Incredible! Quick Breakfast Ready in 5 Minutes!Breakfast Recipes|Quick&Easy Healthy Breakfast Recipe

flattened rice

🥗Healthier: quinoa flakes

💰Cheaper: rice flakes

Quinoa flakes provide a gluten-free option while rice flakes are more affordable.

potato

🥗Healthier: sweet potato

💰Cheaper: carrot

Sweet potato offers more nutrients while carrots are often less expensive.

green chili

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Bell pepper adds flavor without heat, while jalapeño can be cheaper.

curry leaves

🥗Healthier: bay leaves

💰Cheaper: dried herbs

Bay leaves can substitute for flavor, while dried herbs are often less costly.

Peel and chop 2 raw potatoes into large pieces.

Chop 1 tomato and 1 onion into large pieces.

In a small mixer jar, add the chopped potatoes, tomato, onion, and 1 green chili.

Add 4 garlic cloves, 1 teaspoon fennel seeds, 1 teaspoon cumin seeds, and 1 inch ginger to the jar.

Blend all ingredients into a smooth paste without adding water.

Transfer the paste to a large bowl.

Add 1 teaspoon coriander powder, 1 teaspoon roasted cumin powder, 1 teaspoon salt, 0.5 teaspoon red chili powder, 0.5 teaspoon turmeric powder, 1 teaspoon garam masala, 0.5 teaspoon black pepper powder, and 1 teaspoon dried fenugreek leaves (optional) to the bowl.

Add 1 teaspoon oil and mix all ingredients thoroughly.

Heat a heavy-bottomed frying pan and add 2 teaspoons oil and 0.5 teaspoon cumin seeds.

Add 1 teaspoon white sesame seeds and let them sizzle on low flame.

Add the blended spice paste to the pan and cook for 1 minute on low flame, stirring occasionally.

Add 0.5 cup fine semolina (suji) to the pan and roast for a few seconds until it forms a dough-like consistency.

Ensure the semolina absorbs moisture and forms a soft dough that does not crack when shaped.

Set the dough aside and prepare a chutney using boiled water and 20-25 dry red chilies, soaking them for 10-15 minutes.

If short on time, boil the chilies for 2-4 minutes instead.

Blend the soaked chilies into a fine paste without adding extra water, using the soaking water as needed.

In a separate pan, heat 2 tablespoons mustard oil, add 0.5 teaspoon cumin seeds, 0.5 teaspoon mustard seeds, and 4-5 chopped garlic cloves.

Sauté the garlic until fragrant but not browned, then add curry leaves (if available) and the chili paste.

Cook the chili paste until it thickens slightly, ensuring not to overcook it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary