chana first and the puris last, just before serving.

Quick answer: 90 min in total · serves 6 · main ingredients: Chickpeas, Wheat flour, Semolina, Sugar · amounts in metric and US

Jump to recipe

Ingredients

Metric US

250 g 1.4 cup Chickpeas, soaked overnight
300 g 2.4 cup Wheat flour
150 g 0.9 cup Semolina
120 g 0.6 cup Sugar
80 g 0.35 cup Clarified butter
1 pc 1 pc Onion
2 pc 2 pc Tomato
1 tbsp 1 tbsp Ginger
1 tbsp 1 tbsp Garlic
1 tsp 1 tsp Cumin seeds
0.5 tsp 0.5 tsp Turmeric
1 tsp 1 tsp Red chilli powder
500 ml 2 cup Cooking oil
to taste to taste Salt
3 pc 3 pc Cardamom (Optional)

Steps

Timers run only while this tab is open. The Degchi app keeps them running on a locked phone.

Boil the soaked chickpeas with salt and turmeric in plenty of water until soft, about 40 minutes (15 minutes in a pressure cooker).
⏱ Boiling chana · 40 min
Fry the onion in 3 tablespoons of oil until golden, add ginger, garlic, cumin, chilli and tomatoes and cook until the oil separates, about 8 minutes. Add the chickpeas with some of their water and simmer 10 minutes.
⏱ Simmering · 10 min
For the halwa, toast the semolina in the ghee on medium heat for 5 minutes until fragrant and light golden.
⏱ Toasting semolina · 5 min
Boil 2 cups (480 ml) of water with the sugar and cardamom, then pour it in slowly, stirring, and cook 4 minutes until the halwa leaves the sides of the pan. Cover and keep warm.
⏱ Cooking halwa · 4 min
Knead the atta with 2 tablespoons of oil, a pinch of salt and warm water into a firm dough. Rest 20 minutes, then roll into 12 small discs about 10 cm (4 inches) wide.
⏱ Dough rest · 20 min
Heat the oil to about 180 °C / 350 °F and fry each puri for about 30 seconds per side, pressing it gently so it puffs. Drain on paper.
⏱ Frying · 6 min
Plate the puris with a scoop of halwa and the chana curry. Serve at once with chopped onion and green chillies.

Cook this in the app — get Degchi on Google Play

Get it on Google Play

Not sure you have everything? Check this against your pantry

Frequently asked questions

How long does Halwa Puri Chana (Weekend Breakfast Platter) take?

90 minutes in total: about 40 minutes of prep and 50 minutes of cooking.

Is Halwa Puri Chana (Weekend Breakfast Platter) hard to make?

Degchi rates it medium. The method has 7 steps, and 6 of them have a timer you can start on this page.

How many people does Halwa Puri Chana (Weekend Breakfast Platter) serve?

This recipe serves 6. Use the toggle above the ingredient list to see the amounts in metric or US measures. For more or fewer portions, scale every amount in the same proportion, or use the servings control in the Degchi app.

Is Halwa Puri Chana (Weekend Breakfast Platter) halal, vegetarian or eggless?

It is marked halal in our recipe data. It is vegetarian. It has no egg. It has no beef. Check the labels on any packaged ingredients for your own needs.

What will I probably need to buy for Halwa Puri Chana (Weekend Breakfast Platter)?

Everyday staples that Degchi counts as pantry basics: turmeric, red chilli powder, cooking oil, salt. Spice-box items: cumin seeds. Fresh items you will probably need to buy: clarified butter, onion, tomato, ginger, garlic. Lentils, grains and other dry goods: chickpeas, wheat flour, semolina, sugar.

Any tips for making Halwa Puri Chana (Weekend Breakfast Platter)?

Cold oil makes greasy puris; wait until a pinch of dough rises immediately. Hot oil can spit: keep children away from the pan.