Masala Bread Upma
Prep Time: 15 mins | Cook Time: 15 mins | Serves: 4
Bread Slices – 8
Tomatoes – 2 finely chopped
Onion – 1 finely chopped
Spring onion – 2 finely chopped (white part)
Spring onion greens – 1 tbsp chopped
Capsicum – 1 finely chopped
Green Peans – 1/4 cup
Green Chilli – 1 slit lengthwise
Garam Masala – 1 tbsp
Tomato Sauce – 1 tbsp (optional)
Vinegar – 1 tsp (optional)
Paneer – 1/4 cup Chopped/shredded
Coriander leaves – 1 tbsp chopped
Water – 1/4 cup
Salt – as needed
Oil – 1 tbsp
Bay leaves – 1
Cinnamon Sticks – 1/2 stick
Snauf/Sombu – 1 tsp
- Trim the edges of the bread and cut into an inch squares.
- Microwave the chopped bread square for 1 min or dry roast the bread cubes until slightly crisp.
- Heat oil in a pan, add bay leaf, cinnamon stick and sombu. Let the snauf splutter.
- Now add onion and fry until transparent.
- Add tomatoes and fry until mushy. Then, add the capsicum, green peas and stir well.
- Add Garam masala, Salt, Tomato Sauce, Vinegar and mix everything well together.
- Now add the chopped/shredded paneer to it and mix well.
- Add water and bring it to boil and let it thicken up a bit.
- Add the cubed bread and give it a quick stir so the masala gets coated well to the bread.
- Garnish with chopped coriander leaves, spring leaves and serve hot.
- You can use both brown bread and white bread.
- Roasting the bread before adding to the masala ensure the bread doesn’t become too soggy.
- Tomato ketchup and vinegar is added to give a sour and tangy flavor to the bread upma. You can very well skip it and it still taste the same.
- You can also add shredded carrots at the end.