29+ Authentic Indian Breakfast Recipes to Start Your Day Right

When it comes to breakfast, India offers a vast array of flavors, textures, and spices that will make your mornings exciting and satisfying. Whether you crave something sweet, savory, light, or indulgent, Indian breakfast recipes offer a perfect blend of nutrition and taste to start your day right.

From the rich, buttery parathas of the North to the tangy, aromatic dosas of the South, Indian cuisine has something for everyone.

In this article, we’ll introduce you to 29+ traditional and modern Indian breakfast recipes that are not only easy to make but also packed with flavors and nutrients.

These recipes will take you on a culinary journey through the diverse regions of India, offering a mix of classic favorites like Poha, Upma, and Idli, alongside lesser-known but equally delicious dishes like Pesarattu and Sabudana Khichdi.

Get ready to explore the world of Indian breakfasts and add a delicious twist to your morning routine!

29+ Authentic Indian Breakfast Recipes to Start Your Day Right

Indian breakfasts are far from ordinary; they offer a delightful mix of rich flavors, textures, and spices that can transform any mundane morning into an exciting culinary adventure.

Whether you prefer something light like a bowl of yogurt and fruits or something hearty like Aloo Paratha with a dollop of yogurt, the variety of breakfast options in India is endless.

With these 29+ Indian breakfast recipes, you now have a whole repertoire of dishes to experiment with in your kitchen.

So, why not break free from your regular breakfast routine and try something new today?

Whether you’re looking for a quick meal or a more elaborate spread, there’s a recipe in this collection that suits every taste and preference. Enjoy these wholesome and delicious meals, and let the rich flavors of India add some zest to your mornings!

Poha (Flattened Rice Stir Fry)

Poha is a popular and wholesome Maharashtrian breakfast dish made from flattened rice. Light yet filling, poha is packed with flavor and nutrients, making it an ideal start to the day. With its balance of spices, crunch from peanuts, and the tang of lemon, this one-pot meal is quick, comforting, and easy to digest. It’s also highly customizable with the addition of vegetables, making it a versatile option for busy mornings.

Ingredients:

• 1.5 cups thick poha (flattened rice)
• 1 medium onion, finely chopped
• 1 green chili, chopped
• 1/4 tsp mustard seeds
• 1/4 tsp turmeric powder
• 2 tbsp peanuts
• 6-8 curry leaves
• 2 tbsp oil
• Salt to taste
• 1 tsp sugar (optional)
• Juice of 1/2 lemon
• Fresh coriander for garnish

Instructions:

1. Rinse the poha under water in a sieve until it softens. Let it drain completely and keep aside.
2. Heat oil in a pan. Add mustard seeds and let them splutter.
3. Add peanuts and sauté until golden. Toss in curry leaves and chopped green chili.
4. Add chopped onions and sauté till translucent.
5. Stir in turmeric powder and salt. Add the softened poha and mix gently.
6. Add sugar (if using) and cook on low flame for 2–3 minutes.
7. Turn off the heat, squeeze in lemon juice, and mix well.
8. Garnish with fresh coriander before serving.

Poha is not only a quick and flavorful breakfast but also a nostalgic dish for many Indian households. It offers a perfect mix of textures and tastes, while being gentle on the stomach. Whether you like it plain or with vegetables, it’s a hearty breakfast that gets your day off to a bright start.

Masala Dosa with Coconut Chutney

Masala Dosa is a South Indian culinary icon known for its crisp texture and savory potato filling. Paired with a cool, creamy coconut chutney, it creates a satisfying contrast of flavors and temperatures. This dish may take a little time to prepare, but the result is a deeply rewarding and restaurant-quality breakfast that’s worth every effort.

Ingredients (for Dosa Batter):

• 2 cups rice
• 1/2 cup urad dal (split black gram)
• 1/2 tsp fenugreek seeds
• Salt to taste
• Water (for soaking and grinding)

Ingredients (for Potato Masala):

• 3 medium potatoes, boiled and mashed
• 1 onion, sliced
• 1 green chili, chopped
• 1/2 tsp mustard seeds
• 1/2 tsp turmeric powder
• 6-8 curry leaves
• Salt to taste
• 1 tbsp oil

Ingredients (for Coconut Chutney):

• 1 cup grated coconut
• 2 tbsp roasted chana dal
• 1 green chili
• Salt to taste
• Water, as needed

Instructions:

To Make Dosa Batter:

1. Soak rice, urad dal, and fenugreek seeds for 6–8 hours.
2. Grind into a smooth batter with water. Ferment overnight or until doubled.
3. Add salt before making dosas.

To Make Potato Masala:

1. Heat oil, add mustard seeds and let them splutter.
2. Add curry leaves, green chili, and onions. Sauté till soft.
3. Add turmeric and salt. Mix in mashed potatoes. Cook for 2–3 minutes.

To Make Dosa:

1. Heat a non-stick tawa or griddle. Pour a ladle of batter and spread thinly.
2. Drizzle oil around the edges. Cook till golden and crisp.
3. Place a spoon of potato masala in the center and fold.

To Make Chutney:

1. Blend coconut, chana dal, green chili, salt, and water to a smooth paste.

Masala Dosa with coconut chutney is a timeless combination that delivers both taste and nutrition. Though it requires a bit of prep, the reward is a crunchy, savory delight that’s perfect for a leisurely weekend breakfast or to impress guests. Its vibrant flavors are sure to linger long after the meal ends.

Besan Chilla (Savory Chickpea Flour Pancakes)

Besan Chilla is a savory Indian pancake made with gram flour and assorted vegetables. It’s quick to prepare, high in protein, and completely gluten-free. Often referred to as the Indian omelet (though it’s egg-free), this dish is a favorite for health-conscious eaters and those looking for a flavorful yet light breakfast.

Ingredients:

• 1 cup besan (gram flour)
• 1/2 onion, finely chopped
• 1 tomato, finely chopped
• 1 green chili, chopped (optional)
• 2 tbsp chopped coriander
• 1/2 tsp carom seeds (ajwain)
• Salt to taste
• Water (to make a pourable batter)
• Oil for cooking

Instructions:

1. In a bowl, mix besan, onions, tomatoes, chili, coriander, ajwain, and salt.
2. Add water gradually to make a smooth, thick batter.
3. Heat a non-stick pan and lightly grease it with oil.
4. Pour a ladleful of batter and spread it gently like a pancake.
5. Drizzle a little oil around the edges and cook on medium heat until golden on both sides.
6. Serve hot with mint chutney or ketchup.

Besan Chilla is a perfect fusion of ease, health, and taste. It’s ideal for mornings when you want something nutritious but don’t have much time to spare. Customizable with your choice of veggies and spices, it’s a go-to recipe that suits any lifestyle and leaves you energized for the day ahead.

Would you like printable versions or maybe all of them compiled into a mini e-book format?

Upma (Savory Semolina Porridge)

Upma is a comforting and savory semolina-based breakfast dish that hails from South India. It’s known for its soft, fluffy texture and the delicate aroma of roasted spices and ghee. With the addition of vegetables, lentils, and nuts, it becomes a wholesome and energizing meal. It’s quick to cook, gentle on the stomach, and a favorite across India for both weekday breakfasts and light evening meals.

Ingredients:

• 1 cup semolina (rava/sooji)
• 1 small onion, finely chopped
• 1 green chili, chopped
• 1/2 tsp mustard seeds
• 1/2 tsp urad dal (optional)
• 8–10 curry leaves
• 1 tbsp chopped ginger
• 2 tbsp oil or ghee
• 2.5 cups water
• Salt to taste
• Chopped vegetables (optional): carrot, peas, beans
• Fresh coriander & lemon juice for garnish

Instructions:

1. Dry roast semolina on medium heat until it turns slightly golden and aromatic. Set aside.
2. In a pan, heat oil or ghee. Add mustard seeds and let them splutter.
3. Add urad dal, curry leaves, green chili, and ginger. Sauté for a few seconds.
4. Add onions and optional vegetables. Cook until softened.
5. Pour in water and add salt. Bring to a boil.
6. Gradually add roasted semolina, stirring continuously to avoid lumps.
7. Cover and cook for 2–3 minutes until water is absorbed and upma is soft.
8. Garnish with coriander and a dash of lemon juice.

Upma is more than just a quick breakfast—it’s a hug in a bowl. Its versatility means it can be tailored with your favorite vegetables or even tempered with nuts for added crunch. Whether enjoyed with a cup of tea or a spoon of pickle, it’s a filling, nutritious way to begin the day.

Aloo Paratha (Stuffed Potato Flatbread)

Aloo Paratha is a beloved North Indian breakfast featuring a spicy mashed potato filling encased in crispy, golden wheat flatbread. Often served with butter, yogurt, and pickle, it’s a hearty and satisfying meal that feels like a celebration of flavors and tradition. It’s a favorite in Punjabi households and has gained popularity all across India.

Ingredients:

For the Dough:

• 2 cups whole wheat flour
• Water, as needed
• Salt to taste

For the Filling:

• 3 boiled potatoes, mashed
• 1 green chili, finely chopped
• 1/2 tsp garam masala
• 1/2 tsp cumin seeds
• 1/2 tsp amchur (dry mango powder)
• Chopped coriander
• Salt to taste

Other:

• Ghee or oil for frying

Instructions:

1. Knead flour with water and salt into a soft dough. Let it rest for 20 minutes.
2. Mix mashed potatoes with spices, chili, and coriander to make the filling.
3. Divide the dough and filling into equal portions.
4. Roll out a dough ball, place the filling in the center, and seal it.
5. Roll out gently into a flat round paratha.
6. Heat a tawa and cook the paratha on both sides with ghee until golden brown.
7. Serve hot with curd, pickle, or a pat of butter.

Aloo Paratha is more than just food—it’s a culinary experience steeped in comfort and love. The crispy outer layer and soft, flavorful stuffing make it a classic that never gets old. It’s perfect for slow mornings or when you need a hearty, satisfying meal to fuel your day.

Moong Dal Cheela (Lentil Pancakes)

Moong Dal Cheela is a protein-rich, savory pancake made from soaked and ground yellow lentils. Often considered a healthier alternative to regular flour-based breakfasts, it’s naturally gluten-free and packed with nutrients. These thin crepes are easy to make and can be filled with paneer or veggies for an added twist. Ideal for those aiming to eat light without compromising on taste.

Ingredients:

• 1 cup yellow moong dal (split green gram), soaked for 3–4 hours
• 1 inch ginger
• 1 green chili
• Salt to taste
• Water (as needed)
• Chopped coriander
• Oil for cooking

Optional Fillings:

• Grated paneer
• Chopped vegetables like onions, bell peppers, spinach

Instructions:

1. Drain and blend moong dal with ginger, chili, salt, and water to a smooth batter.
2. Add chopped coriander to the batter.
3. Heat a non-stick tawa and pour a ladle of batter. Spread it thinly like a dosa.
4. Drizzle oil and cook on both sides until golden.
5. Optionally, add a layer of filling before folding.
6. Serve hot with mint chutney or tomato ketchup.

Moong Dal Cheela is the perfect choice for a power-packed breakfast that’s both delicious and nourishing. Its high protein content makes it ideal for fitness-focused eaters or anyone trying to eat clean. It’s proof that healthy food can be tasty, comforting, and quick to prepare.

Let me know if you’d like versions in a PDF format, or if you want recipes tailored for specific dietary needs (e.g., vegan, high-protein, low-carb)!

Idli with Sambar and Coconut Chutney

Idli is a soft and fluffy steamed rice cake, a quintessential breakfast in South India. When paired with sambar (a spicy lentil soup) and coconut chutney, it transforms into a complete meal that’s both satisfying and nourishing. Idli is not only light on the stomach but also packed with probiotics, thanks to the fermentation process, making it a healthy and digestive-friendly option.

Ingredients:

For the Idli Batter:

• 2 cups rice
• 1/2 cup urad dal (split black gram)
• 1/2 tsp fenugreek seeds
• Salt to taste
• Water (for soaking and grinding)

For the Sambar:

• 1/2 cup toor dal (pigeon peas)
• 1 small onion, chopped
• 1 tomato, chopped
• 1 carrot, chopped
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric powder
• 1 tbsp sambar powder
• Tamarind pulp (1 tsp)
• Salt to taste
• Curry leaves and cilantro for garnish

For the Coconut Chutney:

• 1 cup grated coconut
• 1 green chili
• 1 tbsp roasted chana dal
• Salt to taste
• Water, as needed

Instructions:

For Idli Batter:

1. Soak rice, urad dal, and fenugreek seeds for 6–8 hours.
2. Grind them together into a smooth batter. Ferment for 8–12 hours.
3. Add salt before steaming.

For Sambar:

1. Cook toor dal in a pressure cooker with water until soft.
2. In a pot, sauté mustard seeds, cumin seeds, curry leaves, onions, and tomatoes until soft.
3. Add chopped carrots, cooked dal, turmeric, sambar powder, tamarind pulp, and salt.
4. Simmer for 10–15 minutes until flavors blend.
5. Garnish with cilantro.

For Coconut Chutney:

1. Blend grated coconut, green chili, chana dal, and salt with a little water into a smooth paste.

Idli with sambar and coconut chutney is an iconic breakfast combination that offers the perfect balance of flavors—spicy, tangy, and savory. It’s light yet filling, making it an ideal choice for a nutritious start to the day. Whether you’re at home or at a South Indian restaurant, this trio will always leave you satisfied.

Pesarattu (Green Gram Pancake)

Pesarattu is a savory pancake made from ground green gram (moong dal), commonly enjoyed as a breakfast dish in Andhra Pradesh. The batter is typically left unfermented, making it quick to prepare while still offering a delicious, protein-packed meal. Often served with ginger chutney or sambar, Pesarattu is both filling and nutritious, with the option to add onions, chilies, and coriander for extra flavor.

Ingredients:

• 1 cup green gram (moong dal)
• 1 small onion, finely chopped
• 1 green chili, chopped
• 1/2 inch ginger, grated
• 1/4 tsp cumin seeds
• 1/4 tsp turmeric powder
• Salt to taste
• Water (for grinding)
• Oil for cooking

Instructions:

1. Soak the green gram in water for 4–5 hours.
2. Drain and grind the dal into a smooth batter using water.
3. Add chopped onion, chili, ginger, cumin, turmeric, and salt to the batter. Mix well.
4. Heat a non-stick pan, grease it lightly with oil, and pour a ladle of batter.
5. Spread it into a thin, round pancake.
6. Cook on medium heat, flipping when the edges turn golden brown.
7. Serve hot with ginger chutney or sambar.

Pesarattu is a protein-rich and gluten-free breakfast option that offers a healthy, filling start to the day. The use of green gram not only makes the dish nutritious but also light on the stomach. Paired with chutney or sambar, this pancake is a delightful addition to any breakfast table.

Dhokla (Steamed Savory Cake)

Dhokla is a savory steamed cake made from fermented rice and chickpea flour, originating from Gujarat. It is soft, spongy, and slightly tangy due to the fermentation, making it a deliciously light yet satisfying breakfast. Dhokla can be eaten on its own or paired with green chutney and is a popular choice for those looking for a light, high-protein breakfast.

Ingredients:

For the Dhokla Batter:

• 1 cup chickpea flour (besan)
• 1/2 cup rice flour
• 1/4 tsp turmeric powder
• 1/2 tsp ginger paste
• 1/2 tsp green chili paste
• 1 tsp baking soda
• 1 tbsp lemon juice
• Salt to taste
• Water (to make batter)

For Tempering:

• 1 tbsp oil
• 1/2 tsp mustard seeds
• 1/4 tsp asafoetida (hing)
• 1-2 green chilies, slit
• 10–12 curry leaves
• Fresh coriander for garnish

Instructions:

1. Mix besan, rice flour, turmeric, ginger paste, green chili paste, and salt in a bowl. Add water and make a smooth batter.
2. Add lemon juice and baking soda to the batter, mix well, and let it rest for 10–15 minutes.
3. Grease a steaming tray or a deep pan and pour in the batter.
4. Steam the batter for 15–20 minutes or until a toothpick comes out clean.
5. Heat oil in a pan, add mustard seeds, asafoetida, green chilies, and curry leaves. Let them splutter.
6. Pour this tempering over the steamed Dhokla.
7. Garnish with fresh coriander and serve with green chutney.

Dhokla is a light, fluffy, and nutritious breakfast dish that offers a perfect balance of flavors and textures. It is an excellent option for those seeking something different from the usual breakfast fare while still keeping things healthy and satisfying. This steamed cake is perfect for those who want a quick, tasty, and filling meal in the morning.

These recipes provide a wide variety of flavors and textures that represent the rich diversity of Indian cuisine. If you have a particular preference or need modifications (e.g., gluten-free or vegan options), feel free to ask!

Sabudana Khichdi (Sago Stir Fry)

Sabudana Khichdi is a popular breakfast dish made from soaked sago pearls (sabudana), often enjoyed during fasting days or as a light meal. This dish is subtly flavored with peanuts, green chilies, and curry leaves, making it delicious and nutritious. It’s light yet filling, perfect for those seeking a gluten-free, vegan, and high-energy breakfast that is easy to digest and quick to prepare.

Ingredients:

• 1 cup sabudana (sago pearls)
• 1/2 cup peanuts, roasted and coarsely ground
• 1 small potato, diced
• 1 green chili, chopped
• 1/2 tsp cumin seeds
• 8-10 curry leaves
• Salt to taste
• 1 tbsp ghee or oil
• 1/2 tsp sugar (optional)
• Fresh coriander for garnish
• 1 tbsp lemon juice

Instructions:

1. Wash the sabudana thoroughly and soak it in water for 4-5 hours. The pearls should absorb the water and become soft.
2. Heat ghee or oil in a pan, add cumin seeds, and let them splutter.
3. Add curry leaves and chopped green chili. Sauté for a few seconds.
4. Add diced potatoes and cook until tender.
5. Stir in the soaked sabudana and cook on medium heat, stirring occasionally to avoid sticking.
6. Add the ground peanuts, salt, and sugar (if using), and mix well.
7. Cook for another 5-6 minutes until the sabudana becomes translucent.
8. Squeeze lemon juice on top and garnish with fresh coriander.

Sabudana Khichdi is a light, comforting dish with a satisfying combination of flavors and textures. The sago pearls pair beautifully with the crunch of peanuts, and the soft, savory potatoes add richness to the dish. It’s the perfect breakfast when you need a quick, energy-boosting meal to kickstart your day.

Poached Eggs on Paratha

Poached Eggs on Paratha is a unique and filling breakfast that combines the classic Indian paratha (flaky flatbread) with perfectly poached eggs. The crispy paratha serves as a perfect base for the creamy, runny yolk of the poached eggs. This dish offers a hearty and satisfying start to the day, providing a balance of carbohydrates, protein, and healthy fats.

Ingredients:

For the Paratha:

• 2 cups whole wheat flour
• Water, as needed
• Salt to taste
• Ghee or oil for cooking

For the Poached Eggs:

• 2 fresh eggs
• Water (for poaching)
• Salt and pepper to taste
• Vinegar (optional, for poaching)

Instructions:

For the Paratha:

1. In a bowl, mix flour and salt, and add water little by little to form a smooth dough.
2. Divide the dough into equal-sized balls and roll them into flat rounds.
3. Heat a tawa or pan, cook the paratha with ghee or oil on both sides until golden and crispy.
4. Set aside.

For the Poached Eggs:

1. Bring a pot of water to a simmer. Add a teaspoon of vinegar to help the eggs hold their shape.
2. Crack the eggs into the water gently, one at a time, and cook for about 3-4 minutes until the whites are set but the yolk remains runny.
3. Carefully remove the eggs with a slotted spoon.

Assembly:

1. Place a warm paratha on a plate.
2. Gently place the poached eggs on top.
3. Season with salt and pepper, and serve immediately.

Poached Eggs on Paratha offers a fusion of flavors that combines the softness of poached eggs with the crispiness of the paratha. It’s a filling and indulgent breakfast that feels like a treat while still being balanced and nutritious. This is a great option for those who enjoy traditional Indian bread but want to add a protein-packed twist.

Dosa with Tomato Chutney

Dosa, the famous South Indian thin, crispy crepe, is paired here with a tangy tomato chutney. It’s a beloved breakfast dish throughout India, and when served with the spicy and slightly sweet tomato chutney, it becomes an irresistible combination. The dosa’s crispy texture and the chutney’s vibrant flavors create a perfect contrast, making this a satisfying meal for any time of the day.

Ingredients:

For the Dosa Batter:

• 2 cups rice
• 1/2 cup urad dal (split black gram)
• 1/2 tsp fenugreek seeds
• Salt to taste
• Water (for soaking and grinding)

For the Tomato Chutney:

• 2 ripe tomatoes, chopped
• 1 small onion, chopped
• 1-2 dried red chilies
• 1/4 tsp cumin seeds
• 1 tbsp oil
• 1/4 tsp mustard seeds
• 1/2 tsp turmeric powder
• Salt to taste
• Fresh coriander for garnish

Instructions:

For the Dosa Batter:

1. Soak rice, urad dal, and fenugreek seeds for 6-8 hours.
2. Grind the soaked mixture into a smooth batter and let it ferment for 8–12 hours.
3. Add salt to the batter before cooking the dosas.

For the Tomato Chutney:

1. Heat oil in a pan, add cumin seeds, mustard seeds, and dried red chilies. Let them splutter.
2. Add chopped onion and sauté until soft and golden.
3. Add chopped tomatoes, turmeric powder, and salt. Cook until the tomatoes soften and release their juices.
4. Let the mixture cool, then blend it into a smooth chutney. Garnish with fresh coriander.

To Make the Dosa:

1. Heat a non-stick tawa or griddle. Pour a ladle of dosa batter and spread it thinly.
2. Drizzle a little oil around the edges and cook until golden and crispy.
3. Serve hot with tomato chutney.

Dosa with tomato chutney is a versatile and delicious breakfast that brings out the best of South Indian cuisine. The crispy dosa pairs perfectly with the tangy and spicy chutney, creating an explosion of flavors with every bite. It’s an ideal dish to kick off the day with a combination of crispy, soft, and zesty elements.

These recipes continue to showcase the diverse and rich flavors of Indian breakfasts, offering something for every palate and preference. Let me know if you’d like these recipes in a specific format or if you need any substitutions or variations!

Methi Thepla (Fenugreek Flatbread)

Methi Thepla is a traditional Gujarati flatbread made with fenugreek leaves (methi), spices, and whole wheat flour. It’s often enjoyed as a breakfast or snack, known for its slightly bitter yet flavorful taste from the fenugreek. Packed with fiber, vitamins, and minerals, it’s not only delicious but also highly nutritious. Methi Thepla is great for digestion and can be paired with yogurt, pickle, or chutney for a fulfilling meal.

Ingredients:

• 2 cups whole wheat flour
• 1 cup fresh fenugreek leaves, finely chopped
• 1/2 tsp turmeric powder
• 1 tsp cumin seeds
• 1/2 tsp coriander powder
• 1/2 tsp red chili powder
• 1 tbsp sesame seeds (optional)
• Salt to taste
• Water (for kneading)
• Oil or ghee for cooking

Instructions:

1. In a large mixing bowl, combine whole wheat flour, fenugreek leaves, turmeric, cumin, coriander, red chili powder, and salt.
2. Gradually add water and knead the mixture into a smooth, soft dough.
3. Divide the dough into small balls and roll them out into thin, round flatbreads.
4. Heat a tawa or griddle and cook each thepla on medium heat, applying oil or ghee to both sides, until golden brown and crisp.
5. Serve hot with yogurt, pickle, or a mint chutney.

Methi Thepla is an aromatic, flavorful, and healthy breakfast option. The bitterness of fenugreek pairs beautifully with the spices, making it a memorable dish. It’s filling, rich in nutrients, and perfect for anyone looking to start their day on a wholesome note. The flexibility to serve it with various sides only enhances its appeal.

Masala Oats (Spicy Savory Oats)

Masala Oats is a savory, spiced version of the traditional oatmeal, widely enjoyed for breakfast in India. Packed with vegetables and a combination of aromatic spices, it offers a deliciously nutritious start to the day. The oats are cooked in a spiced broth, making it rich in flavors while still being light and healthy. This dish is a perfect blend of protein, fiber, and antioxidants, and it’s easily customizable to suit individual taste preferences.

Ingredients:

• 1 cup rolled oats
• 1/4 cup mixed vegetables (carrot, peas, beans, bell peppers)
• 1 small onion, chopped
• 1 green chili, chopped
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1 tbsp oil
• Salt to taste
• Fresh coriander for garnish
• Water (as required)

Instructions:

1. Heat oil in a pan, and add mustard seeds and cumin seeds. Let them splutter.
2. Add chopped onions and green chili. Sauté until onions turn golden brown.
3. Add the mixed vegetables and sauté for a few minutes until they soften.
4. Add turmeric powder, garam masala, and salt. Stir well to coat the vegetables with the spices.
5. Add the oats and roast them for 1-2 minutes until they absorb the flavors.
6. Pour in water (about 2 cups) and cook until the oats become soft and the water is absorbed, stirring occasionally.
7. Garnish with fresh coriander and serve hot.

Masala Oats is a flavorful, protein-packed breakfast that is quick and easy to prepare. The combination of vegetables and spices makes it incredibly savory and satisfying. It’s a fantastic way to enjoy a healthy and filling meal without compromising on taste. Perfect for those who like their oats with a spicy twist!

Rava Kesari (Semolina Pudding)

Rava Kesari, also known as Sooji Halwa, is a traditional Indian sweet dish made from semolina, ghee, sugar, and cardamom. While it’s often served during festivals or special occasions, it’s also enjoyed as a comforting breakfast. This rich, aromatic pudding has a melt-in-the-mouth texture and a fragrant, sweet taste from the saffron and cardamom. It’s an easy-to-make, indulgent treat for those who crave something sweet in the morning.

Ingredients:

• 1 cup semolina (rava/sooji)
• 1/2 cup sugar (adjust to taste)
• 1/4 cup ghee (clarified butter)
• 1/2 tsp cardamom powder
• A few strands of saffron (optional)
• 1/2 cup water
• 1/2 cup milk
• 1/4 cup cashews and raisins for garnish

Instructions:

1. Heat ghee in a pan. Add cashews and raisins, and fry until golden. Remove and set aside for garnishing.
2. In the same pan, add semolina and roast it in the ghee until it turns golden and aromatic.
3. In a separate saucepan, bring water and milk to a boil. Add saffron strands if using.
4. Slowly pour the hot water and milk mixture into the roasted semolina, stirring continuously to avoid lumps.
5. Add sugar, cardamom powder, and mix well. Cook until the mixture thickens and the ghee starts to separate from the sides.
6. Garnish with fried cashews and raisins. Serve hot.

Rava Kesari is a rich, comforting dish with a perfect balance of sweetness and fragrance. The semolina is beautifully soaked in ghee and saffron, making each spoonful a delight. It’s the perfect indulgent breakfast for anyone who enjoys a sweet start to the day, and it’s also a great dessert option when you need something simple yet special.

These three recipes offer a mix of savory, healthy, and sweet breakfast options to suit a variety of tastes. Whether you’re in the mood for something hearty and spicy or sweet and comforting, these dishes provide the perfect start to your day. Let me know if you need more ideas or modifications!

Vegetable Upma

Vegetable Upma is a savory, South Indian breakfast dish made from semolina (rava), mixed with a variety of vegetables, and seasoned with mustard seeds, curry leaves, and spices. This dish is not only flavorful but also highly nutritious, thanks to the addition of vegetables like carrots, peas, and beans. It’s light yet filling, making it an excellent choice for a quick and healthy breakfast or brunch.

Ingredients:

• 1 cup semolina (rava)
• 1/4 cup peas, chopped carrots, and beans (mixed vegetables)
• 1 small onion, chopped
• 2 green chilies, chopped
• 1/2 tsp mustard seeds
• 1/4 tsp cumin seeds
• 1/4 tsp turmeric powder
• A few curry leaves
• 2 tbsp ghee or oil
• Salt to taste
• 2 cups water
• Fresh coriander for garnish
• Lemon juice (optional)

Instructions:

1. Heat ghee or oil in a pan. Add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
2. Add chopped onions and green chilies. Sauté until the onions turn golden brown.
3. Add the mixed vegetables and sauté for 2-3 minutes.
4. Add turmeric powder and salt, then stir in the semolina (rava) and roast it for 3-4 minutes until it becomes fragrant.
5. In a separate pan, bring water to a boil. Add the boiling water to the semolina mixture gradually while stirring continuously.
6. Cover and cook on low heat for 5-6 minutes until the water is absorbed and the upma is cooked through.
7. Garnish with fresh coriander and a squeeze of lemon juice if desired.

Vegetable Upma is a wholesome and satisfying breakfast that combines the mild, slightly nutty flavor of semolina with the goodness of vegetables and aromatic spices. It’s quick to make, light on the stomach, and offers a perfect balance of carbs and nutrients, making it a great start to the day.

Aloo Paratha (Potato Stuffed Flatbread)

Aloo Paratha is a classic North Indian breakfast favorite, consisting of whole wheat flatbread stuffed with a spicy mashed potato filling. It’s crispy on the outside and soft on the inside, offering a hearty, filling meal that is often paired with yogurt, pickle, or raita. Aloo Paratha is packed with flavors and is a great source of carbohydrates and protein, making it an ideal energy-boosting breakfast.

Ingredients:

For the Dough:

• 2 cups whole wheat flour
• Water as needed
• Salt to taste

For the Filling:

• 3 medium-sized potatoes, boiled and mashed
• 1/2 tsp cumin seeds
• 1/2 tsp garam masala
• 1/2 tsp red chili powder
• 1/2 tsp coriander powder
• 1 small onion, finely chopped (optional)
• 1-2 green chilies, chopped
• Fresh coriander, chopped
• Salt to taste

Instructions:

For the Dough:

1. Mix whole wheat flour and salt in a bowl. Gradually add water and knead into a soft, smooth dough.
2. Cover and let the dough rest for 20–30 minutes.

For the Filling:

1. In a mixing bowl, combine mashed potatoes with cumin seeds, garam masala, red chili powder, coriander powder, chopped onions, green chilies, and fresh coriander.
2. Mix well and adjust salt to taste.

Making the Paratha:

1. Divide the dough into small balls. Roll out each ball into a small disc.
2. Place a spoonful of the potato filling in the center, then bring the edges together to seal the filling inside.
3. Roll out the stuffed dough ball into a flat, round paratha.
4. Heat a tawa or griddle and cook the paratha on both sides, applying a little ghee or oil until golden brown and crispy.

Aloo Paratha is a hearty and flavorful breakfast option that offers a delicious combination of soft, spiced potato filling and crispy, warm flatbread. Whether enjoyed with yogurt, pickle, or raita, it’s a beloved and satisfying meal that is perfect for starting the day with energy.

Moong Dal Chilla (Lentil Pancakes)

Moong Dal Chilla is a savory pancake made from ground yellow moong dal (lentils). This protein-packed, gluten-free dish is light, healthy, and full of flavor. It’s commonly enjoyed for breakfast or as a snack and can be served with green chutney or yogurt for added taste. The pancakes are crisp on the outside and soft on the inside, making them both nutritious and delicious.

Ingredients:

• 1 cup yellow moong dal (split mung beans)
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/4 tsp asafoetida (hing)
• Salt to taste
• 1 green chili, chopped
• 1 small onion, chopped
• Fresh coriander, chopped
• Water (for batter)
• Oil for cooking

Instructions:

1. Soak the moong dal in water for 3–4 hours. Drain and grind it into a smooth batter, adding a little water as needed.
2. Add cumin seeds, turmeric powder, red chili powder, asafoetida, salt, chopped green chili, onion, and coriander to the batter. Mix well.
3. Heat a non-stick tawa or griddle and grease it lightly with oil.
4. Pour a ladle of the batter onto the hot griddle and spread it into a round pancake.
5. Cook on medium heat, pressing gently, until both sides are golden brown and crisp.
6. Serve hot with green chutney or yogurt.

Moong Dal Chilla is a light, protein-rich breakfast option that is not only healthy but also easy to prepare. The pancake’s savory flavor and satisfying texture make it a perfect way to start the day, offering a good source of protein and fiber. It’s a great choice for anyone looking for a filling yet low-calorie meal.

These three recipes showcase a variety of textures and flavors, from the light and savory Vegetable Upma to the hearty Aloo Paratha and protein-packed Moong Dal Chilla. Whether you’re looking for something light or filling, these options offer diverse choices for a nourishing start to the day. Let me know if you need more ideas or variations!

Pesarattu (Green Gram Pancake)

Pesarattu is a savory pancake made from green gram (moong dal), a popular breakfast dish in Andhra Pradesh, India. This protein-packed, gluten-free dish is made by grinding soaked moong dal into a smooth batter and then pan-frying it into crispy pancakes. It’s often served with ginger chutney or coconut chutney for an added burst of flavor. This healthy breakfast is not only light but also very filling, making it a great choice for a nutritious start to the day.

Ingredients:

• 1 cup green gram (moong dal)
• 2-3 green chilies
• 1-inch piece of ginger
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric powder
• Salt to taste
• Water (for batter)
• Oil or ghee for cooking

Instructions:

1. Soak the moong dal in water for 4-6 hours or overnight.
2. Drain the dal and grind it along with green chilies, ginger, cumin seeds, and turmeric into a smooth batter, adding water as needed to achieve a pancake batter-like consistency.
3. Heat a non-stick tawa or griddle, grease it with a little oil or ghee.
4. Pour a ladle of the batter onto the hot tawa and spread it evenly into a round shape.
5. Cook on medium heat until the edges become crisp and golden. Flip the pancake and cook the other side for 1-2 minutes.
6. Serve hot with ginger chutney or coconut chutney.

Pesarattu is a nutritious and satisfying breakfast that’s perfect for those who enjoy savory meals. The moong dal provides a rich source of protein and fiber, making it an energizing start to the day. It’s light yet filling, making it ideal for those looking for a wholesome breakfast that’s both healthy and tasty.

Idli with Sambar and Coconut Chutney

Idli is a traditional South Indian breakfast favorite made from fermented rice and urad dal batter, resulting in soft and spongy steamed cakes. Typically served with sambar (a tangy lentil-based soup) and coconut chutney, this dish is a wholesome, low-calorie breakfast that provides a good balance of carbohydrates, protein, and fiber. Idli with sambar and chutney is a flavorful combination that’s beloved for its light yet satisfying nature.

Ingredients:

For the Idli:

• 2 cups rice
• 1 cup urad dal (split black gram)
• 1/2 tsp fenugreek seeds
• Salt to taste
• Water (for soaking and grinding)

For the Sambar:

• 1/2 cup toor dal (yellow lentils)
• 1 small onion, chopped
• 1 tomato, chopped
• 1 small carrot, chopped
• 1/4 cup drumsticks (optional)
• 1 tbsp sambar powder
• 1/4 tsp turmeric powder
• Salt to taste
• Tamarind paste (to taste)
• 1 tbsp oil
• Mustard seeds, curry leaves, and dry red chilies for tempering

For the Coconut Chutney:

• 1/2 cup grated coconut
• 1 green chili
• 1/4 tsp cumin seeds
• 1/2 tsp ginger
• Salt to taste
• Water (as needed)

Instructions:

For the Idli:

1. Soak rice and urad dal along with fenugreek seeds for 6-8 hours.
2. Grind the soaked mixture into a smooth batter, adding water as needed.
3. Let the batter ferment for 8-12 hours.
4. Grease the idli molds, pour the fermented batter into them, and steam for 10-12 minutes until soft and fluffy.

For the Sambar:

1. Cook toor dal in a pressure cooker until soft.
2. In a pan, heat oil and add mustard seeds, curry leaves, and dry red chilies for tempering.
3. Add onions, tomatoes, carrots, and drumsticks, and cook for a few minutes.
4. Add turmeric powder, sambar powder, cooked dal, and enough water to make a thick soup. Bring it to a simmer.
5. Add tamarind paste and salt, and cook for another 10 minutes.

For the Coconut Chutney:

1. Grind grated coconut, green chili, cumin seeds, and ginger into a smooth paste, adding water to adjust the consistency.
2. Season with salt.

Idli with sambar and coconut chutney is a nutritious and filling breakfast that combines the delicate, steamed idlis with the rich, flavorful sambar and refreshing coconut chutney. It’s light on the stomach yet packs in plenty of nutrients, making it an ideal breakfast for a busy morning or as a weekend treat.

Dhokla

Dhokla is a savory steamed cake from Gujarat, made with fermented rice and chickpea flour batter. Light, spongy, and mildly tangy, dhokla is often served with green chutney and sometimes with tamarind chutney. It’s a versatile dish that can be enjoyed as a breakfast, snack, or light meal. Dhokla is not only delicious but also healthy, as it’s steamed, making it a great option for anyone looking for a lighter breakfast option.

Ingredients:

• 1 cup chickpea flour (besan)
• 1/4 cup rice flour
• 1/4 cup yogurt
• 1/2 tsp baking soda
• 1/2 tsp turmeric powder
• 1 tsp sugar
• Salt to taste
• 1 tbsp ginger-green chili paste
• 1 tbsp lemon juice
• 1/2 cup water
• 1 tbsp oil

For Tempering:

• 1 tbsp oil
• 1/2 tsp mustard seeds
• A pinch of asafoetida (hing)
• Fresh coriander for garnish

Instructions:

1. In a mixing bowl, combine chickpea flour, rice flour, yogurt, turmeric powder, sugar, ginger-green chili paste, lemon juice, and salt. Add water to form a thick batter.
2. Add baking soda to the batter and mix gently.
3. Grease a steaming tray or a shallow pan and pour the batter into it.
4. Steam the batter for 15-20 minutes until it becomes firm and cooked through.
5. For tempering, heat oil in a small pan, add mustard seeds and asafoetida, and let the seeds splutter. Pour the tempering over the steamed dhokla.
6. Garnish with fresh coriander and serve with green chutney or tamarind chutney.

Dhokla is a light, fluffy, and flavorful breakfast that is both satisfying and healthy. Its soft texture and mild tanginess, combined with the spicy tempering, make it an irresistible treat. It’s a great choice for those who prefer a savory breakfast that is low in calories yet high in flavor.

These three breakfast recipes provide a mix of savory and light options, each with its own unique flavor profile and nutritional benefits. Whether you’re in the mood for something fluffy like Dhokla, savory like Idli with sambar, or crispy like Pesarattu, these dishes will certainly add variety to your morning meals. Let me know if you need more recipes or have specific preferences!

Chole Bhature

Chole Bhature is a classic North Indian breakfast consisting of spicy chickpeas (chole) served with deep-fried, puffy bread called bhature. This iconic dish is both hearty and flavorful, and it’s often enjoyed during weekends or special occasions. The spiced chickpeas are rich in protein, while the bhature offers a satisfying, crispy contrast. It’s a filling meal that provides a perfect balance of carbohydrates and protein, making it ideal for those who need an energy boost in the morning.

Ingredients:

For the Chole:

• 1 1/2 cups chickpeas (chole), soaked overnight
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 green chili, chopped
• 1 tsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• 1 tbsp tea leaves (in a muslin cloth, for color)
• Salt to taste
• Fresh coriander for garnish

For the Bhature:

• 2 cups all-purpose flour (maida)
• 1/2 cup yogurt
• 1 tsp baking powder
• 1/2 tsp salt
• Water, as needed
• Oil for deep frying

Instructions:

For the Chole:

1. Pressure cook the soaked chickpeas with the tea leaves bag (for color) and water for about 20-30 minutes, until soft.
2. Heat oil in a pan, add cumin seeds, and once they splutter, add onions and sauté until golden brown.
3. Add ginger-garlic paste and green chili, and sauté for a minute.
4. Add chopped tomatoes, coriander powder, garam masala, turmeric powder, and salt. Cook until the oil separates from the masala.
5. Add the cooked chickpeas and some of the cooking water, and let it simmer for 10-15 minutes to blend the flavors.
6. Garnish with fresh coriander.

For the Bhature:

1. Mix all-purpose flour, yogurt, baking powder, and salt in a bowl. Add water gradually to knead into a soft dough.
2. Let the dough rest for 1 hour.
3. Divide the dough into small balls, roll them out into flat discs.
4. Heat oil in a deep pan and fry each disc until puffed and golden brown.
5. Drain the excess oil and serve hot with the chole.

Chole Bhature is a delicious, indulgent breakfast that is perfect for those who enjoy bold flavors and a filling meal. The rich, spicy chickpeas pair beautifully with the soft, fluffy bhature, making it an unforgettable dish. While it’s hearty and satisfying, it’s best enjoyed occasionally due to its rich nature.

Sabudana Khichdi (Tapioca Pearls Stir-Fry)

Sabudana Khichdi is a popular breakfast dish in India, especially during fasting days, made from tapioca pearls (sabudana) sautéed with peanuts, potatoes, and a mix of spices. This dish is light yet filling and is packed with energy-boosting carbohydrates and proteins, making it a great option for breakfast. It’s quick to make, flavorful, and offers a perfect balance of crunch from the peanuts and softness from the tapioca pearls.

Ingredients:

• 1 cup sabudana (tapioca pearls)
• 1 large potato, peeled and diced
• 1/4 cup peanuts, roasted and crushed
• 1 green chili, chopped
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric powder
• Salt to taste
• Fresh coriander for garnish
• 1 tbsp ghee or oil

Instructions:

1. Wash the sabudana thoroughly and soak it in water for about 4-5 hours or overnight. Drain any excess water.
2. Heat ghee or oil in a pan, add cumin seeds, and let them splutter.
3. Add chopped green chilies and diced potatoes. Sauté until the potatoes become soft and slightly golden.
4. Add turmeric powder, crushed peanuts, and the soaked sabudana. Mix well and cook on medium heat, stirring occasionally, for about 5-7 minutes.
5. Add salt to taste, garnish with fresh coriander, and serve hot.

Sabudana Khichdi is a light, energizing, and wholesome breakfast dish. It’s perfect for those seeking a balance of protein, carbohydrates, and healthy fats, and its simple flavors make it a comfort food loved by many. It’s quick to make and can be customized by adding more vegetables or spices as desired. Sabudana Khichdi is particularly popular during fasting days but can be enjoyed any time of the day for a healthy, filling meal.

Poha (Flattened Rice)

Poha is a popular breakfast dish made from flattened rice, commonly enjoyed across India. It’s light, easy to prepare, and full of flavors, with a mix of turmeric, mustard seeds, peanuts, and curry leaves. Poha is often served with a sprinkle of fresh coriander and a squeeze of lime juice, giving it a refreshing, tangy twist. It’s an excellent choice for a quick, healthy breakfast and is a great source of iron and fiber.

Ingredients:

• 1 cup poha (flattened rice)
• 1/4 cup peanuts
• 1 small onion, chopped
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric powder
• Salt to taste
• Fresh coriander for garnish
• 1-2 green chilies, chopped
• 1 tbsp oil
• Lemon juice (optional)

Instructions:

1. Rinse the poha under running water for a few minutes, drain, and set aside.
2. Heat oil in a pan, add mustard seeds, cumin seeds, and peanuts. Let them splutter.
3. Add chopped onions and green chilies, and sauté until onions become translucent.
4. Add turmeric powder and salt, then add the rinsed poha. Stir gently to combine all the ingredients.
5. Cook for 2-3 minutes on low heat, then remove from heat.
6. Garnish with fresh coriander and squeeze lemon juice over the poha before serving.

Poha is a quick and nutritious breakfast that’s light on the stomach yet filling. The combination of peanuts, turmeric, and curry leaves gives it a distinct flavor, while the lime juice adds a refreshing twist. It’s a perfect breakfast for those in a hurry, offering a balance of carbs, protein, and fiber in every bite.

These three breakfast recipes offer a delightful variety, from the indulgent Chole Bhature to the light and nutritious Sabudana Khichdi and Poha. Each dish brings a unique set of flavors and nutritional benefits, catering to different tastes and preferences. Let me know if you’d like more ideas or modifications!

Puri with Aloo Tamatar Ki Sabzi

Puri with Aloo Tamatar Ki Sabzi is a classic North Indian breakfast combination, where deep-fried, puffed wheat puris are served with a flavorful and mildly spicy potato-tomato curry. This dish is often enjoyed during festivals, special occasions, or weekend brunches. The crispiness of the puris complements the soft, tangy, and spicy potato curry, making it a delightful breakfast that is both hearty and indulgent.

Ingredients:

For the Puri:

• 2 cups whole wheat flour (atta)
• 1/2 tsp ajwain (carom seeds)
• A pinch of salt
• Water (as needed)
• Oil for deep frying

For the Aloo Tamatar Ki Sabzi:

• 2 large potatoes, boiled and cubed
• 2 tomatoes, chopped
• 1 onion, finely chopped
• 1 green chili, chopped
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp red chili powder
• Salt to taste
• 1 tbsp oil
• Fresh coriander for garnish

Instructions:

For the Puri:

1. In a mixing bowl, combine the whole wheat flour, ajwain, and salt.
2. Gradually add water and knead into a firm dough.
3. Cover the dough and let it rest for 20 minutes.
4. Roll the dough into small balls and flatten them into round discs.
5. Heat oil in a deep frying pan, and fry each puri until golden and puffed up. Remove and drain excess oil.

For the Aloo Tamatar Ki Sabzi:

1. Heat oil in a pan, add cumin seeds, and let them splutter.
2. Add chopped onions and green chili, and sauté until onions turn golden brown.
3. Add chopped tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Cook until the tomatoes soften.
4. Add boiled potato cubes, mix gently, and cook for another 5-7 minutes until the potatoes absorb the flavors.
5. Garnish with fresh coriander and serve with hot puris.

Puri with Aloo Tamatar Ki Sabzi is a satisfying and delicious breakfast that’s perfect for a weekend or festive meal. The crunchy puris paired with the spiced potato-tomato curry create a delightful contrast of textures and flavors. It’s a filling and indulgent breakfast, great for energizing the day ahead.

Rava Kesari (Semolina Pudding)

Rava Kesari, also known as Sooji Halwa, is a sweet, aromatic dessert made with semolina (rava), ghee, sugar, and cardamom. It’s a popular breakfast in South India and is often made during festivals or special occasions. This rich and delicious pudding is quick to make and provides a comforting, sugary start to the day. It’s a simple yet indulgent dish that brings together the flavors of ghee, cardamom, and saffron for a delightful treat.

Ingredients:

• 1 cup semolina (rava)
• 1/2 cup sugar
• 1/4 cup ghee
• 1/4 tsp cardamom powder
• A few saffron strands (optional)
• 2 cups water
• 1/4 cup cashews and raisins
• A pinch of salt

Instructions:

1. Heat ghee in a pan, add cashews and raisins, and fry until golden brown. Remove and set aside.
2. In the same pan, add the semolina and roast on medium heat until it turns light golden and fragrant.
3. In a separate pan, boil the water and add the saffron strands (if using) and a pinch of salt.
4. Gradually add the boiling water to the roasted semolina, stirring continuously to avoid lumps.
5. Add sugar and mix well. Cook until the mixture thickens and the ghee starts separating from the sides.
6. Add cardamom powder, cashews, and raisins, and mix well.
7. Serve hot as a sweet breakfast or dessert.

Rava Kesari is a rich, aromatic, and comforting breakfast dish that combines the smooth texture of semolina with the flavors of ghee, cardamom, and saffron. It’s perfect for those who enjoy a sweet start to the day and can be made in under 20 minutes, making it a convenient yet indulgent option for breakfast or dessert.

Kachori with Tamarind Chutney

Kachori is a deep-fried, flaky pastry filled with spiced lentil or potato stuffing, commonly enjoyed as a breakfast in North India. The crispy outer crust, combined with the flavorful stuffing, makes kachori a savory and indulgent treat. Paired with tangy tamarind chutney, it becomes a perfect breakfast for those who love rich and savory foods. It’s hearty, satisfying, and perfect for a weekend brunch or special occasion.

Ingredients:

For the Kachori Dough:

• 2 cups all-purpose flour (maida)
• 1/2 tsp ajwain (carom seeds)
• 1/4 tsp salt
• 1/4 cup oil or ghee
• Water (as needed)

For the Filling:

• 1 cup yellow moong dal (split yellow lentils)
• 1 tsp cumin seeds
• 1/2 tsp fennel seeds
• 1/2 tsp garam masala
• 1/2 tsp red chili powder
• 1/2 tsp turmeric powder
• Salt to taste
• 1 tbsp oil

For the Tamarind Chutney:

• 1/2 cup tamarind pulp
• 1/4 cup jaggery or sugar
• 1/2 tsp black salt
• 1/2 tsp cumin powder
• 1/4 tsp chili powder

Instructions:

For the Kachori Dough:

1. Mix all-purpose flour, ajwain, salt, and oil in a bowl.
2. Gradually add water to knead a firm, smooth dough. Cover and let it rest for 20 minutes.

For the Filling:

1. Cook moong dal in water until soft. Drain any excess water.
2. Heat oil in a pan, add cumin seeds, fennel seeds, and sauté for a minute.
3. Add cooked dal, red chili powder, turmeric powder, garam masala, and salt. Cook the mixture until dry and fragrant. Let it cool.

Assembling and Frying the Kachori:

1. Divide the dough into small balls. Flatten each ball into a small disc.
2. Place a spoonful of the lentil filling in the center and seal the edges to form a ball.
3. Roll it out gently into a round disc, being careful not to break the filling.
4. Heat oil in a deep frying pan and fry the kachoris until golden brown and crispy.

For the Tamarind Chutney:

1. In a saucepan, combine tamarind pulp, jaggery, black salt, cumin powder, and chili powder. Simmer for 5-7 minutes until it thickens.
2. Cool and serve with the hot kachoris.

Kachori with tamarind chutney is a delicious and satisfying breakfast that provides a perfect combination of crispy, flaky pastry and flavorful lentil filling. It’s a beloved street food in many parts of India, ideal for those looking for a hearty, savory meal. The tangy tamarind chutney complements the richness of the kachoris, creating a burst of flavors in every bite.

These three breakfast recipes offer a variety of tastes and textures, from the crispy and indulgent Kachori to the sweet and aromatic Rava Kesari, and the comforting Puri with Aloo Tamatar Ki Sabzi. Each dish is delicious, satisfying, and perfect for a delightful breakfast experience. Let me know if you need more recipes or have any other preferences!