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Indian States and their Famous Breakfast I traditional Breakfast of India

Indian regional Breakfast by chef ANkit

Breakfast is the most important meal of our day. …

As the name suggests, breakfast breaks the overnight fasting period. It boost your energy levels, and provide essential nutrients required for good health. we shouldn’t skip the breakfast.

Indian food consists of a variety of regional and traditional cuisines native to the Indian subcontinent. The diversity in soil, climate, culture, ethnic groups, and occupations, people food habits vary substantially and use locally available spices, herbs, vegetables, and fruits in their daily menu.

Depending on the availability of the ingredients and food habits , the common breakfast in India are Puri bhaji, Idli -sambhar, Medu Vada- sambhar, Sattu Paratha , Dhooska , chole bhature, mudhi-kheera and all time favorite Parathas.

Lets have a tour on Indian regional breakfast famous in India…

ASSAM – Poita bhat

Poita bhat or Panta bhat is a very famous breakfast in East India. The boiled rice is soaked and fermented overnight in water. The liquid part is known as Toraṇi. Traditionally served in the morning with salt, onion, chili and Aloo Bharta.

aasamese breakfast by Chef Ankit

Andhra Pradesh – Pesarattu Upma,

It is a traditional breakfast of Andhra Pradesh, which is prepared using whole green lentil Dosa and stuffed with some Upma.

breakfast by chef Ankit

Arunachal Pradesh – Khura

Khura is a pancake made with buckwheat flour. It is served along with butter tea, made with yak milk.

khura by chef Ankit

Bihar -Sattu ke Parathe

Sattu paratha is made with roasted black chana powder, azwain seeds, chopped chilli, ginger and garlic chopped, amchur powder, stuffed in the whole wheat dough and rolled. Often eaten with pickle and baingan bharta.

Sattu paratha by chef Ankit

Chattisgardh – Cheela

Cheela is made with besan, green chilly that has an appealing nutty flavor and takes hardly any time to cook. You can stuffed grated vegetables or paneer in cheela. Best eaten with tomato chutney and mint-coriander chutney.

cheela by Chef Ankit

Delhi – Bedmi Poori

The poori is made with wheat flour with a stuffing of spices and lentils. It is served with steaming Aloo Subzi or Sitaphal ki Subzi and Gajar ka Achar.

bedmi poori by Chef Ankit

Gujarat – Khakhra

It is made with black millet flour (bajra), wheat flour, rice flour, fenugreek and ajwain, ginger-garlic paste , green chilli , turmeric powder, a little oil, water, and salt to taste.

Khakra by Chef ankit

Jharkhand -Dhuska

The main ingredients of the dhuska are rice, chana dal, and white Urad dal. It is a famous deep-fried snack eaten all over Jharkhand in breakfast and globally famous as regional food. Generally, it is eaten for breakfast paired with choices of your vegetable curry or chicken curry.

Dhuska by Chef Ankit

Karnatka – Dosa – sambhar

It is a thin pancake originated in South India, made from a fermented batter predominantly consisting of lentils and rice. Often eaten with sambhar and coconut chutney.

Dosa by chef Ankit

Kerala – Idiyappam

It is the traditional breakfasts of Kerala, wherein rice flour is pressed into noodle form on an idly maker and then steamed for 10 minutes. It goes best with vegetables or fish curry.

Iddiyappam by chef Ankit

Madhya Pradesh – Poha and Jalebi

Poha is a flattened rice and veggies such as onion, tomato, and potato, and curry leaves. In Madhya pradesh it is often accompanied with Jalebi in the breakfast.

Poha jalebi by chef Ankit

Maharashtra – Vada pav

A famous breakfast dish consists of a deep fried potato dumpling placed inside a bread bun sliced almost in half through the middle. It is generally accompanied with one or more chutneys and a green chili pepper.

Vada pav by Chef Ankit

Odisha – Mudhi (puffed rice)

Mudhi kheera (puffed rice and milk) its like desi cornflakes and its one of the most preferred recipes among odias. Mudhi amba (puffed rice with mango pulp) is also a people’s favorite in summer season. It is also one of my favorite breakfast since childhood.

Mudhi by Chef Ankit

Punjab – Aloo Paratha with Butter

This flat wheat-bread stuffed with masala potato. One can have them greasy or light and air-fried, but my favorite version is the one topped with a generous dollop of white butter. Aloo paratha goes best with pickle, chutney or curd.

Aloo Paratha by Chef Ankit

Rajashthan – Bajra roti with Lahsun chutney

One of the most beloved breakfast staple is Bajra roti. Bajra is also commonly referred to as pearl millet ,a gluten-free wonder with full of nutrients. Often accompanied with lahsun (garlic) chutney.

Bajra Roti By Chef Ankit

Uttar pradesh – Bedai Kachori sabzi

Bedai Kachori sabzi is the most common breakfast of UP. kachori is a deep fried puffed poori and bhaji is made of boiled potato and tomato.

Poori Subzi by Chef Ankit

West bengal – Luchi and Cholar Dal

Luchi is a deep-fried flat-bread or poori which is made using refined flour , salt and ghee. Cholar dal is made with an aromatic tadka of whole spices, bay leaf, cinnamon and cardamom.

Lucchi by chef Ankit

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