|This article does not cite any sources. (February 2013) (Learn how and when to remove this template message)|
The food originated in the Indian subcontinent mainly in the Sind province. 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. And it is also a popular breakfast item in Karachi. Halwa Poori is eaten at all times, but it is usually a part of breakfast or an early evening meal.
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. It can also be served with lassi (yoghurt drink). The halwa is typically made with semolina and garnished with nuts.
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.
|This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it.|
|This Pakistani cuisine–related article is a stub. You can help Wikipedia by expanding it.|