The perfect Indian brunch... Bread Poha prepared with bread and Indian masala.

After making this Rotini with Creamy Mushroom Sauce that you all seem to love (thank you very much), 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. Hope you try it. 

This recipe is:
Vegan
Whole Wheat
Healthy-ish
Aromatic
Spicy
Perfect for Brunch

More Indian Breakfast Recipes

• Aloo Poha
• Zucchini Carrot Besan Puda
• Rava Upma
• Rava Uttapam

📖 Recipe Card

Bread Poha

5 from 1 vote

By: Nisha

Aromatic Indian brunch that's quick and easy to prepare. Perfect with a cup of masala chai.

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 3 servings

Calories 430 kcal

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Ingredients

  

1x2x3x

• ▢ 2 tablespoon avocado oil
• ▢ 1 teaspoon mustard seeds
• ▢ 1 teaspoon turmeric powder
• ▢ 2 green chilies finely chopped
• ▢ 1 spring curry leaves / curry pata
• ▢ 1 medium onion chopped
• ▢ 3 small tomatoes chopped
• ▢ ¼ teaspoon red chili powder
• ▢ 2 ½ teaspoon coriander powder
• ▢ salt to taste
• ▢ ⅓ cup water
• ▢ 2 medium size white potatoes microwaved, peeled, cubed
• ▢ 8 slice 100% whole wheat bread 1 inch cubes
• ▢ ½ teaspoon 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!
  

Nutrition

Calories: 430kcalCarbohydrates: 67gProtein: 14gFat: 13gSaturated Fat: 2gSodium: 454mgPotassium: 1034mgFiber: 11gSugar: 9gVitamin A: 585IUVitamin C: 50mgCalcium: 172mgIron: 4mg

Course Breakfast & Brunch

Cuisine Indian

Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

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