Share
Brunch is a beloved meal that combines the best of breakfast and lunch, and in India, it is a popular weekend tradition that brings together family and friends over delicious food. From spicy and savoury dishes to sweet treats and refreshing drinks, Indian cuisine has a wide variety of brunch recipes that are sure to tantalize your taste buds. In this article, we will explore 7 of the best Indian brunch recipes that are perfect for lazy weekends or special occasions. These recipes are easy to prepare, packed with flavour, and are sure to satisfy your cravings. So, whether you are hosting a brunch party or simply looking for some inspiration for your next weekend meal, these Indian brunch recipes are a must-try!
1. Poha –
Poha is a popular Indian breakfast dish that is made from flattened rice flakes. It is a light, nutritious and filling dish that is easy to prepare and can be customized to suit your taste preferences. Here's a simple recipe for making poha:
Ingredients:
• 1 cup of flattened rice flakes (poha)
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• 1 green chili, finely chopped
• 1/2 teaspoon of mustard seeds
• 1/2 teaspoon of cumin seeds
• 1/4 teaspoon of turmeric powder
• 1/2 teaspoon of red chili powder
• 1 tablespoon of oil
• Salt, to taste
• Coriander leaves, for garnish
• Lemon wedges, for serving
Instructions:
• Rinse the poha in a strainer under running water for a few seconds, then let it sit in the strainer for 5-10 minutes to allow it to soften.
• In a pan, heat the oil over medium heat.
• Add the mustard seeds and cumin seeds and let them splutter.
• Add the chopped onion, green chili, and sauté until the onion is translucent.
• Add the chopped tomato and cook for 2-3 minutes until it becomes soft.
• Add the turmeric powder, red chili powder, and salt, and mix well.
• Add the soaked poha to the pan and mix everything together.
• Cook for 2-3 minutes until the poha is heated through.
• Garnish with fresh coriander leaves and serve hot with lemon wedges.
2. Paneer Fried Rice –
Paneer fried rice is a delicious and easy-to-make dish that combines the flavors of Indian spices with the texture of fried rice. Here is a recipe to make paneer fried rice at home:
Ingredients:
• 2 cups cooked rice
• 1 cup paneer, diced
• 1 onion, sliced
• 1 capsicum, diced
• 1 carrot, diced
• 1/2 cup green peas
• 4-5 garlic cloves, chopped
• 1-inch ginger, chopped
• 2 green chilies, chopped
• 2 tbsp oil
• Salt to taste
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp red chili powder
• 1/2 tsp garam masala
• 1 tbsp soy sauce
• 2 tbsp chopped coriander leaves
Instructions:
• In a pan, heat oil over medium heat. Add cumin seeds and let them splutter.
• Add chopped garlic, ginger, and green chilies. Sauté for a minute.
• Add sliced onions and sauté till they turn translucent.
• Add diced capsicum, carrot, and green peas. Stir and cook for 2-3 minutes.
• Add diced paneer and stir fry for 2-3 minutes.
• Add cooked rice to the pan and mix well with the vegetables and paneer.
• Add salt, coriander powder, red chili powder, and garam masala. Mix well.
• Add soy sauce and mix well. Cook for 2-3 minutes.
• Add chopped coriander leaves and mix well.
• Serve hot with raita or any curry of your choice.
3. Aloo Paratha –
Aloo paratha is a popular Indian breakfast dish made with a stuffing of spiced mashed potatoes, which is then rolled into a flatbread and cooked on a griddle. Here's a simple recipe for making aloo paratha:
Ingredients for Dough:
• 2 cups of whole wheat flour
• Water, as required
• Salt, to taste
• Oil, for frying
Ingredients for Stuffing:
• 2-3 medium sized potatoes
• 1 small onion, finely chopped
• 1 green chili, finely chopped
• 1/2 teaspoon of cumin seeds
• 1/2 teaspoon of coriander powder
• 1/2 teaspoon of red chili powder
• Salt, to taste
• Oil, for frying
Instructions:
• Start by making the dough. In a large mixing bowl, add the whole wheat flour, salt and water, and knead to form a smooth and pliable dough. Cover it and set it aside.
• Boil the potatoes until they are soft and mash them with a fork or potato masher. Set them aside.
• In a pan, heat some oil over medium heat. Add cumin seeds and let them splutter.
• Add chopped onion, green chili, and sauté until the onion is translucent.
• Add coriander powder, red chili powder, and salt, and mix well.
• Add the mashed potatoes to the pan and mix everything together.
• Let the mixture cool down.
• Divide the dough into small balls, roughly the size of a golf ball.
• Take one ball, flatten it with your palms and dust it with some flour.
• Roll the ball into a small circle.
• Add a spoonful of the potato stuffing in the centre of the circle.
• Fold the edges of the circle to cover the stuffing, making sure to seal it well.
• Dust it with some flour and roll it gently into a larger circle, about 6-7 inches in diameter.
• Heat a tawa or griddle over medium heat.
• Place the rolled paratha on the tawa and cook until bubbles form on the surface.
• Flip the paratha and cook the other side until it turns golden brown.
• Spread some oil on the surface of the paratha and flip it again.
• Cook until both sides are crispy and golden brown.
• Repeat the process with the remaining dough and stuffing.
• Serve hot with yogurt, pickle, or chutney.
4. Roti Pizza
Roti pizza is a quick and easy Indian version of pizza that is made using rotis, a type of Indian flatbread, as the base instead of traditional pizza dough. Here's a simple recipe for making roti pizza:
Ingredients:
• 4-5 rotis
• 1/2 cup of tomato sauce or pizza sauce
• 1 small onion, thinly sliced
• 1 small tomato, thinly sliced
• 1 small bell pepper, thinly sliced
• 1/4 cup of corn kernels
• 1/4 cup of grated cheese
• 1/2 teaspoon of dried oregano
• 1/2 teaspoon of red chili flakes
• Salt, to taste
• Oil, for cooking
Instructions:
• Preheat the oven to 200°C (400°F).
• Place the rotis on a baking sheet and spread the tomato or pizza sauce evenly over each roti.
• Arrange the sliced onion, tomato, bell pepper, and corn kernels on top of the sauce.
• Sprinkle the grated cheese, oregano, red chili flakes, and salt on top of the vegetables.
• Drizzle some oil over the pizza to give it a crispy texture.
• Place the baking sheet in the preheated oven and bake for 10-15 minutes, or until the cheese is melted and bubbly and the crust is crispy.
• Once the pizza is done, remove from the oven and let it cool for a few minutes.
• Cut the pizza into slices and serve hot.
5. Zero Oil Black Gram and Rice Salad –
Zero Oil Black Gram and Rice Salad is a healthy and nutritious dish that is perfect for those who are looking for a low-fat and low-calorie meal option. Here's a simple recipe for making Zero Oil Black Gram and Rice Salad
Ingredients:
• 1 cup of cooked rice
• 1 cup of cooked black gram (also known as urad dal)
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• 1 small cucumber, finely chopped
• 1 small carrot, grated
• 1/2 teaspoon of cumin powder
• 1/2 teaspoon of chaat masala
• Salt, to taste
• Fresh coriander leaves, chopped (optional)
Instructions:
• In a mixing bowl, add the cooked rice and black gram.
• Add chopped onion, tomato, cucumber, and grated carrot to the bowl and mix well.
• Add cumin powder, chaat masala, and salt to taste, and mix well again.
• Garnish with fresh coriander leaves, if desired.
• Serve chilled or at room temperature.
6. Vegetable Uttapam –
Vegetable uttapam is a savoury South Indian pancake made from a fermented batter of rice and lentils, topped with various vegetables. Here's a simple recipe for making vegetable uttapam:
Ingredients:
• 1 cup of idli/dosa batter (fermented rice and lentil batter)
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• 1 small bell pepper, finely chopped
• 1/4 cup of grated carrot
• 1/4 cup of grated cabbage
• 1 green chili, finely chopped (optional)
• Salt, to taste
• Oil, for cooking
Instructions:
• In a mixing bowl, add the idli/dosa batter and mix well. If the batter is too thick, add some water to thin it out.
• Add chopped onion, tomato, bell pepper, grated carrot, grated cabbage, and green chili (if using) to the batter and mix well.
• Add salt to taste and mix again.
• Heat a non-stick tawa or griddle over medium-high heat.
• Grease the tawa with some oil.
• Pour a ladleful of the batter onto the tawa and spread it evenly to form a round shape.
• Cook for 2-3 minutes or until the bottom of the uttapam is golden brown.
• Flip the uttapam and cook for another 1-2 minutes or until the other side is also golden brown.
• Remove the uttapam from the tawa and repeat the process with the remaining batter.
• Serve hot with chutney or sambar.
