Street Style Halwa Paratha Recipe 🤤

Ingredients

• 500 g All-Purpose Flour (for dough, sifted)
• 1 tsp Salt (lightly salted dough)
• 6 tbsp Ghee (divided: 2 tbsp for dough, 4 tsp for coating, 3 tbsp for halwa)
• 200 ml Water (lukewarm, for dough)
• 2 tsp All-Purpose Flour (for coating slurry mixed with ghee)
• 500 g Semolina (Sooji) (fine grade, for halwa)
• 500 g Granulated Sugar (for halwa)
• 250 ml Water (for cooking halwa)
• a pinch Food Color (optional) (optional, for bright halwa)
• 2 tbsp Grated Coconut (for garnish)
• 2 tbsp Mixed Dried Fruit (optional) (broken pieces for garnish)
• 3 tbsp Cooking Oil (for shallow frying)

Instructions

1. Prepare the Paratha Dough

   In a mixing bowl combine 500 g all‑purpose flour, 1 tsp salt and 2 tbsp ghee. Mix until crumbly, then gradually add 200 ml lukewarm water while kneading to form a soft, non‑sticky dough.

   Time: PT10M

2. Apply Coating Slurry

   Mix 4 tsp ghee with 2 tsp flour to form a smooth paste. Spread this evenly over the rolled dough before folding; it creates flaky layers.

   Time: PT2M

3. Roll and Fold the Dough

   Divide the dough into equal balls (about 4). Lightly dust each ball with dry flour, press into a disc, fold the edges toward the center to form a layered “pocket”, then gently roll into a 6‑inch circle, keeping the layers intact.

   Time: PT5M

4. Prepare Suji Halwa

   Heat 3 tbsp ghee in a pan over medium heat. Add 500 g semolina and roast, stirring continuously, until golden and aromatic (about 4‑5 minutes). In a separate cup, dissolve 500 g sugar in 250 ml water. Pour the sugar‑water into the roasted semolina, stir, and cook for 2‑3 minutes until the mixture thickens and the water evaporates. Add a pinch of food color if desired.

   Time: PT7M

   Temperature: Medium heat

5. Assemble the Halwa Paratha

   Place a generous spoonful of warm suji halwa in the centre of each rolled dough circle. Fold the edges over the filling and press gently to seal, forming a stuffed ball. Lightly flatten again to a 6‑inch paratha, ensuring the filling is enclosed.

   Time: PT5M

6. Shallow Fry the Parathas

   Heat 3 tbsp cooking oil in a skillet over medium‑high heat. Place one paratha, fry for about 1‑2 minutes each side until golden brown and crisp. Press gently with a spatula to ensure even cooking. Remove and repeat with remaining parathas.

   Time: PT6M

   Temperature: Medium‑high heat

7. Garnish and Serve

   Transfer hot parathas to a serving plate. Top each with a drizzle of remaining halwa, sprinkle grated coconut and broken dried fruit if using. Serve immediately while steaming hot.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

55 g

Fat

12 g

Fiber

2 g