To continue on with the whole notion of breakfast goodness, we’d like to point out that North Indian breakfast’s tend to be a bit more hearty (perhaps less healthy in comparison to South Indian breakfasts). The reason, loads of milk, ghee (clarified butter), yoghurt and paneer (cottage cheese) along with nuts, fruits and vegetables are included in almost every dish.
A major staple in North Indian dishes is wheat because it’s grown in abundance and it’s a major preference over rice. Just to tempt you a little, here’s a list of some popular North Indian breakfast dishes:
Paratha: is an Indian bread made with whole wheat dough. They are either served plain or stuffed with boiled, mashed and spiced potatoes, vegetables or cottage cheese. As a garnish, plain yoghurt, butter or aachar (pickles).
Poori: is another type of Indian bread. Poori is deep fried in vegetable oil and made with either whole wheat flour or refined whole wheat flour, or a mixture of both. In some parts of India they are served with sabji which is vegetable curry or chole/channa masala (chickpea curry).
Samosas: are fried pastry filled with boiled, mashed and spiced potatoes with peas. The filling can change but traditional Indian samosas have a potato filling and are served with green chutney, a mixture of coriander and mint with spices, or tamarind chutney.
Poha: is a breakfast dish made with flattened rice. The flattened rice is added to a mixture of lightly fried mustard seeds, peanuts, finely chopped onions, curry leaves, turmeric and chilli powder. There is no straight recipe to make poha as the ingredients used differ from region to region.
Dahi-Jalebi: doubles as an Indian dessert and a popular breakfast dish in the state of Uttar Pradesh. Served with yogurt, Dahi-Jalebi is a circular shape and is made from deep frying white flour batter before soaking it in sugar syrup.