Pooris, like parathas, dosas, poha, and idlis, are popular breakfast dishes in India. These deep-fried, fluffy breads are best served immediately to maintain their crispy texture. Most often, sabzis like aloo gobhi, paneer, aloo matar, chole, etc. are paired with pooris and relished for breakfast. However, it's also common to have halwa poori for breakfast in many households. And there’s not one, but many kinds of pooris that can go well with your halwa.
The most basic type of poori is made from wheat flour dough. Rolled flat with a rolling pin, it is shaped just like a roti but smaller at most times. Then, it is dipped in a kadhai of hot oil and fried until golden brown. This dough doesn’t contain any spices or additions of other ingredients; it is a simple and basic recipe that complements the sweetness of atta or sooji halwa.
Atta halwa is an Indian-style pudding made with wheat flour, aka atta, ghee, and sugar that is constantly stirred in. The smooth, soft texture of the halwa paired with the crunchiness of the poori is a delight to the palate. Similarly, there are several other types of halwas that can be eaten with pooris, such as moong dal, semolina, gajar, and so on.
You do not, however, have to eat the same poori every day. You can always try other varieties like these:
1. Makki Poori
Made with makki ka atta, or maize flour, this flour is often used for making makki ki roti. Instead of making makki roti, you can opt to make a poori with it. A similar dough is prepared, and the pooris are fried in hot oil. Given the use of maize flour, the pooris turn out yellowish in colour, compared to ones made with wheat flour. You can dig into your halwa bowl with these pooris to savour the creamy sweetness and crunch in every mouthful of this combination.
2. Chunni Ki Poori
This is a popular Punjabi poori preparation that is made with the addition of yellow moong dal and besan to the wheat flour dough. The dal adds a delicious flavour to the poori, making it an excellent accompaniment to a variety of halwas. Apart from atta halwa, you can also pair it with sooji or semolina halwa.
3. Bengali Luchi
This Bengali-style poori is generally made with all-purpose flour, or maida, but can be made with wheat flour too. The deep-fried, crispy bread is often paired with an aloo tamatar gravy, but here, you can pair it with a halwa too. Make a sweet, soft, and moist halwa to enjoy every bite. You can combine it with Mohan Bhog, which is a sooji halwa made in Bengali households.
4. Ajwain Poori
This heavenly puffy bread is made with atta and besan and flavoured with ajwain, coriander(optional), salt, and mirch powder. The poori is fried until golden brown and goes well with moong dal halwa. Relish this poori with a touch of spice and the richness of a lentil-based halwa.
5. Chana Dal Poori
This is a flavourful poori from Bihari households that is made with several savoury dishes like potato curry, mutton curry, and more. It is filled with crushed chana dal, spices, onion seeds and green chillies. It is so tasty that it can be eaten on its own. This would pair well with halwa especially the gajar and papaya halwa, which go well with the crushed chana dal filling that are savoury-like pooris.