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Tag: Breakfast

  • Bedmi Puri with Aloo Sabzi

    Bedmi puri is the breakfast of Agra, Mathura and Old Delhi, where halwais fry them by the hundred from early morning and serve them in leaf bowls with a thin, peppery aloo sabzi and sometimes a side of halwa or jalebi. In Braj, the region around Mathura, bedmi aloo is also a staple of temple festivals and weddings.

    The puris are made from wheat flour kneaded with a paste of soaked urad dal, fennel, coriander, ginger and chilli, which makes them crisp, slightly coarse and full of flavour. The aloo sabzi that goes with them is runny and spicy, with tomatoes, crushed potatoes, fennel, kasuri methi and hing, made to be scooped up.

    It is weekend and festival food, especially in winter. A bedmi aloo breakfast is heavy and is often followed by a glass of lassi or a cup of strong chai. The dough can be prepared the night before and kept in the fridge, and the sabzi made while it rests. It is a meal for an unhurried Sunday, eaten slowly with plenty of conversation and tea.

    At a glance

    RegionUttar Pradesh
    CuisineUttar Pradesh
    DietVegan
    CourseBreakfast
    Prep time40 minutes
    Cook time40 minutes
    Total time80 minutes
    Serves4
    Spice levelHot
    DifficultyMedium
    Gluten-freeNo
    Key ingredientswhole wheat flour / urad dal / potato / tomato

    Ingredients

    For the bedmi dough

    • 2 cups whole wheat atta
    • 1/4 cup fine sooji
    • 1/2 cup skinless urad dal, soaked 4 hours
    • 1 inch ginger, 2 green chillies
    • 1 tsp saunf, coarsely crushed
    • 1 tsp coriander seeds, crushed
    • 1/2 tsp red chilli powder
    • 1/4 tsp hing
    • 1 tsp salt
    • 2 tbsp oil
    • Water as needed
    • Oil for deep frying

    For the aloo sabzi

    • 5 potatoes, boiled and roughly broken by hand
    • 3 tbsp oil
    • 1/4 tsp hing
    • 1 tsp cumin seeds
    • 1 tsp saunf
    • 1/2 tsp methi seeds
    • 1 inch ginger, grated
    • 2 green chillies, chopped
    • 3 tomatoes, finely chopped
    • 1/2 tsp turmeric
    • 1 1/2 tsp coriander powder
    • 1 tsp red chilli powder
    • 1 tsp amchur
    • 1 tsp kasuri methi
    • 1/2 tsp garam masala
    • 3 cups hot water
    • Salt to taste
    • Chopped coriander

    Method

    1. Drain the urad dal and grind with ginger and green chillies to a coarse paste without water.
    2. Mix atta, sooji, saunf, coriander, chilli powder, hing, salt and oil. Add the dal paste and knead with a little water into a stiff dough. Rest 20 minutes.
    3. For the sabzi, heat oil in a pot on medium. Add hing, cumin, saunf and methi seeds; when the methi turns golden, add ginger and green chillies.
    4. Add tomatoes, turmeric, coriander powder, chilli powder and salt. Cook 6 to 8 minutes until the tomatoes are completely mushy.
    5. Add the broken potatoes and mash a few against the pan. Pour in hot water, bring to a boil and simmer 12 to 15 minutes until the gravy thickens slightly but stays runny.
    6. Stir in amchur, crushed kasuri methi and garam masala. Garnish with coriander.
    7. Divide the dough into 20 balls and roll each into a 10 cm puri, slightly thicker than a regular puri.
    8. Fry in hot oil, pressing gently so they puff, for about 1 minute per side until golden brown and crisp. Serve hot with the sabzi.

    Tips

    • Keep the dough stiff; soft dough makes oily puris.
    • The sabzi should be thin, so the puri can be dipped. Add hot water if it thickens on standing.
    • Halwais add a little sooji to the dough for extra crispness – do not skip it.

    Serve with

    Pickle, a glass of lassi, or jalebi for a full halwai breakfast.

  • Aloo Paratha

    In Punjab, a winter morning often starts with the sound of parathas being slapped onto a hot tawa. Aloo paratha is the best known of the stuffed breads, the kind of breakfast that fuels a day in the fields, and the dhabas along the Grand Trunk Road built their reputation on huge, butter-soaked versions served to truck drivers.

    The filling is simple: boiled potatoes mashed with green chilli, ginger, coriander, ajwain, amchur and a little garam masala. The trick is a dry filling and a soft dough, so the paratha rolls thin without tearing. Cooked properly, it is crisp and flaky outside, soft inside, with the potato spread evenly to the edges.

    It is eaten hot off the tawa with a cube of white butter melting on top, a bowl of thick curd, and mango or mixed pickle. Leftover parathas travel well in tiffins, and many families make them for train journeys. Dhabas on the highway still fold a thick slab of homemade butter into the dough, which is why their parathas taste so rich.

    At a glance

    RegionPunjab
    CuisinePunjabi
    DietVegetarian
    CourseBreakfast
    Prep time30 minutes
    Cook time25 minutes
    Total time55 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeNo
    Key ingredientswhole wheat flour / potato / green chilli / ghee

    Ingredients

    For the dough

    • 2 cups whole wheat atta
    • 1/2 tsp salt
    • 1 tsp oil
    • About 3/4 cup water

    For the filling

    • 4 medium potatoes (about 500 g), boiled and peeled
    • 2 green chillies, finely chopped
    • 1 inch ginger, grated
    • 3 tbsp finely chopped coriander
    • 1/2 tsp ajwain (carom seeds)
    • 1 tsp amchur
    • 1/2 tsp garam masala
    • 1/2 tsp red chilli powder
    • 3/4 tsp salt
    • 1 small onion, finely chopped (optional)

    For cooking

    • Ghee or butter for roasting
    • Dry atta for dusting

    Method

    1. Knead atta, salt, oil and water into a soft, smooth dough. Cover and rest 20 minutes.
    2. Grate the boiled potatoes while still slightly warm, so there are no lumps. Mix in all the filling ingredients by hand. Taste; the filling should be well seasoned and dry enough not to stick to your fingers.
    3. Divide the dough into 8 balls and the filling into 8 portions slightly larger than the dough balls.
    4. Roll a dough ball into a 10 cm disc, place filling in the centre, bring the edges up and pinch to seal. Flatten gently and dust with flour.
    5. Roll out evenly with light pressure to about 18 cm, turning often. If filling peeks through, patch with a pinch of dry flour.
    6. Place on a hot tawa over medium-high heat. When small bubbles appear, about 30 seconds, flip. Cook the second side 30 seconds.
    7. Spread 1/2 tsp ghee on the top, flip, and press the edges with a spatula so they cook. Ghee the other side and flip again. Roast until both sides have golden-brown spots and the paratha is crisp, about 1 minute more.
    8. Serve immediately, or stack in a cloth-lined box to keep warm.

    Tips

    • Boil potatoes whole in their skins and let them steam dry; waterlogged potatoes make a sticky filling that tears the dough.
    • Do not add the onion until you are ready to stuff – salt draws water out of it.
    • Medium-high heat is key: too low and the paratha turns hard, too high and it burns before cooking through.

    Serve with

    White butter, thick curd and mango or mixed vegetable pickle.

  • Ven Pongal

    Ven pongal, also called khara pongal, is a savoury Tamil breakfast made by cooking rice and moong dal together until soft and creamy, then tempering with ghee, black pepper, cumin, ginger, cashews and curry leaves. It is made on the festival of Pongal and offered in temples, but it is equally an everyday comfort breakfast.

    The texture is soft and porridge-like, while the flavour is mild yet aromatic, with the warm heat of black pepper and the richness of ghee. Cashews add crunch, and ginger and curry leaves provide freshness. It is wholesome, easy to digest and deeply satisfying. It is ideal for cold mornings.

    Ven pongal is served with coconut chutney, sambar and medu vada. Temple-style pongal uses generous amounts of ghee, which makes it especially rich. In many homes, pongal is made on weekends when there is time to enjoy a slow breakfast. It is also offered at temples, where it is served on leaves as prasadam.

    At a glance

    RegionTamil Nadu
    CuisineTamil
    DietVegetarian
    CourseBreakfast
    Prep time10 minutes
    Cook time25 minutes
    Total time35 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsrice / moong dal / ghee / black pepper

    Ingredients

    • 1 cup raw rice
    • 1/2 cup moong dal
    • 5 cups water
    • 1 tsp salt
    • 4 tbsp ghee
    • 1 tsp black peppercorns, lightly crushed
    • 1 tsp cumin seeds
    • 1 inch ginger, finely chopped
    • 10 cashews
    • 15 curry leaves
    • A pinch of asafoetida

    Method

    1. Dry roast the moong dal in a pan on low heat for 2-3 minutes until fragrant and slightly golden.
    2. Wash the rice and dal together and pressure cook with water and salt for 4-5 whistles until very soft.
    3. Mash the rice and dal lightly with a ladle until creamy. Add a little hot water if it is too thick.
    4. Heat ghee in a small pan on medium. Add cashews and fry until golden.
    5. Add pepper, cumin, ginger, curry leaves and asafoetida and cook for 30 seconds.
    6. Pour the tempering over the pongal and mix well. Serve hot.

    Tips

    • Roasting the moong dal adds a nutty flavour.
    • Pongal thickens as it cools; add hot water to loosen.
    • Be generous with ghee for temple-style richness.

    Serve with

    Coconut chutney, sambar and medu vada.

  • Medu Vada

    Medu vada, also called ulundu vadai in Tamil Nadu, is a savoury fritter made from urad dal batter, shaped like a doughnut and deep fried. It is a staple of South Indian breakfasts, served alongside idli, pongal and dosa in homes and restaurants, and offered in temples during festivals. It is loved across the south.

    A perfect medu vada is crisp and golden on the outside, soft and fluffy inside, with pockets of air throughout. The batter is flavoured with black pepper, ginger, green chilli, curry leaves and sometimes coconut pieces. The hole in the centre helps it cook evenly. Freshness matters most. Serve them hot, straight from the oil.

    Medu vada is served with coconut chutney and sambar, and it is also soaked in sambar to make sambar vada or in curd to make thayir vadai. It is a dish that rewards practice, especially in shaping. Fresh batter makes the best vada; do not refrigerate it for too long, or the vadas turn dense.

    At a glance

    RegionTamil Nadu
    CuisineTamil
    DietVegan
    CourseBreakfast
    Prep time20 minutes
    Cook time25 minutes
    Total time45 minutes
    Serves4
    Spice levelMild
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsurad dal / black pepper / ginger / curry leaves

    Ingredients

    • 1 cup whole urad dal, soaked 4 hours
    • 1 tsp salt
    • 1 tsp black peppercorns, coarsely crushed
    • 1 inch ginger, finely chopped
    • 2 green chillies, finely chopped
    • 10 curry leaves, chopped
    • 2 tbsp chopped coriander
    • 1 tbsp rice flour (optional)
    • Oil for deep frying

    Method

    1. Drain the soaked urad dal well. Grind with very little cold water, adding it a spoonful at a time, to a thick, smooth, fluffy batter.
    2. Beat the batter with your hand for 2-3 minutes to incorporate air. A spoonful dropped into water should float.
    3. Add salt, pepper, ginger, chillies, curry leaves and coriander, and rice flour if the batter is soft. Mix gently.
    4. Heat oil to medium-hot, around 175 C.
    5. Wet your hands, take a lemon-sized portion of batter, flatten slightly on your palm and make a hole in the centre with your thumb.
    6. Slide the vada gently into the oil. Fry 3-4 at a time for 4-5 minutes, turning, until golden brown and crisp.
    7. Drain on paper and serve hot.

    Tips

    • Use minimal water when grinding; a runny batter cannot be shaped.
    • Keep your hands wet while shaping to prevent sticking.
    • If shaping is hard, use a wet plastic sheet or banana leaf.

    Serve with

    Coconut chutney and sambar.

  • Idli Sambar

    Idli sambar is the quintessential Tamil breakfast. Idlis are soft, spongy steamed cakes made from a fermented batter of parboiled rice and urad dal, while sambar is a tangy lentil stew made with toor dal, tamarind, vegetables and sambar powder. Together with coconut chutney, they make a light, wholesome and filling meal.

    A good idli is white, soft and fluffy, with a slightly tangy flavour from fermentation. The sambar is sour, slightly sweet and spiced, with vegetables such as drumstick, shallots, brinjal and tomatoes. Tamil homes often make sambar with small onions, called vengaya sambar. It is tangy and comforting. Each spoonful is satisfying and warm.

    Idli sambar is eaten for breakfast across South India and in Udupi restaurants everywhere. Idlis are easy to digest, making them a favourite for children and people recovering from illness. Leftover idlis can be fried with spices to make idli upma or fried idli. Fresh batter keeps in the refrigerator for 3-4 days, ready for quick breakfasts.

    At a glance

    RegionTamil Nadu
    CuisineTamil
    DietVegan
    CourseBreakfast
    Prep time30 minutes
    Cook time40 minutes
    Total time70 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsidli rice / urad dal / toor dal / tamarind

    Ingredients

    For the idli

    • 2 cups idli rice (parboiled)
    • 1/2 cup whole urad dal
    • 1/2 tsp fenugreek seeds
    • 1 1/2 tsp salt
    • Water as needed

    For the sambar

    • 1/2 cup toor dal
    • 1/4 tsp turmeric
    • 1 tbsp tamarind pulp soaked in 1 cup water
    • 10 shallots, peeled
    • 1 drumstick, cut into pieces
    • 1 tomato, chopped
    • 2 tbsp sambar powder
    • 1 tsp salt
    • 1 tsp jaggery
    • 2 tbsp oil
    • 1 tsp mustard seeds
    • 1/4 tsp fenugreek seeds
    • 1 dried red chilli
    • A pinch of asafoetida
    • 10 curry leaves
    • 2 tbsp chopped coriander

    Method

    1. Soak the rice in water for 5-6 hours. Separately soak the urad dal and fenugreek seeds for 5-6 hours.
    2. Grind the urad dal with cold water to a smooth, fluffy batter. Grind the rice to a slightly coarse batter. Mix both with salt, cover and ferment for 8-12 hours until doubled.
    3. For the sambar, pressure cook the toor dal with turmeric and 2 cups water for 4 whistles. Mash.
    4. Heat 1 tbsp oil, saute the shallots for 3 minutes, then add drumstick and tomato. Add tamarind water, sambar powder, salt and jaggery and simmer for 10 minutes until the vegetables are tender.
    5. Add the mashed dal and simmer for 5 minutes. Temper with mustard seeds, fenugreek, red chilli, asafoetida and curry leaves in the remaining oil and pour over. Garnish with coriander.
    6. Grease idli plates, pour batter into each mould and steam for 10-12 minutes on medium-high until a toothpick comes out clean.
    7. Rest for 2 minutes, then scoop out the idlis with a wet spoon.

    Tips

    • Use parboiled idli rice for the softest idlis.
    • Do not overmix the fermented batter; it releases air and makes idlis dense.
    • Sambar thickens on standing; adjust with hot water.

    Serve with

    Coconut chutney, sambar and a dollop of ghee.

  • Masala Dosa

    Masala dosa is the most famous dish from South India, and it is closely associated with Udupi restaurants in Karnataka, which spread across the country in the twentieth century. A thin, crisp crepe made from fermented rice and urad dal batter is filled with a spiced potato filling called palya, and served with coconut chutney and sambar.

    A good dosa is golden and crisp on the outside, soft in the centre, and slightly tangy from fermentation. The potato filling is mildly spiced with mustard seeds, curry leaves, green chillies and turmeric, and has soft onions throughout. In Mysore, a red chutney is spread inside the dosa before adding the potato.

    Masala dosa is eaten for breakfast or as a light meal at any time of day. Homemade dosas take some practice, especially spreading the batter thinly, but are well worth the effort. The batter keeps in the refrigerator for 3-4 days, so dosas can be made quickly once a batch is ready.

    At a glance

    RegionKarnataka
    CuisineUdupi
    DietVegan
    CourseBreakfast
    Prep time30 minutes
    Cook time40 minutes
    Total time70 minutes
    Serves4
    Spice levelMild
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsrice / urad dal / potato / onion

    Ingredients

    For the dosa batter

    • 2 cups raw rice (sona masoori)
    • 1/2 cup urad dal
    • 1/4 tsp fenugreek seeds
    • 2 tbsp chana dal
    • 1 1/2 tsp salt
    • Water as needed
    • Oil or ghee for cooking

    For the potato palya

    • 4 medium potatoes, boiled and coarsely mashed
    • 2 tbsp oil
    • 1 tsp mustard seeds
    • 1 tsp urad dal
    • 1 tsp chana dal
    • A pinch of asafoetida
    • 10 curry leaves
    • 2 green chillies, chopped
    • 1 inch ginger, chopped
    • 2 onions, thinly sliced
    • 1/2 tsp turmeric
    • 1 tsp salt
    • 2 tbsp chopped coriander

    Method

    1. Soak the rice in water for 5-6 hours. Separately soak the urad dal, fenugreek seeds and chana dal together for 5-6 hours.
    2. Grind the urad dal mixture with a little water to a light, fluffy batter. Grind the rice to a slightly coarse batter. Mix both with salt, cover and ferment for 8-12 hours until doubled.
    3. For the palya, heat oil, crackle mustard seeds, add urad dal, chana dal, asafoetida, curry leaves, chillies and ginger, and cook until the dals turn golden.
    4. Add onions and cook for 4-5 minutes until soft. Add turmeric, salt and 1/4 cup water, then the potatoes. Mix well, cook for 2 minutes and add coriander.
    5. Heat a cast iron tawa on medium-high. Sprinkle water; it should sizzle and evaporate immediately. Wipe with an oiled cloth.
    6. Pour a ladle of batter into the centre and spread it quickly in a circular motion to form a thin dosa. Drizzle oil around the edges.
    7. Cook for 2-3 minutes until golden and crisp. Place 2-3 tbsp of palya in the centre, fold the dosa over and serve immediately.

    Tips

    • Fermentation depends on temperature; in cold weather keep the batter in a warm place.
    • Spreading batter is easier on a well-seasoned cast iron tawa.
    • Adjust the batter's consistency with water; it should be pourable but not runny.

    Serve with

    Coconut chutney and hot sambar.

  • Parsi Akuri

    Akuri is the Parsi version of scrambled eggs, a breakfast staple in Parsi homes and the Irani cafes of Mumbai and Pune. Eggs are cooked slowly with onion, tomato, green chilli, ginger, turmeric and coriander until just set but still creamy and slightly runny. The texture should be soft and loose, never dry.

    The flavour is savoury, spiced and fresh, with the sweetness of slowly cooked onions and heat from green chilli. Parsis are famously fond of eggs, and akuri is one of many egg dishes in their cuisine. A richer version, Bharuchi akuri, adds cashews, raisins and cream. The base version is everyday food.

    Akuri is served on toast or with soft pav, along with a cup of sweet chai. It also makes a quick weeknight dinner. Kyani and Britannia in Mumbai are among the old Irani cafes that serve it. The trick is to take the pan off the heat while the eggs still look wet, so they finish cooking gently on the plate.

    At a glance

    RegionMaharashtra
    CuisineParsi
    DietEggetarian
    CourseBreakfast
    Prep time10 minutes
    Cook time10 minutes
    Total time20 minutes
    Serves2
    Spice levelMedium
    DifficultyEasy
    Gluten-freeYes
    Key ingredientseggs / onion / tomato / green chilli

    Ingredients

    • 4 eggs
    • 2 tbsp milk
    • 1 1/2 tbsp butter
    • 1 small onion, finely chopped
    • 1 tsp grated ginger
    • 1-2 green chillies, finely chopped
    • 1 small tomato, finely chopped
    • 1/4 tsp turmeric
    • 1/4 tsp red chilli powder
    • 1/2 tsp salt
    • 2 tbsp chopped coriander

    Method

    1. Whisk the eggs with milk and salt until frothy.
    2. Melt butter in a non-stick pan on medium-low heat. Add onion and cook for 4-5 minutes until soft and pale golden.
    3. Add ginger and green chillies and cook for 1 minute.
    4. Add tomato, turmeric and chilli powder and cook for 2 minutes until the tomato softens.
    5. Lower the heat to the minimum and pour in the eggs. Stir slowly and continuously with a spatula, pushing from the edges to the centre.
    6. Cook for 2-3 minutes until the eggs are softly set but still creamy and slightly runny. Turn off the heat; they will continue cooking.
    7. Stir in coriander and serve immediately.

    Tips

    • Low heat is key; high heat makes the eggs dry and rubbery.
    • Take the pan off the heat while the eggs still look slightly wet.
    • Add a few drops of cream for extra richness.

    Serve with

    Buttered toast or soft pav and Irani chai.

  • Thalipeeth

    Thalipeeth is a rustic, savoury multigrain pancake from Maharashtra, made from bhajani, a flour of roasted grains and lentils such as jowar, bajra, rice, wheat, chana dal, urad dal and coriander seeds. Families roast and mill a batch of bhajani every few months, so thalipeeth can be made at short notice for breakfast or a light dinner.

    The dough is mixed with chopped onion, coriander, chilli and spices, then patted thin directly onto the tawa or onto a wet cloth, with a few holes poked in it so oil can seep through. It cooks slowly under a lid until the base is crisp and dark golden and the top is cooked through. The flavour is nutty and earthy, with a toasty aroma from the roasted grains.

    It is eaten hot with a dollop of white butter or ghee, fresh curd and a spicy thecha or lime pickle. During fasts a version is made with sabudana and rajgira flour instead. Leftover vegetables or grated cucumber can also be added to the dough, and many homes make thalipeeth with whatever is in the fridge.

    At a glance

    RegionMaharashtra
    CuisineMaharashtrian
    DietVegetarian
    CourseBreakfast
    Prep time15 minutes
    Cook time25 minutes
    Total time40 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeNo
    Key ingredientsbhajani flour / onion / jowar / coriander

    Ingredients

    • 2 cups (240 g) thalipeeth bhajani flour
    • 1 large onion, finely chopped
    • 1/2 cup chopped coriander
    • 2 green chillies, finely chopped
    • 1 tsp red chilli powder
    • 1/4 tsp turmeric
    • 1 tsp cumin seeds
    • 1 tbsp white sesame seeds
    • 1/4 tsp ajwain
    • 1 tsp salt
    • About 3/4 cup water
    • Oil for cooking
    • White butter or ghee to serve

    Method

    1. Combine the bhajani, onion, coriander, chillies, spices, sesame, ajwain and salt in a bowl and mix well. The onion will release some moisture.
    2. Add water gradually and knead into a soft, slightly sticky dough. Divide into 6 portions.
    3. Grease a cold, heavy tawa or wet a clean cotton cloth or a sheet of plastic. Place a portion of dough on it and pat with wet fingers into a round about 6 inches across and 1/4 inch thick.
    4. Make 4-5 holes in the thalipeeth with your finger, one in the centre and the rest around it.
    5. If patted on cloth, flip it onto a hot tawa and peel the cloth away. Place the tawa on medium heat and drizzle 1/2 tsp oil into each hole and around the edges.
    6. Cover and cook on medium-low for 4-5 minutes until the underside is crisp and dark golden.
    7. Flip, drizzle a little more oil and cook uncovered for 2-3 minutes until spotted brown. If patting directly on the tawa, let it cool slightly with a splash of water before making the next one.

    Tips

    • Patting on a cool tawa is easier; heat it after shaping. Cool the tawa with water between batches.
    • No bhajani? Mix equal parts jowar, bajra and besan with a little rice flour and roasted coriander-cumin powder.
    • Bhajani contains wheat; leave it out of your mix for a gluten-free version.

    Serve with

    White butter, thick curd and shengdana or green chilli thecha.

  • Kanda Poha

    Kanda poha is the everyday breakfast of Maharashtra and the dish served to guests in the traditional bride-viewing visit, so much so that the visit itself is jokingly called kanda-pohe. It takes fifteen minutes, uses pantry staples and appears on breakfast plates from Nagpur to Kolhapur. In Vidarbha it is also eaten as an evening snack from roadside stalls.

    The flattened rice is rinsed, not soaked, so it softens while keeping a light, fluffy bite. Onions are cooked only until translucent so they keep a little sweetness and crunch, and turmeric gives the familiar yellow colour. Peanuts add crunch, while lemon, sugar and fresh coconut balance the dish. Each grain stays separate and soft.

    Poha is eaten hot, topped with sev, chopped coriander and a lemon wedge, with a cup of tea. Some families add potato cubes, called batata poha, or green peas in winter. In Indore, a neighbouring city across the border, poha is steamed and topped with jeeravan masala and sev, and in Nagpur it comes with spicy tarri.

    At a glance

    RegionMaharashtra
    CuisineMaharashtrian
    DietVegan
    CourseBreakfast
    Prep time10 minutes
    Cook time10 minutes
    Total time20 minutes
    Serves3
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsthick poha / onion / peanuts / curry leaves

    Ingredients

    • 2 cups (150 g) thick poha
    • 2 tbsp oil
    • 2 tbsp raw peanuts
    • 1 tsp mustard seeds
    • 1/2 tsp cumin seeds
    • A pinch of asafoetida
    • 10 curry leaves
    • 2 green chillies, chopped
    • 2 medium onions, chopped
    • 1/2 tsp turmeric
    • 1 tsp sugar
    • 3/4 tsp salt
    • 1 tbsp lemon juice
    • 2 tbsp chopped coriander
    • 2 tbsp grated fresh coconut
    • Nylon sev to garnish (optional)

    Method

    1. Put the poha in a colander and rinse under running water for 15-20 seconds, tossing with your fingers, until just softened. Drain well and leave for 5 minutes.
    2. Sprinkle sugar and salt over the damp poha and toss gently with your fingers to loosen any clumps.
    3. Heat oil in a kadhai on medium. Fry the peanuts for 2 minutes until golden and remove them.
    4. In the same oil, crackle mustard seeds, then add cumin, asafoetida, curry leaves and green chillies for 20 seconds.
    5. Add onions and cook for 3-4 minutes on medium until soft and translucent but not brown. Stir in turmeric.
    6. Add the poha and fried peanuts and toss gently until evenly yellow. Cover and cook on low for 2 minutes so it steams.
    7. Turn off the heat, add lemon juice and coriander and toss. Serve topped with coconut and sev.

    Tips

    • Do not soak poha in a bowl of water; rinsing is enough. Soaked poha turns mushy.
    • Use thick (jada) poha; thin poha is meant for chivda.
    • Add turmeric after the onions soften, not with the hot oil, so it does not burn.

    Serve with

    Hot tea, with sev and a lemon wedge on top.

  • Sabudana Khichdi

    Sabudana khichdi is the most popular fasting food in Maharashtra, eaten on Ekadashi, Mahashivratri, Navratri and on weekly fast days. Tapioca pearls were introduced to India in the nineteenth century and became permitted upvas food because they are not a grain. Every Maharashtrian kitchen has an opinion about how to get the pearls soft but separate.

    Properly made, the khichdi is a pile of glossy, chewy, translucent pearls coated in coarsely ground roasted peanuts, with soft cubes of potato, green chilli heat, cumin and a squeeze of lemon. It should never be gluey. The trick lies in soaking: just enough water to barely cover the pearls, then a long rest so they absorb it.

    Apart from fasts, it is a much-loved breakfast in Pune and Mumbai, sold at small eateries with a bowl of curd on the side. Eat it hot, as it hardens as it cools. A small piece of cucumber or a few grapes on the side is a traditional fasting-day pairing. Ground peanuts are essential, both for flavour and for keeping the pearls apart.

    At a glance

    RegionMaharashtra
    CuisineMaharashtrian
    DietVegetarian
    CourseBreakfast
    Prep time10 minutes
    Cook time15 minutes
    Total time25 minutes
    Serves3
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientssabudana / peanuts / potato / green chilli

    Ingredients

    • 1 cup (160 g) medium sabudana
    • Water to soak
    • 1/2 cup raw peanuts
    • 2 tbsp ghee
    • 1 tsp cumin seeds
    • 2-3 green chillies, chopped
    • 8 curry leaves (optional, some families skip during fasts)
    • 1 medium potato, boiled and cubed
    • 1 tsp sugar
    • 3/4 tsp sendha namak (rock salt)
    • 1 tbsp lemon juice
    • 2 tbsp chopped coriander
    • 1 tbsp grated fresh coconut (optional)

    Method

    1. Rinse the sabudana 2-3 times, rubbing gently, until the water runs clearer. Drain and add water just to the level of the pearls, not above. Cover and soak for 6 hours or overnight.
    2. Check: a pearl pressed between your fingers should squash completely with no hard white centre. Fluff with a fork; the pearls should be separate and dry, not sitting in water.
    3. Dry roast the peanuts in a pan on medium for 5-6 minutes until the skins blister. Cool, rub off the skins and pulse to a coarse powder.
    4. Mix the soaked sabudana with the peanut powder, sugar and salt. The peanut coats each pearl and is what prevents stickiness.
    5. Heat ghee in a wide non-stick pan on medium. Add cumin, and when it splutters add green chillies and curry leaves for 20 seconds. Add the potato cubes and saute for 2 minutes.
    6. Add the sabudana mixture and toss gently. Cook on low-medium for 5-7 minutes, stirring lightly every minute, until most pearls turn translucent.
    7. Turn off the heat, squeeze in lemon juice and fold in coriander and coconut. Serve immediately.

    Tips

    • Too much soaking water is the main cause of sticky khichdi. If the pearls feel wet, spread them on a plate for 15 minutes before cooking.
    • Cook on low heat and stop as soon as the pearls are translucent; overcooking turns them gluey.
    • Varieties differ: some sabudana needs only 3-4 hours of soaking, so do the squash test.

    Serve with

    A bowl of chilled curd or a glass of sweet lassi.