Quick Indian Breakfast Recipes You Can Make in 15 Minutes

Short on time but want something tasty and filling? You don’t need fancy ingredients or long prep. These Indian breakfast recipes are built for busy mornings — simple steps, common pantry items, and meals that actually keep you full.

Staples you should keep ready

Keep flattened rice (poha), semolina (sooji), gram flour (besan), and a few frozen veggies on hand. Stock basic spices: mustard seeds, cumin, turmeric, red chili, and salt. Chop an onion and green chilies once for the week and store them in the fridge. These small moves cut prep time a lot.

Also keep plain cooked rice or leftover rotis — they turn into quick upma or a fried rice-style breakfast in minutes. If you like parathas, roll and freeze a batch on weekends; thaw and cook in 3–5 minutes when you need them.

5 fast recipes and how to make them

1) Poha (8–12 minutes): Rinse 1 cup poha until soft; drain. Heat 1 tbsp oil, add 1 tsp mustard seeds, 1 chopped green chili, curry leaves and 1 finely chopped onion. Sauté 2 minutes, add 1/4 tsp turmeric, the poha, salt, and 1 tsp sugar. Toss, sprinkle lemon juice and chopped coriander. Add roasted peanuts for crunch.

2) Upma (10–15 minutes): Roast 1 cup semolina lightly. In a pan heat 1 tbsp oil, mustard seeds, curry leaves, chopped onion and a few peas or carrots. Add 2 cups boiling water, salt, then stir in semolina slowly to avoid lumps. Cook 2–3 minutes, finish with ghee and lemon.

3) Besan chilla (10 minutes): Mix 1 cup gram flour, water to make a pancake batter, salt, turmeric and chopped onions/tomato. Pour on a hot nonstick pan like a crepe, cook 2–3 minutes each side. Serve with yogurt or chutney. Add spinach or grated carrot for extra veg.

4) Egg or paneer stuffed paratha (12–15 minutes): Use store-bought or frozen rolled dough. Stuff with crumbled paneer mixed with green chili and coriander, or scramble an egg with mild spices. Roll thin and cook on a tava with a little oil. Quick, portable, and filling.

5) Microwave idli-style bowl (12 minutes): Crumble pre-made idlis or use leftover rice. Mix with a spoon of yogurt, a dash of tempering (mustard seeds, curry leaves heated in oil) and chopped tomato. Microwave 1–2 minutes for a warm, soft bowl when you don’t want to steam fresh idlis.

Time-saving tips: use pre-chopped veggies, cook grains in bulk, and reuse leftovers creatively. Want variety? Swap spices, add different chutneys, or change nuts and herbs. These small changes keep your breakfasts interesting without adding time.

Try one of these tomorrow morning. You’ll be out the door with a real meal — not just coffee and worry.