How to make Bread Upma Recipe - Small pieces of bread cooked in oil and spices taste well as a snack.

This recipe has featured on the show Khanakhazana.

Main Ingredients : White bread slices preferably a day old, Potato (आलू)

Cuisine : Maharashtrian

Course : Snack

Bread Upma

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Bread Upma Recipe Card

Bread Upma
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Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Bread Upma

  • White bread slices preferably a day old 6-8 slices

  • Potato boiled and diced 1 medium

  • Onion chopped 1 medium

  • Oil 4 tablespoons

  • Asafoetida a pinch

  • Cumin seeds 1/2 teaspoon

  • Mustard seeds 1/4 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Lemon juice 1 teaspoon

  • Green chillies chopped 2

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Break the bread slices into smaller pieces with or without the crust. Heat oil in a kadai. Add a pinch of asafoetida. Add cumin seeds and mustard seeds.

Step 2

When the cumin seeds change colour and mustard seeds crackle, add onion and sauté. When the onion turns translucent, add diced potatoes and sauté for two minutes.

Step 3

Add turmeric powder and bread pieces. Mix and add red chilli powder and toss to mix well. Sprinkle some water and cook for two minutes.

Step 4

Add lemon juice, green chillies and coriander leaves. Toss and serve hot.

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