Brunch is commonplace now, but did you know brunch ideas only originated in England in the late 19th century? It then moved across the pond to the United States in the 1930s.
In India, brunch on Saturdays or Sundays is often a communal affair, although those who work in afternoon shifts may also opt for brunch on weekdays before heading off to work. The good news is that Indian cuisine lends itself nicely to brunch, and there are potentially hundreds of brunch recipes to choose from.
Instead of reaching for the usual poha or paratha, we’ve rounded up a few brunch ideas for you to try. Let’s dig in!
Indian chickpea omelets with stir-fried vegetables
Omelets from besan (chickpea flour/gram flour) can be added to bread slices and eaten as sandwiches with tomato sauce. But brunch calls for more than just an omelet, and the easiest is to simply stuff with stir-fried veggies or mushrooms and spinach. Chickpea omelets are light, so you’ll want to get three or four in there for a wholesome meal. To make your brunch protein-rich, you could add tofu to your besan, water, salt, and nutritional yeast blend.
Ragi dosa and mint-coriander chutney
Ragi (finger millet) has so many benefits: It’s a rich source of fiber, has a cooling effect on the body, and can assist with weight control and diabetes. To make ragi dosa, first, mix a handful of beaten rice with curd. After ten minutes, grind it in a blender, add a glass of ragi powder, and half a glass of rice powder. Also, add some salt and mix well. Add chopped onion and green chilies to the batter, let it sit for ten minutes, and make the dosas.
For the chutney, blend coriander leaves, mint leaves, green chilies, and shredded coconut. Add salt, and a pinch of lime or tamarind juice. If you want to save time and enjoy the dosas while they’re hot, get some bottled chutney and call it a day!
Fried egg with spiced potatoes and beans
If you have the time for a colorful brunch platter, beans, potatoes, and eggs pack a big nutritious punch. For the spiced potatoes, add some oil to a pan and when it heats, add jeera (cumin) seeds and curry leaves. Transfer potato cubes to the pan and mix in chili powder, turmeric powder, and salt.
To another pan, add a bit of oil, and a half teaspoon of mustard seeds and chana dal (Bengal gram). When the seeds start to crackle, add one chopped green and one chopped red chili. Transfer the beans to the pan and sauté for a while. Then add water, salt, and a pinch of sugar. Make your fried egg last.
If you love spaghetti, you’ll love this traditional pasta brunch recipe. Boil water and to it add salt and a bit of oil. Transfer the vermicelli (thin rice noodles) and let it cook. Now, strain the water out and add some cool water on top of the vermicelli. Let the noodles cool.
In a deep pan, add oil, mustard seeds, a few cashews, chopped green chilies, capsicum, and onions. Transfer the vermicelli to the pan and mix well. Add salt and optionally, shredded coconut. Finish by drizzling a bit of lemon juice on top.
There you have it: our pick of truly delicious Indian brunch ideas that are also easy to whip up. If you have friends who’re looking to move on from their usual breakfast go-to, make sure you share these recipes with them.