Halwa Puri is the quintessential Memon Sunday breakfast — golden puffed flatbreads with sweet semolina halwa, spiced chickpeas, and tangy pickle. It is the dish that brings families together across Karachi, Nairobi, London, and beyond.
Puri Ingredients
- 2 cups plain flour
- ½ tsp salt, 1 tsp sugar, 2 tbsp oil
- Water to knead (~½ cup)
- Oil for deep frying
Sooji Halwa Ingredients
- 1 cup fine semolina
- ¾ cup sugar, 3 cups water
- 4 tbsp ghee
- 4 cardamom pods, crushed
- Pinch of saffron
- Almonds and raisins
Chana Curry Ingredients
- 1 can (400g) chickpeas
- 1 onion, 2 tomatoes, 2 tbsp oil
- 1 tsp each: cumin, coriander powder, chilli powder, salt
Method
Puris
Mix flour, salt, sugar, oil. Knead with water into a firm dough. Rest 20 min. Roll into 4-inch rounds. Deep fry in hot oil until puffed and golden. Drain and serve immediately.
Halwa
Boil water with sugar, cardamom, saffron. In another pan, roast semolina in ghee until golden and fragrant (8–10 min). Carefully pour hot syrup in, stir quickly. Cook until the mixture pulls away from the pan. Stir in nuts and raisins.
Chana
Fry onion golden, add spices and tomatoes. Cook until thick. Add chickpeas and ½ cup water. Simmer 10 min. Serve all three together.