Bread Upma recipe is one of the easiest breakfast or snack that can be prepared with leftover or fresh bread in less than 15 minutes.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
- Yield: 2
- Category: Breakfast
- Cuisine: Indian
Ingredients
- 5 large slices wholegrain multigrain bread ((or white bread))
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin (jeera) seeds
- 1 teaspoon split urad dal ((optional))
- a pinch asafoetida (hing)
- 2 green chilies (finely chopped)
- 1/2 teaspoon ginger (grated)
- 1 stalk curry leaves
- 1 medium onion (finely chopped)
- 1 large tomato (finely chopped)
- 1/2 teaspoon red chilli powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon garam masala powder ((optional))
- salt (to taste)
- 1 tablespoon lemon juice
- 2 tablespoon coriander leaves (chopped)
Method
- Toast the bread on low flame in a pan without oil or use a toaster for toasting bread. This step is optional.
- Cut the toasted bread slices into bite-size pieces and keep them ready. I have used multigrain bread for healthier choices. You can use any whole grain or even white bread for this recipe.
- Add oil in a heavy bottom pan, add mustard seeds, cumin seeds, urad dal, and saute for 1 minute until dals start changing color.
- Next, add chopped ginger, green chilies, asafetida (hing), and curry leaves. Saute another 20 secs.
- Followed by finely chopped onions and saute till they are translucent.
- Then add chopped tomatoes, turmeric powder, red chili powder, garam masala, salt and cook them till soft.
- Now add in the chopped toasted bread pieces and mix well.
- On medium-low flame cover and cook for 1-2 minutes. When done, switch off the flame.
- Squeeze some lime juice and garnish with coriander leaves and Serve Bread Upma Immediately.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.