Poha Jalebi: The Sweet and Savoury Icon
No discussion of breakfast in Madhya Pradesh is complete without mentioning the legendary combination of Poha and Jalebi. While poha, or flattened rice, is a staple across India, the 'Indori Poha' is a class apart. It's steamed to a soft, fluffy texture,
never fried, which keeps it light and moist for hours. The magic lies in the toppings: a generous sprinkle of crisp sev, finely chopped raw onions, and a special spice blend called 'Jeeravan masala' that lends a unique tangy and spicy kick. Paired with a hot, crispy jalebi, this breakfast is a delightful play of contrasting textures and tastes—the soft, savoury poha against the crunchy, syrupy sweetness of the jalebi. This combination, born in the Malwa region, is more than just a meal; it's a cultural institution found on every street corner in cities like Indore and Bhopal.
Dal Bafla: A Hearty, Rustic Beginning
For a more substantial start to the day, many in Madhya Pradesh turn to Dal Bafla. While it shares roots with the famous Dal Baati of Rajasthan, the preparation here is distinct. 'Baflas' are dense balls of wheat dough, often enriched with maize flour and spices, that are first boiled in turmeric water and then baked or grilled to a perfect golden-brown crust. This two-step process makes them softer than their Rajasthani counterparts. Before serving, the warm baflas are cracked open and generously drenched in ghee. They are served alongside a flavourful, spicy dal, typically made from a mix of lentils like toor and chana dal. Often accompanied by a green chutney and a side of chopped onions, Dal Bafla is a wholesome, comforting meal that provides lasting energy.
Bhutte Ka Kees: A Creamy Corn Delicacy
A unique speciality hailing from Indore, Bhutte Ka Kees is a testament to the region's love for corn. The name translates to 'grated corn', which is exactly what it is. Fresh, tender corn cobs are grated and then slow-cooked with milk, ghee, and mild spices like turmeric, cumin, and green chillies. This process results in a dish with a surprisingly creamy, almost porridge-like texture and a naturally sweet flavour. It’s a simple, no-onion, no-garlic recipe that can be enjoyed as a filling breakfast or an evening snack. Typically garnished with fresh coriander and grated coconut, Bhutte Ka Kees is a warm, savoury delight, especially popular during the monsoon and winter months.
Khopra Patties: The Surprise-Filled Snack
Another gem from Indore's vibrant street food scene, Khopra Patties are a breakfast item that's full of surprises. On the outside, it looks like a simple aloo tikki or potato patty. However, biting into its crisp, golden-fried exterior reveals a flavourful and unexpected filling. 'Khopra' means dried coconut, and the stuffing is a delicious mixture of grated coconut, cashews, raisins, and a blend of sweet and tangy spices. The combination of the soft, savoury potato casing with the sweet, nutty, and slightly spicy core creates a delightful contrast of flavours and textures. Served hot with tangy tamarind chutney and spicy green chutney, these patties are a truly unique way to kickstart your day.
Indori Shikanji: Not The Drink You Expect
When you hear 'Shikanji', you probably think of a refreshing lemon-based cooler. In Indore, however, Shikanji is something entirely different and far more decadent. Indori Shikanji is a thick, milk-based beverage, closer to a liquid dessert than a drink. It's made by reducing full-fat milk to a thick, rabdi-like consistency, which is then flavoured with saffron and cardamom. This rich milk is blended with 'maska' (hung curd) and a paste of dry fruits like cashews and almonds. The result is a creamy, nutty, and incredibly rich drink that's served chilled. It's so substantial that it's often considered a breakfast item in itself, offering a sweet and luxurious start to the day.
