Easy Indian Breakfasts Under 20 Minutes
Why Settle for Boring Breakfasts When You Can Have Flavor Bombs in 20?
Mornings are chaotic. You hit snooze five times, scramble to get dressed, and somehow still need to eat something that doesn’t taste like regret. Skip the sad toast and soggy cereal.
Indian breakfasts are here to save your day—fast, flavorful, and foolproof. No fancy skills, no hours slaving over a stove. Just delicious food that makes you question why you ever settled for less.
Ready to upgrade your breakfast game?
What Makes These Recipes So Good
Want to Cook Delicious Plant-Based Meals From Scratch But Have No Idea Where To Start?
These recipes are speed demons. They’re designed for people who value sleep but refuse to compromise on taste. Packed with bold spices, fresh ingredients, and textures that actually wake you up, these dishes beat any sad avocado toast.
Plus, they’re customizable, budget-friendly, and won’t leave you hungry by 10 AM. Win-win-win.
Ingredients
- Poha (Flattened Rice): 1 cup, rinsed and drained
- Mustard Seeds: 1 tsp
- Curry Leaves: 5-6 leaves
- Turmeric: ½ tsp
- Peanuts: 2 tbsp (because crunch is life)
- Green Chilies: 1-2, finely chopped (adjust for drama)
- Lemon Juice: 1 tbsp (for that zing)
- Salt: To taste (obviously)
Step-by-Step Instructions
- Rinse the Poha: Dunk it in water, drain immediately. No one likes soggy rice.
- Heat Oil: Medium flame, add mustard seeds.
Wait for the pop—it’s like nature’s applause.
- Add Aromatics: Toss in curry leaves, green chilies, and peanuts. Stir until peanuts turn golden (patience, grasshopper).
- Spice It Up: Sprinkle turmeric and salt. Mix like you mean it.
- Combine Poha: Gently fold in the rinsed poha.
Keep it fluffy, not mushy.
- Finish with Lemon: Squeeze lemon juice over the top. Taste. Adjust.
Revel in your genius.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a pan with a splash of water to revive the texture. Microwaving works, but it’s a crime against crispiness.
Benefits of This Recipe
Want to Cook Delicious Plant-Based Meals From Scratch But Have No Idea Where To Start?
Poha is light yet filling, packed with iron, and gluten-free.
It’s also a great way to use up leftover veggies (looking at you, lonely carrot in the fridge). The peanuts add protein, and the spices kickstart your metabolism. Basically, it’s breakfast with benefits.
Common Mistakes to Avoid
- Over-soaking the Poha: It turns into mush. 10-second rinse, max.
- Skimping on Peanuts: They’re not optional.
They’re the MVP.
- Ignoring Lemon Juice: Without it, the dish tastes flat. Don’t be that person.
Alternatives
No poha? Try quinoa or couscous for a twist.
Vegans can skip the peanuts (but why?) or add tofu. For extra veggies, toss in bell peppers or peas. The world is your spice-laden oyster.
FAQs
Can I make poha the night before?
Technically, yes.
But it’s best fresh. If you must, store the dry ingredients separately and combine in the morning. Your taste buds will thank you.
What if I don’t have curry leaves?
You’ll survive, but the flavor won’t be the same.
Substitute with a pinch of cumin or skip it and pretend you never read this.
Is poha keto-friendly?
Nope. It’s rice. But if you’re keto and eating poha, you’ve got bigger problems to worry about.
Can I add sugar?
Sure, if you want sweet poha (some regions do this).
But we’re team savory here. Proceed with caution.
Final Thoughts
Breakfast doesn’t have to be a chore or a bore. With these 20-minute Indian recipes, you get flavor, nutrition, and enough energy to tackle your inbox (or at least pretend to).
Stop settling for mediocre mornings. Your future self will high-five you.
Want to Cook Delicious Plant-Based Meals From Scratch But Have No Idea Where To Start?
Printable Recipe Card
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