24 Indian Breakfast Recipes Worth Getting Out of Bed For
Are you ready to explore 24 Indian Breakfast Recipes Worth Getting Out of Bed For?
Indian breakfasts are undoubtedly brimming with flavour.
It’s a fact.
Whether you’re in the mood for something savoury, sweet, or a bit of both, there’s an Indian breakfast dish out there that has your name on it.
From the simple and traditional dishes like Aloo Paratha, to modern options, such as Cheesy Masala Beans on Toast, Indian breakfasts are a reflection of the diverse and rich culture of the country, and indeed, the diaspora community.
So, whether you are a hardcore flavour seeker or a nutrition-conscious person, Indian breakfasts have something for everyone.
Which is the No 1 breakfast in India?
One of the most popular and recognisable Indian breakfasts is the humble paratha.
It’s a flatbread made with wheat flour, which is stuffed with a variety of fillings, such as potatoes, paneer, or even mooli (grated radish).
The paratha is cooked on a tawa (griddle) and served hot with a side of yogurt or pickle.
Parathas are not just tasty but also quite filling, making them an excellent breakfast option for those who have a long day ahead.
Another popular option is idli, a fermented and steamed rice and lentil cake that originated in southern India.
It’s a staple breakfast dish in many households across the country.
Idlis are light, fluffy, and incredibly healthy as they are high in protein and low in fat.
They are usually served with sambar (a lentil stew) and coconut chutney, which add a burst of flavour to the dish.
Similarly, dosa is another southern delight that has become a popular breakfast item all over India.
A thin and crispy pancake made from a fermented rice and lentil batter, dosas are also served with sambar and coconut chutney.
They come in various sizes and shapes and can be filled with a range of different fillings such as cheese, masala (spiced potatoes), and vegetables.
Dosa can also be made with other types of lentils and grains. Rava Dosa are a lacy variety with semolina.
Upma, a savoury porridge made from coarse semolina, is another South Indian breakfast favourite.
It’s only lightly spiced and can be eaten on its own or with a side of pickle or chutney.
Variations of upma can be made with noodles, broken wheat, oats, or even quinoa to make it even more nutritious.
Poha is another popular breakfast dish that originated in western India.
It’s made from flattened rice flakes that are sautéed with onions, mustard seeds, green chillies, and a few other spices.
Poha is a light yet flavourful dish and is usually garnished with coriander leaves, sev (fried gram flour noodles), and a squeeze of lime juice.
For those with a sweet tooth, there are plenty of Indian breakfast options to satisfy their cravings.
One such dish is the sweet, creamy Sooji ka Halwa and Gajar ka Halwa, made from a variety of ingredients such as semolina, wheat flour, or even carrots.
Halwa is cooked with ghee and sugar until it reaches a pudding-like consistency and is usually garnished with nuts.
Let’s explore some more delicious Indian breakfast ideas…
24 Indian Breakfast Recipes Worth Getting Out of Bed For
24 Indian Breakfast Recipes Worth Getting Out of Bed For
From traditional dishes that have been passed down for generations to modern Indian breakfast options that cater to the changing tastes of the community, there are countless Indian breakfasts to choose from. So, let's dive in and explore the rich and varied world of Indian breakfasts.
A cheesy dose of British nostalgia, Desified. Almost every British South Asian home has its' own take on curried baked beans. I cook mine with ghee, cumin seeds and a liberal heap of garam masala. These spicy, buttery beans are then slathered onto toast, topped with Cheddar and grilled until gooey and bubbling.
This is a delicious recipe for the famous Indian snack, Sabudana Khichdi; a savoury snack made with chewy tapioca pearls, potatoes, peanuts and spices. One bite and you’ll be hooked. Sabudana Khichdi is a traditional dish famed throughout India from Gujarat and Rajasthan, to Maharashtra, Uttar Pradesh, Madhya Pradesh and Karnataka. for its’ comforting carb-on-carb foundations. And for good reason.
Flaky Indian Cheese Twists baked with a blend of two cheeses and Indian spices inside. Use ready-rolled puff pastry sheets for a quick-fix recipe. These Indian Cheese Twists are so simple to prepare and can be made with mostly store-cupboard ingredients. Serve with chai for a delicious Indian breakfast.
The most Perfect Handvo (Gujarati Lentil Cake) recipe. Gujarati Handvo is a golden, fermented rice and lentil cake with vegetables. Some Gujaratis call this delicious tea-time snack Ondhwo. This recipe for Handvo is one I make from scratch, using whole, soaked lentils and rice. No packet mix or handvo flour necessary.
Gobi Bhurji (Indian Scrambled Cauliflower) is one of my favourite ways to enjoy a humble head of cauliflower. This north Indian-style Gobi Bhurji is perfect with buttered toast in the morning. This recipe for Gobi Bhurji is naturally free from gluten (provided you serve it with gluten-free bread). It can easily be made vegan if you switch the ghee for a healthy, vegan alternative like dairy-free spread or oil.
The prospect of an Indian breakfast is sometimes just the kick I need to pull myself from my cosy bed. These Gujarati Dudhi Muthiya are the best way to coax me out from under the covers. Along with a spicy breakfast, there’s nothing more satisfying than using up leftovers. This recipe for Gujarati Dudhi Muthiya hits both of those spots. They’re made using grated bottlegourd (doodhi/lauki), cold leftover rice, chickpea flour and a medley of subtle spices.
Crispy, flaky Aloo Paratha (Potato-Stuffed Flatbread) are an emblem of soulful South Asian home cooking. Almost every home has their own unique recipe and this is my technique for making delicious Punjabi Aloo Paratha at home. Aloo Paratha are crispy on the outside, with a tender potato filling. The word ‘aloo’ refers to the potato stuffing and ‘paratha’ to the light and flaky bread. Of all the stuffed breads India is famous for, Aloo Paratha is the one loved in every family kitchen and such a popular breakfast option. Here’s how I make Aloo Paratha for my family.
Soft Gujarati Thepla are a staple any-time-of-the-day flatbread in Indian homes. Fresh fenugreek leaves give them their signature bitter caramel flavour. Paired with a handful of ground spices like turmeric and chilli powder takes them from everyday roti to a masala-rich paradise. Bonus: they can be made well in advance and stored for days.
My lightly stir-fried vermicelli noodles are tossed with crackled mustard seeds, curry leaves, chillies and turmeric for a big, punchy breakfast number you’ll cook again and again. Transform it into a filling, protein-rich Indian vegetarian lunch or dinner with the addition of tofu.
These Jalebi Paratha get their name from the bright orange Indian sweets, Jalebi because of their beautiful coiled shape. I hold this recipe and its stunning method for creating those layers of flaky goodness close to my heart because it’s the way Nanabapu taught my mum, and then exactly the way my mum taught me. A technique passed down the generations and a skill Nanabapu would have wanted us to share with other paratha lovers.
Here’s a delicious recipe for the crispiest, Golden Air Fryer Samosas. You won’t believe these lightly-spiced, vegetable parcels aren’t deep fried! They’re vegan-friendly too. Each samosa is contains a mixture of vegetables, including potatoes, peas, carrots, corn and onions. There’s no need to deep fry then, just air fry to golden perfection. Follow my tips to learn how to cook samosas in the air fryer quickly and easily.
Crispy, spiced potato fritters are the most iconic of bhajias. Here’s a tried and true recipe that will leave you wanting more. Forged from the coming together of two distinct cuisines, Crispy Potato Bhajias have earned their place as a treasured dish on the Indian-East African dinner table. Vegan & gluten free option included.
A tried and true recipe for Gujarati Koru Bateta nu Shaak (dry-style potato curry). This is my mother’s exact recipe and the only way we make it at home. She has a few fabulous tips for achieving intense flavours and the perfect dry bhaji-style texture every time. This shaak pairs perfectly with Masala Poori and dahi (plain yoghurt) for breakfast.
Puffy Masala Poori will forever be a breakfast or wedding food in my eyes. Fried whole wheat flour bread with mild spices, a double layer and hollow middle. The little circles of dough rise before your very eyes for a magical cooking experience — and an even more spectacular eating experience. Definitely worth getting out of bed for!
The ultimate guide to homemade Patra. These steamed colocasia leaves are rolled with sweet and sour tamarind paste inside. Pan-fry for a crispy vegan and gluten-free Indian snack. They're perfect for breakfast and a light way to start the day.
Follow my video tutorial and make this easy Garlic Butter Khichu (Papdi no Lot) recipe. These steamed Indian rice dumplings are soft and chewy in texture. I dip them in the most delicious garlic butter to finish. The combination of garlic butter and cumin against the blank canvas of the rice flour dumpling is so comforting and delicious. Don't eat before a meeting! 😀
Khaman (instant chickpea flour dhokla) is a soft and fluffy steamed chickpea flour cake from Gujarat, western India. This airy, sweet and sour cake is prepared with spices, freshly-grated coconut and coriander leaves. The world of Gujarati farsan, or savoury snacks is as complex as it is vast. 100 varieties of gathia made from fried chickpea flour (besan) are identified by shape, texture and seasoning. Delicious!
Meet The Ultimate Mumbai Sandwich. Stuff this ultra-crispy vegetarian toastie with masala potatoes, melting cheese, beetroot, onions and, wait for it… an extra slice of toast soaked in green chutney — a.k.a. the ‘Moist Maker’. Top with crunchy sev (fried chickpea flour noodles) for a true taste of Mumbai street food.
This is not just any old wrap. This is a flavoursome, satisfying chapatti wrap filled with rich paneer, tangy lemon and mouth-watering spices. Seriously, M&S would be proud. These kati rolls are simple, filling and perfect for breakfast. You can stuff them with anything you like, from scrambled paneer to Bombay potatoes.
Traditional Gujarati Daal Vada are crunchy, spicy and perfect for dipping into yoghurt. My East-African version incorporates bananas to add a hint of sweetness against the intense chilli and lemon heat. The magical thing about adding ripe banana to the batter is that it reacts with the lemon and baking powder, creating a puffy, fluffy-in-the-middle fritters that still have an incredible golden crunch on the outside because of the ground mung daal, urad daal and rice.
Never underestimate the power of Masala Cheese Scones and a mug of hot tea. This casual comfort combo is my go-to for when I need a dose of nostalgia. One bite of spicy cheese scone followed by a swift sip of sweet chai and I’m transported back to my childhood kitchen.
Let me know in the comments what your favourite Desi breakfast consists of.