Pakistani
Halwa Puri Nashta (Weekend Breakfast)
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Halwa Puri Nashta (Weekend Breakfast) is Pakistani home cooking, eaten at breakfast. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Soak the chickpeas overnight, then boil them 45 minutes until soft. Make the cholay by frying the chopped onion, adding turmeric, red chili powder, coriander powder and cumin, then the chickpeas with some of their liquid, and simmering 15 minutes until thick.
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Make the aloo tarkari alongside: boil and roughly break the potatoes, then simmer them in a thin masala of cumin, turmeric, amchur, salt and water until the gravy is loose and sour.
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For the halwa, roast the semolina in the ghee over a low flame for 12 minutes until it turns golden and smells nutty. Meanwhile boil the sugar with 2 cups of water and the crushed cardamom.
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Pour the hot syrup into the semolina, standing back because it will spit, and stir hard until it thickens and the ghee comes back to the surface. Fold in the chopped almonds.
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For the puris, knead the flour with salt and enough water to make a stiff dough, rest it 20 minutes, then roll into small thin rounds.
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Heat the oil until a scrap of dough rises at once, slide the puris in one at a time and press them under with a slotted spoon so they balloon. Fry 40 seconds a side and drain. Serve all four together, and buy it from the halwai instead if the morning is short.
Watch how to cook Halwa Puri Nashta (Weekend Breakfast)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Pakistani breakfast is a plate rather than a single dish. These are the courses that normally sit beside Halwa Puri Nashta (Weekend Breakfast), read from the same composition Dinejot builds a real meal from.
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Halwa Puri Nashta (Weekend Breakfast) carries tree nuts, dairy, and gluten. It is free of the remaining 7 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | Yes | Aloo Anday (Potato and Egg Bhujia) |
| Dairy | Yes | Aloo Anday (Potato and Egg Bhujia) |
| Gluten | Yes | Aloo Anday (Potato and Egg Bhujia) |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 650 kcal
- Protein
- 12 g
- Carbs
- 89 g
- Fat
- 27 g
- Fiber
- 8 g
- Sugar
- 22 g
- Sodium
- 230 mg
- Saturated fat
- 12 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Halwa Puri Nashta (Weekend Breakfast) takes about 80 minutes from a cold stove to the table, and the cooking itself is a proper project. It is eaten at breakfast. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.