Monday: Poha from Maharashtra
Start your week with something light, nutritious, and incredibly easy to prepare. Poha, made from flattened rice, is a breakfast staple in Maharashtra. The rice flakes are quickly rinsed, making them soft and fluffy, then tossed in a pan with sautéed
onions, mustard seeds, turmeric, and green chillies. Often, potatoes and peanuts are added for extra texture and substance. Garnished with fresh coriander and a squeeze of lime, Kanda Poha is a savoury, tangy, and satisfying dish that comes together in minutes, making it perfect for a busy Monday morning.
Tuesday: Aloo Paratha from Punjab
On Tuesday, indulge in a North Indian classic that is beloved across the country: the Aloo Paratha. Hailing from Punjab, this hearty breakfast consists of a whole-wheat flatbread stuffed with a spiced mixture of mashed potatoes. The filling is often seasoned with coriander, green chillies, and various spices, creating a flavourful and comforting meal. Cooked on a hot tawa with ghee or butter until golden and slightly crisp, it is traditionally served with a dollop of butter, a side of tangy pickle, and cool yoghurt. It’s a filling dish guaranteed to keep you energised through the morning.
Wednesday: Idli with Sambar from Tamil Nadu
Halfway through the week, turn to one of South India’s most iconic and healthy breakfast options: Idli Sambar. These soft, fluffy steamed cakes are made from a fermented batter of rice and urad dal. The fermentation process not only gives the idlis their characteristic airy texture but also makes them easy to digest. They are typically served with sambar, a flavourful and aromatic lentil-based vegetable stew with a tamarind base, and a side of coconut chutney. This combination is a light yet incredibly satisfying meal, representing a perfect balance of carbohydrates and protein.
Thursday: Luchi and Aloor Dum from West Bengal
Experience a favourite Bengali Sunday breakfast on your Thursday. Luchi and Aloor Dum is a combination that brings pure joy. Luchis are deep-fried, puffy breads made from all-purpose flour (maida), which makes them distinctively soft and white compared to wheat-based pooris. They are paired with Aloor Dum, a subtly spiced potato curry. The Bengali version of this dish is often cooked without onion and garlic, relying on ginger, tomatoes, and a blend of spices for its rich flavour. It’s a comforting and indulgent meal that feels like a special occasion.
Friday: Methi Thepla from Gujarat
As you head into the weekend, try the versatile and practical Thepla from Gujarat. These are soft, thin flatbreads made from whole wheat flour and spices. The most popular version includes fresh fenugreek leaves (methi), which give the thepla a unique, slightly bitter, and aromatic flavour. Often, gram flour (besan) and yoghurt are added to the dough to make them softer. Theplas are lightly spiced and cooked on a griddle with oil. They are perfect for a quick breakfast, often served with plain yoghurt, pickles, or a hot cup of chai. They also keep well, making them a popular choice for travel snacks.
Saturday: Puttu and Kadala Curry from Kerala
Kick off your weekend with a traditional breakfast from Kerala. Puttu consists of steamed cylinders of ground rice layered with fresh grated coconut. Historically steamed in bamboo shells, modern puttu makers create a unique, crumbly texture that is light and airy. It is most famously paired with Kadala Curry, a robust and spicy curry made with black chickpeas (kala chana) cooked in a roasted coconut gravy. This combination of soft, subtly sweet puttu and the spicy, flavourful curry is a staple in Malayali households and a truly authentic taste of the region.
Sunday: Akki Roti from Karnataka
End your culinary week in Karnataka with Akki Roti. The name translates to 'rice flatbread', and it's a popular breakfast dish made from rice flour. Unlike other flatbreads, Akki Roti has vegetables and herbs mixed directly into the dough. Common additions include finely chopped onions, carrots, dill leaves, coriander, and green chillies, making it a wholesome and flavourful meal in itself. The dough is patted by hand directly onto a hot tawa or a banana leaf and cooked until crisp. It’s typically served hot with a side of coconut chutney or butter.
