How many times have those last few slices of bread been left unused? When there's no sabzi, jam, or malai-chutney, Bread Upma comes to the rescue. It’s flavourful, fast, and transforms your leftover bread into a hearty, homestyle Indian breakfast or evening snack.
And when cooked in the Suncasa Impact Pro Luxe Sautepan with Glass Lid, you get evenly crisped bread, perfectly sautéed spices, and mess-free cooking every time.
Ingredients (Serves 2–3)
6 slices of day-old bread (whole wheat/multigrain recommended)
1 medium onion, finely chopped
1 small tomato, chopped (optional)
1–2 green chillies, chopped
½ tsp mustard seeds (rai)
½ tsp cumin seeds (jeera)
A few curry leaves
¼ tsp turmeric
Salt to taste
1 tbsp oil or ghee
Juice of ½ lemon
Fresh coriander, for garnish
Optional: chopped capsicum, peas, or grated carrot
How to Make It
- Cut bread into bite-sized cubes. Keep crusts if you like.
- Heat oil in your Suncasa sautepan.
- Add mustard seeds, let them splutter. Then add cumin, curry leaves, and green chillies.
- Sauté onions until translucent. Add tomatoes or other veggies, cook until soft.
- Add turmeric and salt. Sprinkle a little water if needed.
- Add bread cubes, toss gently to coat in the masala.
- Cook on medium heat for 3–4 minutes until bread edges are lightly crisp.
- Finish with a squeeze of lemon and garnish with coriander.
- Serve hot in a stylish SUNCASA Belly Shaped Casserole with chai, coffee, or plain dahi.
Make It Your Own
- Add roasted peanuts or cashews for crunch
- Sprinkle pav bhaji masala for street-style vibes
- Use millet or multigrain bread for a healthier twist
Bread Upma is proof that everyday ingredients can become comfort food with the right touch. And when you cook it in thoughtfully designed stainless steel cookware, the process feels just as good as the final dish.
