Bread Upma is one of my favorite breakfast and snack dish since childhood days. Its basically bread cooked in onion tomato masala along and spices. My Grandmom & mom mostly made this dish when we had some stale bread. Although this recipe is a great way to use stale bread, fresh bread will taste equally good.
I have used white sandwich bread for this recipe but you can use whole wheat or any bread of choice. Infact I sometimes like to make it using Pav (white bread dinner rolls) . I have cubed the bread using a knife (for more uniformity) but my Mom would simply tear it into small pieces with her hand. Some prefer to cut the edges of the bread and use only the white center portion but I like to use the entire slice along with the edges.
In this recipe am sharing for the first time how I use the coriander leaves stem. Many of you may already know this and may be doing it too but for those who throw away the coriander stems after separating the leaves there is a good news. You can use these stems too. Yes, add them to your dry sabjis, chutneys(dips) or upma (as I have for this recipe) and enhance the flavor of your dish.
Now to the recipe…
6 slices of white sandwich bread
1/4 tsp mustard seeds (rai)
1/2 tsp cumin seeds (zeera)
pinch of asafoetida (hing)
2 green chillies slit vertically (or to taste)
8-10 curry leaves
1 medium sized onion finely chopped
1 medium tomato deseeded and finely chopped
1/2 tsp turmeric powder
1/2 tsp red chilli powder or to taste
few coriander leaves stems finely chopped (optional)
2-3 tbsp coriander leaves finely chopped
1-2 tbsp oil for cooking
1/2 tsp sugar (optional)
1 tsp of lemon juice (optional)
salt to taste
In a vessel heat oil on medium heat. Once hot add the mustard seeds. When they start spluttering add the cumin seeds followed by green chillies and curry leaves. Be careful as the oil will splutter high and rapidly when you add the curry leaves and green chillies. Give a quick stir and add the onions followed by the coriander stems. Mix and cook this till onions turn translucent. Then add salt turmeric & red chilli powder and mix.
Now add the tomatoes and cook for 2 mins or till tomatoes are slightly soft. Then add the bread pieces and mix well together to ensure the onion tomato mixture coats the bread pieces evenly. Cook for about 2 mins. Finally add the sugar, lemon juice and coriander leaves. Mix well.
- If you like a crispier upma, then roast the upma for some more time stirring it intermittently.
- Tomatoes give the upma a soft and tangy texture, so if you don’t prefer that way you can skip the tomatoes.
That’s it, our Bread Upma is Ready. Serve hot with your cuppa. Enjoy!!