I Have Potatoes in My Bread!! (Bread Upma)

I love this recipe for it's simplicity. It's quick and easy to make and helps use up stale bread slices with least effort! Try it for breakfast or as a late afternoon snack. Either way, I am sure you will enjoy it's flavors.

• Ready In: 20 mins
• Serves: 2-4

Ingredients

• 4 -5  slices  white bread (stale bread slices are the best)
• 2  medium  sized potatoes (boiled and mashed up roughly)
• 1  teaspoon mustard seeds
• 4 -5  curry leaves (more if you like)
• 2  green chilies
• 1  teaspoon turmeric powder (optional. I make mine without turmeric)
• 2  teaspoons red chili powder (optional)
• 1  tablespoon  oil (more for later)
• 1⁄2 cup  water tsp salt
• 1  teaspoon salt
•  salt
• 1⁄2 teaspoon garam masala
•  freshly chopped coriander leaves (to garnish)

Directions

1. Roughly mash the boiled potatoes in to small to medium sized chunks. Keep aside.
2. Break the bread slices into small crumb-like pieces using your hands.
3. Sprinkle salt water on the pieces, so that the bread becomes soft.
4. Heat the oil in a medium sized pan and add the mustard seeds once oil is hot. Wait for mustard seeds to crackle.
5. Add curry leaves, swirl around so leaves don't burn.
6. Now add turmeric powder, green chillies, potatoes and salt.
7. Fry the potatoes on medium heat for about 2-3 mins so that the spices are absorbed.
8. Now add the bread crumbs. (If you find the crumbs are soggy, squeeze out excess water and then add the crumbs to the pan.).
9. Stir to mix well. You can also add some more oil if you find the bread crumbs are too dry.
10. Keep stirring for a couple of mins on medium heat.
11. Turn off the heat.
12. Sprinkle garam masala. Cover the pan and left sit for 2-3 minutes.
13. Remove lid, stir to mix garam masala properly.
14. Turn Upma in a serving dish, garnish with freshly chopped coriander leaves.
15. Serve hot!
16. Tip: You can also add freshly ground ginger to your Upma. (I prefer mine w/o ginger flavoring). Add ginger paste as per taste to hot oil after the mustard seeds crackle and before you add the curry leaves. Allow the ginger to brown a bit.