Masala Bread Upma Indian Breakfast

Masala Bread Upma Indian Breakfast

Prep: 10 Minutes Cook: 5 Minutes Serves: 3 Submitted by: Shari Mukherjee


2 tablespoons Oil or Ghee
½ teaspoon Whole Black Mustard Seeds
½ teaspoon Whole Cumin Seed
1 teaspoon Garam Masala
¼ teaspoon Turmeric Powder
Red Chili Powder—to taste
1 or 2 Green Chilies—slit (seeds/membrane removed, if desired)
1 medium Red Onion—chopped finely
1 medium Potato—(boiled, baked or microwaved), diced
1 or 2 Roma Tomatoes—roughly chopped
1 teaspoon lemon juice
Fresh Cilantro Leaves—small handful, chopped
Salt—to taste
Black Pepper—to taste
KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls


Step 1
Prepare all your ingredients, and have them readily available.

Step 2
Add 2 tbsp. oil or ghee to a medium-sized pan or wok. Add the black mustard seeds and cumin seeds. Turn heat to medium-high and cook until the seeds begin to pop or splutter.

Step 3
Once the seeds begin to pop and the oil is hot, add the chopped onion and green chilies. Cook, stirring occasionally, for a few minutes or until the onions become translucent.

Step 4
Add garam masala, turmeric powder and chili powder. Stir well and cook for about a minute before adding in the cooked, diced potatoes.

Step 5
Cook the potatoes for a couple minutes or until they begin to turn light-golden brown.

Step 6
Add 1 tsp. lemon juice and the chopped roma tomato. Stir everything to combine. Cook this masala mixture for a couple minutes, until you notice the tomato begins to turn soft.

Step 7
Add the diced bread and quickly stir everything around, ensuring each piece of bread is coated with the masala mixture.

Step 8
Stirring constantly, cook the upma until the bread becomes crispy and lightly toasted. This may take anywhere from 2 to 5 minutes.

Step 9
Add the chopped cilantro leaves and stir to combine. Season with salt and pepper, to taste.

Step 10
Serve with eggs, lime wedges and extra cilantro. Enjoy!