Halwa Puri

Halwa puri is a breakfast plate from Pakistan of deep-fried puffed bread, sweet semolina halwa and spiced chickpeas. It is eaten as a morning meal in Pakistan, and its name joins two of its parts: halwa, a sweet semolina dish, and puri, the fried bread. The chickpeas make it a savoury meal as well as a sweet one.

What it really is

Puri is a small round of wheat-flour dough, rolled thin and deep-fried until it puffs into a hollow, golden bread. The halwa is semolina cooked slowly with sugar and ghee until it turns soft and sweet. The chickpeas are cooked with spices into a thick dish, usually called chana. Ghee is clarified butter and gives the halwa its richness, so the plate contains milk and is not vegan.

How it's served

• Hot puri, straight from the fryer, so it is still puffed and crisp.
• Halwa and chickpeas on the same plate, with the bread torn and used to scoop them up.
• Often with a pickle on the side.

How to write it on the menu

• Name all three parts: puri, semolina halwa and chickpeas (chana), since each has a separate taste and texture.
• Flag wheat in the puri and the semolina, and milk from the ghee in the halwa.
• Say that the chickpeas are the plate's main source of protein, and state their spice level.
• List any nut garnish on the halwa as a separate allergen, and tell guests what oil the puri is fried in if they have a peanut or sesame allergy.
• State how many puri come with the plate, since portions vary.