Ingredients

The following ingredients have 4 Servings
  • 4-5 bread slices (cut into small pieces, ensure the bread is vegan)
  • 1 small onion (chopped)
  • 1 small tomato (chopped)
  • 1 teaspoon chopped ginger
  • 1 green chili (chopped)
  • 2 tablespoons chopped pepper (red or green [I used red])
  • 2 tablespoons green peas (I used frozen and put them in warm water for 5 minutes before using)
  • 1.5 tablespoons roasted peanuts
  • 1 tablespoon chopped cilantro
  • 3 tablespoons water
  • 2 teaspoons oil (use oil of choice [I used avocado oil])
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon hing (also known as asafoetida)
  • 7-8 curry leaves
  • 1/4 teaspoon turmeric powder
  • 1/8 teaspoon red chili powder (or adjust to taste)
  • 1/4 teaspoon pav bhaji masala
  • salt (to taste)
  • juice of half lemon
  • sev

Instruction

  • Heat oil in a pan on medium heat. Once oil is hot add mustard seeds and let them pop.
  • Then add chopped ginger, green chili and hing.
  • Saute for few seconds or till ginger starts to change color, don't let it burn.
  • Add chopped onion, curry leaves and mix. Cook the onions for a minute till translucent, you don't want them to brown.
  • Add chopped red pepper, green peas and cook for another minute or so.
  • Then add the chopped tomatoes and give a good stir.
  • Add turmeric powder, red chili powder, salt, pav bhaji masala and mix.
  • Add little water to the pan and let the tomatoes cook for around 2 minutes. Be careful to not add too much water else upma will be too soggy.
  • Transfer the bread pieces to the pan and give a good mix till all the pieces are coated with the masala.
  • Add roasted peanuts, chopped cilantro and mix.
  • Squeeze in some fresh lemon or lime juice, top with sev and serve bread upma hot with chai!