Tuesday, June 2, 2009

Bread Upma/Bread Poha/Bread Upkari



Iyengar's Bakery - something you will find at every street corner in Bangalore. I'm not really sure why every other bakery is called this, but they have some of the yummiest things to offer, all adapted from the western art of baking. Some of my favourites are veggie puff, khara bun, masala toast, rusks, sponge cake, congress kadlekai and, of course, topping the list a freshly baked warm loaf of soft white bread. If you walk by these bakeries some time mid afternoon, the air is filled with a heavenly sweet smell of baking bread. It's one of the many myriad smells that I associate with Bangalore.

Well, back to breakfast now, how does this fit into the series, you ask. As a kid I remember chikkamma (mum's younger sister) making this for breakfast. Later I learnt she called it 'bread upkari'. It is an interesting adaptation of bread in an Indian breakfast form. I've heard other people call it bread uppittu or bread poha. Well, all the same, a nice variation to bread at breakfast! Really simple and quick. Plus a great way to use up that little bit of leftover bread. I have found, in my several trials, that bakery fresh, white bread tastes the best. But you can make it with almost any (fairly soft) bread that you have at home.

It's quite similar to the avalakki recipe I posted earlier, but I'll write the recipe again -

  • 1/2 a loaf of bread (about 6 slices, will serve 2)
  • 2-3 green chillies, chopped and 1-2 dry red chillies
  • 1 onion, chopped
  • 1/2 tspn grated ginger
  • curry leaves, a few
  • 1 tbspn peanuts
  • for tempering (oggarne)- 2 tbspns oil, mustard seeds, urad dal (split white lentils), chana dal (yellow split lentils) (I put in about 1/2 tspn each)
  • a pinch of turmeric, salt to taste
  • 1/4 tspn sugar
  • chopped coriander
  • 1/2 lime
Method -
  1. Tear the bread into small chunks. (You could also use your chopping board and knife to cut the slices into tiny cubes.)
  2. Heat oil in a wok/pan and add all ingredients mentioned for tempering.
  3. Now add curry leaves and peanuts.
  4. Add chillies and ginger.
  5. Next tip in the onion and saute till soft.
  6. Add turmeric, salt to taste and sugar.
  7. Now tip in the bread and mix well.
  8. Turn off the stove, drizzle some lime juice and garnish with chopped coriander.
  9. Serve hot.
(For an interesting twist, you can add some lightly mashed boiled potatoes and some grated carrot. )

So if you've got some bread sitting in your pantry and you've pretty much tried all the sandwich fillings possible, this easy Bangalore breakfast is sure to add some excitement to your morning!

3 comments:

DEESHA said...

i love bread poha too .. good to know a fellow kannadiga in the blogging world

Divya Rao said...

Thanks for visiting Deesha! Please keep dropping by. Yeah, I know it feels good to meet people from back home :-)

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