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A bowl of spiced potato curry garnished with cilantro sits beside Bread Poha on a patterned napkin, with a fork and a halved lemon resting on a wooden surface.
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Bread Poha

Bread Poha is a quick, flavorful, vegan, and comforting Indian brunch made by tossing bread with aromatic spices and classic Indian masala.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast & Brunch
Cuisine: Indian
Diet: Vegan, Vegetarian
Servings: 3 servings
Author: Nisha Kapur

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!
    A bowl of spiced vegetable stir-fry with curry leaves and a hint of Bread Poha sits on a red napkin. A hand holds a spoon with green sauce above the bowl, ready to drizzle. Nearby, a lemon wedge and fork complete the setup.

Notes

  • Gluten-free: Use gluten-free bread.

Nutrition

Calories: 430kcal | Carbohydrates: 67g | Protein: 14g | Fat: 13g | Saturated Fat: 2g | Sodium: 454mg | Potassium: 1034mg | Fiber: 11g | Sugar: 9g | Vitamin A: 585IU | Vitamin C: 50mg | Calcium: 172mg | Iron: 4mg