by Pallavi Purani

Bread Upma

There is a constant war between the bread and the masala while making the bread upma. The masala should not be too wet and bread should not be too fresh. After trial and error I have found a few tricks that help me make the prefect version.

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Bread Upma
There is a constant war between the bread and the masala while making the bread upma. The masala should not be too wet and bread should not be too fresh. After trial and error I have found a few tricks that help me make the prefect version.
Course breakfast
Prep Time 10 minutes
Cook Time 10 minutes
Servings
portion
Ingredients
Course breakfast
Prep Time 10 minutes
Cook Time 10 minutes
Servings
portion
Ingredients
Instructions
  1. Cut the bread in bite size pieces.
  2. Chop the tomatoes, chilly and onion.
  3. Heat oil in a pan and add the cumin. Let it splutter.
  4. Add the onion and green chilly. Sweat it for 2-3 minutes.
  5. Now add the tomatoes, salt and dhaniya powder.
  6. Pour in about 3-4 tbsp water to help the tomatoes soften
  7. After about 3-4 minutes, add the tomato puree.
  8. Once the mixture resembles the consistency of almost a regular ketchup [not hienz], add the bread.
  9. If the masala is too thick and not coating the bread, sprinkle some water drops at a time and mix. Repeat until right proportion of masala to bread is achieved.
  10. Sprinkle sev and peanuts on top and devour
Recipe Notes

Make sure you use the bread that is atleast a day old and has to be refridgerated for atleast 4 hours.



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