Bread upma! Whip up this simplest delicious spicy & super flavorful breakfast that needs only good old pantry staples. Bread upma is nothing but bread tossed in a spicy tempering of spices, herbs, onions and tomatoes. Each bite of bread soaks up the flavors in the tempering masala & transforms into a mouth-watering addictive dish – bread upma. This easy 15 minutes recipe will help you make an amazing breakfast or snack on the go.
Also known as bread poha, this is one of the several street and restaurant foods quite popular in India. In South India, it is pretty much served even in college canteens and tiffin centers. People love it for its taste, soft tender bread chunks, with bursting flavors literally melt in your mouth.
The aroma from ginger, green chillies and curry leaves give it a mesmerizing uplift, makes it a best snack and breakfast for bread lovers. But what is it any?
Bread upma is a South Indian breakfast made with bread, onions, tomatoes, spices, nuts and herbs. Since the tempering is made much the same way as a traditional upma, it is called bread upma. While the traditional upma uses semolina, this dish uses bread.
It tastes so good that you don’t need any sides. If you are a tea drinker then a good cup of masala chai is all you need! Yes bread upma with masala chai is the best combo! We love it for our evening snack.
Well, the dish can be made with any kind of bread, but you get the best results with white bread, pav or French baguette. If you want to use brown or sprouted flour bread like the way I used be sure to toast the bread.
Toasting the bread not only removes the raw flavor from the bread but also imparts a nutty flavor and helps the bread bites retain their shape in the bread upma.
So the next time you find yourself with a few slices of bread to be used up, give this recipe a try. I am sure you will return to it time and again.
1. Toast 2 to 3 slices of bread until crisp either on the tawa or in a toaster. If you are making use of more than 2 slices, it is convenient to do it in a oven.
Do not skip this step if you are using brown bread or whole meal bread or sprouted flour breads. You can skip toasting if you are using pav, white bread or french baguette.
2. Cool completely and cut to cubes. Or simply tear them.
How to make bread upma
3. Heat 1 tablespoon oil in a pan. Add 10 cashews or 2 tablespoons peanuts to the hot oil. On a medium heat, fry until golden and aromatic. Set these aside with bread.
4. Add ½ tsp mustard and ½ tsp split urad dal (optional). Saute until the dal turns lightly golden.
5. Then add 1 chopped green chili and 1 sprig curry leaves. Saute until the curry leaves turn crisp. Add a pinch of hing.
6. Add ¼ cup finely chopped onions (1 small onion).
7. Saute until they turn golden. Add ¾ tsp ginger paste or 1 teaspoon grated or chopped ginger.
8. Next saute just until you get the aroma of ginger. Do not over fry, ginger turns bitter.
9. Add ½ cup ripe tomatoes (1 medium), salt and 1/8 teaspoon turmeric. Your bread is already salted so add salt only a little. Saute until the tomatoes turn completely mushy.
10. Next put in ½ tsp red chili powder and ½ tsp sugar. Skip sugar if using white bread or pav.
11. Saute for another 2 mins. Pour 3 to 4 tbsps water. Cook until the masala turns thick. Check the taste and adjust salt and spice if needed.
12. Add bread and cashews.
13. Mix everything well but gently till the masala coats the bread pieces well. Do not stir a lot, bread gets mushy. Add some coriander leaves.
Serve bread upma hot with some lemon juice sprinkled on top.
You can also check this similar recipe of Bread masala.
Ingredients (US cup = 240ml )
- 2 to 3 slices bread (prefer brown bread)
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal (skip if you don’t have)
- 1 sprig curry leaves
- ¾ teaspoon ginger paste or grated or fine chopped
- 1 green chili slit or chopped
- 8 to 10 cashew nuts split or peanuts
- ¼ cup onions chopped finely (1 medium)
- ½ cup ripe tomatoes chopped finely (1 large) (adjust as needed)
- Salt as needed
- ⅛ teaspoon turmeric (haldi)
- ½ teaspoon chili powder (less spicy variety)
- ½ teaspoon sugar (skip if using milk bread)
- 3 to 4 tablespoon water
- 2 tablespoon coriander leaves chopped finely
- Lemon juice to serve (optional)
- Heat a pan and toast the bread until crisp on both the sides. Cool completely. Cut them to small cubes and set aside.
- Pour oil to the same pan and fry cashews or peanuts until golden. Set these aside with bread.
- Add mustard and urad dal. Saute till urad dal turns lightly golden.
- Next add green chilies and curry leaves. Saute until the leaves turn crisp.
- Sprinkle hing. Add onions and saute until they turn golden. Saute the ginger paste as well.
- Next add tomatoes, salt and turmeric. Saute until tomatoes turn soft and mushy.
- Then add chili powder and sugar. Saute for 2 mins until the raw smell goes off.
- Pour 3 to 4 tbsp water and mix.
How to make bread upma
- Cook until the mixture turns thick. Check spice and salt. Add more if needed.
- Add bread cubes and cashews. Mix to coat the spice mixture to bread.
- Sprinkle coriander leaves.
- Serve bread upma hot. Sprinkle some lemon juice if desired.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes