After making this Rotini with Creamy Mushroom Sauce that you all seem to love (thank you very much), but my husband hated with passion, I figured it was time to take a turn to the far east and spice things up in the kitchen.
Enter, Bread Poha!
The idea is pretty genius… just take some bread and toss it with some Indian masala, and then allow the bread to soak up all the spices.
This highly aromatic recipe comes to you from Kiran who takes the most unbelievably beautiful & artistic photos that had me salivating, and I just had to resort to making this dish.
In comparison to Kiran’s recipe, I used less bread, less tomato, added more Indian spices and served my poha with this cilantro chutney. So delicious, especially with the chutney.
It’s the perfect Indian brunch with a hot cup of chai on a rainy afternoon. Let’s just say my husband was thrilled as I handed him a bowl of "Indian goodness" instead of the usual peanut butter & bread.
And I think you will be too. Thanks Kiran!
NUTRITION: Whole Wheat Bread is a great source of Fiber and Protein. Potatoes are a good source of Vitamin C and Fiber. Tomatoes are a good source of Vitamin A and C. Cilantro is a good source of Vitamin C and contains small amounts of Vitamin E.
INGREDIENTS (mostly adapted from KiranTarun; serves 3 to 4):
- Organic Sunflower Oil – 2 tbsp
- Mustard Seeds – 1 tsp
- Turmeric Powder – 1 tsp
- Green Chilies – 2 (finely chopped)
- Curry Leaves – 1 sprig
- Onion – 1 medium (chopped)
- Tomatoes – 3 small (chopped)
- Red Chili Powder – 1/4 tsp
- Coriander Powder – 2 1/2 tsp
- salt to taste
- Water – 1/3 cup
- Potatoes – 2 medium size (microwaved, peeled, & cubed)
- 100% Whole Wheat Bread – 8 slices (1 inch cubes)
- Garam Masala – 1/2 tsp
1. Start by chopping the green chilies and onions. Set aside the curry leaves.
2. Heat a pot on medium heat, add oil, once hot, add the mustard seeds.
3. Once they splutter, add the turmeric powder. Stir. After 5 seconds…
4. Add the green chilies and curry leaves. Stir and allow this to cook for about 10 seconds.
5. Add the onions and season with salt. Stir. Let the onions cook for about 5 minutes or until they are slightly golden.
6. Chop the tomatoes.
7. Add the tomatoes to the onions.
8. Season with red chili powder, coriander powder, and salt. Stir.
9. 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.
10. In the meantime, microwave, peel, and cube the potatoes.
11. Also, cube the 8 slices of bread.
12. Check on the onion-tomato mixture, this is what you should have… masala mixture.
13. Add water.
14. Add the potatoes. Stir and let the potatoes cook for about 3 minutes.
15. This is what you should have.
16. Add the bread.
17. Toss well. Takes a bit of effort.
18. Add the garam masala and season with salt, if need be.
19. I made this super quick Cilantro Chutney to go with it, minus the coconut.
20. Serve immediately. Top with chutney, and squirt some lemon if you’d like. Heaven!
TELL ME: Have you ever heard/tried Bread Poha? Would you make this dish?