Quick Recipes for Early Morning Breakfast in India

The first thing a person does after waking up from a long night's sleep is to eat breakfast. You burn more calories throughout the day when you eat breakfast because your metabolism is boosted. It maintains you sufficiently stimulated to support your ability to maintain attention at work or school. Here are a few early morning Breakfast recipes you can try at home, so let's get started.

Punjabi chole bhature

The warm, spicy Punjabi chole bhature recipe is famous all over India. And this recipe has been expertly slow-cooked and has a hint of pomegranate tart and intensity from fresh ginger and chillies. This is spooned with bhaturas, a common type of deep-fried bread from northern India made with plain flour, baking powder, and some leavening agent to give the bhatura its pillowy, puffy texture.


  • To begin making chole, use two tea bags in a pressure cooker until tender, which could take up to 5 whistles. Remove the tea bag and discard the extra liquid.

  • Hing, diced tomatoes, and green chillies are added to heated oil in a karahi. For a few seconds, fry. When the masala starts to leave the oil, add the following ingredients: coriander powder, cumin powder, ginger paste, pomegranate powder, red chilli powder, and garam masala.

  • Chole that has been previously boiled, salt, and the necessary amount of water should now be added. The chole is prepared.

  • Take maida and place it in a big bowl. Stir in the sooji, curd, salt, and sugar. Mix well. Add the necessary amount of water now to create dough.

It would be best if you thoroughly kneaded it. For at least an hour, cover it with a moist muslin towel. Make little dough balls and roll out puris before serving. Fry the puri on a high flame while heating the oil in a karahi. With hot chole, serve


The best thing about upma is it is a trendy Breakfast in IndiaYou need a dipping sauce, coconut chutney, lemon pickles, or sambhar that you like most; it tastes fantastic with any of them. One dish you can whip up quickly is this one.


  • On a kadai over medium heat, add oil. Add the mustard seeds after it is hot and wait for them to sputter. When adding the chana and urad dals, remember not to let them brown. Fry them until they start to turn a light golden brown. Over low heat, add the curry leaves and dry red chillies and stir for 30 seconds or until aromatic.

  • Add the green chilli, ginger, and onions. Cook the onions until they are transparent. Stir continuously, and add the carrot, beans, and green peas. Sauté for 2 minutes.

  • Salt, sugar, and 3 cups of water are added. Increase the temperature and let the water come to a rolling boil. Reduce the flame to low once the water has reached a rolling boil. For 3 to 4 minutes on low heat, cover and let the rava upma steam.

  • Add chopped coriander leaves and ghee. Combine, then extinguish the flame. Serve upma with pickles, curd, and coconut chutney.

Pohe ka nashta

A tasty, wholesome, and simple Indian morning dish from Maharashtra is called poha. Pohe ka nashta is an easy and speedy cuisine comprised of pounded rice, potatoes, basic spices, onions, grated coconut, peanuts, and herbs like coriander or cilantro and curry leaves.


  • Wash the poha and put two cups of poha in a sieve to soften it. Run it under the faucet. Leave it alone for a while. Mash a grain of poha to see if it is entirely soft after some time. Sprinkle some water on it if it isn't already delicate, then wait a while.

  • Prepare the tempering. Oil is heated in 2 tablespoons. Include one teaspoon of mustard seeds, 1/2 teaspoon of cumin seeds, and two curry leaf sprigs. Add one or two slit green chillies once everything has started to sputter. Add 1/4 tsp of the turmeric powder. Everything should be sautéed for 30 to 40 seconds.

  • Add onions and sauté them. Chopped onions should be added and cooked for 3 to 4 minutes at a low temperature or until transparent.

  •  Include roasted peanuts, soft poha, salt, and sugar. Add the items mentioned above. 2 to 3 minutes of cooking. For one or two more minutes, cover and cook. Switch the flame. Add a few handfuls of chopped coriander leaves and lemon juice.

Aloo poori

Aloo puri is a tasty and delightful change if you add some excellent mashed potatoes to your traditional pooris. This poori becomes one of the best breakfasts when you combine potatoes with some seasonings! Here is the most incredible recipe for aloo puri!


  • Heat some ghee in a deep saucepan over medium flame. Asafoetida, cumin, and coriander seeds should be added to the hot ghee. Watch for the masalas to start coughing.

  • Then, add the ginger and green chillies that have been slit, and simmer for approximately a minute. Salt and powdered masalas are added, and the mixture is quickly stirred.

  • To prevent the masalas from burning, add the chopped tomatoes. The tomatoes should be well-cooked after around two to three minutes of roasting over high heat. To cook the potatoes, mash them with your hands and add them to the masala. Before adding the water, lower the heat to medium and roast the potatoes well for about 2-3 minutes.

The Summary 

Here we end our blog, and we are sure that you will make the early morning Breakfast recipes that you mentioned above at home that are all tasty while also planning for healthy breakfast options. For more recipes like these, follow Spicyum's Page, where you can explore as many different breakfast options as they are most delectable, quick, and healthful.

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