Breakfast in Lahore: Halwa Puri

With its origins found in the Northern Indian subcontinent, halwa puri soon gained popularity throughout Pakistan and became a sought-after breakfast treat. Consisting of an array of savoury chickpea gravy, tangy and slightly spicy potato curry, deep-fried puris, and Semolina Halwa. Halwa puri is a hearty, filling meal, perfect to share with large groups of families and friends at dhabas and small street cafes.

A breakfast that provides you with savoury, spicy and sweet goodness is perhaps why halwa puri is such a popular breakfast. While this breakfast is popular in other parts of Pakistan, Bangladesh and India, Lahore is the most renowned for making some of the best halwa puri.

The puri dough is flattened by hand before scooping into frying pan.

The puri is deep fried for 3 to 5 seconds.

A traditional halwa puri breakfast consists of a thick, savoury gravy made from chickpeas...

and the comforting warmth of a well-seasoned potato curry...

with a deep-fried puri used as a vehicle to scoop up the curries.

To end the meal, halwa often made of Semolina or Sooji is served, although some people prefer mixing the savoury curries with the sweet halwa to create a spicy-sweet-savoury amalgamation of flavours.

The puris are soft and crisp, and make for a great combo with the chole and halwa.

Workers at the shop making puris.

A traditional plating of halwa puri.