Celebrate Eid morning with the ultimate Halwa Puri breakfast platter! Includes recipes for soft puris, sweet suji halwa, spicy chana masala, and tangy aloo bhaaji. A perfect traditional desi brunch spread.
Eid mornings are incomplete without the comforting aroma of freshly fried puris, sweet suji halwa, and the tangy kick of aloo bhaaji and chana masala. This Eid Special Halwa Puri Platter is a true celebration of tradition, taste, and togetherness.
Whether you’re cooking for family, guests, or simply treating yourself, this iconic desi breakfast spread is a labour of love – and every bite is worth it. From fluffy puris to velvety halwa and spicy curries, this post has everything you need to create a memorable Eid morning feast at home.
Scroll down for the full step-by-step recipes – and don’t forget to garnish with love 🌸
🌼 Halwa Puri Platter Recipe 🌼
A beloved Pakistani breakfast combo: golden puris paired with warm, comforting suji halwa, spicy chickpea curry, and tangy aloo bhaaji.
🟠 Suji Halwa (Semolina Halwa)
Ingredients:
½ cup ghee
1 cup semolina (suji)
3 cups hot water (divided)
¾ cup sugar
4 green cardamoms (crushed)
Pinch of yellow food colour
½ cup warm milk
Chopped pistachios, almonds, and desiccated coconut (for garnish)
Method:
Heat ghee in a pan and add semolina.
Stir continuously until fragrant and slightly golden.
Add 3 cups of hot water.
Mix well, cover, and cook for 2 minutes.
Add sugar and crushed cardamoms. Stir till sugar dissolves and mixture thickens.
Mix yellow food colour into warm milk and pour into the halwa.
Cook on low for 4–5 minutes. Garnish with chopped nuts and coconut.
Serve warm.
🟤 Chickpea Curry (Chana Masala)
Ingredients:
3 tbsp oil
1 tbsp ginger garlic paste
1 tsp cumin seeds
1 tsp chilli flakes
¾ tsp turmeric powder
1 tsp salt
1 tsp garam masala
½ tsp black pepper
Splash of water
½ cup fried onions
3 chopped tomatoes
2 cans chickpeas (drained)
1 tsp sugar
3 tbsp tamarind pulp or chutney
1 tbsp Shan Chana Masala
Water as needed
Method:
Heat oil, sauté ginger garlic paste. Add cumin, chilli flakes, turmeric, salt, garam masala, and black pepper. Cook with a splash of water till oil separates. Add fried onions and chopped tomatoes. Cook till tomatoes soften and oil resurfaces. Add water if needed. Stir in chickpeas, sugar, and tamarind. Simmer for 7–8 minutes. Add Shan Chana Masala. Cook for another 5 minutes, stirring continuously. Adjust water as needed for desired consistency.
🥔 Aloo Bhaaji (Tangy Potato Curry)
Ingredients:
1½ cups water
3 whole green chillies
1 tsp nigella seeds (kalonji)
½ kg potatoes (boiled & cubed)
2 tbsp oil
1 tsp minced garlic
½ tsp each: mustard seeds, fenugreek seeds, oregano seeds (ajwain)
1 tsp salt
1 tsp sugar
½ tsp turmeric powder
3 tbsp tamarind pulp or chutney
Method:
Boil water with chillies and nigella seeds.
Add potatoes and cook until gravy begins to thicken. In a separate pan, heat oil.
Add garlic, mustard, fenugreek, and oregano seeds.
When they pop, pour over the potatoes. Add salt, sugar, turmeric, and tamarind.
Mix and cook for 4–5 minutes.
🍞 Puris (Fried Bread)
Ingredients:
500g plain flour
¼ tsp salt
½ tsp cumin seeds
1 cup yogurt
4 tbsp oil or ghee
Warm water (as needed)
Method:
Sift flour, add salt and cumin.
Mix in yogurt and oil.
Knead into a dough using warm water.
Cover dough with a damp cloth and rest in a warm place for 1–2 hours.
Take small portions, roll into discs. Heat oil in a wok or deep pan. Fry puris for 6–7 seconds per side or until golden and puffed.
Serve hot with halwa, chickpea curry, and aloo bhaaji.
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