10 vegetarian breakfast dishes of North India

Breakfast is the most important meal of the day. It not only fills the stomach but also sets the mood right. When it comes to breakfast in the North, people often consume many deep-fried foods, which are rich in carbs and keep them active and energized throughout the day. From Aloo Paratha to Poha, the range of dishes is scrumptious and definitely worth a try. Take a look at the classic 10 vegetarian breakfast dishes of North India that every foodie should try.

Aloo paratha is one of North India's most famous breakfasts. As the name suggests, it uses spicy aloo (potato) stuffing, which is stuffed in a soft wheat flour dough, rolled into a paratha, and cooked on a tawa using ghee or oil. It is best served with curd and pickle.

This is the iconic breakfast of North India, which includes deep-fried bhaturas made with fermented refined flour dough and is served with spicy chole made from soaked and boiled chickpeas cooked in a spicy onion-tomato gravy. The trick to make perfect bhatura is to let the dough fermented naturally, so that it bhaturas are softer, fluffier , and airy.

This is a special poori made with urad dal paste combined with flour, kneaded into a soft dough and then fried to perfection. It is served with spicy aloo curry made with an onion and tomato gravy. The use of dal in the dough, gives a unique texture to the dish and also makes the poori crunchy.

This is a deep-fried dish made with refined flour dough, stuffed with dal, aloo, onion, and more and served with spicy and tangy potato curry topped with kasuri methi.

This is a one-pot meal made with soaked flattened rice, cooked in a kadhai with a tempering of onion, cumin, and green chilli, and topped with peanuts, coriander leaves, and lemon juice.

This crepe-like dish is made with soaked moong dal batter, spiced with green chili and coriander, then cooked on a greased tawa, using oil and served with coriander chutney.

This classic dish includes salted flour dough seasoned with ajwain seeds, rolled into puris and fried to perfection. These puris are served with spiced aloo curry made with mashed boiled potatoes dunked in a runny, spicy gravy of onions and tomatoes.

This combination is very popular in Delhi. It includes kulcha, a fermented flatbread made with maida and sooji, roasted with ghee or oil and served with spiced and tangy white matar (peas), which are soaked overnight, boiled and then spiced with chili, coriander, salt, pepper, and tamarind pulp.

This is a breakfast staple, where grated paneer is spiced with green chilli, salt, black pepper, chaat masala, onion, and coriander leaves. The stuffing is then put into wheat flour dough, rolled into parathas and cooked on a tawa using ghee or oil.

This is a comforting dish made with soaked sabudana pearls, cooked in a kadhai with a tempering of oil, cumin, curry leaves, and onion, along with seasonal veggies like carrot, peas, and capsicum.

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