Brunch-time ideas

Fruity Panipuri

Fruity Panipuri  


A couple of recipes for those who prefer eating a leisurely brunch on Sundays

For those who take it easy on Sundays and wake up at leisure, brunch is a great way of minimising time spent in the kitchen. Since it’s too late for breakfast, it’s best to settle for brunch, which ideally combines some of the lightness of breakfast and the wholesomeness of lunch. While brunch commonly includes egg recipes, pancakes, stir-fry veggies, grilled meats, soups, salads and desserts, in India it often includes traditional breakfast favourites such as idli, dosa, upma, paratha, poha and chilla, but prepared innovatively. Treat yourself to a lazy brunch with fluffy pancakes with a drizzle of maple syrup, give the humble roti a twist by sprinkling herbs such as rosemary, oregano and basil, and stuff pani puri with interesting ingredients. Serve vegetable stir-fry with cream and tortillas, or cupcakes with fruit juice frosting.

Here are some brunch recipes.



Pizza base: 1

Gravy: 100 gm

Cheese: 100 gm

Paneer: 60 gm

Onion: 30 gm

Chilli garlic sauce (adjust to taste): 10 gm

Pizza seasoning: half tsp

Coriander leaves, chopped: 1 tsp

For the gravy


Coriander seeds: 2 tsp

Dry red chillies: 5-6

Finely chopped ginger-garlic: 2 tbsp

Finely chopped green chillies: 1 tsp

Finely chopped tomatoes: 2 cups

Tomato puree: quarter cup

Dry fenugreek leaves: 1 tsp

Garam masala: 1 tsp

Oil for cooking

Salt to taste


Combine the red chillies and coriander seeds and dry roast on a hot griddle for a few seconds. Keep aside to cool. Blend in a mixer to make a fine powder. Keep aside. Heat oil in a pan; add the ginger-garlic and sauté on medium flame for a few seconds. Add the prepared powder and sauté on medium flame for a few seconds. Add green chillies and sauté for 30-35 seconds. Add the tomato and mix well. Cook on medium flame for 10-15 minutes, stirring occasionally. Mash the mixture well. Add the tomato puree, dried fenugreek leaves, garam masala, salt and some water. Mix well and cook for 2-3 minutes. Keep aside. Take a pizza base and spread this gravy evenly on it. Top it with cheese, paneer and onion. Bake it in an oven at 300 degrees C for 7 minutes. Garnish with coriander leaves and pizza seasoning. Serve hot.



For the pooris

Semolina: half cup

All-purpose flour: half tbsp

Soda water: 3 tbsp

Oil for cooking

Salt to taste

For the filling

Mixed fruits of your choice: 1 cup

Sprouts: 1 tbsp

Boiled, chopped potato: 1 tbsp

Cumin seed powder: half tsp

Chaat masala powder: half tsp

Mint paste: 1 tsp

Coriander paste: 1 tsp

A pinch of sugar

Salt to taste

For green/tikha pani

Fresh sweet lime juice: 1 cup

Mint leaves paste: 1 tbsp

Green chilli paste: 1 tsp

Ginger paste: quarter tsp

Roasted cumin seeds powder: quarter tsp

Salt to taste

For meetha pani

Pineapple juice: quarter cup

Fresh pomegranate juice: quarter cup

Cranberry juice: quarter cup

Tamarind juice: quarter cup

Jaggery syrup: 1 tbsp

Chaat masala: 1 tsp

Salt to taste


For the pooris, mix semolina, plain flour, soda water and salt. Knead well to make a soft dough. Cover it with a clean, wet cloth for about ten minutes. Divide the dough into equal-sized marble balls and roll each into a poori. Heat oil in a pan and deep-fry these pooris until they puff up and turn a golden brown. Set aside. Mix all the ingredients for the filling well. Mix the ingredients for green tikha pani and store in the refrigerator till use. Mix all the ingredients for meetha pani and refrigerate. To assemble the puri, break open a hole on one side and drop a teaspoon of fruit mixture and spoon tikha and meetha pani into it. It's ready to eat.

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Printable version | Jan 24, 2020 11:04:49 AM |

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