Masala Bread Upma

Got leftover bread? Turn it into this spicy, satisfying masala bread upma. Inspired by classic Indian flavors, it’s a quick fix made with everyday pantry ingredients—perfect for breakfast, a light lunch, or a lazy evening snack. Tear, toss, and enjoy!

Serves one person

Prep Time: 20 minutes

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Ingredients

• Half a baguette (about 8 inches long and 2 inches thick)

• 1 cup onions, chopped

• ⅓ cup tomatoes, chopped

• 1 tbsp ginger, minced

• ⅛ cup olive oil

• ½ tsp mustard seeds

• ¼ tsp cumin seeds

• 5–6 curry leaves

• Salt, to taste

• ⅛ tsp red chilli powder

• 1 tsp coriander powder

• ¼ tsp garam masala

• ¼ tsp turmeric powder

• 4 tbsp water (or as needed)

• Lemon juice, as needed

• Cilantro, chopped – for garnish

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Instructions

1. Heat olive oil in a pan over medium heat. Once hot, add mustard seeds, cumin seeds, curry leaves, and ginger. Sauté for about a minute.

2. Add the chopped onions along with about ¼ tsp salt. Cook for 5 minutes, until the onions are softened and lightly golden.

3. Stir in the chopped tomatoes and all the ground spices. Cook for another 5–6 minutes, stirring occasionally.

4. Add water to loosen the mixture into a light gravy. If using sliced bread instead of a baguette, reduce the water slightly to avoid sogginess.

5. Tear the baguette into bite-sized pieces and add to the pan. Toss well to coat the bread in the masala.

6. Taste and adjust salt as needed. Squeeze in lemon juice to brighten the flavor.

7. Garnish with chopped cilantro and serve hot.

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Notes

• This recipe works great with day-old baguette or other sturdy bread. If using softer bread, reduce water to prevent it from turning mushy.