Recipes - 5 Delicious Indian Snacks For A Wholesome Sunday Breakfast

Sundays are meant for relaxation and indulgence, and what better way to kickstart your day than with a delightful Indian breakfast? Indian cuisine offers a myriad of options, and for a lazy Sunday morning, there's nothing quite like enjoying some flavorful snacks. Here are 5 mouthwatering Indian snacks that are perfect for a leisurely Sunday breakfast.

# Pan Fried Paneer Recipe

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Servings: 4

Ingredients

250g paneer (Indian cottage cheese), cut into bite-sized cubes
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 teaspoon ginger-garlic paste
1 green chili, finely chopped (adjust to your spice preference)
1/2 cup onion, finely chopped
1/2 cup bell pepper (capsicum), finely chopped
1/2 cup tomatoes, finely chopped
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon red chili powder (adjust to your spice preference)
Salt to taste
Fresh coriander leaves for garnish
Lemon wedges for serving

Method

- Cut the paneer into bite-sized cubes and set them aside.

- If you prefer a softer texture, you can soak the paneer cubes in warm water for 10 minutes before using. This step is optional but helps in making the paneer more tender.

- Heat 1 tablespoon of vegetable oil in a large pan or skillet over medium-high heat.

- Add the paneer cubes to the hot oil and sauté them until they turn light golden brown on all sides. This should take about 3-4 minutes. Remove the paneer from the pan and set it aside.

- In the same pan, add the remaining 1 tablespoon of vegetable oil.

- Add the cumin seeds and let them splutter.

- Stir in the ginger-garlic paste and chopped green chili. Sauté for a minute until the raw smell disappears.

- Add the finely chopped onions and cook until they turn translucent, which should take about 3-4 minutes.

- Now, add the finely chopped bell peppers and sauté for another 2-3 minutes until they start to soften.

- Stir in the turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well and cook for a minute to toast the spices.

- Add the finely chopped tomatoes and cook until they become soft and the oil begins to separate from the masala. This usually takes about 5-7 minutes.

- Once the masala is well-cooked and aromatic, return the pan-fried paneer cubes to the pan. Gently toss the paneer in the masala to coat it evenly.

- Cook for an additional 2-3 minutes, allowing the paneer to absorb the flavors of the masala.

- Garnish with fresh coriander leaves.

- Serve hot with lemon wedges on the side.

# Spring Rolls

Preparation Time: 30 minutes
Cooking Time: 15 minutes
Servings: 12 spring rolls

Ingredients

For the Filling:

2 cups shredded cabbage
1 cup shredded carrots
1 cup bean sprouts (optional)
1/2 cup thinly sliced bell peppers (red, green, or yellow)
1/2 cup thinly sliced mushrooms (optional)
2 cloves garlic, minced
1-inch piece of ginger, minced
2 tablespoons vegetable oil
2 tablespoons soy sauce
1 teaspoon sesame oil (optional)
Salt and pepper to taste
12 spring roll wrappers (8-inch diameter)
2 tablespoons all-purpose flour mixed with 3 tablespoons water (for sealing the rolls)
Vegetable oil for frying

Method

Preparing the Filling:

- In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.

- Add minced garlic and ginger to the hot oil and sauté for about 30 seconds until fragrant.

- Add the shredded cabbage, carrots, bean sprouts, bell peppers, and mushrooms (if using) to the skillet. Stir-fry for 3-4 minutes until the vegetables start to soften. You want them to retain some crunch.

- Drizzle soy sauce and sesame oil (if using) over the vegetables. Season with salt and pepper to taste. Stir-fry for another 2-3 minutes until the vegetables are tender and well-coated with the sauce. Remove the filling from the heat and let it cool.

Rolling the Spring Rolls:

- Lay a spring roll wrapper on a clean, dry surface with one corner pointing towards you. Keep the remaining wrappers covered with a damp cloth to prevent them from drying out.

- Place a spoonful of the cooled vegetable filling in the center of the wrapper, leaving some space at the edges.

- Fold the bottom corner of the wrapper over the filling, tuck in the sides, and roll it up tightly towards the top corner. Use the flour-water mixture to seal the top corner, forming a secure roll.

Frying the Spring Rolls:

- In a deep frying pan or wok, heat vegetable oil to about 350°F (175°C).

- Carefully place the spring rolls into the hot oil, seam side down. Fry in batches, ensuring not to overcrowd the pan. Fry for about 3-4 minutes until they turn golden brown and crispy.

- Use a slotted spoon to remove the spring rolls from the oil and place them on a paper towel-lined plate to drain excess oil.

- Serve the spring rolls hot with your favorite dipping sauce, such as sweet chili sauce, soy sauce, or plum sauce.

# Mysore bonda

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Servings: 4

Ingredients

1 cup urad dal (black gram dal), soaked for 4-6 hours
2-3 green chilies, finely chopped (adjust to your spice preference)
1/2-inch piece of ginger, finely chopped
A pinch of asafoetida (hing)
1/2 teaspoon cumin seeds (jeera)
2 tablespoons fresh coconut, grated (optional)
1 sprig of curry leaves, finely chopped
Salt to taste
Oil for deep frying

Method

Preparing the Batter:

- After soaking urad dal for 4-6 hours, drain the water and rinse it thoroughly.

- Place the soaked and drained urad dal in a blender or food processor. Add a little water (about 2-3 tablespoons) and grind it to a smooth and thick batter. The batter should be fluffy and not too runny. You may need to scrape the sides and blend it in batches if necessary.

- Transfer the urad dal batter to a mixing bowl. Add chopped green chilies, ginger, asafoetida, cumin seeds, grated coconut (if using), chopped curry leaves, and salt to the batter. Mix well to combine all the ingredients evenly.

Frying the Bondas:

- In a deep frying pan or kadai, heat enough oil for deep frying over medium-high heat. The oil should be hot but not smoking.

- Wet your hands with water to prevent sticking. Take a small portion of the batter in your hand and shape it into a round ball or small disc, about the size of a ping pong ball.

- Gently slide the formed bondas into the hot oil. Fry them in batches, making sure not to overcrowd the pan. Fry until they turn golden brown and crispy, which should take about 3-4 minutes per batch.

- Use a slotted spoon to remove the fried bondas from the oil and place them on a paper towel-lined plate to remove excess oil.

- Serve Mysore Bonda hot with coconut chutney, green chutney, or sambar. They are best enjoyed fresh and crispy.

# Goli baje

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Servings: 4

Ingredients

1 cup all-purpose flour (maida)
1/4 cup rice flour
1/4 cup yogurt (curd), preferably sour
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon black mustard seeds (rai)
1/2 teaspoon grated ginger
2-3 green chilies, finely chopped (adjust to your spice preference)
1/4 cup fresh coconut, grated (optional)
A pinch of asafoetida (hing)
A few curry leaves, chopped
1/2 teaspoon baking soda
Salt to taste
Oil for deep frying

Method

Preparing the Batter:

- In a mixing bowl, combine the all-purpose flour, rice flour, cumin seeds, black mustard seeds, grated ginger, chopped green chilies, grated coconut (if using), asafoetida, and chopped curry leaves.

- Add yogurt (curd) to the dry ingredients. Mix well to form a thick, smooth batter. Ensure there are no lumps.

- Allow the batter to ferment for about 2-3 hours. This step helps in making the goli baje light and fluffy. The batter should increase in volume during fermentation.

Frying the Goli Baje:

- In a deep frying pan or kadai, heat enough oil for deep frying over medium-high heat. The oil should be hot but not smoking.

- Just before frying, add the baking soda to the fermented batter and mix it in well. This will make the goli baje puff up when fried.

- Wet your hands with water to prevent sticking. Take small portions of the batter and shape them into round or oval balls (about the size of a small lemon).

- Gently slide the formed goli baje into the hot oil. Fry them in batches, making sure not to overcrowd the pan. Fry until they turn golden brown and crispy, which should take about 3-4 minutes per batch.

- Use a slotted spoon to remove the fried goli baje from the oil and place them on a paper towel-lined plate to remove excess oil.

- Serve Goli Baje hot with coconut chutney or green chutney. They are best enjoyed fresh and crispy.

# Besan Bread Toast

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 4

Ingredients

4 slices of bread (white, wheat, or multigrain)
1 cup besan (gram flour)
1/2 cup water
1 small onion, finely chopped
1 small tomato, finely chopped
1/2 green bell pepper (capsicum), finely chopped
2-3 green chilies, finely chopped (adjust to your spice preference)
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder (adjust to your spice preference)
1/2 teaspoon garam masala
Salt to taste
2 tablespoons vegetable oil
Butter or ghee for toasting (optional)
Fresh coriander leaves, finely chopped (for garnish)

Method

Preparing the Besan Batter:

- In a mixing bowl, combine besan, water, turmeric powder, red chili powder, garam masala, and salt. Whisk the mixture until you have a smooth, lump-free batter. Adjust the water if needed to achieve a pancake batter-like consistency.

- Add the finely chopped onion, tomato, green bell pepper, and green chilies to the besan batter. Mix well to incorporate the vegetables evenly into the batter.

Making Besan Bread Toast:

- Heat vegetable oil in a non-stick skillet or frying pan over medium heat.

- Add cumin seeds to the hot oil and let them splutter for a few seconds.

- Dip each bread slice into the prepared besan batter, ensuring that both sides are coated evenly.

- Place the besan-coated bread slices on the hot skillet. Cook until the bottom side turns golden brown and crispy, which should take about 2-3 minutes.

- Flip the bread slices over and cook the other side until it becomes golden brown and crispy as well, about 2-3 minutes. You can add a little butter or ghee to the skillet for added flavor and crispiness if you like.

- Remove the besan bread toast from the skillet and place them on a serving plate. Garnish with fresh coriander leaves.

- Serve the besan bread toast hot with ketchup, chutney, or a cup of tea or coffee.