Bread poha is the kind of recipe people turn to when time is less and there is still a need for a fresh dish on the table. It doesn’t take soaking or boiling like regular poha, because here you are using bread slices instead, which makes it ready in minutes. With basic kitchen things like onion, tomato, green chilli, curry leaves and of course bread, the whole dish is made without much planning. Five minutes, maybe a little more, and it’s done.
In many homes, it has become common for breakfast or even tea-time in the evening, especially on the days there are leftover bread slices lying around. The taste is mild with just a touch of spice, which is why children like it as much as adults. Bread gives quick energy as it is filling, and the vegetables bring a little fibre and vitamins, so it does not feel too heavy. Lemon at the end lifts the flavours and when you drop in peanuts or cashews, there is that extra crunch which makes every bite interesting.
Making it is very simple. You ju
Bread poha is the kind of recipe people turn to when time is less and there is still a need for a fresh dish on the table. It doesn’t take soaking or boiling like regular poha, because here you are using bread slices instead, which makes it ready in minutes. With basic kitchen things like onion, tomato, green chilli, curry leaves and of course bread, the whole dish is made without much planning. Five minutes, maybe a little more, and it’s done.
In many homes, it has become common for breakfast or even tea-time in the evening, especially on the days there are leftover bread slices lying around. The taste is mild with just a touch of spice, which is why children like it as much as adults. Bread gives quick energy as it is filling, and the vegetables bring a little fibre and vitamins, so it does not feel too heavy. Lemon at the end lifts the flavours and when you drop in peanuts or cashews, there is that extra crunch which makes every bite interesting.
Making it is very simple. You just cut the bread into cubes and toss them into a pan where the tempering is ready, mustard seeds popping, curry leaves crisp, onion softened with tomato and chilli. A little turmeric for the colour and salt to balance, that’s all it takes. The bread turns golden at some corners but soft in the middle, and it absorbs the masala right away. Because there is no waiting or complicated step, it is one of those recipes you make last minute without any stress.
It sits well with a hot cup of chai or even coffee in the morning, and in the evening too it works as a small snack when guests drop in. Some people like to add capsicum, peas, or carrots to make it more hearty, and those variations are easy to do depending on what you have in the fridge. It is a flexible dish, and maybe that is why so many households keep coming back to it, it always feels familiar but can be slightly different each time.
