25+ Delicious Bread Indian Breakfast Recipes to Start Your Day Right

Breakfast is often hailed as the most important meal of the day, and in India, it’s a vibrant tapestry of flavors, textures, and culinary traditions.

One of the stars of Indian breakfasts is bread, with an array of options that range from fluffy, soft parathas to crispy bhakris. Indian breakfast breads are not just filling; they are also rich in taste, often accompanied by a variety of sides such as pickles, chutneys, or curries that enhance their flavor.

In this article, we will explore 25+ Indian breakfast bread recipes that are sure to tantalize your taste buds and bring joy to your morning routine.

Whether you’re a fan of traditional favorites or looking to try something new, these recipes cater to all preferences, showcasing the diverse and delicious offerings of Indian cuisine.

From the comforting warmth of aloo paratha to the light and fluffy dhokla, there’s something here for everyone to enjoy.

Get ready to embark on a culinary journey that will transform your breakfast into a delightful experience, one bite at a time!

25+ Delicious Bread Indian Breakfast Recipes to Start Your Day Right

Incorporating bread into your breakfast routine is a wonderful way to start your day with energy and flavor.

The variety of Indian breakfast breads highlighted in this article not only celebrate the richness of Indian culinary traditions but also offer a nourishing and satisfying meal to fuel your morning.

From the crispy textures of Malabar parotta to the lightness of poha, each recipe brings its unique taste and cultural heritage to the table.

We hope this collection inspires you to explore the diverse world of Indian breakfast breads, encouraging you to try new flavors and share these delightful dishes with family and friends.

As you experiment with these recipes, you’ll discover that each bite carries a story, reflecting the heart and soul of Indian cooking.

So, roll up your sleeves and get ready to whip up a breakfast feast that will leave you and your loved ones eager for more!

Aloo Paratha (Potato Stuffed Bread)

Aloo Paratha is a popular North Indian breakfast option that combines whole wheat bread with a spiced potato filling.

This dish is not only hearty but also flavorful, making it a favorite among both adults and children.

The crispy exterior, paired with the soft and flavorful interior, creates a delightful contrast. Served with yogurt, pickles, or chutney, Aloo Paratha can be a wholesome start to your day.

Ingredients:

• 2 cups whole wheat flour
• 4 medium potatoes, boiled and mashed
• 1 onion, finely chopped
• 2 green chilies, finely chopped
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• Salt to taste
• Water, as needed
• Ghee or oil for cooking

Instructions:

1. In a bowl, mix the whole wheat flour with a pinch of salt. Gradually add water and knead to form a smooth dough. Cover and set aside for 30 minutes.
2. In another bowl, combine the mashed potatoes, onion, green chilies, cumin seeds, garam masala, red chili powder, and salt. Mix well to form the filling.
3. Divide the dough into equal portions. Take one portion and roll it into a small circle. Place a tablespoon of the potato filling in the center and fold the edges over to seal it.
4. Gently flatten the stuffed dough ball and roll it out into a thicker circle, dusting with flour as needed.
5. Heat a tawa (griddle) and cook the paratha on medium heat, adding ghee or oil on both sides until golden brown.
6. Serve hot with yogurt, pickles, or a side of fresh salad.

Aloo Paratha is more than just a meal; it’s an experience that brings the family together during breakfast.

The combination of spices and the warmth of the potatoes create a comforting dish that can be enjoyed any day of the week.

Whether you’re looking for a quick breakfast or a leisurely brunch, Aloo Paratha is sure to satisfy your taste buds and keep you energized throughout the morning.

Masala Toast (Spiced Vegetable Bread)

Masala Toast is a quick and nutritious Indian breakfast option that incorporates spiced vegetables spread over bread slices.

It’s an easy way to use leftover vegetables while providing a delightful crunch and flavor.

This toast is versatile, allowing for variations based on seasonal vegetables, and can be enjoyed as a standalone meal or paired with tea.

Ingredients:

• 4 slices of bread (whole wheat or white)
• 1 cup mixed vegetables (carrots, peas, bell peppers), finely chopped
• 1 onion, finely chopped
• 2 green chilies, chopped
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• 2 tablespoons oil
• Fresh coriander leaves, chopped (for garnish)

Instructions:

1. Heat oil in a pan and add mustard seeds. Once they splutter, add the chopped onion and green chilies. Sauté until the onions turn translucent.
2. Add the mixed vegetables, turmeric powder, garam masala, and salt. Cook until the vegetables are tender and any excess moisture has evaporated.
3. Preheat a toaster or a tawa.
4. Spread the vegetable mixture evenly over the bread slices. Toast the slices on a tawa or in a toaster until golden brown and crisp.
5. Garnish with fresh coriander leaves and serve hot with ketchup or green chutney.

Masala Toast is not only quick to prepare but also a fantastic way to incorporate more vegetables into your diet. Its unique blend of spices elevates ordinary bread into a flavorful dish that can be enjoyed at any time of day.

This recipe is perfect for busy mornings or as an evening snack, providing a nutritious and satisfying option that the whole family will love.

Rawa Idli (Steamed Semolina Bread)

Rawa Idli is a traditional South Indian breakfast dish made from fermented semolina (rava) batter.

Light and fluffy, these steamed cakes are not only easy to prepare but also healthy.

Typically served with coconut chutney and sambar, Rawa Idlis are a fantastic way to start your day, providing you with the energy needed for a busy morning.

Ingredients:

• 1 cup semolina (rava)
• 1 cup yogurt
• 1 teaspoon baking soda
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal (split black gram)
• 1 tablespoon grated ginger
• 2 green chilies, chopped
• Salt to taste
• 2 cups water
• Oil for greasing the idli molds
• Fresh coriander leaves, chopped (for garnish)

Instructions:

1. In a mixing bowl, combine the semolina, yogurt, and salt. Gradually add water to achieve a smooth batter. Let it rest for 15-20 minutes.
2. In a small pan, heat a tablespoon of oil and add mustard seeds, urad dal, ginger, and green chilies. Sauté until the mustard seeds splutter and the dal turns golden.
3. Add this tempering to the semolina batter and mix well. Stir in the baking soda.
4. Grease the idli molds with oil and fill each mold with the batter.
5. Place the filled molds in a steamer and steam for 15-20 minutes or until a toothpick inserted comes out clean.
6. Serve hot with coconut chutney and sambar, garnished with coriander leaves.

Rawa Idli is a beloved South Indian breakfast that showcases the art of steaming and fermentation, yielding a dish that is both delicious and nutritious.

The light texture and subtle flavors make it a favorite for many. Pairing it with chutney and sambar adds depth and enhances the experience.

Enjoying Rawa Idli not only satisfies your taste buds but also nourishes your body, making it an excellent choice for a healthy start to the day.

Thepla (Spiced Fenugreek Flatbread)

Thepla is a traditional Gujarati flatbread made primarily from whole wheat flour and fenugreek leaves.

This savory bread is often spiced with turmeric, chili powder, and cumin, making it not just tasty but also nutritious.

Thepla is versatile and can be enjoyed for breakfast, lunch, or as a snack, often paired with yogurt or pickles.

Its unique flavor profile makes it a beloved choice for both adults and kids.

Ingredients:

• 2 cups whole wheat flour
• 1 cup fresh fenugreek leaves, finely chopped
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• 2 tablespoons oil (plus more for cooking)
• Water, as needed

Instructions:

1. In a large bowl, mix the whole wheat flour, chopped fenugreek leaves, cumin seeds, turmeric powder, red chili powder, and salt.
2. Add 2 tablespoons of oil and mix until the mixture resembles breadcrumbs. Gradually add water to form a soft dough. Knead for a few minutes and cover it with a damp cloth. Let it rest for 30 minutes.
3. Divide the dough into small balls. Roll each ball into a thin circle, dusting with flour as needed.
4. Heat a tawa (griddle) over medium heat. Cook each thepla, applying a little oil on both sides, until golden brown and cooked through.
5. Serve hot with yogurt, pickle, or a side of fresh salad.

Thepla is a wonderful way to incorporate greens into your diet while enjoying a delicious breakfast. Its warm spices and soft texture make it comforting and filling, perfect for busy mornings or leisurely weekends.

Thepla is not only versatile but also easy to pack for lunch or picnics, ensuring that you have a nutritious meal on the go.

Enjoying this bread can connect you with the rich culinary traditions of Gujarat, making every bite a delightful experience.

Puran Poli (Sweet Lentil Stuffed Bread)

Puran Poli is a traditional Maharashtrian sweet flatbread filled with a mixture of split chickpeas (chana dal) and jaggery.

This festive dish is typically enjoyed during special occasions and celebrations.

The soft, thin bread pairs beautifully with ghee, making it a decadent and satisfying breakfast.

The sweetness of the filling combined with the hint of cardamom creates a delightful flavor profile that is both comforting and indulgent.

Ingredients:

• 1 cup split chickpeas (chana dal)
• 1 cup jaggery, grated
• 1/2 teaspoon cardamom powder
• 2 cups whole wheat flour
• Water, as needed
• Ghee (clarified butter) for cooking

Instructions:

1. Rinse the split chickpeas and cook them in water until soft. Drain and let them cool slightly.
2. Mash the cooked chickpeas and mix in the grated jaggery and cardamom powder. Cook the mixture on low heat until the jaggery melts and the filling thickens. Set aside to cool.
3. In a mixing bowl, combine the whole wheat flour with water to form a soft dough. Let it rest for 30 minutes.
4. Divide the dough into small balls and the filling into equal portions. Roll out one dough ball into a small circle, place the filling in the center, and fold the edges over to seal it.
5. Roll out the stuffed dough ball gently into a flatbread.
6. Heat a tawa and cook each puran poli, applying ghee on both sides, until golden brown.
7. Serve warm with additional ghee.

Puran Poli is a delightful combination of sweet and savory that encapsulates the essence of Indian festive cuisine. This dish not only satisfies your sweet tooth but also provides a source of protein and energy, making it an ideal breakfast option.

Its rich flavors and aromatic spices create a warm and inviting atmosphere, perfect for family gatherings.

Enjoying Puran Poli brings back memories of celebrations and shared meals, making it a cherished dish in many households.

Dhokla (Savory Steamed Chickpea Cake)

Dhokla is a popular snack from Gujarat made from fermented chickpea flour (besan). This fluffy and spongy cake is typically served as a breakfast item and is loved for its light texture and savory flavor.

Steamed to perfection and garnished with mustard seeds and fresh coriander, Dhokla is not only delicious but also a healthy option rich in protein.

It pairs well with green chutney, making it a complete breakfast option that’s both satisfying and nutritious.

Ingredients:

• 1 cup chickpea flour (besan)
• 1/2 cup yogurt
• 1/2 teaspoon turmeric powder
• 1 teaspoon baking soda
• 1 teaspoon ginger-green chili paste
• Salt to taste
• Water, as needed
• 1 tablespoon oil
• For tempering: 1 teaspoon mustard seeds, 1 tablespoon sesame seeds, fresh coriander leaves for garnish

Instructions:

1. In a mixing bowl, combine chickpea flour, yogurt, turmeric powder, ginger-green chili paste, and salt. Gradually add water to form a smooth batter. Let it ferment for about 4-5 hours.
2. After fermentation, add baking soda and mix gently.
3. Grease a steaming dish and pour in the batter. Place it in a steamer and steam for about 15-20 minutes or until a toothpick comes out clean.
4. Once done, let it cool for a few minutes before cutting it into squares.
5. For tempering, heat oil in a small pan, add mustard seeds, and let them splutter. Add sesame seeds and sauté for a few seconds. Pour this over the steamed Dhokla.
6. Garnish with fresh coriander leaves and serve with green chutney.

Dhokla is a delightful breakfast that offers a burst of flavors and textures, making it a perfect start to the day. The lightness of the steamed cake paired with the crunch of the tempering creates a harmonious dish that is not only filling but also easy on the stomach.

This recipe exemplifies the beauty of Indian cuisine, where health meets taste effortlessly. Enjoying Dhokla for breakfast can energize your day and introduce you to the vibrant culinary traditions of Gujarat, inviting you to explore more of its diverse offerings.

Pesarattu (Green Gram Pancake)

Pesarattu is a healthy and protein-packed pancake made from green gram (moong dal).

This Andhra Pradesh specialty is not only nutritious but also versatile, as it can be enjoyed with various chutneys or toppings.

Pesarattu is gluten-free, making it an excellent choice for those with dietary restrictions. Its unique flavor and texture provide a delicious alternative to regular pancakes, and it’s perfect for a wholesome breakfast.

Ingredients:

• 1 cup green gram (moong dal), soaked for 4-6 hours
• 1-2 green chilies, chopped
• 1-inch piece of ginger
• Salt to taste
• Water, as needed
• Ghee or oil for cooking
• Finely chopped onions and coriander leaves for garnish

Instructions:

1. Drain the soaked green gram and blend it with green chilies, ginger, and salt, adding water as needed to form a smooth batter.
2. Heat a tawa (griddle) over medium heat and grease it with ghee or oil.
3. Pour a ladleful of the batter onto the hot tawa and spread it into a circular shape, similar to a pancake.
4. Sprinkle chopped onions and coriander leaves on top.
5. Cook until the edges lift and the underside is golden brown, then flip and cook the other side.
6. Serve hot with coconut chutney or ginger chutney.

Pesarattu is an excellent way to incorporate healthy legumes into your breakfast. Packed with protein and fiber, this pancake provides sustained energy throughout the morning.

Its earthy flavor, combined with the freshness of the chutney, makes for a delightful meal that can be enjoyed any day of the week.

Pesarattu not only highlights the culinary richness of South India but also offers a nutritious alternative to traditional breakfast options, ensuring that you start your day on a healthy note.

Roti Pizza (Indian Style Flatbread Pizza)

Roti Pizza is a creative twist on traditional pizza, using whole wheat roti as the base.

This fusion dish is quick to prepare and allows for endless customization based on your favorite toppings.

It’s a fun and easy way to enjoy the flavors of pizza while incorporating Indian elements.

Perfect for breakfast, lunch, or a snack, Roti Pizza is both satisfying and nutritious, appealing to both kids and adults.

Ingredients:

• 2 whole wheat rotis (or any flatbread)
• 1/2 cup pizza sauce (store-bought or homemade)
• 1 cup grated cheese (mozzarella or a mix)
• 1/2 cup mixed vegetables (bell peppers, onions, tomatoes), chopped
• 1 teaspoon oregano or Italian seasoning
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat the oven to 200°C (400°F).
2. Place the whole wheat rotis on a baking tray.
3. Spread a layer of pizza sauce evenly over each roti.
4. Sprinkle grated cheese over the sauce, followed by the chopped vegetables.
5. Season with oregano, salt, and pepper.
6. Bake in the preheated oven for about 10-15 minutes or until the cheese is melted and bubbly.
7. Garnish with fresh basil leaves before serving.

Roti Pizza is a fantastic way to enjoy pizza guilt-free while utilizing healthy ingredients. This dish provides the perfect balance of flavors and textures, with the crispy roti base complementing the melty cheese and fresh toppings.

It’s a delightful breakfast option that can be prepared in no time, making it ideal for busy mornings. Roti Pizza not only satisfies pizza cravings but also allows for creativity in the kitchen, ensuring that everyone can personalize their meal to suit their tastes.

Neer Dosa (Rice and Coconut Crepes)

Neer Dosa is a delicate and light crepe from the coastal regions of Karnataka, made from a batter of rice and coconut.

These gluten-free crepes are incredibly versatile and can be served with a variety of sides, including chutneys, sambar, or even curries.

Neer Dosa is known for its soft texture and mild flavor, making it a perfect breakfast option for those looking for something light yet fulfilling.

Ingredients:

• 1 cup raw rice, soaked for 4-6 hours
• 1/4 cup grated coconut (fresh or desiccated)
• Salt to taste
• Water, as needed
• Oil for cooking

Instructions:

1. Drain the soaked rice and blend it with grated coconut and salt, adding water to form a thin, smooth batter.
2. Heat a non-stick pan or tawa over medium heat and lightly grease it with oil.
3. Pour a ladleful of the batter onto the hot pan, swirling it around to form a thin crepe. Cook for about 1-2 minutes until the edges lift and the surface is set.
4. Gently fold the dosa and remove it from the pan.
5. Serve hot with coconut chutney or spicy pickle.

Neer Dosa is a wonderfully light and refreshing breakfast option that highlights the use of simple ingredients to create something truly delightful.

Its unique texture and mild flavor make it suitable for various accompaniments, allowing you to explore different taste combinations.

This dish is not only easy to make but also provides a perfect canvas for creativity in the kitchen.

Enjoying Neer Dosa for breakfast is a wonderful way to experience the vibrant culinary culture of Karnataka, ensuring that your morning starts off on a delicious note.

Aloo Paratha (Potato-Stuffed Flatbread)

Aloo Paratha is a classic North Indian breakfast staple that consists of whole wheat flatbreads stuffed with a spiced potato filling.

This dish is loved for its crispy exterior and soft, flavorful interior, making it a hearty and satisfying meal to start the day.

Typically served with a dollop of yogurt, pickles, or butter, Aloo Paratha is not only filling but also incredibly comforting, making it a favorite in many households.

Ingredients:

• 2 cups whole wheat flour
• 2 medium-sized potatoes, boiled and mashed
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• Salt to taste
• 2 tablespoons chopped fresh coriander
• Water, as needed
• Ghee or oil for cooking

Instructions:

1. In a mixing bowl, combine whole wheat flour, salt, and enough water to form a soft dough. Let it rest for 20-30 minutes.
2. In another bowl, mix the mashed potatoes with cumin seeds, garam masala, red chili powder, salt, and chopped coriander until well combined.
3. Divide the dough and potato mixture into equal portions. Take one portion of dough, flatten it, and place a portion of the potato filling in the center. Fold the edges over to seal.
4. Roll the stuffed dough gently into a flat circle, dusting with flour as needed.
5. Heat a tawa (griddle) over medium heat and cook the paratha, applying ghee or oil on both sides until golden brown and cooked through.
6. Serve hot with yogurt, pickle, or butter.

Aloo Paratha is not just a breakfast dish; it’s a comforting meal that resonates with nostalgia for many. The combination of spices in the potato filling elevates the flavor, while the crispy outer layer adds texture.

This dish is perfect for leisurely weekends or for feeding a crowd, as it can be easily made in large batches.

Enjoying Aloo Paratha with accompaniments enhances the experience, turning breakfast into a delightful feast that brings everyone together.

Upma (Savory Semolina Porridge)

Upma is a savory dish made from semolina (rava) that is a popular breakfast option in South India.

This simple yet flavorful dish is cooked with vegetables, mustard seeds, and aromatic spices, making it a nutritious and hearty meal to kick-start your day.

Upma is quick to prepare, making it an ideal choice for busy mornings while still providing a delicious way to enjoy a filling breakfast.

Ingredients:

• 1 cup semolina (rava)
• 2 cups water
• 1 onion, chopped
• 1 green chili, slit
• 1/2 cup mixed vegetables (carrots, peas, beans), chopped
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal (split black gram)
• 2 tablespoons oil or ghee
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat a pan over medium heat and dry roast the semolina until lightly golden. Remove and set aside.
2. In the same pan, heat oil or ghee. Add mustard seeds and let them splutter. Add urad dal, chopped onions, and green chili, and sauté until the onions turn translucent.
3. Add the mixed vegetables and sauté for a few minutes. Then, add 2 cups of water and salt. Bring to a boil.
4. Gradually add the roasted semolina to the boiling water, stirring continuously to avoid lumps.
5. Cook for a few minutes until the water is absorbed and the upma reaches a thick consistency.
6. Garnish with fresh coriander leaves and serve hot.

Upma is a versatile dish that can be enjoyed in various ways, making it a staple breakfast item in many homes. The combination of semolina and vegetables provides essential nutrients, while the spices add warmth and flavor.

This dish is not only satisfying but also quick to prepare, making it perfect for busy mornings.

Upma can be personalized with different vegetables and spices, ensuring that it remains a beloved breakfast choice that caters to various tastes.

Malabar Parotta (Layered Flatbread)

Malabar Parotta is a flaky and layered flatbread originating from the Malabar region of Kerala. Made from refined flour, this parotta is known for its crispy exterior and soft, layered interior.

It is typically served with curries or gravies, making it a delightful breakfast option.

The process of rolling and folding the dough creates its signature layers, resulting in a satisfying texture that pairs perfectly with rich, flavorful dishes.

Ingredients:

• 2 cups all-purpose flour (maida)
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 2 tablespoons oil
• Water, as needed
• Ghee or oil for cooking

Instructions:

1. In a large bowl, mix all-purpose flour, salt, sugar, and 2 tablespoons of oil. Gradually add water to form a soft dough.
2. Knead the dough for about 10 minutes until smooth and elastic. Cover it with a damp cloth and let it rest for at least 30 minutes.
3. Divide the dough into small balls. Take one ball, roll it out into a thin circle, and apply a little oil on top. Fold it in half and then roll it into a spiral shape, tucking the end underneath.
4. Flatten the spiral and roll it out into a circle again, creating layers.
5. Heat a tawa over medium heat and cook each parotta, applying ghee or oil on both sides until golden and crispy.
6. Serve hot with your choice of curry or chutney.

Malabar Parotta is a beloved dish that exemplifies the rich culinary heritage of Kerala. Its flaky layers and soft texture make it a perfect companion to a variety of curries, from spicy chicken to creamy vegetable gravies.

The preparation process is a labor of love, resulting in a dish that not only satisfies hunger but also delights the senses.

Enjoying Malabar Parotta for breakfast offers a taste of South Indian hospitality and culinary tradition, making every meal a special occasion.

Dhokla (Steamed Chickpea Flour Cake)

Dhokla is a popular savory snack from the state of Gujarat, often enjoyed as a light breakfast or snack.

Made from fermented chickpea flour (besan), this fluffy and spongy dish is not only nutritious but also very flavorful.

Dhokla is typically served with green chutney and garnished with mustard seeds, curry leaves, and fresh coriander.

Its light texture and tangy flavor make it an excellent choice for those looking for a healthy yet satisfying meal.

Ingredients:

• 1 cup chickpea flour (besan)
• 1/2 teaspoon turmeric powder
• 1 teaspoon ginger paste
• 1 teaspoon green chili paste
• 1 teaspoon lemon juice
• 1/2 teaspoon Eno fruit salt (or baking soda)
• Salt to taste
• 1 cup water
• 1 tablespoon oil
• For tempering: 1 teaspoon mustard seeds, 1 tablespoon sesame seeds, curry leaves, and chopped coriander for garnish

Instructions:

1. In a bowl, mix chickpea flour, turmeric powder, ginger paste, green chili paste, lemon juice, and salt. Gradually add water to form a smooth batter.
2. Grease a steaming tray or plate and pour the batter into it.
3. Add Eno fruit salt to the batter just before steaming and mix quickly. Pour the mixture into the greased tray.
4. Steam the batter for about 15-20 minutes until a toothpick inserted comes out clean.
5. In a small pan, heat oil and add mustard seeds. Once they splutter, add sesame seeds and curry leaves. Pour this tempering over the steamed dhokla.
6. Cut into squares, garnish with chopped coriander, and serve with green chutney.

Dhokla is a versatile dish that can be enjoyed at any time of the day, making it a favorite in many Indian households. Its light and airy texture, combined with the zesty flavors from the tempering, makes it a delightful breakfast option.

The fermentation process not only enhances the flavor but also makes it easier to digest, adding to its health benefits.

With its vibrant color and refreshing taste, Dhokla is sure to brighten up your morning and keep you energized throughout the day.

Bhakri (Whole Wheat Flatbread)

Bhakri is a rustic Indian flatbread made from whole wheat flour and is particularly popular in the western states of India, including Maharashtra and Gujarat.

This unleavened bread is thicker than regular chapati, giving it a unique texture and taste.

Bhakri is typically served with ghee, jaggery, or a variety of curries, making it a hearty and fulfilling breakfast option that provides sustained energy.

Ingredients:

• 2 cups whole wheat flour
• 1/4 cup rice flour (optional, for extra crispiness)
• Salt to taste
• Water, as needed
• Ghee or oil for cooking

Instructions:

1. In a mixing bowl, combine whole wheat flour, rice flour, and salt. Gradually add water to form a firm dough.
2. Divide the dough into equal portions and roll them into balls.
3. Take one ball and flatten it slightly. Using your fingers, press it out into a thick circle (about 1/4 inch thick).
4. Heat a tawa over medium heat and place the bhakri on it. Cook for about 2-3 minutes on each side, applying ghee or oil until both sides are golden brown and cooked through.
5. Serve hot with ghee, jaggery, or your choice of curry.

Bhakri is a wholesome and nourishing bread that pairs beautifully with various accompaniments. Its unique texture and flavor make it a cherished part of traditional Indian breakfasts, providing a delightful way to start the day.

Whether enjoyed with ghee and jaggery or paired with a spicy curry, Bhakri is sure to keep you satiated and energized. This rustic bread also embodies the essence of Indian culinary traditions, making every bite a journey into the heart of Indian home-cooked meals.

Poha (Flattened Rice Dish)

Poha is a popular breakfast dish made from flattened rice and is especially favored in Maharashtra.

Light and easy to digest, Poha is seasoned with spices, peanuts, and vegetables, making it a nutritious and flavorful start to your day.

This dish is not only quick to prepare but also allows for numerous variations based on personal preferences.

Often garnished with fresh coriander and a squeeze of lemon, Poha offers a delightful combination of textures and flavors.

Ingredients:

• 2 cups flattened rice (poha)
• 1 onion, finely chopped
• 1 green chili, slit
• 1/2 cup peas (optional)
• 1/4 cup roasted peanuts
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• Salt to taste
• 2 tablespoons oil
• Fresh coriander and lemon wedges for garnish

Instructions:

1. Rinse the flattened rice in water until it softens. Drain and set aside.
2. In a pan, heat oil and add mustard seeds. Once they splutter, add chopped onions and green chili. Sauté until the onions turn translucent.
3. Add turmeric powder, peas, and roasted peanuts. Stir for a minute before adding the softened poha and salt.
4. Mix everything gently to combine, cooking for another 2-3 minutes until heated through.
5. Garnish with fresh coriander and serve hot with lemon wedges.

Poha is a delightful breakfast option that embodies simplicity and comfort. Its quick preparation time makes it ideal for busy mornings, while the combination of spices and ingredients ensures a flavorful and nutritious meal.

The addition of peanuts provides a delightful crunch, enhancing the overall texture of the dish. With its lightness and versatility, Poha is a dish that can be enjoyed by everyone, making it a beloved staple in Indian cuisine.

Whether you savor it with a cup of tea or enjoy it on its own, Poha is sure to make your breakfast memorable.

Note: More recipes are coming soon!