7 Breakfast Recipes From West India That You Can Make With Cold Pressed Oils

Breakfast is the most important meal of the day!

Yes, we all know it and while many of us like to have those hearty and heavy first meals of the day, most of us either don’t have the time to prepare it or we don’t know how to go about it.

If you have ever explored the world of Indian cooking, you would realise that it is as vast as the country itself. The food and flavours will change every few miles and no matter which time of the day it is, there is something delicious cooking somewhere around!

In case you are looking for breakfast recipes, then too you would be in luck, because there are so many options for you to pick and choose from and these will vary from one state to the others.

West Indian breakfast recipes that you can try out!

In our quest to find recipes that are not overly complicated to cook, are delicious and healthy and can be prepared with our range of cold pressed oils, today, we take you to the western states of India. You will find breakfast recipes from the states like Maharashtra, Gujarat, Rajasthan and Goa in our list and while some might seem familiar, we can assure you that you can make all of these in your kitchen too! 

Poha – This is perhaps one of the most popular breakfast recipes in the country and while there are many versions of the dish, the one that comes from Maharashtra is quite interesting. There is the kanda poha which is heavy on the onion and the batata poha, which focuses more on potatoes. Either way, you can whip this up in a matter of minutes, because all you need is some washed poha or flattened rice, basics like onions, green chillies, potatoes and coriander leaves. In some coconut oil, temper mustard seeds, curry leaves and crushed peanuts, followed by chopped green chillies, onions and boiled potatoes. Season with salt, turmeric and lemon juice and toss in the washed poha. Garnish with plenty of fresh coriander leaves and you are done!

Dhokla – One of the most popular west Indian breakfast recipes from the state of Gujarat has to be the dhokla. This steamed fluffy cake like dish is easy on the stomach and easy to prepare too. Combine besan or gram flour with semolina, ginger-green chili paste, lemon juice, sugar, salt and turmeric powder. With water, you need to create a thick batter and just before pouring it into a greased tray, add some fruit salts. Now, all you need to do after that is steam it for a few minutes, while you get a tempering ready. In a spoonful of sesame oil, splutter mustard and sesame seeds, curry leaves and slit green chillies. Add a spoonful of sugar and about half a cup of water to prepare the tempering, which can be poured over the dhokla.

Missal pav – When you are looking for a healthy option that you can prep the previous night, the spicy and tangy missal pav has to be the perfect choice. A combination of sprouts, which could include moong and moth beans, is cooked and simmered in traditional Maharashtrian spices such as ginger-garlic paste, turmeric, red chili, garam masala, coriander and cumin powders. Traditionally grated coconut, chopped onions and tomatoes are also added. This spicy semi gravy dish is enjoyed with fresh pav that is lightly toasted.

Thepla – Did you know that there are certain west Indian dishes that you can actually make and store and use for several days at a stretch? Introducing the Gujarati thepla, which is perfect for when you are running low on time or want something that you can carry with you and will taste just as great when at room temperature! All you need to do is make a dough with whole wheat flour, chopped fenugreek leaves and basic spices such as ginger-green chili paste, turmeric, red chili powder, cumin, coriander powders and carom seeds. You also use yoghurt and oil, along with water to knead a soft dough, which you cook the same way that you would a normal paratha.

Pyaz kachori – If you are ever in Rajasthan, a delicious, although not completely healthy option for breakfast would be the famous pyaz kachori. A lusciously decadent onion filling is made with plenty of finely sliced onions and spices such as fennel, coriander, cumin and mustard seeds, turmeric, red chili and garam masala powders and amchur. This filling is then stuffed inside a dough made with flour, water and salt and then deep fried till it is golden brown and edible perfection. This kachori is not only extremely filling, but also travels well and can be stored for a few days with ease.

Besan cheela – This one is for the health enthusiasts and is one of those recipes that you can truly customise! The basic batter is made by grinding soaked moong dal with salt, green chillies, ginger and garlic. There is no need to ferment this batter for too long and once you spread it on the tawa like a dosa, you can choose whatever filling you like. From a basic green chutney to grated paneer, from onions and tomatoes to even leftover potato curry can be used as the stuffing for besan cheelas.

Sabudana khichdi – Although Sabudana khichdi is considered ‘vrat ka khana’ or food that is generally consumed during fasting, there is no reason why you can’t enjoy this as a breakfast option. And the best part is that you can get most of the prep done the previous night, which includes soaking the tapioca pearls or Sabudana, roasting some peanuts and boiling some potatoes. In the morning, all you need to do is heat a spoonful of oil, splutter some cumin seeds, fry off some green chillies and peanuts, chopped boiled potatoes and season with salt, before tossing in the drained Sabudana. Finish off with chopped coriander leaves and a delicious, healthy and super easy breakfast recipe is ready!

At Gramiyaa, our intent is to not only bring you the finest quality cold pressed oils, but also recipes that you can create at home, using them. Do tell us which recipe you are trying out in your kitchen!