Welcome to a culinary journey through the vibrant world of Indian brunch! Mornings are a time of rejuvenation, and what better way to kickstart your day than with a delectable and satisfying brunch?
We have curated a list of 7 quick and easy-to-make recipes that are sure to leave you craving for more.
Whether you prefer traditional favorites or want to explore new flavors, these mouthwatering dishes will elevate your brunch experience to a whole new level.
1. Masala Omelette:
This classic Indian omelette is a favorite among brunch enthusiasts. Whisk up eggs with onions, tomatoes, green chilies, and a pinch of Indian spices. Cook to perfection and serve with buttered toast for a hearty meal.
Recipe:
- In a mixing bowl, crack open the eggs and beat them well with a fork or whisk until you get a smooth and frothy mixture.
- Add the finely chopped onions, tomatoes, green chilies, and cilantro (coriander leaves) to the beaten eggs. Mix everything together.
- Now, add the turmeric powder, red chili powder (if using), garam masala (if using), and salt to the egg mixture. Stir well to ensure all the spices are evenly distributed.
- Place a non-stick frying pan or skillet over medium heat and add the oil or butter. Allow it to heat up.
- Once the pan is hot, pour the egg mixture into it. Tilt the pan gently to spread the mixture evenly.
- Cook the omelette on medium heat for 2-3 minutes or until the bottom side is cooked and golden brown.
- Carefully flip the omelette using a spatula and cook the other side for another 2-3 minutes. You can adjust the cooking time based on how well-done you prefer your omelette.
- Once the omelette is fully cooked and lightly browned on both sides, remove it from the pan and place it on a serving plate.
- Serve the hot and delicious Masala Omelette with toast or bread slices, and a cup of tea or coffee for a fulfilling brunch experience.
2.Poha:
A beloved Maharashtrian dish, Poha is a light and flavorful option for brunch. Flattened rice sautéed with mustard seeds, curry leaves, onions, and turmeric creates a delightful blend of tastes. Top it off with fresh coriander and a squeeze of lemon for a zesty finish.
Recipe:
- Place the poha in a sieve and rinse it under running water for a few seconds. Gently toss the poha while rinsing, ensuring it gets evenly moistened. Let it sit in the sieve to drain excess water. Avoid soaking the poha as it may turn mushy.
- Chop the onion, green chilies, and potato as mentioned in the ingredients.
- In a large non-stick pan, heat the cooking oil over medium heat.
- Once the oil is hot, add mustard seeds and cumin seeds. Let them splutter.
- Add a pinch of asafoetida (hing) and curry leaves to the pan. Stir for a few seconds to release their aroma.
- Add the chopped onions, green chilies, and diced potatoes to the pan. Cook them on medium heat until the onions turn translucent and the potatoes are partially cooked. Stir occasionally.
- Add the green peas to the pan and mix well with the onions and potatoes. Sprinkle turmeric powder over the mixture and stir to coat evenly.
- Gently add the rinsed poha to the pan with the sautéed vegetables. Mix everything together until the poha is well combined with the spices and veggies. Cook for 2-3 minutes until the poha is heated through. Be careful not to overcook, as it can make the poha soggy.
- Season the poha with salt as per your taste and drizzle lemon juice over it. Mix well, ensuring the lemon juice is evenly distributed.
- Turn off the heat and garnish the Poha with fresh coriander leaves. You can also add some sev on top for extra crunch and flavor.
3. Chole Bhature:
Treat yourself to the North Indian indulgence of Chole Bhature for a brunch feast. Soft and fluffy bhature served with spicy chickpea curry is an irresistible combination that will satisfy your cravings.
Recipe:
Chole (Chickpea Curry):
- If using dried chickpeas, soak them overnight in water. Rinse well and pressure cook with enough water and some salt until tender. If using canned chickpeas, drain and rinse them thoroughly.
- Heat oil in a large pan or pot over medium heat. Add cumin seeds and let them splutter.
- Add finely chopped onions and sauté until they turn golden brown.
- Stir in the ginger-garlic paste and green chilies. Cook for another 1-2 minutes.
- Add the tomato puree, coriander powder, turmeric powder, red chili powder, and salt. Cook the masala until the oil starts to separate from it.
- Add the cooked chickpeas (or canned chickpeas) and mix well with the masala. Add water as needed to achieve the desired consistency.
- Cover the pan and let the chole simmer on low heat for about 15-20 minutes, allowing the flavors to meld together.
- Sprinkle garam masala and amchur over the chole and give it a final stir.
- Garnish with fresh coriander leaves. The delicious chole is now ready to be served with bhature.
Bhature (Fried Bread):
- In a large mixing bowl, combine all-purpose flour, semolina, baking powder, baking soda, and sugar.
- Add vegetable oil and yogurt to the dry ingredients and mix well.
- Gradually add water and knead the mixture into a soft and smooth dough.
- Cover the dough with a damp cloth and let it rest for about 2 hours.
- After resting, divide the dough into small balls and roll them out into oval or round shapes using a rolling pin.
- Heat oil in a deep frying pan over medium heat. Fry the rolled bhature one at a time until they puff up and turn golden brown on both sides.
- Remove the fried bhature from the oil and drain excess oil on paper towels.
4. Idli Sambhar:
Enjoy the wholesome goodness of steamed idlis paired with aromatic sambhar. This South Indian classic is not only delicious but also a nutritious choice for a fulfilling brunch.
Recipe:
For Idli:
- Rinse the idli rice, urad dal, and fenugreek seeds under water until the water runs clear. Soak them in separate bowls with enough water for about 4-6 hours.
- After soaking, grind the urad dal and fenugreek seeds together to a smooth and fluffy batter. Grind the idli rice separately to a slightly coarse texture.
- Mix the urad dal batter and the idli rice batter together in a large bowl. Add salt and mix well. Cover the bowl and let the batter ferment in a warm place for 8-10 hours or overnight. The batter should rise and become airy.
- Grease the idli molds with oil or ghee. Pour the batter into each mold, filling it to about 3/4th of its capacity.
- Steam the idlis in an idli steamer or pressure cooker without the whistle for about 10-12 minutes, or until a toothpick inserted in the center comes out clean.
- Once the idlis are cooked, remove them from the molds and keep them warm.
For Sambhar:
- In a large pan, heat oil over medium heat. Add mustard seeds and let them splutter. Then add cumin seeds, dried red chilies, and asafoetida.
- Add chopped onions and sauté until they become translucent.
- Add the chopped tomatoes and cook until they turn soft and mushy.
- Stir in the mixed vegetables, sambhar powder, turmeric powder, and salt. Cook for a few minutes.
- Add the tamarind pulp and mashed toor dal. Mix well and bring the sambhar to a boil. If the sambhar is too thick, you can add some water to adjust the consistency.
- Simmer the sambhar on low heat for 8-10 minutes, allowing the flavors to blend.
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5. Dhokla:
Indulge in the fluffy and tangy goodness of Gujarati Dhokla. Made from fermented gram flour, these savory cakes are seasoned with mustard seeds and curry leaves, making them a perfect brunch-time treat.
Recipe:
- In a mixing bowl, add gram flour (besan), semolina (sooji), yogurt, ginger-green chili paste, lemon juice, turmeric powder, and salt. Mix well to form a smooth batter.
- Grease a round or square steaming pan or a thali with oil to prevent sticking. Alternatively, you can use a dhokla maker or idli steamer.
- Now, prepare the steamer by filling it with water and bringing it to a boil.
- Just before steaming, add Eno fruit salt (or baking soda) to the batter and mix gently. You'll notice the batter becomes frothy. This is what gives the Dhokla its spongy texture.
- Immediately pour the batter into the greased pan or thali.
- Place the pan or thali in the steamer and steam for about 15-20 minutes on medium heat or until the Dhokla is cooked through. To check if it's done, insert a toothpick or knife into the center; if it comes out clean, the Dhokla is ready.
- Cut the Dhokla into squares or diamond shapes.
- For tempering, heat oil in a small pan. Add mustard seeds, sesame seeds, asafoetida, chopped green chilies, and curry leaves. Let them splutter and release their aroma.
- Pour this tempering over the cut Dhokla pieces.
- Garnish with chopped coriander leaves and grated coconut (if using).
6. Matar Kachori:
Delight your taste buds with crispy and spicy Matar Kachoris. Stuffed with a spiced green pea filling, these deep-fried pastries are a popular brunch snack across various regions in India.
Recipe:
For the filling:
- If using fresh peas, blanch them in hot water for 3-4 minutes. If using frozen peas, thaw them.
- Coarsely grind the green peas in a food processor or blender without adding water.
- In a pan, heat 1 tablespoon of vegetable oil over medium heat.
- Add cumin seeds and fennel seeds to the hot oil and let them splutter.
- Add the chopped green chilies, ginger paste, asafoetida, garam masala, red chili powder, and salt to the pan.
- Sauté the spices for a minute and then add the coarsely ground peas to the pan.
- Cook the mixture on medium heat, stirring occasionally, until the peas are cooked and the mixture becomes dry. This may take about 5-7 minutes.
- Remove the pan from heat and let the filling cool down to room temperature.
Assembling the kachori:
- Take a small portion of the dough and roll it into a ball between your palms.
- Flatten the ball and roll it out into a small circle, about 3-4 inches in diameter.
- Place 1-2 tablespoons of the cooled green pea filling in the center of the circle.
- Gather the edges of the circle and bring them together to seal the filling inside. Pinch off the excess dough.
- Gently flatten the filled ball and roll it out again into a 3-4 inch circle, ensuring the filling is evenly distributed.
- Repeat the process with the remaining dough and filling.
- Fry the kachoris until they turn golden brown and crispy on both sides. Make sure to fry them on medium heat to ensure they cook well from inside too.
- Remove the fried kachoris using a slotted spoon and place them on absorbent paper to remove excess oil.
7. Vegetable Upma:
For a quick and wholesome brunch, try the comforting Vegetable Upma. Made from semolina and loaded with veggies, this dish is simple to prepare and offers a burst of flavors.
Recipe:
- Heat a pan on medium heat and dry roast the semolina (rava) for 2-3 minutes or until it turns slightly golden. Keep stirring to prevent burning. Remove the roasted semolina from the pan and set it aside.
- In the same pan, heat the oil or ghee. Add the mustard seeds and let them splutter. Then, add the cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds until the spices release their aroma.
- Add the chopped onions, green chilies, and grated ginger to the pan. Sauté until the onions turn translucent.
- Now, add the chopped carrots, green peas, and bell peppers. Cook for 3-4 minutes until the vegetables become slightly tender.
- Stir in the chopped tomatoes and cook for another 2 minutes until they soften.
- Pour 2 1/2 cups of water into the pan and season with salt to taste. Bring the water to a boil.
- Mix well and cover the pan with a lid. Let it cook on low heat for about 5 minutes or until the semolina absorbs all the water and becomes fluffy.
- If the upma appears too dry, you can sprinkle a little water and gently mix.
- Garnish with fresh coriander leaves and turn off the heat.
There you have it, the top 7 quick and scrumptious Indian brunch recipes that are sure to elevate your mornings. Happy cooking!