20 Best Indian Picnic Food Ideas

Ingredients

• 2 cups whole wheat flour
• 2 boiled and mashed potatoes
• 1 teaspoon cumin
• 1 teaspoon garam masala
• 1/2 teaspoon amchur (dry mango powder)
• 2 tablespoons chopped cilantro
• Salt, to taste
• Butter or ghee, for cooking

Instructions

1. Mix the mashed potatoes with cumin, garam masala, amchur, cilantro, and salt to create the filling.
2. Knead the flour with water to form a soft dough. Divide into balls.
3. Roll out each ball, place filling in the center, and fold to seal. Flatten gently and roll out again.
4. Cook on a hot griddle with butter or ghee until golden on both sides.

Tips & Variations

• Add grated cheese to the filling for extra flavor.
• Pack with a side of yogurt or pickle for a balanced snack.
• These parathas taste great even when cold, making them ideal for picnics.

Ingredients

• 500g boneless chicken pieces
• 1/2 cup yogurt
• 2 tablespoons lemon juice
• 1 teaspoon turmeric
• 1 teaspoon chili powder
• 1 teaspoon garam masala
• 1 tablespoon ginger-garlic paste
• Salt, to taste

Instructions

1. Marinate the chicken pieces with yogurt, lemon juice, turmeric, chili powder, garam masala, ginger-garlic paste, and salt. Let it sit for at least 2 hours or overnight.
2. Skewer the marinated chicken pieces.
3. Grill on medium heat, turning occasionally, until charred and cooked through.

Tips & Variations

• Brush with melted butter while grilling for extra juiciness.
• Serve with mint chutney and onion slices for a fresh kick.
• Use tofu or paneer as a vegetarian alternative.

Ingredients

• 200g paneer (Indian cottage cheese)
• 4 flatbreads or rotis
• 1 onion, sliced
• 1 capsicum, sliced
• 1 carrot, julienned
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 2 tablespoons mint or tamarind chutney
• Salt, to taste

Instructions

1. Sauté the sliced onions, capsicum, and carrots in a pan with cumin, chili powder, and salt until lightly caramelized.
2. Add paneer cubes and toss gently until heated through.
3. Spread chutney on a flatbread, add the paneer and vegetable mixture, and roll tightly.

Tips & Variations

• Wrap in foil for easy handling during the picnic.
• Use whole wheat flatbreads for a healthier option.
• Experiment with different chutneys for varied flavors.

Ingredients

• 2 cups sweet corn kernels
• 2 tablespoons butter
• 1 teaspoon chaat masala
• 1/2 teaspoon chili powder
• 1 tablespoon lemon juice
• Salt, to taste

Instructions

1. Boil the corn kernels until tender and drain well.
2. Melt butter in a pan, add the corn, and toss to coat evenly.
3. Mix in chaat masala, chili powder, and salt. Stir for a minute to combine flavors.
4. Remove from heat, squeeze lemon juice over the top, and serve warm or at room temperature.

Tips & Variations

• Serve in small cups for easy handling.
• Add finely chopped onions and cilantro for extra crunch and flavor.
• Use smoked paprika instead of chili powder for a unique twist.

Ingredients

• 2 cups puffed rice
• 1/2 cup sev
• 1/2 cup boiled, diced potatoes
• 1/4 cup chopped onions
• 1/4 cup chopped tomatoes
• 2 tablespoons tamarind chutney
• 2 tablespoons green chutney
• 1 teaspoon chaat masala

Instructions

1. In a large bowl, combine puffed rice, sev, potatoes, onions, and tomatoes.
2. Drizzle tamarind and green chutneys over the mixture.
3. Sprinkle chaat masala on top and toss gently to mix.
4. Serve immediately to keep the puffed rice crunchy.

Tips & Variations

• Carry the ingredients separately and mix on-site to maintain crunchiness.
• Add pomegranate seeds for a pop of sweetness.
• Use roasted peanuts for added texture and flavor.

Ingredients

• 2 cups all-purpose flour
• 3 boiled and mashed potatoes
• 1/2 cup boiled peas
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1/2 teaspoon amchur (dry mango powder)
• Salt, to taste
• Oil, for frying

Instructions

1. Mix flour, a pinch of salt, and water to form a firm dough. Set aside to rest.
2. Sauté potatoes and peas with cumin seeds, garam masala, amchur, and salt for the filling.
3. Divide the dough into small balls, roll them out, and cut into semicircles. Form a cone, fill with the mixture, and seal the edges.
4. Deep fry in hot oil until golden brown and crispy.

Tips & Variations

• Serve with mint or tamarind chutney for added flavor.
• Try baking samosas for a healthier alternative.
• Add roasted peanuts or cashews to the filling for a nutty twist.

Ingredients

• 2 cups cooked chickpeas
• 1/2 cup diced cucumbers
• 1/2 cup diced tomatoes
• 1/4 cup diced onions
• 2 tablespoons chopped cilantro or parsley
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine chickpeas, cucumbers, tomatoes, onions, and cilantro.
2. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss gently to coat.

Tips & Variations

• Chill the salad for at least 30 minutes before serving for better flavor.
• Add crumbled feta or paneer for extra richness.
• Sprinkle roasted cumin powder for an earthy twist.

Ingredients

• 1 cup basmati rice
• 1 cup mixed vegetables (carrots, peas, beans)
• 1 onion, sliced
• 1 teaspoon cumin
• 2 cardamom pods
• 1 cinnamon stick
• 2 tablespoons ghee or oil
• 2 cups water
• Salt, to taste

Instructions

1. Rinse the rice thoroughly and soak for 20 minutes. Drain and set aside.
2. Heat ghee in a pot, add cumin, cardamom, and cinnamon. Sauté until aromatic.
3. Add sliced onions and sauté until golden brown. Add mixed vegetables and cook for 2-3 minutes.
4. Stir in the rice, water, and salt. Cover and cook on low heat until the rice is fluffy and the water is absorbed.

Tips & Variations

• Add a few saffron strands soaked in milk for extra aroma and color.
• Serve with raita or pickle for a complete meal.
• Use biryani spices for a richer flavor profile.

Ingredients

• 4 bell peppers
• 3 boiled and mashed potatoes
• 1/2 cup boiled peas
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 2 tablespoons chopped cilantro
• 2 tablespoons chopped cashews (optional)
• Salt, to taste

Instructions

1. Cut the tops off the bell peppers and remove the seeds and membranes inside.
2. Mix the mashed potatoes, peas, turmeric, garam masala, cilantro, and salt to prepare the filling. Add chopped cashews for extra crunch, if desired.
3. Stuff the peppers with the mixture and place them on a baking tray.
4. Bake in a preheated oven at 375°F (190°C) for 20–25 minutes or until the peppers are tender.

Tips & Variations

• Use a mix of red, yellow, and green peppers for a colorful presentation.
• Add grated cheese on top before baking for a melty finish.
• Serve with a side of mint chutney for extra flavor.

Ingredients

• 200g paneer (cut into cubes)
• 1/2 cup yogurt
• 1 teaspoon turmeric
• 1 teaspoon chili powder
• 1 teaspoon garam masala
• 1 tablespoon ginger-garlic paste
• 1 teaspoon lemon juice
• Vegetables like bell peppers and onions (optional, for skewering)
• Salt, to taste

Instructions

1. Marinate paneer cubes (and vegetables, if using) in a mixture of yogurt, turmeric, chili powder, garam masala, ginger-garlic paste, lemon juice, and salt. Let it sit for at least 30 minutes.
2. Skewer the paneer cubes and vegetables alternately on sticks.
3. Grill on a hot pan or over a flame until slightly charred and cooked through.

Tips & Variations

• Use a grill pan for the best results if you don’t have a BBQ grill.
• Serve with mint or tamarind chutney for added flavor.
• Soak wooden skewers in water to prevent burning while grilling.

Ingredients

• 2 cups raw peanuts
• 1/2 cup gram flour
• 2 tablespoons rice flour
• 1 teaspoon chili powder
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• Salt, to taste
• Water (for mixing)
• Oil, for frying

Instructions

1. In a bowl, mix gram flour, rice flour, chili powder, turmeric, garam masala, and salt with water to form a thick batter.
2. Add peanuts to the batter and coat evenly.
3. Deep fry in hot oil until golden brown and crispy. Drain excess oil on a paper towel.

Tips & Variations

• Sprinkle chaat masala over the peanuts while they’re still hot for extra flavor.
• Use an air fryer for a healthier option.
• Store in an airtight container to maintain crispiness.

Ingredients

• 10–12 fresh spinach leaves
• 1 cup gram flour
• 1/4 cup rice flour
• 1 teaspoon turmeric
• 1 teaspoon chili powder
• 1 teaspoon ajwain (carom seeds)
• Salt, to taste
• Water (for batter)
• Oil, for frying

Instructions

1. Prepare a batter by mixing gram flour, rice flour, turmeric, chili powder, ajwain, salt, and water until smooth.
2. Dip each spinach leaf into the batter, ensuring it’s evenly coated.
3. Deep fry in hot oil until golden and crispy. Drain excess oil on paper towels.

Tips & Variations

• Serve with green chutney or ketchup for dipping.
• Add finely chopped onions to the batter for extra crunch.
• Use kale or beet greens for an interesting twist.

Ingredients

• 1 cup milk powder
• 1/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 2 tablespoons ghee
• Milk (as needed to knead)
• 2 cups sugar
• 2 cups water
• 1 teaspoon rose water
• 4–5 cardamom pods
• Oil or ghee, for frying

Instructions

1. Mix milk powder, flour, baking powder, and ghee. Add milk gradually to form a soft dough. Let rest for 10 minutes.
2. In a pot, prepare syrup by boiling sugar, water, cardamom pods, and rose water. Simmer until slightly thickened.
3. Shape dough into small balls and fry in hot oil or ghee until golden brown.
4. Soak the fried balls in warm sugar syrup for 2–3 hours before serving.

Tips & Variations

• Add a pinch of saffron to the syrup for extra richness.
• Serve chilled or at room temperature.
• Pack in airtight containers to avoid syrup leaks during transport.

Ingredients

• 2 cups condensed milk
• 1 cup milk powder
• 2 tablespoons ghee
• 1/4 cup chopped pistachios or almonds
• 1/2 teaspoon cardamom powder

Instructions

1. Heat ghee in a pan and add condensed milk and milk powder. Stir continuously over low heat until the mixture thickens.
2. Mix in cardamom powder and nuts, then pour the mixture into a greased tray.
3. Let it cool, then cut into bite-sized squares.

Tips & Variations

• Use saffron or cocoa powder for different flavors.
• Store in parchment paper to prevent sticking.
• Pack in individual wrappers for easy handling.

Ingredients

• 1 cup mango pulp
• 1/2 cup condensed milk
• 1/2 cup heavy cream
• 1/4 teaspoon cardamom powder
• Mini cups and popsicle sticks (optional)

Instructions

1. Blend mango pulp, condensed milk, heavy cream, and cardamom powder until smooth.
2. Pour the mixture into mini cups and freeze for at least 6 hours.
3. Insert popsicle sticks before freezing, if desired.

Tips & Variations

• Top with chopped pistachios before freezing for added texture.
• Serve directly from the cups for less mess.
• Use other fruit pulps for unique flavors.

Ingredients

• 2 cups freshly grated coconut
• 1 cup condensed milk
• 1/2 teaspoon cardamom powder
• A few saffron strands (optional)

Instructions

1. In a pan, sauté grated coconut with condensed milk and cardamom powder until the mixture thickens.
2. Let the mixture cool slightly, then shape into small balls.
3. Roll the ladoos in extra grated coconut for a beautiful finish.

Tips & Variations

• Garnish with saffron strands for a festive look.
• Use desiccated coconut if fresh coconut is unavailable.
• Store in an airtight container to keep them fresh longer.

Ingredients

• 2 ripe mangoes, peeled and chopped
• 1 cup plain yogurt
• 1/2 cup milk
• 2 tablespoons sugar (adjust to taste)
• 1/4 teaspoon cardamom powder

Instructions

1. Blend mangoes, yogurt, milk, sugar, and cardamom powder until smooth.
2. Chill in the refrigerator for at least 30 minutes before serving.
3. Pour into cups or bottles for easy transport.

Tips & Variations

• Add a pinch of saffron for extra richness.
• Use frozen mango chunks for an icy twist.
• Top with chopped pistachios for garnish.

Ingredients

• 2 cups water
• 1 cup milk
• 1 tablespoon black tea leaves
• 1/2 teaspoon ginger, grated
• 2–3 cardamom pods
• 1 small cinnamon stick
• 2 tablespoons sugar (or to taste)

Instructions

1. Boil water with ginger, cardamom, and cinnamon. Add tea leaves and simmer for 3–4 minutes.
2. Stir in milk and sugar, then bring to a boil. Strain and cool to room temperature.
3. Refrigerate until chilled and serve over ice in jars or bottles.

Tips & Variations

• Add a splash of vanilla extract for a unique flavor.
• Use almond or oat milk for a dairy-free option.
• Sweeten with honey or jaggery for a natural touch.

Ingredients

• 2 lemons, juiced
• 4 cups cold water
• 2 tablespoons sugar (or to taste)
• 1/2 teaspoon roasted cumin powder
• 1/4 teaspoon black salt
• Fresh mint leaves and ice cubes (for garnish)

Instructions

1. Mix lemon juice, sugar, cumin powder, and black salt in a jug until sugar dissolves.
2. Add cold water and stir well.
3. Serve in cups with ice cubes and garnish with mint leaves.

Tips & Variations

• For a fizzy version, use sparkling water instead of plain water.
• Add a splash of orange juice for a citrusy twist.
• Pack in a thermos to keep it cool during the picnic.

Ingredients

• 4 tablespoons rose syrup
• 3 cups cold water
• 1 teaspoon lemon juice
• Ice cubes
• Rose petals and lemon slices (for garnish)

Instructions

1. In a jug, mix rose syrup, cold water, and lemon juice until well combined.
2. Serve in glasses over ice cubes.
3. Garnish with rose petals and lemon slices for a stunning presentation.

Tips & Variations

• Use milk instead of water for a creamy version.
• Combine with basil seeds for added texture.
• Chill the drink thoroughly before serving.