North India includes various regions like Haryana, Bihar, Jammu & Kashmir, Punjab, Himachal Pradesh, and Uttar Pradesh. The climate in this region is extreme.
Due to its geographical location, it has been seen that this region has strong Central Asian influences both in its culture and its food.
This region too has a collection of food recipes in its stock. If one is diabetic, he/she needs to make a wise choice of food. The dishes chosen must not only be tasty but healthy too.
Diabetic-Friendly North Indian Breakfast Recipes
1. Dahi Vada for diabetes
Dahi vada is a popular food item from North India. It consists of fried lentil dumplings that are dunked in yogurt. This is then garnished with coriander and spicy tamarind chutney.
Recipe features
This FFD style Dahi Vada is a special recipe as we use vegan curd in it. The tamarind chutney is made using dates and not sugar. All these things make this recipe even more healthy.
2. Rajma Tikki for Diabetes
This is a beautiful North Indian Breakfast recipe. These tikkis are prepared from kidney beans (rajma), boiled potatoes, crushed bread, and spices.
Recipe features
FFD style rajma Tikki includes useful seeds like Magaz and almond milk both of which are a good addition. Cutting the potatoes from it reduces the carb content too.
3. Galauti Kebab
This kebab originated in Lucknowi Nawab’s kitchen. Galauti means ‘the thing that melts in the mouth”. They are prepared from minced mutton a non-vegetarian dish. But here we are going to prepare a completely vegan dish made up of black chickpeas.
Recipe features
Black chickpeas are low in fat and high in fiber, aid weight loss stabilizes blood sugar levels, and much more. This recipe is a great choice as a breakfast item.
4. Besan Chilla
This is a popular pancake from North India that is prepared and made from Bengal gram flour. It is not only healthy and tasty but simple to prepare.
Recipe features
We all know the amazing benefits of Bengal gram. FFD style besan chilla has the addition of dudhi to it which makes it better for people who are in search of healthy foods and recipes.
5. Stuffed Puri
Puri can also be called an Indian flatbread that is paired with different types of curries. It can be made by stuffing it too. Stuffed puri is a great breakfast option.
Recipe features
FFD suggests the usage of emmer wheat flour to make it more healthy. We also suggest shallow frying to reduce the oil content.
Breakfast is the first meal of the day. If you begin your day on the right note, which means if you start your day with healthy food half of the work is done. Especially in the case of diabetes, if you start controlling your sugars from the beginning of the day it becomes easier to manage sugar levels throughout.
Do you want to know more about North Indian Diabetes-Friendly Sweets Recipes, visit Article.
The above 5 North Indian Breakfast Recipes are just a few from the whole lot. Do visit the FFD recipe section to know about East Indian, West Indian region recipes, and more.
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Top 5 North Indian Breakfast Recipes for Diabetes
4
servings30
minutes40
minutes300
kcalIngredients
1. Dahi Vada (FFD-Style)
½ Cup Whole Moong/Green Beans (soaked overnight)
½ Cup White Urad Dal (soaked overnight)
Ginger Chilli Paste
Salt to taste
Vegan Curd (Peanut or Soy Yogurt)
Roasted Cumin Powder
Red Chilli Powder
Black Salt
Ginger Paste
Date-Tamarind Chutney (for serving)
Fresh Coriander (for garnish)
2. Rajma Tikki
2 Cups Speckled Red Beans/Rajma (soaked overnight and boiled)
1 Inch Ginger (chopped)
10 Cloves Garlic (chopped)
6 Green Chillies (chopped)
4 Tbsp Almond Milk
1 Tsp Pepper (Kali Mirch)
1 Tbsp Lemon Juice
Salt to taste
3 Tbsp Oil (total)
For the Paste: 2 Tbsp Melon Seeds (Magaz), 2 Tbsp White Poppy Seeds (Khuskhus), 2 Tbsp Chironji
For the Spice Powder: 1 Tsp Carom Seeds (Ajwain), 1 Tsp Garam Masala/Curry Powder
Garnish: Mint leaves, Onion rings
3. Galauti Kebab (Vegan)
2 Cups Boiled Black Chickpeas
1 Large Onion (finely chopped)
2 Tsp Crushed Green Chilli, Garlic, Ginger
½ Cup Roasted Bengal Gram Dal Flour (Chickpea flour)
Cooked Semolina (to bind)
½ Tsp Turmeric Powder
1 Tsp Red Chilli Powder
1 Tsp Garam Masala Powder
Coriander Leaves (chopped)
Salt to taste
Oil (for shallow frying)
4. Besan Chilla (FFD-Style)
1 Cup Besan (Bengal Gram flour)
½ Cup Grated Dudhi (Bottle Gourd)
1 Tsp Green Chilli Paste
1 Tsp Red Chilli Paste
¼ Tsp Turmeric Powder
¼ Tsp Ajwain Powder
¼ Tsp Jeera Powder
2 Tsp Crushed Whole Dhania
¼ Cup Chopped Coriander
Oil (for brushing)
5. Stuffed Puri (Emmer Wheat)
Dough: 1 Cup Emmer (Khapli) Wheat flour, 2 Tsp Oil, Salt to taste, Water
Stuffing: 1 Cup Boiled Green Peas, 3 Tsp Ginger-Chilli paste, ½ Tsp Cumin powder, ¼ Tsp Lemon juice, 1 Tsp Besan, Salt, Oil (for frying)
Directions
- Dahi Vada (FFD-Style)
- Prepare Batter: Grind the soaked moong and urad dal separately into smooth pastes. Combine in a large bowl and ferment for 8 hours until doubled in size.
- Season & Steam: Add ginger-chili paste and salt to the batter. Pour into an idli pan and steam until a toothpick comes out clean.
- Assemble: Whisk vegan curd with black salt, ginger paste, and roasted cumin powder. Soak the steamed idlis in a “chaash” (thin yogurt mix).
- Serve: Top with thick curd, date-tamarind chutney, chili powder, cumin powder, and fresh coriander.
- Rajma Tikki
- Prepare Pastes: Dry-roast melon seeds, poppy seeds, and chironji until aromatic; cool and grind into a smooth paste with water. Dry-roast ajwain, cool, and grind into a powder, then mix with Garam Masala.
- Prepare Tikki Base: Pressure-cook soaked rajma until soft. Fry ginger, garlic, and chilies in oil, add rajma, and stir. Add the seed paste and sauté for 5 minutes.
- Mash & Shape: Stir in almond milk, salt, and pepper. Cool, then mash the mixture. Add the spice powder and lemon juice. Form into 1-inch patties.
- Cook: Shallow fry in oil until golden on both sides. Serve hot with mint and onion rings.
- Galauti Kebab (Vegan)
- Mix: Combine mashed black chickpeas with chopped onion, ginger-garlic-chili paste, turmeric, chili powder, garam masala, salt, coriander, and cooked semolina.
- Bind: Gradually incorporate the roasted Bengal gram flour until the mixture holds its shape.
- Form & Fry: Shape into flat round cutlets. Shallow fry in a pan with a little oil until crisp and cooked through. Serve with green chutney or tomato ketchup.
- Besan Chilla (FFD-Style)
- Prepare Batter: In a bowl, mix besan, grated dudhi, green chili paste, red chili paste, turmeric, ajwain, jeera, crushed dhania, and coriander. Add enough water to reach a dhokla-like consistency.
- Cook: Heat a tawa on medium flame and brush with oil. Pour a ladle of batter and spread into a circle.
- Steam & Brown: Cover and cook until the underside is brown. Flip and cook the other side until fully done.
- Stuffed Puri (Emmer Wheat)
- Dough: Mix emmer wheat flour, oil, and salt. Add water to make a soft, stiff dough. Cover and rest for 15 minutes.
- Stuffing: Coarsely grind peas, ginger-chili paste, cumin, lemon juice, and salt. Add besan, mix, and cook in a pan on low flame until the mixture is dry; cool completely.
- Assemble: Divide the dough and stuffing into 5-6 portions. Roll dough into small circles, place stuffing in the center, bring sides together to form a ball, and flatten.
- Cook: Roll out into slightly larger, medium-thickness puris. Shallow fry in a pan until golden and crisp. Serve hot with mint chutney.
Notes
- Fermentation Benefits: In recipes like Dahi Vada, fermenting the lentil batter enhances bioavailability of nutrients and promotes gut health, which is essential for blood sugar regulation.
- Managing Texture without Potatoes: In recipes like Rajma Tikki, we substitute traditional potatoes with nutrient-dense seeds (Magaz, Khuskhus) and almond milk. This significantly lowers the Glycemic Index (GI) of the dish while maintaining a creamy “melt-in-the-mouth” texture.
- The “Vegan Curd” Advantage: Using fermented peanut or soy yogurt ensures you get the probiotic benefits of traditional curd without the saturated fats found in dairy. It is an excellent way to maintain a traditional taste profile while being heart-healthy.
- Flour Alternatives: Using Khapli (Emmer) wheat is superior to regular wheat for diabetics because of its lower gluten content and higher fiber, which prevents rapid spikes in blood glucose levels.
- Oil Control: For Stuffed Puri and Tikkis, opt for “shallow frying” or “pan-searing” with a minimal amount of oil (like flaxseed or mustard oil). Always use a non-stick pan or a heavy-bottomed cast iron skillet to reduce the amount of oil needed for crisping.
- Ingredient Prep: For stuffing and tikki mixtures, ensuring the moisture is fully cooked out (as seen in the Stuffed Puri recipe) is critical. This prevents the dough from becoming soggy, which would otherwise ruin the texture and affect digestion speed.
