10 Delicious & Easy to Make North Indian Breakfast Recipes

Start Your Mornings with These Simple North Indian Breakfast Recipes

A healthy breakfast kick-starts our day and gives us the energy to perform different activities. Having breakfast daily also improves our focus. Breakfast is the most important meal of the day, and you must never skip your breakfast. If you are bored of eating the same old eggs or cereals in your breakfast, explore different options. We bring you the recipes of breakfast items that are popular in north India. Start your day with these.

North Indian Breakfast Recipes

Listed below are ten north Indian breakfast dishes for you to try from.

1. Ajwain Puri

This simple, delectable breakfast item can be eaten with a vegetable curry, curd, or tea.

Ajwain puri


  • Wheat flour – 2 cups
  • Ajwain (Carom seeds) – 1 tbsp
  • Chilli powder – 1 tsp
  • Vegetable oil – 250 ml
  • Salt to taste

How to Make

  • Take the wheat flour in a large plate and add the carom seeds, chilli powder, a few drops of vegetable oil and salt to it.
  • Use water to knead the dough.
  • Divide the dough into small balls.
  • Take one ball on the rolling board and roll it to form a small circle.
  • Heat the oil in a kadhai and fry the puri until it turns slightly golden.
  • Repeat the process to make more puris.

2. Aloo Paratha

It is the quintessential breakfast item in most north Indian households. You can have it with curd and pickle.

Aloo paratha


  • Potatoes – 2
  • Roasted cumin-coriander (ground) – 2 tsp
  • Chilli powder – ½ tsp
  • Coriander (finely chopped) – 2-3 tbsp
  • Ghee or vegetable oil – 4-5 tbsp
  • Wheat flour – 2 cups
  • Salt to taste

How to Make 

  • Pressure cook the potatoes for 3 whistles.
  • Once the potatoes are cooked, allow them to cool for some time. Once they are cool, peel them and grate them.
  • Add all the spices, chopped coriander, and salt to the grated potatoes and mix well.
  • Take the wheat flour in a plate and add some water and start kneading the dough.
  • Once the dough is kneaded properly, take small balls from it.
  • Take one ball, and roll it into a 3-4-inch circle using a rolling pin.
  • Place the potato filling in the centre of the circle and press it gently.
  • Bring together the edge of the circle and seal it.
  • Now roll it again to form a bigger circle.
  • Heat a pan and cook the paratha from both the sides using little ghee or oil.
  • Repeat the process with the remaining dough.

3. Cheela

This simple and nutritious dish is perfect for breakfast. Cheela tastes best with garlic chutney or a tomato-chilli dip.

Moong dal cheela


  • Moong dal – ½ cup
  • Onion (finely chopped) – 1
  • Green chilli (chopped) – 1
  • Tomato (chopped) – 1
  • Coriander (chopped) – 2 tbsp
  • Oil – 50 ml
  • Salt to taste

How to Make 

  • Soak the moong dal overnight and grind it the next day to form a fine paste.
  • Add the chopped onions, tomatoes, green chilli, coriander, and salt.
  • Heat a non-stick pan, add very little oil to it, and pour one ladle of the batter on it. Spread the batter quickly to form a small circle.
  • Cook the cheela from both the sides.
  • Once done, serve with green chutney.

4. Poha

Poha is a light and healthy breakfast and it tastes delicious too. It is a popular breakfast in north India as well as central India.



  • Beaten rice (poha) – 250 gms
  • Mustard seeds – 1 tsp
  • Green peas – 100 gms
  • Potato(diced) – ½ cup
  • Onion (finely chopped) – ½ cup
  • Green chilli (chopped) – 1
  • Turmeric powder – ½ tsp
  • Red chilli powder – ½ tsp
  • Coriander leaves (finely chopped) – 1 tbsp
  • Vegetable oil – 4-5 tbsp
  • Sugar – A pinch
  • Salt to taste

How to Make

  • Wash the poha 3-4 times and strain out the water. Keep aside.
  • Heat the oil in a kadhai. Add the mustard seeds to it and let them splutter.
  • Add the onions and green chilli and sauté till the onions turn translucent.
  • Add the peas and diced potato and sauté well. Cover the kadhai with its lid for a 3-4 minutes to cook the potatoes.
  • Once the potatoes are cooked, add the turmeric powder, chilli powder, and salt.
  • Now add the poha and mix well.
  • Let the poha cook for some time, then turn off the flame. Garnish it with coriander leaves.

5. Egg Bhurji

Eggs make a perfect breakfast and we all love to eat it. Egg bhurji is a popular breakfast in North India. It can be eaten with roti, paratha, and bread.

Egg bhurji


  • Eggs – 4
  • Onion (chopped) – 3-4 tbsp
  • Green chilli (chopped) – 2-3 tbsp
  • Coriander leaves (chopped) – 2-3 tbsp
  • Tomato (chopped) – 3-4 tbsp
  • Oil – 4-5 tbsp.
  • Salt – to taste

How to Make 

  • Beat the eggs in a big bowl and whisk them well.
  • Heat some oil in a non-stick pan. Add the onions, chilli to it and sauté till the onions turn golden brown.
  • Then add the tomatoes and all stir again.
  • Lastly, pour the mixture of whisked eggs into the pan and let it cook. Once it is cooked, scramble it.
  • Add the salt as per your taste and mix well.
  • Serve with roti or paratha.

6. Bread Upma

This breakfast can be made with leftover bread. You may also serve it with tea in the evening.

Bread upma


  • Bread – 4-5 slices
  • Mustard seeds – ½ tsp.
  • Curry leaves – 3-4
  • Onion (chopped) – 1
  • Small tomato (chopped) – 1
  • Green Peas – 1/4 cup
  • Peanuts – 1-2 tbsp
  • Turmeric – 1 tbsp.
  • Chilli powder – ½ tsp.
  • Green chilli (chopped) – 1 tbsp.
  • Coriander leaves (chopped) – 1/4th cup
  • Salt – to taste
  • Vegetable oil – 2-3 tbsp.
  • Water – as required

How to Make

  • In a pan, fry the peanuts well.
  • Chop the bread slices into cubes.
  • Heat oil in a kadhai and add mustard seeds to it and let it splutter.
  • Add the hing, curry leaves and onions and fry till the onions turn golden brown.
  • Add the tomatoes, green peas, turmeric, and salt.
  • Once the tomatoes become soft, add chilli powder.
  • Sprinkle some water and cook for some time.
  • Then add the bread cubes and peanuts and stir the mixture.
  • Cook it for a few minutes to make the bread cubes crisp.
  • Garnish with the chopped coriander and serve warm.

7. Paneer Paratha

Paneer paratha is a very popular breakfast dish in north India. Paneer paratha can be eaten with pickle, curd, or with a cup of tea.

Paneer paratha


  • Paneer (grated) – 100 gms.
  • Wheat flour – 1 cup
  • Onion (diced) – 1
  • Green chilli (chopped) – 1
  • Ginger (minced) – 1-2 tsp
  • Red chilli powder – 2 tsp
  • Coriander leaves (chopped) – 3-4 tbsp
  • Salt to taste
  • Vegetable oil – 4-5 tbsp

How to Make

  • Knead smooth and fine dough.
  • In a bowl mix the grated paneer, onion, coriander leaves, green chilli, salt, red chilli powder, and ginger.
  • Take the wheat flour in a large bowl, add some water to it to and knead the dough.
  • Keep the dough aside for 20 minutes.
  • Take a ball from the dough, and roll it to form a 4-inch circle.
  • Place the paneer filling in the centre of the rolled out mixture.
  • Take the edges of the rolled dough together and seal it.
  • Roll it again and make a bigger circle.
  • Heat a tawa, pour some oil on it, and place the rolled mixture on it. Cook the paratha from one side. Apply oil on it.
  • Then flip it, apply some oil and cook from the other side.
  • Cook over low flame till both sides are golden brown.

8. Koraishuti (Green peas) Kachori

Koraishuti kachauri a Bengali breakfast dish. Serve it with aloo dam (cooked in the Bengali way) and pickle.

Matar kachori


  • Peas – 250 grams grams
  • All purpose flour (maida) – 2 cups
  • Asafoetida – 1/4th tsp
  • Cumin seeds – 1 tsp
  • Ginger (grated) – 1 tbsp
  • Fennel seeds – 1 tbsp
  • Coriander seeds – ½ tbsp
  • Red chilli powder – 1 tbsp
  • Garam masala powder – ½ tbsp
  • Green chilli (finely chopped) – 1 tbsp
  • Sugar – ½ tsp
  • Besan – 2 tbsp
  • Salt to taste
  • Vegetable oil

How to Make

  • In a bowl take the all-purpose flour, some salt, 2 tbsp oil and give it a good mix.
  • Add water to knead the dough.
  • Cover the dough with a damp muslin cloth and let it sit for half an hour.
  • Meanwhile, roast the fennel seeds and coriander seeds together and grind it with a mortar and pestle.
  • Grind the matar in a blender to make a coarse paste.
  • Heat 2-3 tbsp of oil in a kadhai and add cumin seeds and hing.
  • Then add the grated ginger and sauté for 10 seconds.
  • Then add the matar paste, roasted fennel and coriander powder, red chilli powder, green chilli, salt, sugar, and garam masala powder, and mix well.
  • Then add the besan and fry it for another 2-3 minutes.
  • Turn off the flame and let the filling cool down.
  • Now take the dough and divide it into small balls.
  • Take a ball, roll it out a little, place the filling in the centre, and seal the ball.
  • Then roll it out again.
  • Heat the oil in a deep kadhai.
  • When the oil becomes very hot, lower the flame and place a kachori into the oil and fry till golden brown.

9. Paneer Sandwich

It is a delicious dish which can be eaten as breakfast or during tea time or can be packed in the lunch box.

Paneer sandwich


  • Bread – 8 slices
  • Paneer (grated) – 1 cup
  • Onion (chopped) – ¼ cup
  • Cumin seeds – 1 tsp
  • Tomato (chopped) – ¼ cup
  • Green chillies (finely chopped) – 2 tbsp
  • Green peas – 1/4 cup
  • Capsicum – 1/4 cup
  • Turmeric powder – ½ tsp
  • Red Chilli powder – 1 tsp
  • Butter – 2-3 tbsp
  • Salt to taste

How to Make

  • In a non-stick pan, add 1 tbsp butter.
  • Add cumin seeds and once their colour changes, add the onions and chillies.
  • When the onion turns golden brown, add the tomato, capsicum, green peas, red chilli powder and turmeric powder and sauté it for a minute.
  • Then add the grated paneer and add salt. Cook it well for 2-3 minutes on medium-low flame.
  • Once done, leave it to cool.
  • Then spread the butter on a slice of bread and put a thick layer of the paneer filling on top of it.
  • Cover the bread slice with another one and grill it in a sandwich maker.
  • Serve it hot with tomato ketchup.
  • Follow the same procedure to make more sandwiches.

10. Rawa Dhokla

Rawa dhoklas are healthy and taste delicious too. Rawa dhoklas can be eaten for breakfast or even as a snack during tea time.

Rawa dhokla


  • Semolina – 3-4 cups
  • Curd – 1 ½ cups
  • Green chilli (paste) – 3-4 tbsp
  • Vegetable oil – 5-6 tbsp
  • Baking soda – 1/4 tsp
  • Mustard seeds – 2 tsp
  • Sesame seeds – 2-3 tsp
  • Hing (Asafoetida) – 2-3 tsp
  • Coriander leaves (chopped) – 2-3 tbsp
  • Green chillies (slit) – 3-4
  • Curry leaves – a handful
  • Salt to taste

How to Make

  • Mix semolina, curd, green chilli paste, 1 tbsp. oil, salt and water (enough to make a thick paste) well in a bowl.
  • Let it sit for half an hour.
  • Meanwhile, heat 3-4 cups of water in a steamer.
  • Add the baking soda to the batter and give it a good whisk.
  • Grease a plate with oil and pour the batter and spread it evenly by shaking the plate few times.
  • Put the plate in the steamer and cover it with a lid. Cook for about 12-15 minutes (to check if it is cooked, take a toothpick and prick the dhokla; if it comes out clean, it is cooked).
  • Keep the cooked dhokla aside.
  • In another pan, heat oil and add the mustard seeds, sesame seeds, curry leaves, hing and whole green chillies, and sauté them for 10-20 seconds.
  • Pour the tempering mixture over the dhokla and garnish them with coriander leaves.

These are some yummy north Indian breakfast dishes that you can make for your family and enjoy with them. Try out the above breakfast recipes and have a wholesome breakfast.

Also Read:

Snacks You Can Eat in Your Office
What Happens When You Skip Breakfast?
Healthy Jowar Recipes You May Want to Try

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Aarohi Achwal holds a bachelor’s degree in Commerce and a master’s degree in English Literature. While working as an intern for an English daily, she realised that she likes writing above anything else. The idea of being heard without having to speak appeals to her. She likes to write research-based articles that are informative and relevant. She has written articles on pregnancy, parenting, and relationships. And she would like to continue creating content on health and lifestyle.