Haridwar Breakfast | Chola Aloo Poori Thali

Haridwar Breakfast | Chola Aloo Poori Thali is a scrumptious breakfast served on the streets of the holy city of Haridwar.

Haridwar is an ancient city and an important Hindu pilgrimage site in North India’s Uttarakhand state.
Situated along the holy Ganga, Haridwar is famous for its temples and ghats where pilgrims bathe to relieve themselves of their sins and achieve salvation. After bathing the pilgrims enjoy breakfast on the streets of Haridwar.

Haridwar has always been very close to my heart and I have visited this city umpteen times. I have a complete post on its food as the city offers amazing food. The secret ingredient is Pure Ghee. Poori Sabzi, Halwa, Dahi Wada, Desi Burger, Kanji Wada are some of the popular Street Foods. The Dhabbas offer Kadi Chawal, Rajma Chawal, Parathas, and the list is endless! Whatever you eat in this city has a very lingering flavour.

We can customise this Haridwar Breakfast | Chola Aloo Poori Thali. The menu is big and we can choose the dishes we like. Mohanji Pooriwale is one of the most popular stalls. They offer Samosa, Kachori, Chola Poori, Sookhe Aloo, Tari Wale Aloo, Halwa, Malpua and GulabJamun. For my Thali, I made two types of Aloo, Chola with Halwa and Poori.

Ingredients for Haridwar Breakfast | Chola Aloo Poori Thali

Chola: Chickpeas ( check here and here )
Poori: Wheat flour ( check here and here)
Aloo: I use a pressure cooker to boil the potatoes. Boil, peel and cut potatoes into cubes.
Ghee: The meal is prepared in ghee as it enhances the flavour and lends out a wonderful aroma. Alternatively, use any cooking oil.
Spices: I have used the basic spices, that any Indian kitchen has. Aloo Sabzi Masala is a special spice for potato curry. It is easily available in the stores or you can check the recipe for Aloo Sabzi Masala.

How to make Haridwar Breakfast | Chola Aloo Poori Thali

Choose any of the recipes –

Chola

Amritsari Chola
Chatpate Choley
Ek Masale Wale Chole

Poori
The Poori served here is the basic wheat flour poori. Check Melt in the Mouth Poori.

Sookhe Aloo | Dry Potatoes
To make Sookhe Aloo, first, we will boil potatoes. Peel and chop the potatoes into cubes.
Next, heat ghee in a Kadai or a wok, add cumin seeds. Let splutter.
Now add roughly chopped green chillies, ground coriander seeds and a large pinch of asafoetida. Saute for a few seconds and simmer the flame. Now add chilly powder, turmeric powder, coriander powder, dry mango powder, black pepper and salt to taste. Give a quick mix, and add a tablespoon of water.
Increase the flame and add the boiled, cubed potatoes. Mix well.
Cover and cook on slow flame for 3-5 minutes.
Garnish with coriander leaves.

Tari Wale Aloo | Potato Curry
Tari is gravy, and to make Tari wale Aloo use boiled potatoes. Peel and gently squeeze with hands.
Heat ghee in a pot, cumin seeds and asafoetida.
Now add the Aloo Sabzi Masala, roast it for a few seconds and add 1/2 a cup of water. Let boil.
Add the boiled potatoes. Mix well. The potatoes should be coated with spices.
Add water, depending on how thick the gravy should be. Take a taste check. Add salt to taste, remember the Aloo Sabzi Masala has salt.
Cook for 4-5 minutes on a slow fire and the Sabzi is ready.

Serving Suggestions for Haridwar Breakfast | Chola Poori Thali

The street vendors serve in disposable leaf plates and bowls as they are more hygienic and can be disposed of easily.
The vendors add a mix of Sookhe Aloo, Tari Wale Aloo and Chole in a bowl.
At home, I place all the three dishes in individual bowls, along with pickles and green chillies. This way everyone enjoys what they prefer.
I served Besan Sooji ka Halwa along with this meal, just the way it is served on the streets of Haridwar.

Storing Suggestions

The poori can be stored for 2-3 days, depending on the climate. You do not need to refrigerate it.

Store the Chola in the refrigerator for 2-3 days and in the deep freeze for almost 3 months.

Refrigerate the Aaloo Sabzi for a day.

Popular Breakfast on the Streets of Haridwar

• Kachori Sabzi
• Samosa Sabzi
• Malpua Halwa
• Parathas
• Chole Bhature
• Chola Poori

A -Z Breakfast on Indian Streets

January

Amritsar Breakfast | Chola Poori

Bhavnagar Breakfast | Chana Moth

ChandigarhBreakfast | Matar Paneer Paratha

February

Delhi Breakfast | Bedmi Poori

Eklingji Breakfast | Mirchi Vada

Faridabad Breakfast | Katlambe Aloo Chole

March

Ghaziabad Breakfast | Poori Sabzi Halwai Style

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5 from 5 votes

Haridwar Breakfast | Chola Aloo Poori Thali

Haridwar Breakfast | Chola Aloo Poori Thali Is a scrumptious breakfast served on the streets of the holy city of Haridwar.

Course Breakfast, Brunch

Cuisine Indian Cuisine

Keyword Street Food

Cook Time 45 minutes minutes

Servings 4

Author Vaishali Sabnani

Equipment

• Pressure Cooker
• Kadai / Wok / Pan

Ingredients

Chole

Poori

Sookhe Aloo | Dry Potato

• 4 Potatoes boiled, peeled and roughly chopped
• 2 tbsp Ghee
• 1 tsp Cumin Seeds
• 2 green chillies roughly chopped
• 1/2 tsp coriander seeds lightly crushed
• A large pinch Asafoetida
• 1 tsp Red Chilly Powder
• 1 tsp Turmeric Powder
• 1 tsp Coriander Powder
• 1/2 tsp Dry Mango Powder
• 1/4 tsp Pepper Powder
• Salt to taste
• Coriander Leaves

Tari wale Aloo | Potato Curry

• 4 Potatoes boiled, peeled, squeezed gently
• 2 tbsp Ghee
• 1 tsp Cumin Seeds
• 2 tsp Aloo Sabzi Masala store bought
• Salt to taste
• Coriander Leaves

Instructions

Chole

• Check the links in the post

Poori

• Check the links in the post

Sookhe Aloo | Dry Potato

• We will use boiled potatoes, peel and chop them into cubes.
• Now heat ghee in a kadhai or wok and add cumin seeds. Let splutter. Add green chilly, ground coriander seeds and a large pinch of asafoetida. Saute the spices for a few seconds.
• Now add chilly powder, turmeric powder, coriander powder, dry mango powder, black pepper and salt to taste. Give a quick mix, and add a tablespoon of water.
• Increase the flame and add the cubed potatoes. Mix well so the potatoes are well coated with spices.
• Finally cover and cook on slow flame for 3-5 minutes.
• Garnish with coriander leaves.

Tari Wale Aloo | Potato Curry

• Boil, peel and gently squeeze the potatoes with hands.
• Now heat a pot and add ghee. Add cumin seeds and asafoetida.
• As soon as cumin splitter, simmer the flame and add the Aloo Sabzi Masala.
• Saute the Masala for a few seconds and add half a cup of water. Let the water come to a rolling boil.
• Add the mashed potatoes and mix well. If there are any big chunks, break them down with the ladle.
• Add more water and adjust the gravy consistency. The gravy should be on thicker side.
• Take a taste check and adjust spices including salt.
• Simmer and cook covered for 4-5 minutes.
• Garnish with coriander.