Bread upma, also known as bread poha is an easy and tasty breakfast recipe from India. If you have got bored of eating sandwiches and looking for other breakfast ideas made with bread then do try this recipe.
I am a person who doesn’t enjoy a sweet breakfast. I always need something savory in my breakfast. Even if I eat a sweet breakfast, I always finish it off with at least a bite of something savory otherwise I feel nauseated.
So, on most days, you will find a savory breakfast in my kitchen.
Today I am sharing one such easy, quick savory Indian breakfast recipe which I make quite often. The recipe is for bread upma which is also known as bread poha.
If you are looking for breakfast recipes made using bread, the bread upma recipe is a must-try.
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What is bread upma?
Bread upma is an Indian breakfast in which toasted bread pieces are cooked with spices and vegetables.
Though in India this dish is generally served for breakfast you can also pack it for lunch or enjoy it as an evening snack. It's a very filling and flavorful dish.
What goes in bread upma?
Everybody has a different way of making bread upma and you can add a lot of different ingredients to it.
I make it the way my mother makes it as I feel she makes the best bread upma :).
To make it, you will need the ingredients shown below:
Ingredient notes and substitute suggestions
Bread: Use white, brown, multigrain, or whichever bread you prefer. If you have leftover bread which is no longer soft enough for sandwiches, use that too to make bread poha.
Sprouts: I have used homemade mung bean sprouts. You can use any type of sprouts. Homemade or store-bought both are fine. If you don't have sprouts, skip it and add only vegetables to bread upma.
Corn: I have used frozen sweet corn kernels. You can use fresh or canned too. Sliced baby corns can also be used. You can make this dish without corn too.
Vegetables: I have added bell pepper and carrot. Other vegetables that go well in this dish are green peas, French beans, cauliflower, or broccoli. Mushrooms can also be added.
Curry leaves: Curry leaves add a very nice flavor and aroma to Indian dishes especially, South Indian dishes. You can buy it from an Indian supermarket or online. Dried curry leaves can also be used but they are not as flavorful as the fresh ones. If you can't find it, skip it. It's not one of those dishes like sambhar which can't be imagined without curry leaves.
Peanuts: You can use cashew nuts too. Leave the nuts if you are allergic to them. A lot of people make bread upma without the nuts.
How to make (Step by step instructions)
Step 1: Dry toast bread slices from both sides until they become slightly crunchy.
Step 2: Cut bread slices into bite-size pieces and keep them aside.
Step 3: Heat oil in a cooking pot and add mustard seeds to it.
Step 4: When the seeds start spluttering add chopped onion.
Step 5: Cook until the onion starts turning brown.
Step 6: Add curry leaves, turmeric powder, and red chili powder.
Step 7: Saute spices for a few seconds.
Step 8: Add chopped tomatoes, green chilies, ginger, salt, and ground black pepper.
Step 9: Mix everything and cook until the tomatoes turn mushy.
Steps 10 and 11: Add chopped carrots and cook for 2-3 minutes.
Step 12: Add chopped bell pepper and sweet corn kernels.
Step 13: Cook for 4-5 minutes or until the vegetables are cooked.
Steps 14 and 15: Add bean sprouts and mix.
Step 16: Add chopped bread slices.
Step 17: Mix everything and cook for another 2-3 minutes. Keep stirring in between.
Step 18: Add roasted peanuts, chopped cilantro, and lime juice. Mix everything.
Your delicious bread upma is ready to be enjoyed.
How to serve?
In India, bread poha is served for breakfast but you can also pack it for lunch in your tiffin box for office or school, or enjoy it as a snack.
I love having it with a cup of tea, you can enjoy it with any hot or cold beverage of your choice.
You can also serve a chutney like tomato coriander chutney, mint chutney, or green mango chutney on the side.
How to store?
To store, allow to reach room temperature, put in an airtight container, and refrigerate for 2-3 days.
Recipe tips and tricks
- Don't skip toasting bread otherwise, the bread may turn soggy on getting cooked with tomatoes.
- I have dry toasted bread slices, you may apply some butter on them and then toast. It will make the dish yummier.
- Feel free to add more vegetables of your choice.
- Don't overcook sprouts. They should remain crunchy.
- Chop the vegetables into small pieces so that they get cooked faster.
- Use a large wok or pan to make this dish. It makes mixing and sautéing everything easy.
Frequently asked questions
Use any bread of your choice. I prefer using whole wheat or multigrain bread slices in this recipe.
Yes, bread poha can be made using dinner rolls too.
No, that's not required. Bread slices can be used with edges to make bread poha.
No, you cannot freeze this dish as the bread will become soggy.
More vegan breakfast ideas
If you want to try some more easy homemade vegan recipes, the following links are worth checking:
- Easy Homemade Granola
- Mango overnight oats
- Savory muffins
- Beetroot chilla
- Dates & Coconut Paniyaram
- Vegetable Paniyaram- A vegan breakfast from India
- Vegan Carrot cake oatmeal recipe
- Vermicelli upma
Mung bean sprouts recipes
Looking for more ideas to include bean sprouts in your diet? Don’t miss to check the following recipes:
- Mung bean sprouts raita
- Avocado and mung bean sprouts sandwich
- Stir-fried tofu with bean sprouts and mushrooms
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Recipe
Bread Upma (Bread Poha)
Equipment
- Cooking pot
Ingredients
- 8 bread slices
- 1 cup mung bean sprouts
- 1 cup sweet corn kernels
- ½ cup chopped carrot
- ½ cup chopped bell pepper
- 1 medium-sized onion finely chopped
- 1 large tomato finely chopped
- 1-2 green chilies finely chopped
- ½ inch ginger finely chopped
- 4-5 curry leaves optional
- 2 tablespoons lime juice
- A handful of fresh cilantro roughly chopped
- 2 tablespoons roasted peanuts
- ½ teaspoon mustard seeds
- ½ teaspoon red chili powder adjust to taste
- ¼ teaspoon turmeric powder
- Ground black pepper to taste
- Salt to taste
- 1 tablespoon any cooking oil of choice
Instructions
- Dry toast bread slices on a pan until they turn slightly crunchy. Cut them into bite-size pieces.
- Heat oil in a pan and add mustard seeds. When the seeds start spluttering add onion and cook until the onion starts turning brown
- Add turmeric powder, red chili powder, and curry leaves saute for a few seconds.
- Next, add chopped tomato, green chili, ginger, salt, and pepper. Mix everything and cook until the tomatoes turn soft.
- Add carrots and cook for 2-3 minutes before adding bell pepper and corn kernels. Cook for around 4-5 minutes.
- Once the vegetables are cooked add bean sprouts and chopped bread slices. Mix everything and cook for around 2-3 minutes. Keep stirring in between.
- Switch off the stove. Add roasted peanuts, chopped cilantro, and fresh lime juice. Mix. Serve hot or warm.
Video
Notes
- Feel free to add more vegetables of your choice like French beans, green peas, etc.
- Add sprouts only after all the other vegetables are cooked and don't overcook them. The sprouts shall remain crunchy.
- Use a large wok or pan to make this dish. It makes mixing and sauteing everything easy.
- More recipe tips and tricks are given within the post above. Please follow them to make this recipe.
Is there a substitute for the mustard seeds, since I don't tolerate them.
Sorry for the late reply. You can use cumin seeds instead of mustard seeds.
Its yummy!
BREAD UPMA
Thanks a lot 🙂