Bread poha is an amazing breakfast option. I love it since I could add a lot of veggies and make it more interesting and nourishing at the same time. What I love about it is that it’s so versatile and gets ready in a jiffy.

This is a poha version and you could very well add mustard seeds and curry leaves to turn into a bread upma. This is the magic of Indian cooking where you could make as many versions of the dishes you love.

COOKING TIME:  10-12 minutes

Bread Poha


  1. Bread slices – 8-10
  2. Carrot – 1
  3. Beans – 10
  4. Peas – ½ cup
  5. Cabbage – ½ cup, shredded
  6. Capasicum – ½ cup, diced
  7. Curry leaves- 5-6
  8. Green Chilli – 1
  9. Onion – 1, small
  10. Tomato – 1, large
  11. Corriander leaves – for garnish
  12. Cumin seeds – 1 teaspoon
  13. Turmeric powder – 1 teaspoon
  14. Corriander powder – 1 tablespoon
  15. Vegetable oil – 1 tablespoon
  16. Salt – to taste


  1. Wash all the veggies except onion and tomato and dice them into small pieces.
  2. In a kadhai or wok take some oil and heat it well.
  3. Add cumin seeds to them and allow them to crackle.
  4. Slice the onion into long thin slices and add it to the cumin seeds.
  5. Once the onions are nicely caramelized and brown, add a slit green chilli and all the veggies – carrots, capsicum, cabbage, beans and peas.
  6. Add some salt to speed up the cooking process and cover them.
  7. After 4-5 minutes, the veggies would be almost cooked.
  8. Add a finely diced tomato to it and add the turmeric and coriander powder to it.
  9. Allow the tomatoes to go mushy and soft.
  10. In the meanwhile take the bread slices and break them into small pieces with your hands.
  11. Add the bread pieces to the wok and mix with light hands.
  12. Garnish with coriander leaves and serve hot.