I Have Potatoes In My Bread!! (Bread Upma)
- 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)
- Roughly mash the boiled potatoes in to small to medium sized chunks. Keep aside.
- Break the bread slices into small crumb-like pieces using your hands.
- Sprinkle salt water on the pieces, so that the bread becomes soft.
- Heat the oil in a medium sized pan and add the mustard seeds once oil is hot. Wait for mustard seeds to crackle.
- Add curry leaves, swirl around so leaves don't burn.
- Now add turmeric powder, green chillies, potatoes and salt.
- Fry the potatoes on medium heat for about 2-3 mins so that the spices are absorbed.
- Now add the bread crumbs. (If you find the crumbs are soggy, squeeze out excess water and then add the crumbs to the pan.).
- Stir to mix well. You can also add some more oil if you find the bread crumbs are too dry.
- Keep stirring for a couple of mins on medium heat.
- Turn off the heat.
- Sprinkle garam masala. Cover the pan and left sit for 2-3 minutes.
- Remove lid, stir to mix garam masala properly.
- Turn Upma in a serving dish, garnish with freshly chopped coriander leaves.
- Serve hot!
- 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.
white bread, potatoes, mustard seeds, curry, green chilies, turmeric, red chili powder, oil, water, salt, salt, garam masala, coriander
Taken from www.food.com/recipe/i-have-potatoes-in-my-bread-bread-upma-401925 (may not work)