The food originated in northern India in modern day Pakistani Punjab and Indian Punjab and usually in Pakistani Punjab it is eaten as a breakfast on weekends in cities like Lahore, Faisalabad and in many other cities. It is served as prasada by Hindus and Sikhs in the Indianstates of Punjab, Haryana, Himachal Pradesh, Uttarakhand, Uttar Pradesh, Bihar, and Madhya Pradesh Halwa Poori is eaten at all times, but it is usually a part of breakfast or an early evening meal.It is also eaten by muslims during ramadan and during the occasion of religious festivals.
Halwa poori has developed into a traditional breakfast consisting of a deep fried bread(poori) chapati, served with Halwa and curries mixed of Chickpeas (choley) and potato. Traditional mango pickle and onion pickle are also served along with fresh yogurt.
1. Semolina or Sooji (1c)
2. Sugar (1c)
3. Wheat flour (1c)
4. Water (1c)
5. Oil (for deep frying)
6. Water to make the dough
Method of preparation:-
1. Take a bowl, mix wheat flour and water in it to make the dough of this mixture. Mix a little bit of oil in the dough and then knead it to make soft dough. Keep it aside for ½ an hour.
2. Take a pan, boil 1 cup of water with 1 cup of sugar and keep it to boil. Now add sooji by continuously stirring and keep the halwa to cook for about 5 minutes.
3. Take off the pan from heat and keep it aside to cool. Now make small lumps of halwa out of this and then keep it aside. Take the dough and make the small lumps and then press with the palms into thin small puri.
4. Stuff the halwa into the puri and then cover the halwa with dough. Press this into a puri with the palm on the foil or thick plastic paper. Now deep fry it in hot oil until it turns golden in color and gets crispy.