The hilly regions of Uttarakhand are home to a number of beautiful hill stations. From Nainital to Mukteshwar, Auli and Mussourie, you would find a variety of scenic places at different altitudes. The weather conditions and the nature’s bliss is what makes these areas so attractive and popular among tourists. Living in the natural habitat, overlooking the mountain ranges, it is the best way to relax and rejuvenate. And what better way to experience a place than living like the locals and enjoying the food that they eat on a daily basis.
Each region has their own staple breakfast dishes. For instance, if you go to Mumbai, most people would have a vada pav in their hand in the morning or a simple bun maska with cutting chai. Punjabi households are brimming with hot and crispy aloo, paneer, gobhi and many other stuffed parathas with a glass of lassi. Gujaratis dig into some fafda and jalebi or thepla to kickstart their mornings. In the south too, you would find people eating a variety of dishes beyond idlis and dosas.
A day in the Kashmir valley would bring out the local flavours of the region which are very different from Jammu. They’ve got a range of breads and beverages to savour in the morning, given the cold climate. Bakarkhani, girda or patande are some breakfast options there. Similarly, Uttarakhand boasts of parathas and rotis due to the cold conditions. India is often termed as a carb-rich country and our breakfast choices are proof of that.
In Uttarkhand, the Kumaoni and Garhwali cuisine has something known as Mandue ki roti. For those untouched by the phenomenon, mandue ki roti is made from finger millets that are locally produced. While the flour may change, it is the idea of rotis and chapattis that remains constant across the region. The mandue ki roti is a highly nutritious breakfast dish that is made from a dough of finger millet seeds mixed with water.
Making this Kumaoni breakfast is quite simple. All you have to do is knead a dough by mixing mandua or finger millet seeds with water. A portion of the dough is taken and rolled out to become flat. This flattened round roti is thicker than usual atte ki roti. The chapatti is tossed on a griddle and cooked from both sides. Slathered with ghee on top, this calcium-rich roti is served with a side of gur or jaggery.
The mandua roti is considered to be good for digestion and also helps to keep the body warm in case of chilly cold weather. The chapatti can also be added to lunch and dinner meals, when served with a side of a vegetable or a curry dish. In some other parts of Uttarakhand, you would find maize rotis in place of mandua. It is served with a pumpkin yoghurt, flavoured with local mustard seeds called jhakia.
There’s another popular flatbread from Uttarakhand which is often eaten for breakfast. It is called gahat ke parathe and they are made from horsegram flour. Here’s a recipe for that too.
