aromatic flavours of the dish are sure to leave your palate fulfilled
Breakfast is the key to starting one’s day and in Punjab, there are a number of flavourful dishes to suit all taste preferences.
The first meal of the day holds the energy and nutrients that are required to help you through the day.
Although some choose to skip the important meal, for others it is a vital component of their routine.
The morning meal is certainly valued in the Punjab region of India.
Punjab is home to a variety of savoury and sweet breakfast delicacies that boast layers of flavour.
DESIblitz explores 10 popular breakfast dishes that are eaten in Punjab.
Chole Bhature, also known as Chana Bhature, might be a typical Punjabi dish but it is enjoyed all over India.
The dish is made up of a spicy chickpea curry and leavened bread. Chole is the Punjabi word for chickpea, while Bhature means deep-fried leavened bread.
Bhature is a common accompaniment in Punjabi dishes, specifically with chickpea curry. It is often made with plain flour, yeast, curd, sugar and ghee to create a soft dough.
The spicy, flavourful chickpea curry is well balanced by the crispy texture of the bread, making for a welcoming combination.
The aromatic flavours of the dish are sure to leave your palate fulfilled and your tastebuds tingling in the morning.
Though often associated with western cuisine, the omelette has become a fan favourite among residents in Punjab.
By adding masala and various other Indian spices, the standard omelette has quickly been transformed into a masala omelette.
Using eggs, dry spices, finely chopped onions, tomatoes, coriander and masala, the masala omelette is simple to make.
The eggs are beaten with a fork or whisk, adding the above ingredients to create the perfect masala omelette that puts a spicy twist on the original omelette.
Eggs are also a rich source of calcium, Vitamin D and protein, all of which are essential for a healthy breakfast diet.
Another popular savoury breakfast dish is Khichdi. Made with rice and lentils, Khichdi is vastly popular in northern regions like Punjab.
While Khichdi is a popular afternoon or evening dish in some regions of India, in Punjab and Hyderabad, it is also commonly eaten during breakfast.
The dish is typically made with rice, lentils, and a variety of spices, however, there are variations as to which lentils are used in Khichdi.
Punjabi Khichdi is often made using moong daal which are split green gram lentils and is accompanied by rice and a generous helping of clarified butter to create a creamy texture.
Since lentils are rich in Vitamin B, fibre and iron, Khichdi is a great source of protein and warm comfort for beginning the day.
Though native to Maharashtra, Poha has become a beloved breakfast dish in Punjab.
The dish is often described as light and fluffy. It is made from dried flattened rice accompanied by spices, onions and potatoes.
Poha (dried flat rice), is usually steamed or soaked in preparation to create the light fluffy texture needed for the dish.
It is best to be eaten right away to avoid it drying out as it cools down. It is garnished with coriander, sev and sometimes nuts to add a nice, crunchy texture.
Poha is a great breakfast dish to serve with coriander and a large cup of chai.
Punjab may be home to different varieties of paratha but Gobi Paratha is the most popular one, especially during breakfast.
Cauliflower is the main filling. It is mixed with spices, grated and rolled within the paratha mixture.
The actual paratha dough mixture is made using wheat flour, ghee and hot water.
Time is of the essence when creating this dish as the filling can often release water when reacting with salt.
Therefore it is important to place the paratha on the tawa as soon as it is rolled out.
Cook until golden and crispy. It can then be enjoyed on its own or with a dollop of butter and pickle.
Originating in Karnataka, Dahi Vada has amassed popularity as a chaat dish in North India.
Dahi Vada falls into the chaat category since it is often eaten as a snack and has various names across India like Rajasthan Dahi Bada and Bengali Doi Bera.
Punjabi-style Dahi Vada, also known as Dahi Bhalla chaat is one of the most popular variations of the chaat.
The dish consists of deep-fried lentil-based fritters which are coated in yoghurt or curd.
It combines sweet, savoury and spicy toppings that create an explosion of flavour in the mouth.
It is one of the quintessential north Indian breakfast foods as it is easy to make and tastes great.
Missi Roti, also known as besan roti, is a nut-infused roti and is very common in Punjab and Rajasthan.
Besan flour is a key ingredient in this dish and is commonly used in other Indian sweets and savoury snacks like ladoos and dhoklas.
The besan component, made from ground chickpeas, makes the dish unique as it is much softer than regular roti.
Missi Roti is infused with healthy ingredients like coriander, green chillies, wheat flour and carom seeds.
Carom seeds are known to be an excellent digestive remedy.
The active compound of thymol in carom seeds is used to aid the secretion of digestive fluids, making it an excellent ingredient to combat indigestion in the early morning.
Aloo Paratha is a staple savoury delicacy in Punjab. It is one of the most popular breakfast dishes in India’s northern and western regions.
Potatoes provide an interesting twist on the standard paratha, adding more flavour and texture.
Mashed potato is combined with spices and rolled into the dough before being shaped into circles.
Using butter or ghee, it is then cooked on a hot tawa until golden on both sides.
This breakfast dish tastes great alongside pickle or chutney.
It is a dish sure to provide you with a great start to the day.
Typically sold as a North Indian street food snack and breakfast item, Bread Pakora is the perfect deep-fried morning snack.
Made from bread slices, batter and spices, the deep-fried food is filled with ingredients such as potato or paneer.
For a potato version, the filling consists of mashed potato and spices. It is usually prepared first so that it can be spread onto the bread slices which are sandwiched together and sliced.
Once the potato-stuffed sandwich slices have been assembled, they are ready to be coated in a gram flour-based batter. It is then deep-fried until crispy and golden.
Best served with green coriander chutney or mint chutney, the delicacy makes for a fantastic fried breakfast.
Makki Ki Roti
Makki Ki Roti is a breakfast flatbread made from maize flour.
It can also be made with corn flour and is usually eaten alongside Sarson Ke Saag.
The dish is usually made by mixing maize flour, carom seeds, a pinch of salt and boiling water to create a soft dough.
The dough is divided into balls, rolled into flattened circles and cooked on a tawa.
Packed with iron and minerals, Makki Ki Roti is sure to increase haemoglobin levels, especially during the winter when blood circulation can falter.
With a slightly sweet aftertaste, the dish combines sweet and savoury tastes in one bite, making it a healthy and balanced breakfast meal.
All of these breakfast dishes are vegetable-based. This means that they provide at least one of your five a day and the ingredients are likely to be sustainably sourced.
Punjab offers a delectable range of breakfast dishes, packed full of flavour, nutrients and variety.
The marriage of flavours involved in these dishes is a testament to the authenticity and appetising nature of Punjabi cuisine.
One thing for sure is that after trying these Punjabi dishes, you will never have an excuse for skipping breakfast again!