A festive Lahori breakfast of puffed fried puri, sweet semolina halwa, and spiced chickpeas.

Where does Halwa Puri come from?

Halwa Puri is a Pakistani dish from Lahore (Punjab), Pakistan.

Can Halwa Puri be made vegan, gluten-free, or dairy-free?

Yes. This Halwa Puri recipe includes ingredient substitutions to make it vegetarian, vegan, gluten-free, dairy-free, nut-free, or egg-free — including several of those at once, such as gluten-free and dairy-free together.

How long does Halwa Puri take to make?

About 70 minutes total (30 minutes prep, 40 minutes cooking), serving 4.

Halwa Puri — a Lahore (Punjab), Pakistan recipe

Name: Halwa Puri
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 2 cups flour (for the puri); 1 cup semolina (for the halwa); 1/2 cup ghee; 3 cups cooked chickpeas with spices (chana); 3/4 cup sugar; 1 tsp cardamom; as needed oil for frying

Asia → 🇵🇰 Pakistan → Lahore (Punjab)

Halwa Puri

Pakistani · medium · serves 4

prep 30 min · cook 40 min

~1276 cal · 38g protein · 201g carbs · 37g fat (estimated, per serving)

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Puffed fried bread with semolina halwa and chickpeas

🇵🇰 Lahore (Punjab)

Halwa puri is the celebratory weekend breakfast of Lahore and much of Pakistan: crisp, puffed deep-fried puri served alongside sweet semolina halwa and a spiced chickpea curry (chana). The combination of sweet, savory, and fried is indulgent morning food, eaten leisurely with family and endless cups of chai.

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Make it yours

Toggle a diet and the ingredients rewrite themselves with regional substitutes.

🥕 Vegetarian

🌱 Vegan

🌾 Gluten-Free

🥛 Dairy-Free

🥜 Nut-Free

🥚 Egg-Free

Ingredients

Serves 4 —

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2 cups flour (for the puri)

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1 cup semolina (for the halwa)

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1/2 cup ghee

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3 cups cooked chickpeas with spices (chana)

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3/4 cup sugar

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1 tsp cardamom

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as needed oil for frying

Instructions

1

Make a stiff dough for the puri; roll into small rounds and deep-fry until puffed and golden.

2

For the halwa, toast the semolina in ghee (or oil), then add water, sugar, and cardamom and cook to a soft, glossy pudding.

3

Warm the spiced chickpea chana.

4

Plate the puri with the halwa and chana side by side.

5

Serve hot with chai.

Lahore weekend tradition.

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🌏 While it simmers — know your destination

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Lahore (Punjab). "He who hasn’t seen Lahore hasn’t lived" — or eaten karahi.

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Pakistan. Karahi smoke and Mughal-era richness along the Indus.

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Asia. From street-cart woks to slow monastery kitchens.

The story behind this dish is up top — worth a read while the pot works.

👩‍🍳

Richard Moore & Kelsey Tucker

Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →