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The food originated in northern India mainly in Uttar Pradesh. Indian Punjab and in Uttar Pradesh. The dish is also popular in the Terai region of lowland Nepal, especially in the Madheshi community. It is served as prasada by Hindus and Sikhs in the Indian states of Uttar Pradesh, Haryana, Punjab, Himachal Pradesh, Uttarakhand, Bihar, and Madhya Pradesh. Halwa Poori is eaten at all times, but it is usually a part of breakfast or an early evening meal. It is also eaten by Muslims during Ramadan and during the occasion of religious festivals.
Halwa poori has developed into a traditional breakfast consisting of a deep fried bread (poori), served with halwa and curries mixed of chickpeas (known locally as 'choley') and potato. Traditional mango pickle and onion pickle are also served along with fresh yogurt.
A variety of bakeries often set up stalls of Halwa Poori for breakfast that offer dine in at the street scene or offer take away. It has become very popular among middle, upper middle and elite classes to enjoy a breakfast of Halwa Poori, especially on the weekends.
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