Delicious Indian Potato Breakfast Recipes

Are you looking for some delicious and easy Indian potato breakfast recipes? You've come to the right place, guys! Potatoes, or aloo as they're lovingly called in India, are incredibly versatile and can be transformed into a variety of mouth-watering breakfast dishes. From spicy aloo parathas to crispy potato pancakes, there's something for everyone to enjoy. Let's dive into some of these amazing recipes that will kickstart your day with a burst of flavor!

Aloo Paratha: The King of Potato Breakfasts

Aloo paratha is undoubtedly the king of all Indian potato breakfasts. This stuffed flatbread is a staple in many Indian households and is loved for its comforting and satisfying taste. The combination of mashed potatoes, spices, and whole wheat flour creates a hearty and flavorful meal that will keep you full for hours. But how do you make the perfect aloo paratha?

First, you'll need to prepare the dough. Mix whole wheat flour (atta), a pinch of salt, and some water to form a soft, pliable dough. Knead it well for about 5-7 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for at least 30 minutes. This resting period is crucial as it allows the gluten to relax, resulting in softer parathas.

While the dough is resting, prepare the potato filling. Boil potatoes until they are soft and easily mashable. Peel the potatoes and mash them thoroughly. Add finely chopped onions, green chilies, ginger, coriander leaves, and a blend of spices such as cumin powder, coriander powder, turmeric powder, red chili powder, and amchur (dry mango powder). Mix everything well and adjust the seasoning according to your taste. The filling should be flavorful and slightly tangy.

Now, it's time to assemble the aloo parathas. Divide the dough into small balls and roll each ball into a small circle. Place a generous amount of the potato filling in the center of the circle. Bring the edges of the circle together to seal the filling inside, forming a ball again. Gently flatten the ball and roll it out into a paratha, being careful not to tear the dough. You can use a little dry flour to prevent sticking.

Heat a flat griddle or tawa over medium heat. Place the paratha on the hot griddle and cook for a minute or two on each side, until it starts to brown slightly. Drizzle some ghee or oil over the paratha and cook until it is golden brown and crispy on both sides. Serve hot with a dollop of butter, yogurt, or your favorite pickle. Aloo paratha is delicious on its own, but it tastes even better with a side of homemade white butter or a cup of hot chai.

Aloo Tikki: Crispy Potato Patties

Aloo Tikki, those crispy potato patties, are another popular Indian breakfast option, especially in North India. These tikkis are made from mashed potatoes, spices, and sometimes lentils or breadcrumbs to bind them together. They are shallow-fried until golden brown and crispy, making them an irresistible treat. Aloo tikki is not only a great breakfast option but also a popular street food snack.

The process of making aloo tikki starts with boiling potatoes until they are soft. Once cooled, peel and mash the potatoes thoroughly. Add finely chopped onions, green chilies, ginger, coriander leaves, and a mix of spices such as cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala. You can also add some boiled and mashed lentils like chana dal or moong dal to add extra protein and texture.

To bind the mixture together, add breadcrumbs or rice flour. Mix everything well and shape the mixture into small patties. If the mixture is too sticky, you can add a little more breadcrumbs or rice flour. Ensure that the patties are firm and hold their shape well.

Heat oil in a shallow pan or griddle over medium heat. Place the aloo tikkis in the hot oil and shallow-fry them until they are golden brown and crispy on both sides. Flip them occasionally to ensure even cooking. Once they are cooked, remove them from the oil and place them on a paper towel to drain excess oil.

Serve hot with chutney, yogurt, or as a part of a chaat. Aloo tikki chaat is a popular street food where the tikkis are topped with yogurt, chutney, chopped onions, coriander leaves, and a sprinkle of chaat masala. It's a burst of flavors and textures that will leave you craving for more.

Potato and Onion Uttapam: A South Indian Twist

For those who love South Indian cuisine, potato and onion uttapam is a fantastic breakfast option. Uttapam is a thick pancake made from rice and lentil batter, similar to dosa but thicker. Adding potatoes and onions to the batter creates a flavorful and filling breakfast that's both nutritious and satisfying. This is a great way to incorporate potatoes into a traditional South Indian dish.

To make potato and onion uttapam, you'll need the basic uttapam batter. This batter is made from a mixture of rice and urad dal (black lentils) that are soaked, ground, and fermented overnight. You can either make the batter at home or buy it from a store. If you're making it at home, soak rice and urad dal separately for about 4-5 hours. Grind them separately into a smooth batter and then mix them together. Add salt and let the batter ferment overnight. The fermentation process is crucial as it makes the uttapams soft and fluffy.

Before making the uttapams, prepare the potato and onion topping. Boil potatoes until they are soft and dice them into small cubes. Finely chop onions, green chilies, and coriander leaves. Heat a pan or griddle over medium heat. Pour a ladleful of uttapam batter onto the hot griddle and spread it into a thick circle.

Sprinkle the diced potatoes, chopped onions, green chilies, and coriander leaves evenly over the uttapam. Gently press the toppings into the batter. Drizzle some oil around the edges of the uttapam and cook until the base is golden brown and the top is cooked through. Flip the uttapam and cook for another minute or two until the toppings are lightly browned.

Serve hot with sambar and coconut chutney. Potato and onion uttapam is a delicious and filling breakfast that's perfect for a weekend brunch or a weekday morning when you have a little extra time.

Aloo Poha: A Quick and Easy Delight

Aloo Poha is a quick, easy, and delicious breakfast recipe made from flattened rice (poha) and potatoes. This is a popular dish in Maharashtra and is known for its light and flavorful taste. Aloo poha is perfect for busy mornings when you need a quick and satisfying breakfast.

To make aloo poha, start by washing the poha in water and soaking it for a few minutes until it softens. Be careful not to oversoak the poha, as it can become mushy. Drain the water and set the poha aside.

Heat oil in a pan or kadhai over medium heat. Add mustard seeds and let them splutter. Add cumin seeds, and asafoetida (hing), and let them sizzle. Add chopped onions, green chilies, and curry leaves and sauté until the onions turn translucent. Add diced potatoes and turmeric powder and cook until the potatoes are tender.

Add the soaked poha to the pan and mix everything well. Add salt, sugar, and lemon juice and mix gently. Cook for a few minutes until the poha is heated through and the flavors are well combined. Garnish with chopped coriander leaves and serve hot. Aloo poha is often served with a sprinkle of sev (crispy chickpea flour noodles) and a wedge of lemon.

Masala Aloo Toast: A Fusion Breakfast

Masala Aloo Toast is a fusion breakfast that combines the flavors of Indian spices with the simplicity of toast. This recipe is a great way to use leftover aloo sabzi (potato curry) or to create a quick and flavorful breakfast using mashed potatoes. It's a simple yet satisfying dish that's perfect for a weekday morning.

To make masala aloo toast, you'll need bread slices, mashed potatoes, and a blend of spices. If you have leftover aloo sabzi, you can use it directly. Otherwise, boil potatoes until they are soft, peel and mash them thoroughly. Add finely chopped onions, green chilies, ginger, coriander leaves, and a mix of spices such as cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala. Mix everything well and adjust the seasoning according to your taste.

Spread the masala aloo mixture evenly over the bread slices. You can either toast the bread slices in a toaster or on a pan. If toasting on a pan, heat a pan or griddle over medium heat. Place the bread slices on the hot pan and toast them until they are golden brown and crispy on the bottom. You can also spread some butter or ghee on the bread slices before toasting for extra flavor.

Serve hot with chutney, ketchup, or yogurt. Masala aloo toast is a delicious and easy breakfast that's perfect for those who love a little spice in their morning meal.

Conclusion

So, guys, there you have it – a collection of delicious Indian potato breakfast recipes that are sure to tantalize your taste buds and start your day on a high note! From the classic aloo paratha to the quick and easy aloo poha, there's a potato breakfast recipe for every mood and occasion. So, get into the kitchen and experiment with these recipes to find your favorite. Happy cooking, and happy eating!