Why You’ll Love This Recipe
This bread upma is fast, easy, and made with pantry staples. The toasted bread absorbs all the delicious flavors from the onions, tomatoes, spices, and herbs while still staying slightly crisp. It is customizable, budget-friendly, and perfect for breakfast, tea-time snacks, or even a light dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 to 3 slices bread
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal
- 1 sprig curry leaves
- ¾ teaspoon ginger paste
- 1 green chili
- 8 to 10 cashew nuts or 2 tablespoons peanuts
- ¼ cup onions, finely chopped
- ½ cup ripe tomatoes, finely chopped
- Salt, as needed
- ⅛ teaspoon turmeric
- ½ teaspoon red chili powder
- ½ teaspoon sugar
- 3 to 4 tablespoons water
- 2 tablespoons coriander leaves, finely chopped
- Lemon juice, for serving (optional)
Directions
Toast the bread slices on both sides until crisp. Allow them to cool completely, then cut them into small cubes and set aside.
Heat oil in the same pan over medium heat. Fry the cashews or peanuts until golden and crunchy. Remove and keep them aside with the bread cubes.
Add mustard seeds and urad dal to the pan. Saute until the urad dal turns lightly golden.
Add green chili and curry leaves. Saute until the curry leaves become crisp and aromatic.
Add a pinch of hing if desired. Stir in the onions and cook until golden. Add the ginger paste and saute for another 30 seconds.
Mix in the chopped tomatoes, salt, and turmeric. Cook until the tomatoes become soft and mushy.
Add the red chili powder and sugar. Saute for 1 to 2 minutes until the raw smell disappears.
Pour in 3 to 4 tablespoons of water and stir well.
Cook the mixture until slightly thickened. Taste and adjust the salt if needed.
Add the toasted bread cubes and fried cashews or peanuts. Mix gently so the bread is evenly coated with the masala.
Sprinkle chopped coriander leaves on top.
Serve the bread upma hot with a squeeze of lemon juice if desired.
Servings and timing
Servings: 1
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Variations
Use whole wheat, multigrain, milk bread, or sourdough depending on your preference.
Add vegetables like peas, carrots, bell peppers, or corn for extra nutrition.
For a richer flavor, add a spoonful of butter while mixing the bread with the masala.
You can make it extra spicy by increasing the green chilies or chili powder.
Add scrambled paneer or tofu for a protein-packed version.
Storage/Reheating
Bread upma tastes best when served fresh because the bread can become soft over time.
If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day.
Reheat in a pan over low heat with a small splash of water or oil until warmed through. Avoid microwaving for too long, as the bread may turn chewy.
FAQs
Can I use stale bread for bread upma?
Yes, stale bread works very well because it holds its shape better and absorbs the flavors nicely.
Which bread is best for this recipe?
Any bread works, including white bread, whole wheat, sandwich bread, or multigrain bread.
Can I skip urad dal?
Yes, the recipe still tastes delicious without urad dal.
What can I use instead of cashews?
Peanuts are a great substitute and add a crunchy texture.
Is bread upma spicy?
It has mild to medium spice, but you can easily adjust the chilies and chili powder to your taste.
Can I make this recipe vegan?
Yes, simply use vegan bread and avoid adding butter or dairy-based ingredients.
Why should I toast the bread first?
Toasting helps the bread stay firm and prevents it from becoming soggy.
Can I add vegetables?
Yes, vegetables like peas, carrots, and capsicum pair very well with bread upma.
What can I serve with bread upma?
It can be served with tea, coffee, yogurt, chutney, or ketchup.
Can I prepare it ahead of time?
You can chop the vegetables and toast the bread ahead, but it is best cooked fresh before serving.
Conclusion
Bread upma is a simple and satisfying breakfast recipe that comes together quickly with everyday ingredients. The combination of toasted bread, crunchy nuts, aromatic spices, and flavorful masala makes it comforting and delicious. Whether you are looking for a quick breakfast or an easy evening snack, this recipe is sure to become a favorite.
Bread Upma for Breakfast
Bread Upma is a quick and flavorful Indian breakfast made with toasted bread cubes tossed in a spicy onion-tomato masala. This comforting dish comes together in just 15 minutes and is perfect for busy mornings.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 serving
- Category: Breakfast
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
- 2 to 3 slices bread (any bread)
- 1 tablespoon oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon urad dal
- 1 sprig curry leaves
- 3/4 teaspoon ginger paste
- 1 green chili, slit or chopped
- 8 to 10 cashew nuts or 2 tablespoons peanuts
- 1/4 cup onions, chopped finely
- 1/2 cup ripe tomatoes, chopped finely
- Salt, as needed
- 1/8 teaspoon turmeric
- 1/2 teaspoon red chili powder
- 1/2 teaspoon sugar
- 3 to 4 tablespoons water
- 2 tablespoons coriander leaves, chopped finely
- Lemon juice, for serving (optional)
Instructions
- Toast the bread slices on both sides until crisp. Cool completely and cut into small cubes. Set aside.
- Heat oil in the same pan over medium heat. Fry the cashews or peanuts until golden and crunchy. Remove and set aside with the bread cubes.
- Add mustard seeds and urad dal to the pan. Saute until the urad dal turns lightly golden.
- Add green chilies and curry leaves. Saute until the curry leaves turn crisp.
- Add onions and saute until golden. Stir in the ginger paste and cook for 30 seconds.
- Add tomatoes, salt, and turmeric. Cook until the tomatoes become soft and mushy.
- Stir in red chili powder and sugar. Saute for 1 to 2 minutes until the raw smell disappears.
- Pour in 3 to 4 tablespoons water and mix well.
- Cook until the mixture thickens slightly. Taste and adjust salt if needed.
- Add the toasted bread cubes and fried cashews or peanuts. Toss gently until the bread is coated with the masala.
- Sprinkle coriander leaves and serve hot with a squeeze of lemon juice if desired.
Notes
- Use slightly stale bread for the best texture.
- Milk bread may not require additional sugar.
- Peanuts can be substituted for cashews for extra crunch.
- Adjust green chilies and chili powder according to spice preference.
- Serve immediately to prevent the bread from becoming soggy.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 0 mg
