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Bread upma garnished with cilantro on a plate with lemon wedge on sidde

Bread Upma

Shweta Arora
Bread Upma is an easy and delicious Indian breakfast recipe made from bread, onions, tomatoes, vegetables, spices, and herbs. This spicy masala bread upma comes together in 30 mins, makes a filling meal with chai, and is a great way to use up that leftover bread!!
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Snack
Cuisine Indian
Servings 3
Calories 944 kcal


  • 4 cups bread pieces cubed, 6-7 sandwich bread slices or 4-5 burger buns or pav
  • 1-2 tablespoon oil canola or vegetable
  • ½ teaspoon mustard seeds rai
  • ½ teaspoon cumin seeds zeera
  • 1-2 green chillies slit vertically, adjust to taste
  • 10-12 curry leaves
  • ½ teaspoon ginger minced or grated
  • 1 medium onion finely chopped, ¾ cup approximately
  • 1 medium tomato finely chopped, ¾ cup approximately
  • ¼ cup green peas optional
  • ¼ cup green bell pepper chopped (optional)
  • ½ teaspoon turmeric powder
  • 1 teaspoon Kashmiri red chili powder adjust to taste
  • ½ teaspoon sugar
  • salt as needed
  • 2 tablespoon cilantro stems finely chopped, optional
  • 2-3 tablespoon cilantro leaves finely chopped
  • 1-2 tablespoon lemon juice


Prep Work

  • Cut the bread into pieces (cubes) or tear it into small pieces with hand. Keep aside. You can do this ahead of time and store them covered in the fridge.

To make Bread Upma

  • Heat oil in a pan on medium heat. Add the mustard seeds to the hot oil.
  • When the mustard seeds start spluttering add the cumin seeds. Saute till the cumin seeds also splutter and change their color.
  • Stir in the green chili, curry leaves, and ginger. Be careful as the oil will splutter high and rapidly when you add the curry leaves and green chilies. Saute a few seconds so curry leaves crisp up.
  • Add the onions, saute for a minute or until they just turn translucent.
  • Stir in the bell pepper and green peas.Cover and cook for 2 mins or until onions are golden and veggies are almost cooked.
    If you prefer crunchy bell pepper, add it once tomatoes are cooked.
  • Add the cilantro stems (optional but recommended) and tomatoes. Cover, and cook for 2-3 mins or till tomatoes are soft.
  • Stir in the spices, turmeric, chili powder, salt, and sugar followed by 1-2 tablespoons of water.
  • Cook until the spices are cooked and the onion-tomato masala is almost dry.
  • Stir in the bread pieces and mix well together to ensure the onion-tomato masala coats the bread pieces evenly.
  • Cover and cook for about 2 mins to help bread absorb all the flavors.
  • Finally squeeze in some lemon juice and add cilantro leaves. Mix well.
  • Delicious Bread upma is ready!! Serve it hot garnished with some more cilantro, sev (chickpea flour noodles), a lemon wedge, and chai on the side. Enjoy!!


Bread - Any leftover bread or fresh bread of choice can be used for this recipe, Slice bread, dinner rolls, pav, white bread, whole wheat, brown bread, or even multigrain can be used.
Toast the bread - this is optional but if you prefer slightly crunchy bites rather than soft bread upma, toast the bread first before cutting it in pieces and adding to the masala. I prefer soft upma so I skip this step.
Veggies: To make it more nutritious, add veggies of choice. Bell pepper, green beans, green peas, carrots, and potatoes are a few options. 
Nuts - If you like some crunch, add roasted peanuts or cashews at the end to the upma.  To roast, just saute raw peanuts or cashews in oil and remove them and keep them aside.
Variation - craving Mumbai masala pav? add some pav bhaji masala along with the other spices!! Or you can also add sambar powder for that fun twist!!


Calories: 944kcal | Carbohydrates: 167g | Protein: 35g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 1704mg | Potassium: 815mg | Fiber: 16g | Sugar: 24g | Vitamin A: 833IU | Vitamin C: 94mg | Calcium: 474mg | Iron: 12mg
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