A classic combination from North India, aloo puri consists of deep-fried, puffy puris served with a spicy potato curry. It’s a satisfying, crowd-pleasing breakfast option, often enjoyed with a side of pickles and yogurt.
Known for its rich and hearty flavor, this Punjabi dish pairs spicy chickpea curry (chole) with fluffy, deep-fried bread (bhature). Though often considered a weekend treat due to its indulgence, it’s a beloved breakfast in North India.
Made from semolina (rava), upma is a savory porridge popular in South India and Maharashtra. Cooked with vegetables, mustard seeds, and curry leaves, upma is a warm, comforting breakfast with a mildly spiced flavor.
Another South Indian favorite, dosas are thin, crispy rice crepes often filled with a spiced potato mixture (masala dosa). They’re typically accompanied by sambar and coconut chutney, making them a satisfying, savory breakfast option.
Poha, made from flattened rice, is a popular breakfast in Maharashtra and parts of Central India. It’s prepared with onions, mustard seeds, and turmeric and garnished with coriander, peanuts, and a squeeze of lemon for a fresh, tangy taste.
A North Indian staple, parathas are flaky, layered flatbreads made from wheat flour. They come stuffed with a variety of fillings like aloo (potato), paneer (cottage cheese), or gobi (cauliflower) and are typically served with yogurt, pickles, or butter.
Originating from South India, this dish combines soft, steamed rice cakes (idlis) with a flavorful vegetable stew (sambar) and is often served with coconut chutney. Light and healthy, idli-sambar is a breakfast classic loved nationwide.