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Bread Poha (Bread Upma) is a quick, flavorful, vegan, and comforting Indian brunch made by tossing bread with aromatic spices and classic Indian masala. It comes together in minutes and pairs perfectly with a steaming cup of masala chai.
If you love poha but want something even easier, this Bread Poha is a game-changer! It’s a simple yet genius idea – toss bread with Indian spices, let it soak up all the flavors, and you’ve got a warm, comforting dish in minutes.
This aromatic and flavorful recipe was inspired by Kiran, whose stunning food photography had me drooling. I had to try it for myself, and I made a few tweaks along the way. I used less bread, less tomato, and extra Indian spices and paired it with a vibrant cilantro chutney. The result? Absolutely delicious!
Perfect for a quick breakfast or brunch, this Bread Poha pairs beautifully with a hot cup of Kadak Masala Chai – especially on a cozy, rainy afternoon. Hope you give it a try!
More Indian Breakfast Recipes
Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you!
Bread Poha
INGREDIENTS
- 2 tbsp avocado oil
- 1 tsp mustard seeds
- 1 tsp turmeric powder
- 2 green chilies, finely chopped
- 1 spring curry leaves / curry pata
- 1 medium onion, chopped
- 3 small tomatoes, chopped
- 1/4 tsp red chili powder
- 2 1/2 tsp coriander powder
- salt to taste
- 1/3 cup water
- 2 medium size white potatoes, microwaved, peeled, cubed
- 8 slice 100% whole wheat bread, 1 inch cubes
- 1/2 tsp garam masala
INSTRUCTIONS
- Start by chopping the green chilies and onions. Set aside the curry leaves.
- Heat a pot on medium heat, add oil, once hot, add the mustard seeds.
- Once they splutter after a few seconds, add the turmeric powder. Stir.
- Add the green chilies and curry leaves. Stir and allow this to cook for about 10 seconds.
- Add the onions and season with salt. Stir. Let the onions cook for about 5 minutes or until they are slightly golden.
- Chop the tomatoes.
- Add the tomatoes to the onions.
- Season with red chili powder, coriander powder, and salt. Stir.
- Cover with a lid and reduce the heat to low-medium heat (dial 4). Let the tomatoes cook down for about 10 minutes until you have a paste-like consistency.
- In the meantime, microwave, peel, and cube the potatoes.
- Also, cube the 8 slices of bread.
- Check on the onion-tomato mixture, this is what you should have… masala mixture.
- Add water.
- This is what you should have
- Add the potatoes. Stir and let the potatoes cook for about 3 minutes.
- This is what you should have.
- Add the bread.
- Toss well. Takes a bit of effort.
- Add the garam masala and season with salt, if need be.>
- I made this super quick Cilantro Chutney to go with it, minus the coconut.
- Serve immediately. Top with chutney, and squirt some lemon if you’d like. Heaven!
NOTES
- Gluten-free: Use gluten-free bread.
