The perfect Indian brunch... Bread Poha prepared with bread and Indian masala.
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.
This recipe is:
Perfect for Brunch
More Indian Breakfast Recipes
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- 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
- 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!