Bread Poha / Upma

Kitchen Equipments Required

Chopping board, knife, a thick bottom pan with lid, stirring spoon.

Ingredients

Bread Cubes – 2&1/2 cups, cut into 1×1 inch

Garlic – 1/2 tbsp, chopped fine, optional

Ginger – 1 tsp, chopped fine

Green Chili – 1 small, chopped fine

Onions – 1 cup, thinly sliced

Peas – 1/2 cup

Coriander leaves – 1 tbsp, chopped fine

Oil & Spices

Oil – 2 tsp

Mustard seeds – 1 tsp

Urad Dal – 1 tsp, optional

Curry leaves – 7 to 8

Peanuts – 1 tbsp

Turmeric – 1/2 tsp

Red Chili powder – 1/4 to 1/2 tsp

Salt to taste

Water – 1/4 cup

Garnish – Corinader leaves, some pomogrenate pearls (anaar) and  Lemon juice to add later on.

Method 

1. Heat oil in the pan. Lower it and add mustard seeds and urad dal.
2. Once the seeds crackle, add curry leaves and peanuts. Sauté for a 30-45 seconds till peanuts turn slightly red.
3. Now add the ginger, garlic, green chili and onions to the pan. Increase the flame to medium. Cook for 4 to 5 minutes till onions become slightly red.
4. Add peas, turmeric, salt and red chili powder to the pan. Give a good stir. Add 1/4 cup water. Cover with lid and let it cook on slow flame till water is evaporated.
5. Remove the lid. Add cubed bread and coriander leaves. Stir and toss well. Cover with lid. Cook on slow flame for 2 minutes.
6. A lip smacking Bread Poha is ready. Squeeze some lemon juice, sprinkle some pomogrenate seeds and Corinader leaves. It is ready to be devoured.
7.  It has layers of texture and is so hearty and filling. You are going to love it.

Notes

1. Always use stale bread for this recipe. Fresh bread will end up in a mess.
2. You may use the top and bottom slices of stale bread, ciabatta, Italian baguette or buy a whole (not sliced) bread and cut as desired.
3. This is an easily adaptable recipe. You may choose to add or minus the ingredients as available.
4. This makes a good lunch box dish for kids and a filling brunch or a weeknight dinner or even an after school snack.