Bread Upma Recipe

Bread Upma Recipe
Bread upma is great way to use up leftover bread. It’s a perfect snack or a mini-meal that hits the spot. In Maharashtra, bread upma is often eaten for breakfast or brunch but I enjoy eating this dish at anytime of the day!

I usually use 2 slices of bread per person and add an extra 2 slices just in case. Feel free to use your favorite type of bread; really any type will work for this dish. Stale bread is just perfect for this dish.

I have also included a recipe for Peanut Chutney, which is the perfect condiment with this particular dish.

Bread Upma (Indian Bread Hash)

Yield: serves 4


10 slices of day old bread, cut into small cubes
1 large onion, finely chopped
3-4 small Thai green chilies, cut in half lengthwise
5-6 fresh curry leaves, optional
1/4 cup of unsalted toasted peanuts
1 cup of petite peas (frozen is fine)
1 tsp turmeric
salt to taste
juice of 1/2 lime
1-2 tbsp oil, vegetable or canola
freshly chopped cilantro leaves for garnish


In a large deep skillet on medium high heat, add the oil and when hot add the onions. Stir fry until golden and then add the peanuts, curry leaves and green chilies. Stir fry for 2-3 minutes and add the turmeric. Let cook for 1-2 minutes and then add the frozen peas and let cook for an additional 2-3 minutes or until the peas soften. Now add the bread cubes in batches. Stir to coat the bread cubes well. Add the salt and lemon juice. Stir well to mix, garnish with cilantro and serve with yogurt and your favorite Indian pickles or chutneys.


Chutneys are a delicious Indian condiment. The word “chutney” is actually a British term derived from the Hindi word “chatni”, meaning, “to crush”. They are very popular all over India and are quite simple to make.

Chutneys come in a wide range of bold and exciting flavors ranging from spicy to sweet, savory, tangy and even sour. They also vary in textures depending upon the ingredients used and their preparation. There are two main types of chutneys: fresh and preserved and they can either be wet or dry in nature. Regardless, fresh home made chutneys will always add an exotic Indian touch to any meal.


Yield: 1 cup


1 cup unsalted roasted peanuts
1 onion, chopped
1 tbsp tamarind concentrate or powder
1 tbsp yogurt
1 tsp ground cumin
½ tsp red chili powder, to taste
1 tbsp oil, vegetable or canola
salt to taste


In a sauté pan on medium high heat, add the oil and sauté the onions until they are golden brown in color. Add the peanuts, salt, ground cumin and red chili powder. Stir fry for 2-3 minutes until fragrant. Remove from the heat and let cool.

Using a blender or food processor, grind the onion/peanut mixture along with the rest of the ingredients into a paste. The consistency may be adjusted according to personal preference. You may add a little water for a slightly thinner consistency. Store in the refrigerator and use within 1 week.


Try using roasted cashews or a combination of cashews/peanuts for a different taste.

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