Patna Breakfast | Poori Sabzi Thali is a delicious breakfast meal with Poori, Sabzi accompanied by Dahi Bada and Jalebi.

June brings us to the alphabets P, Q and R in our journey of Breakfast on the Indian Streets. Today’s alphabet is P and for this alphabet, we shall travel to Patna. Patna is the capital of Bihar state. It is located on the south bank of the river Ganga.

Bihari cuisine gets its flavour from Mustard oil, though with changing times people use regular cooking oil too. Another popular ingredient is Panch Poran, a mix of five spices.

For today I am presenting a complete Patna Breakfast Thali, street style. The Thali is sold on the streets of Patna for a mere Rs. 30. The Thali includes Ghughni Aloo, Dahi Bada, Raita, Poori and Jalebi.

The Patna Breakfast | Poori Sabzi Thali consists of –

Ghughni Aloo Sabzi: It’s a delicious Aloo sabzi with black chickpeas and some spinach. I have been inspired by this video.

Poori: I added a little Mangrel and a pinch of Jeera to the pooris.

Dahi Bada: It is the same as Dahi Wada, but instead of making round balls, these are flat.

Boondi Raita; This version is diluted and I added a pinch of powdered mustard, besides the regular roasted cumin powder and red chilly powder.

Jalebi: I served store-bought Jalebi, but feel free to make them at home. Simple to make, the Jalebi is delicious and juicy.

Ingredients to make Ghughni Aloo Sabzi

Black Chickpeas: Remember to soak the chickpeas for a good 6-8 hours. This helps in faster cooking. Use a pressure cooker to boil them.

Potato: I like to boil the potatoes in a traditional pressure cooker, you can also boil them in a microwave or a pot. Peel and chop into cubes, and mash a few with your hands.

Spinach; Pick and clean the spinach. Wash well to remove any traces of mud. Chop finely.

Tomato: I prefer purée instead of chopped tomatoes, but either of them works well.

Oil: I have used Mustard Oil for that authentic flavour, but feel free to use any cooking oil.

Spices: I have used Panch Phoran. Panch Phoron literally means “five spices.” It is a spice blend commonly used in Eastern India and Bangladesh and consists of the following seeds: Cumin, Brown Mustard, Fenugreek, Nigella and Fennel. Other than that I have used our every day pantry spices.

How to make Ghughni Aloo Sabzi

To begin making the Bihari Ghughni Aloo Sabzi soak dried black chickpeas for about 8 hours. Cook the soaked chickpeas with salt and a pinch of turmeric powder until well cooked.

Heat the mustard oil, add the panch poran spice. Let the spices splutter. Now add ginger garlic paste, green chillies and sauté till the raw smell of the paste goes off. Just a quick mix and add the spinach. Cook the spinach till it wilts .

Now add the tomato puree and cook till oil starts to separate. Add turmeric powder, chilly powder, coriander powder and salt. Mix well.

Cut the boiled potatoes into cubes, smash a few with your hands. Add these potatoes and the boiled chickpeas to the spinach and tomato paste. Mix well , add water to adjust the consistency of the gravy.

Simmer and cook for 10 minutes for the flavours to seep in. Serve with Poori or Kachori.

Serving Suggestions

I have made a complete thali, but at times I like to serve these dishes individually too.

Ghughni Aloo Sabzi tastes awesome, serve it with a Fulko or some rice, it makes an excellent meal.

Add the poori to your kid’s lunch box along with a dry sabzi or some Gujrati Mango Choondo.

Serve the Dahi Bada with Dilli style Bhalla Papdi Chaat.

Jalebi with Rabri is an excellent combo, combine the two and serve as a dessert.

Storage Suggestions

Ghughni Aloo Sabzi is a quick fix if you have boiled potatoes and chickpeas. I normally do not store the ready curry, instead, make it fresh with stored chickpeas.

You can store the Poori for 2-3 days, you need not refrigerate them.

Fry the Dahi Bada, store them in the deep freeze. Thaw and immerse in hot water. Squeeze and dunk them in whipped curd. Don’t forget to top with spices.

Jalebi stays good on the kitchen counter for a day or two. It can turn limp depending on the weather.

Boondi Raita: you can store it for up to a day in the refrigerator,

Variations of Ghughni Aloo Sabzi

I have made Ghughni Aloo Sabzi with Spinach, potatoes and black chickpeas. You can make the same else try –

Omit the spinach completely and cook with onion and tomato gravy.

Use White Peas or regular chickpeas instead of black chickpeas.

Make a dry Ghughni, do not add water. Add chopped onions to top the dish and enjoy as chaat.

Some popular Foods from Bihar

Litti Chokha

Ghughni with Dhuska

Sattu ki Roti

Bihari Tamatar ka Chokha

Paalak ka Saag – Bihari style

Bihari Thali and Protein Rich Kadi Badi

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Patna Breakfast | Poori Sabzi Thali with Ghughni Aloo Sabzi

Patna Breakfast | Poori Sabzi Thali is a delicious breakfast meal with Poori , Sabzi accompanied by Dahi Wada and Jalebi.

Course Breakfast, Brunch, Lunch

Cuisine Bihari Cuisine, Indian Cuisine

Keyword Street Food

Servings 4

Author Vaishali Sabnani

Equipment

Pressure Cooker
Pan / Kadai / Wok
Slotted Spoon

Ingredients

1 cup Kala Chana Brown Chickpeas
2 Potatoes large , boiled
1 tbsp Mustard Oil
1 tsp Panch Poran
1 tsp Ginger Garlic Paste
4 Green Chillies chopped
1 cup Spinach finely chopped
2 Tomato puree
1/2 tsp Turmeric Powder
1-1/2 tsp Red Chilli Powder
2 tsp Coriander Powder
Salt to taste

Instructions

To begin making the Bihari Ghughni Aloo Sabzi soak dried black chickpeas for about 8 hours. Cook the soaked chickpeas with salt and a pinch of turmeric powder until well cooked.
Heat the mustard oil, add the panch poran spice. Let the spices splutter. Now add ginger garlic paste, green chillies and sauté till the raw smell of the paste goes off. Just a quick mix and add the spinach. Cook the spinach till it wilts .
Now add the tomato puree and cook till oil starts to separate. Add turmeric powder, chilly powder, coriander powder and salt. Mix well.
Cut the boiled potatoes into cubes, smash a few with your hands. Add these potatoes and the boiled chickpeas to the spinach and tomato paste. Mix well , add water to adjust the consistency of the gravy.
Simmer and cook for 10 minutes for the flavours to seep in. Serve with Poori or Kachori.