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As the new year unfolds, it’s the perfect time to explore new flavors and traditions, and there’s no better way to start your mornings than with a delicious Indian breakfast.
January, with its cool weather, calls for hearty, comforting dishes that not only fill you up but also fuel your body with nutrients for the day ahead. Indian breakfasts are as diverse as the country itself, with each region offering its own unique twist on traditional favorites.
From crispy dosas to soft parathas, steaming bowls of porridge to savory upmas, Indian breakfast recipes are vibrant, aromatic, and rich in flavors. Many of these recipes are not only nutritious but also easy to make, making them perfect for busy mornings.
Whether you’re looking for a healthy start to your day or something indulgent to enjoy with family, January is the perfect month to embrace these comforting dishes that bring warmth, joy, and energy to your mornings.
In this blog, we’ve gathered 30+ Indian breakfast recipes that are ideal for the chilly January mornings. These dishes are a great way to explore regional variations, try something new, and add a little spice to your breakfast routine.
Get ready to discover dishes that blend traditional flavors with modern twists, all while nourishing your body and soul.
30+ Delicious January Indian Breakfast Recipes to Kickstart Your Day
Indian breakfasts are a wonderful way to start the day, offering a blend of flavors, textures, and nutrients. With the chill of January in the air, these recipes provide the warmth and comfort needed to get through the day.
Whether you enjoy something light and healthy like poha or indulge in the richness of parathas or idlis, there is no shortage of options to keep you satisfied.
The beauty of Indian breakfast recipes lies in their diversity and adaptability – you can experiment with spices, ingredients, and cooking methods to suit your tastes.
By incorporating some of these 30+ January Indian breakfast recipes into your morning routine, you can enjoy a variety of wholesome, flavorful dishes that are as nourishing as they are delicious.
So, why not kick off the new year with a flavorful breakfast that brings warmth, joy, and energy to your mornings?
Aloo Paratha (Stuffed Potato Flatbread)
Aloo Paratha is a beloved North Indian breakfast, often enjoyed with yogurt, pickles, or a dollop of butter. It consists of whole wheat flatbread stuffed with a spicy potato filling, making it hearty, flavorful, and comforting. This breakfast dish is perfect for those looking to start their day with something filling yet satisfying.
Ingredients
for the dough:
- 2 cups whole wheat flour
- 1/2 tsp salt
- Water, as needed
- 1 tbsp oil or ghee
Ingredients
for the stuffing:
- 3 medium potatoes, boiled and mashed
- 1 small onion, finely chopped (optional)
- 1-2 green chilies, finely chopped
- 1 tsp ginger, grated
- 1/2 tsp turmeric powder
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1 tsp red chili powder
- 2 tbsp coriander leaves, chopped
- Salt to taste
- Ghee or oil for frying
Instructions:
- In a large mixing bowl, combine the whole wheat flour, salt, and oil. Gradually add water and knead into a soft dough. Cover and let it rest for 20 minutes.
- For the filling, heat some oil in a pan and add cumin seeds. Once they splutter, add the ginger, chilies, and onions, and sauté until soft.
- Add the mashed potatoes, turmeric, red chili powder, garam masala, salt, and coriander leaves. Stir well and cook for 3-4 minutes. Let it cool.
- Divide the dough into small balls and flatten each into a small disc. Place a spoonful of the potato filling in the center and seal the dough around it.
- Roll out each stuffed ball into a slightly thick paratha, being careful not to let the stuffing leak.
- Heat a tawa or griddle and cook the parathas one by one, applying ghee or oil on both sides until golden and crispy.
- Serve hot with yogurt, pickle, or a cup of chai.
Aloo Paratha is a perfect way to begin the day, offering a blend of carbs, protein, and flavors in every bite. This dish is not only filling but also versatile, allowing you to customize the stuffing to suit your taste. Paired with yogurt or pickles, it becomes an ideal Indian breakfast, delivering comfort and satisfaction. Whether you’re serving it for a family breakfast or a brunch with friends, it’s sure to be a crowd-pleaser.
Poha (Flattened Rice with Peanuts and Vegetables)
Poha is a light yet nourishing dish made from flattened rice, commonly eaten for breakfast in many parts of India. It’s quick to make, packed with flavors, and can be enjoyed with a cup of tea. Poha is not only tasty but also offers a balance of carbohydrates, fiber, and protein, making it an excellent start to your day.
Ingredients:
- 2 cups poha (flattened rice)
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 small onion, chopped
- 1 small potato, diced
- 1/4 cup peanuts
- 1 green chili, chopped
- 1/2 tsp turmeric powder
- Salt to taste
- 1 tbsp sugar (optional)
- 2 tbsp oil
- Fresh coriander for garnish
- 1 tbsp lemon juice
Instructions:
- Wash the poha in a colander under running water and set aside for 5-10 minutes to soften.
- Heat oil in a pan and add mustard seeds and cumin seeds. Once they crackle, add the peanuts and sauté until lightly roasted.
- Add the chopped onions and green chili, and sauté until the onions become soft.
- Add the diced potatoes and cook until they turn golden brown and soft. Sprinkle turmeric powder and mix.
- Add the softened poha to the pan, along with salt and sugar (if using). Mix gently to combine all the ingredients.
- Cook for another 2-3 minutes on low heat, stirring occasionally.
- Garnish with fresh coriander leaves and squeeze lemon juice over the top before serving.
Poha is a delicious and nutritious breakfast option that is easy to prepare and perfect for busy mornings. It is light on the stomach yet satisfying, with a great balance of flavors from peanuts, onions, and spices. The addition of lemon juice adds a zesty finish, making it even more refreshing. Whether you’re looking for a quick meal to kickstart your day or a healthy snack, Poha is a great choice that will keep you energized and satisfied.
Idli and Sambar
Idli and Sambar is a classic South Indian breakfast dish that has gained popularity across the country. The soft, steamed idlis are paired with a flavorful, spicy lentil soup called sambar. This meal is light, nutritious, and provides a healthy start to the day, packed with protein and fiber.
Recipe:
For the Idlis:
- 1 cup rice
- 1/4 cup urad dal (split black gram)
- 1/4 tsp fenugreek seeds (optional)
- Salt to taste
- Water
For the Sambar:
- 1 cup toor dal (pigeon peas)
- 1 medium carrot, chopped
- 1 small potato, chopped
- 1/2 cup tamarind extract
- 2 tbsp sambar powder
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 dry red chili
- A pinch of asafetida (hing)
- Salt to taste
- Fresh coriander for garnish
Instructions:
- For the idli batter, rinse the rice and dal separately. Soak them with fenugreek seeds for 4-6 hours. Drain and grind into a smooth batter, adding water as needed to achieve a thick consistency.
- Transfer the batter to a bowl, cover, and allow it to ferment for 8-10 hours or overnight.
- For the sambar, cook the toor dal in a pressure cooker with enough water until soft. In a separate pan, boil the vegetables until tender.
- Once the dal is cooked, add the tamarind extract, sambar powder, and boiled vegetables. Simmer for 10 minutes and adjust seasoning with salt.
- In a small pan, heat oil and add mustard seeds, cumin seeds, red chili, asafetida, and sauté for a minute. Pour this tempering over the sambar.
- Grease the idli molds and steam the idlis in a steamer or pressure cooker for 10-12 minutes until fluffy.
- Serve the idlis with a bowl of hot sambar and coconut chutney.
Idli and Sambar is a wholesome, balanced breakfast that offers a delightful combination of flavors and textures. The soft, steamed idlis pair wonderfully with the tangy and spicy sambar, making for a comforting and filling meal. Packed with protein, fiber, and essential nutrients, this dish is ideal for anyone seeking a light yet nourishing start to the day. Whether you enjoy it for breakfast, lunch, or even dinner, Idli and Sambar is a beloved dish that never disappoints.
Masala Dosa (Crispy Rice Crepes with Spicy Potato Filling)
Masala Dosa is a popular South Indian dish made of thin, crispy rice crepes filled with a spiced potato mixture. The dosa is perfectly crunchy on the outside and soft inside, complemented by the warm, flavorful potato stuffing. Served with coconut chutney and sambar, it’s a breakfast favorite that’s both light and satisfying.
Recipe:
For the Dosa Batter:
- 2 cups rice
- 1/2 cup urad dal (split black gram)
- 1/4 tsp fenugreek seeds (optional)
- Salt to taste
- Water
For the Potato Filling:
- 3 medium potatoes, boiled and mashed
- 1 small onion, finely chopped
- 1-2 green chilies, chopped
- 1 tsp ginger, grated
- 1/2 tsp turmeric powder
- 1 tsp mustard seeds
- 1 tbsp oil
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
- Rinse the rice and dal separately. Soak them with fenugreek seeds for 4-6 hours. Drain and grind them into a smooth batter, adding water as needed. Let it ferment for 8-10 hours or overnight.
- For the filling, heat oil in a pan and add mustard seeds. Once they crackle, add onions, chilies, and ginger. Sauté until onions are soft.
- Add the mashed potatoes, turmeric, and salt. Mix everything thoroughly and cook for 2-3 minutes. Garnish with fresh coriander leaves and set aside.
- Heat a non-stick griddle or tawa and grease it lightly. Pour a ladleful of dosa batter and spread it into a thin circle.
- Cook on medium heat until the edges crisp up. Once the dosa is golden brown, place a spoonful of the potato filling in the center and fold the dosa over it.
- Serve hot with coconut chutney and sambar.
Masala Dosa is a beloved dish that combines crispy texture with a spiced, flavorful filling. The soft potato mixture inside the crispy dosa creates a mouthwatering contrast, making it a perfect breakfast choice. Paired with sambar and chutney, it offers a wholesome meal that’s light yet fulfilling. Whether you’re in a hurry or looking to indulge in a leisurely breakfast, masala dosa is a delightful and satisfying option that never goes out of style.
Upma (Savory Semolina Porridge with Vegetables)
Upma is a savory breakfast dish made from semolina (rava), cooked with spices and mixed vegetables. It’s a light, healthy, and flavorful option that’s quick to prepare and can be enjoyed any time of the day. Upma is a traditional South Indian breakfast that’s full of texture and taste, and it’s a great source of carbohydrates and fiber.
Ingredients:
- 1 cup semolina (rava)
- 1 tbsp ghee or oil
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1-2 green chilies, chopped
- 1/2 tsp ginger, grated
- 1 small onion, chopped
- 1/2 cup mixed vegetables (carrot, peas, beans, etc.)
- 2 cups water
- Salt to taste
- Fresh coriander for garnish
Instructions:
- Heat ghee or oil in a pan. Add mustard seeds and cumin seeds. When they splutter, add the chopped onions, green chilies, and grated ginger. Sauté until the onions turn soft.
- Add the mixed vegetables and cook for 3-4 minutes.
- Meanwhile, dry roast the semolina in another pan for 3-4 minutes until it turns light golden brown. Set aside.
- Add 2 cups of water to the vegetable mixture, followed by salt. Bring it to a boil.
- Gradually add the roasted semolina to the boiling water, stirring continuously to prevent lumps.
- Cook the upma on low heat for 5-7 minutes, stirring occasionally, until the semolina absorbs the water and becomes soft.
- Garnish with fresh coriander leaves and serve hot.
Upma is a warm, comforting dish that’s perfect for starting your day. The combination of soft semolina and flavorful spices, along with the crunch of vegetables, makes it a delightful meal. It’s also highly customizable—you can add more or fewer vegetables, adjust the spice levels, or even top it with nuts for added texture. Whether served on its own or with a side of yogurt, upma is a wholesome and filling breakfast option that’s easy to prepare and enjoy.
Thepla (Spiced Flatbread from Gujarat)
Thepla is a traditional Gujarati flatbread made with whole wheat flour, spices, and sometimes yogurt or vegetables like methi (fenugreek). It’s soft, slightly chewy, and packed with flavors. This versatile bread can be enjoyed with yogurt, pickle, or even just plain, making it an ideal breakfast or snack option.
Ingredients:
- 2 cups whole wheat flour
- 1/2 cup fresh fenugreek leaves (methi) or 1 tsp dried fenugreek leaves
- 1-2 green chilies, chopped
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp chili powder
- 1/2 tsp carom seeds (ajwain)
- 1 tbsp ginger, grated
- 1/4 cup yogurt (optional)
- Salt to taste
- Water, as needed
- Ghee or oil for cooking
Instructions:
- In a large mixing bowl, combine the whole wheat flour, fenugreek leaves, chopped chilies, cumin, turmeric, chili powder, carom seeds, grated ginger, and salt.
- Add yogurt (if using) and knead the mixture into a soft dough by gradually adding water as needed. Cover and let it rest for 20-30 minutes.
- Divide the dough into small balls and roll them into thin, round discs.
- Heat a griddle or tawa and cook each thepla, applying ghee or oil on both sides, until golden brown and slightly crispy.
- Serve hot with yogurt, pickle, or a cup of tea.
Thepla is an incredibly versatile and nutritious breakfast option, packed with the goodness of spices and fenugreek leaves. This flatbread is not only delicious but also a great way to add some extra greens to your diet. It’s light enough to be enjoyed as a snack or can serve as a filling breakfast when paired with yogurt or pickles. Easy to make and perfect for meal prepping, thepla is a must-try for anyone who enjoys flavorful Indian breads.
Poha (Flattened Rice with Vegetables and Peanuts)
Poha is a popular breakfast dish made from flattened rice, cooked with a variety of vegetables and peanuts for a crunchy texture. It’s light yet satisfying, making it a perfect way to start the day. Poha is flavored with mustard seeds, curry leaves, and turmeric, which gives it a vibrant yellow color. It is quick, healthy, and easy to make.
Ingredients:
- 1 1/2 cups poha (flattened rice)
- 1 small onion, chopped
- 1/2 cup mixed vegetables (peas, carrots, potatoes)
- 1/4 cup peanuts (roasted)
- 1-2 green chilies, chopped
- 1/2 tsp mustard seeds
- 1/4 tsp turmeric powder
- 1/2 tsp cumin seeds
- 1 tbsp oil
- Salt to taste
- Fresh coriander leaves for garnish
- 1 tbsp lemon juice
Instructions:
- Rinse the poha in water for a few seconds, drain, and set aside. It should remain soft but not soggy.
- Heat oil in a pan. Add mustard seeds and cumin seeds. Once they splutter, add the chopped onions, green chilies, and curry leaves. Sauté until the onions turn translucent.
- Add the mixed vegetables and cook for 3-4 minutes. Then add the turmeric powder and salt.
- Add the poha to the pan and mix gently. Cook for 3-4 minutes, allowing the flavors to blend.
- Top with roasted peanuts and fresh coriander leaves. Drizzle with lemon juice before serving.
- Serve hot and enjoy!
Poha is an ideal breakfast that combines the delicate taste of flattened rice with the crunch of peanuts and the softness of cooked vegetables. It’s a light yet fulfilling dish, and its flavor is a wonderful blend of spiciness, sweetness, and tang. Poha is not only easy to prepare but also highly customizable. You can add more vegetables or adjust the spice levels to suit your preferences. This vibrant dish is a great way to fuel your day, offering a wholesome meal that’s both nutritious and satisfying.
Pesarattu (Green Gram Pancakes)
Pesarattu is a traditional breakfast dish from Andhra Pradesh, made from ground green gram (moong dal) and spices. Unlike regular pancakes, pesarattu is made without flour and is packed with protein, making it a healthy and hearty breakfast choice. It’s typically served with ginger chutney or coconut chutney, which enhances its flavor.
Ingredients:
- 1 cup green gram (moong dal)
- 1-2 green chilies
- 1-inch piece of ginger
- 1/4 tsp cumin seeds
- Salt to taste
- 1 tbsp oil
- Fresh coriander leaves for garnish
- Coconut chutney or ginger chutney for serving
Instructions:
- Soak the green gram in water for 4-6 hours or overnight. Drain the water and transfer the dal to a blender.
- Add green chilies, ginger, cumin seeds, and salt to the blender and grind into a smooth batter, adding a little water as needed.
- Heat a non-stick pan or griddle. Lightly grease it with oil.
- Pour a ladleful of batter onto the pan and spread it in a thin circle, just like a pancake.
- Cook on medium heat for 2-3 minutes, until the edges turn golden and crispy. Flip the pesarattu and cook the other side for 2-3 minutes.
- Repeat with the remaining batter.
- Serve hot with coconut chutney or ginger chutney.
Pesarattu is a nutritious and protein-packed breakfast that’s perfect for those looking for a filling yet healthy start to their day. The use of moong dal gives it a unique flavor and texture, with the crispy edges adding a delightful crunch. It’s a versatile dish that can be enjoyed with a variety of chutneys, making it a delicious and satisfying choice for breakfast or brunch. Light yet nourishing, pesarattu is a wonderful alternative to traditional dosas or pancakes and is sure to be a hit in any household.
Aloo Paratha (Stuffed Potato Flatbread)
Aloo Paratha is a North Indian breakfast favorite, consisting of a whole wheat flatbread stuffed with a spiced mashed potato filling. This dish is hearty, flavorful, and filling, making it an excellent choice for breakfast or brunch. Aloo parathas are typically served with yogurt, pickles, or even a dollop of butter, making them a comforting and satisfying meal.
Ingredients:
- 2 cups whole wheat flour
- 2 large potatoes, boiled and mashed
- 1 small onion, finely chopped
- 1-2 green chilies, chopped
- 1 tsp cumin powder
- 1 tsp garam masala
- 1/2 tsp red chili powder
- Salt to taste
- Fresh coriander leaves for garnish
- Ghee or oil for cooking
Instructions:
- In a mixing bowl, combine the whole wheat flour with enough water to make a smooth dough. Knead for 5-7 minutes, then cover and let it rest for 20-30 minutes.
- In another bowl, mix the mashed potatoes with the chopped onions, green chilies, cumin powder, garam masala, red chili powder, and salt. Mix well to form a smooth filling.
- Divide the dough into small balls and flatten them slightly. Place a spoonful of the potato filling in the center, then seal the edges and roll it into a ball again.
- Roll the stuffed dough ball into a flat, round paratha using a rolling pin. Be gentle so the filling doesn’t spill out.
- Heat a tawa or griddle and cook the paratha on medium heat, applying ghee or oil on both sides, until golden brown and crispy.
- Serve hot with yogurt, pickle, or butter.
Aloo Paratha is a delicious and filling breakfast option that combines the comfort of soft, fluffy flatbread with a spiced potato filling. The warm, crispy paratha is comforting, and when paired with yogurt or pickles, it creates the perfect balance of flavors. It’s a popular dish across India, often enjoyed on weekends or special occasions. Whether you’re looking for something hearty or seeking to indulge in a traditional Indian breakfast, aloo paratha is sure to hit the spot and leave you feeling satisfied and content.
Rava Upma (Semolina and Vegetable Breakfast)
Rava Upma is a popular South Indian breakfast dish made from semolina (rava) and a mix of vegetables. It’s a savory, comforting dish, typically seasoned with mustard seeds, curry leaves, and green chilies for added flavor. Light yet filling, rava upma is a quick and easy dish that offers a good balance of carbohydrates, fiber, and essential nutrients. This versatile recipe can be customized with your favorite vegetables and spices to suit your taste.
Ingredients:
- 1 cup rava (semolina)
- 1/2 cup mixed vegetables (peas, carrots, beans, etc.)
- 1 onion, finely chopped
- 1-2 green chilies, chopped
- 1/4 tsp mustard seeds
- 1/4 tsp turmeric powder
- 1/2 tsp cumin seeds
- 1 tbsp oil
- Salt to taste
- Fresh coriander leaves for garnish
- 2 1/2 cups water
- 1 tbsp lemon juice
Instructions:
- Dry roast the rava in a pan on medium heat for 3-4 minutes, stirring continuously until it turns slightly golden. Set aside.
- In the same pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Once they splutter, add the chopped onions and green chilies. Sauté until the onions are soft.
- Add the mixed vegetables and cook for 2-3 minutes until they soften.
- Add water, turmeric powder, and salt. Bring to a boil.
- Slowly add the roasted rava to the boiling water, stirring continuously to avoid lumps. Reduce heat and cook for 5-6 minutes, allowing the rava to absorb the water and become fluffy.
- Stir in lemon juice and garnish with fresh coriander leaves before serving.
Rava Upma is a wholesome breakfast option, combining the goodness of semolina with nutritious vegetables. The dish is quick to make, light on the stomach, and packed with flavors. The slight tanginess from the lemon juice and the crunch of mustard seeds and curry leaves give this upma a delightful twist. It’s an excellent way to start your day with a balanced meal that is satisfying and rich in vitamins and minerals. Customize it with your choice of veggies, and you’ll have a perfect breakfast that’s both versatile and nourishing.
Dosa with Sambar and Coconut Chutney
Dosa is a classic South Indian breakfast that’s famous for its crispy texture and mild flavor. It’s made from fermented rice and urad dal batter, giving it a delightful tanginess and crispness. When paired with sambar (a spicy, flavorful lentil soup) and coconut chutney, it becomes a wholesome and nutritious meal. This combination of dosa, sambar, and chutney offers a perfect balance of carbohydrates, protein, and healthy fats.
Recipe:
For Dosa:
- 1 cup rice
- 1/2 cup urad dal (split black gram)
- 1/4 tsp fenugreek seeds
- Water as required
- Salt to taste
- Ghee or oil for cooking
For Sambar:
- 1/2 cup toor dal (pigeon peas)
- 1 small onion, chopped
- 1 tomato, chopped
- 1/4 cup carrots, chopped
- 1/4 cup beans, chopped
- 1 tbsp sambar powder
- 1/2 tsp turmeric powder
- 1 tbsp tamarind paste
- 1 tbsp oil
- Salt to taste
- Water as needed
For Coconut Chutney:
- 1/2 cup grated fresh coconut
- 1 green chili
- 1 tbsp roasted chana dal
- 1/4 tsp mustard seeds
- 1/4 tsp cumin seeds
- A pinch of hing (asafoetida)
- Salt to taste
Instructions:
- Prepare Dosa Batter:
- Rinse the rice, urad dal, and fenugreek seeds. Soak them separately for 4-6 hours or overnight.
- Grind the soaked ingredients into a smooth batter using water as required. Let it ferment for 8-12 hours or overnight.
- Once fermented, add salt to the batter and mix gently.
- Make Sambar:
- Cook toor dal in a pressure cooker with enough water until soft.
- In a pan, heat oil and sauté onions, tomatoes, carrots, and beans until soft.
- Add the cooked dal, sambar powder, turmeric powder, tamarind paste, and salt. Simmer for 10-15 minutes, adjusting the consistency with water.
- Prepare Coconut Chutney:
- Blend grated coconut, green chili, and roasted chana dal into a smooth paste. Add water as needed.
- For tempering, heat oil in a small pan, add mustard seeds, cumin seeds, hing, and sauté for a few seconds. Pour over the chutney.
- Cook Dosa:
- Heat a griddle or tawa and lightly grease it with oil.
- Pour a ladle of batter and spread it thin in a circular motion. Drizzle a little ghee or oil on the edges.
- Cook until the edges turn crispy and golden brown, then fold and serve.
Dosa with sambar and coconut chutney is a quintessential South Indian breakfast that’s both delicious and nutritious. The crispy dosa paired with the spicy, tangy sambar and the cooling coconut chutney offers a delightful combination of textures and flavors. This meal is a rich source of protein, fiber, and vitamins, making it a perfect option to start your day. While dosa can take some time to prepare, the result is well worth it. It’s a beloved dish that can be enjoyed by people of all ages, providing comfort and satisfaction with every bite.
Methi Thepla (Fenugreek Flatbread)
Methi Thepla is a Gujarati flatbread made with fenugreek leaves (methi), whole wheat flour, and a blend of aromatic spices. This savory bread is soft, slightly spiced, and often enjoyed with yogurt, pickle, or a dollop of butter. Methi thepla is packed with nutrients, especially iron and fiber, making it a great breakfast option for the whole family. It’s also an excellent snack to carry on-the-go, especially for picnics or travel.
Ingredients:
- 2 cups whole wheat flour
- 1 cup fresh fenugreek leaves, chopped
- 1/2 tsp cumin seeds
- 1/2 tsp ajwain (carom seeds)
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/4 tsp garam masala
- Salt to taste
- 2 tbsp oil (plus extra for cooking)
- Water as needed
Instructions:
- In a large mixing bowl, combine the whole wheat flour, chopped fenugreek leaves, cumin seeds, ajwain, turmeric, red chili powder, garam masala, and salt.
- Add oil and mix well. Gradually add water and knead into a soft, smooth dough. Cover and let it rest for 15 minutes.
- Divide the dough into small balls and roll each one into a flat, round disc using a rolling pin.
- Heat a tawa or griddle and cook each thepla on both sides, applying a little oil, until golden brown spots appear.
- Serve hot with yogurt, pickle, or chutney.
Methi Thepla is a nutritious and flavorful breakfast option that combines the goodness of fenugreek leaves with the heartiness of whole wheat flour. The slight bitterness of methi adds depth to the soft, spiced dough, creating a delightful balance of flavors. Whether you enjoy it with yogurt, pickle, or even a cup of masala chai, methi thepla is an ideal dish to kickstart your day. It’s easy to prepare, portable, and highly versatile, making it a wonderful choice for a wholesome meal that can be enjoyed anytime.
Poha (Flattened Rice with Peanuts and Vegetables)
Poha is a light yet fulfilling breakfast dish popular in many parts of India. Made from flattened rice, it’s quick and easy to prepare and can be served in a variety of ways. In this version, poha is cooked with peas, potatoes, peanuts, and seasoned with mustard seeds, curry leaves, and turmeric for a savory taste. This dish is not only delicious but also packed with carbohydrates, fiber, and essential vitamins, making it an ideal breakfast choice for a healthy and energizing start to the day.
Ingredients:
- 2 cups poha (flattened rice)
- 1/2 cup peas
- 1 medium potato, diced
- 1/4 cup peanuts
- 1 onion, finely chopped
- 2 green chilies, chopped
- 1/4 tsp mustard seeds
- 1/4 tsp turmeric powder
- 1/4 tsp red chili powder
- 1/2 tsp cumin seeds
- 1 tbsp oil
- Salt to taste
- Fresh coriander leaves for garnish
- 1 tbsp lemon juice
Instructions:
- Rinse the poha in a colander, draining the excess water. Let it sit for a few minutes to soften.
- In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Once they splutter, add chopped onions and green chilies. Sauté until the onions turn translucent.
- Add diced potatoes and cook for 4-5 minutes until soft. Add peas, peanuts, turmeric powder, red chili powder, and salt. Stir to combine.
- Add the rinsed poha to the pan and mix gently to ensure the poha is well coated with the spices.
- Cover and cook for 2-3 minutes on low heat. Garnish with coriander leaves and drizzle lemon juice over the poha before serving.
Poha is an excellent choice for a quick and nutritious breakfast. The combination of softened poha with crunchy peanuts and the freshness of vegetables makes it both satisfying and flavorful. This dish is not only light on the stomach but also rich in essential nutrients, offering a healthy start to your day. Its simplicity and versatility mean you can easily tweak the recipe by adding or substituting different vegetables to suit your taste. Whether served warm with a sprinkle of lemon or enjoyed as a snack, poha is a beloved dish that never disappoints.
Aloo Paratha (Potato Stuffed Flatbread)
Aloo Paratha is a North Indian breakfast favorite, consisting of soft flatbread stuffed with a spiced potato filling. The paratha is usually served with yogurt, pickle, and sometimes butter or a dollop of cream. This filling and flavorful breakfast dish is high in energy, making it perfect for starting the day. The rich flavors of the potato stuffing, along with the crisp texture of the paratha, make it a beloved breakfast choice across India.
Ingredients:
- 2 cups whole wheat flour
- 3 medium potatoes, boiled and mashed
- 1 small onion, finely chopped
- 1-2 green chilies, chopped
- 1/4 tsp cumin seeds
- 1/4 tsp garam masala
- 1/2 tsp red chili powder
- 1/2 tsp turmeric powder
- Fresh coriander leaves, chopped
- Salt to taste
- Ghee or butter for cooking
Instructions:
- For the dough, mix the whole wheat flour with water and a pinch of salt. Knead until smooth and elastic, then cover and let it rest for 15 minutes.
- For the filling, heat a little oil in a pan and sauté cumin seeds, chopped onions, and green chilies until the onions turn golden.
- Add turmeric powder, red chili powder, garam masala, and salt. Stir well, then add the boiled and mashed potatoes. Mix until the spices are well incorporated. Remove from heat and let the mixture cool.
- Divide the dough into small balls and flatten each one into a small disc.
- Place a generous spoonful of the potato mixture in the center, fold the edges over the filling, and seal. Roll it out gently into a flat circle.
- Heat a tawa or griddle and cook the paratha on both sides, applying ghee or butter until golden brown and crispy.
- Serve hot with yogurt, pickle, or a dollop of butter.
Aloo Paratha is a quintessential breakfast dish, combining the comforting softness of the paratha with the savory richness of spiced potato filling. The versatility of this dish allows it to be customized with different spice levels, making it suitable for a variety of tastes. With its balanced blend of carbohydrates, fiber, and protein, it provides lasting energy throughout the morning. Aloo Paratha is not just a meal; it’s an experience, often shared with family and friends, making it a staple in Indian breakfasts.
Mung Dal Chilla (Savory Mung Bean Pancakes)
Mung Dal Chilla is a healthy and protein-packed breakfast option, made from ground mung beans and seasoned with a variety of spices. These savory pancakes are light yet filling, and they are often served with chutney or yogurt on the side. This dish is not only easy to make but is also a great source of plant-based protein, making it ideal for those looking for a nutritious start to their day.
Ingredients:
- 1 cup split mung dal (yellow lentils), soaked for 4-6 hours
- 1 small onion, finely chopped
- 1-2 green chilies, chopped
- 1/4 tsp cumin seeds
- 1/4 tsp turmeric powder
- 1/2 tsp garam masala
- Salt to taste
- Fresh coriander leaves for garnish
- Water as needed
- Oil for cooking
Instructions:
- Drain the soaked mung dal and blend it into a smooth batter using a little water.
- Add chopped onions, green chilies, cumin seeds, turmeric powder, garam masala, and salt to the batter. Stir to combine. The consistency of the batter should be pourable but not too runny.
- Heat a non-stick pan or tawa and lightly grease it with oil.
- Pour a ladle of batter onto the pan and spread it into a thin pancake. Cook on medium heat for 2-3 minutes on each side, until golden brown and crispy.
- Repeat the process for the remaining batter, adding oil as needed.
- Garnish with fresh coriander leaves and serve hot with chutney or yogurt.
Mung Dal Chilla is a delicious and nutritious breakfast that’s perfect for those looking for a protein-rich, gluten-free alternative. The mung dal provides a great source of plant-based protein, while the spices enhance the dish’s flavor profile, making it both satisfying and flavorful. Paired with a refreshing yogurt or tangy chutney, this dish makes for a wholesome meal that is easy to prepare and packed with nutrients. Whether served as a breakfast or light lunch, mung dal chilla is a tasty way to kick-start your day.
Note: More recipes are coming soon!