Bread Upma Cutlet: Your Tasty “Jugaad” Recipe, Made Easy!
Namaste Doston! Kem cho? Kai se ho aap sab? (Greetings friends! How are you? How are you all?)
Chef Curry Do’pyaza here, back with another delicious and easy recipe that’s perfect for those days when you want something tasty but don’t want to spend hours in the kitchen. Today, we’re diving into the world of Bread Upma Cutlet – a clever and yummy dish that combines the comforting flavors of Upma with the crispy goodness of a cutlet. It’s a fantastic “jugaad” (a clever fix or solution) recipe that uses up leftover bread and transforms it into a star!
This delightful snack is especially popular during festive seasons like Diwali and Holi, where families gather and enjoy a variety of savory treats. It’s also a common sight during the monsoon season when everyone craves something warm and comforting. Plus, it makes a fantastic tea-time snack or a quick breakfast on busy mornings.
A Little History Lesson
Upma, a savory South Indian breakfast dish made from semolina, has been around for centuries. But the idea of turning it into a cutlet, especially using bread, is a more recent innovation. It’s a testament to Indian ingenuity – our ability to create something amazing from simple ingredients. It is a delicious way to reduce food waste.
Get Ready to Cook!
Preparation Time: 15 minutes
Cooking Time: 20 minutes
What You’ll Need (The Ingredients List)
- Bread Slices: 6-8 (Any type of bread works – white, brown, or even multigrain)
- Pyaz (Onion): 1 medium, finely chopped
- Shimla Mirch (Capsicum/Bell Pepper): 1/2, finely chopped (optional, but adds a nice crunch)
- Hari Mirch (Green Chilies): 1-2, finely chopped (adjust to your spice level)
- Adrak-Lahsun Paste (Ginger-Garlic Paste): 1 teaspoon
- Rai (Mustard Seeds): 1/2 teaspoon
- Jeera (Cumin Seeds): 1/2 teaspoon
- Haldi Powder (Turmeric Powder): 1/4 teaspoon
- Lal Mirch Powder (Red Chili Powder): 1/2 teaspoon (adjust to your spice level)
- Dhania Powder (Coriander Powder): 1 teaspoon
- Amchur Powder (Dry Mango Powder): 1/2 teaspoon (adds a tangy flavor)
- Hara Dhania (Fresh Coriander Leaves): 2 tablespoons, finely chopped
- Besan (Gram Flour): 2 tablespoons
- Namak (Salt): To taste
- Tel (Oil): For shallow frying
Let’s Get Cooking! (Step-by-Step Instructions)
- Prepare the Bread: First, crumble the bread slices into a bowl. You can use your hands or a food processor for this. Just make sure you have fine crumbs.
- Sauté the Aromatics: Heat 2 tablespoons of oil in a pan or kadhai (wok). Add mustard seeds and cumin seeds. Let them splutter. This is where the magic begins!
- Add the Veggies: Add the chopped onions and green chilies. Sauté until the onions turn a beautiful golden brown. Now, add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
- Spice it Up: Add the chopped capsicum (if using), turmeric powder, red chili powder, coriander powder, and salt. Sauté for a minute until the spices release their fragrant aroma.
- Make the Upma Base: Add the bread crumbs to the pan and mix well with the spices. Cook for 2-3 minutes, stirring continuously, until the bread crumbs are heated through and slightly toasted.
- Add the Tang and Freshness: Stir in the amchur powder and fresh coriander leaves. Mix well and remove from heat. Let the mixture cool down slightly.
- Shape the Cutlets: Once the mixture is cool enough to handle, add the gram flour (besan). This will help bind the cutlets. Mix well. Now, take a small portion of the mixture and shape it into a round or oval cutlet. Repeat with the remaining mixture.
- Fry to Golden Perfection: Heat oil in a pan for shallow frying. Gently place the cutlets in the hot oil and fry on medium heat until they turn golden brown on both sides. Be patient; it’s worth the wait!
- Serve Hot: Remove the cutlets from the oil and place them on a paper towel to absorb excess oil. Serve hot with your favorite chutney or sauce.
Chef’s Tips for the Best Results
- Don’t Overcook the Bread: Be careful not to overcook the bread crumbs, or they will become dry and hard.
- Adjust the Spices: Feel free to adjust the amount of green chilies and red chili powder to suit your taste.
- Add Your Favorite Veggies: You can add other vegetables like grated carrots, peas, or boiled potatoes to the mixture.
- Make it Ahead: You can prepare the cutlets ahead of time and store them in the refrigerator. Fry them just before serving.
Cooking it Your Way
- Gas Stove/Induction Stove: Follow the recipe as described above.
- Air Fryer: Preheat your air fryer to 375°F (190°C). Lightly brush the cutlets with oil and air fry for 8-10 minutes, flipping halfway through, until golden brown.
- Oven: Preheat your oven to 350°F (175°C). Place the cutlets on a baking sheet lined with parchment paper. Lightly brush with oil and bake for 15-20 minutes, flipping halfway through, until golden brown.
Nutritional Information (Approximate, per cutlet)
- Calories: 120-150
- Protein: 3-4 grams
- Carbohydrates: 15-20 grams
- Fat: 5-7 grams
Serving Suggestions
Serve these crispy Bread Upma Cutlets with:
- Hari Chutney (Green Chutney): A classic Indian accompaniment.
- Meethi Chutney (Tamarind Chutney): For a sweet and tangy contrast.
- Tomato Ketchup: A simple and kid-friendly option.
- A cup of hot chai (tea): The perfect combination!
Now It’s Your Turn!
So there you have it – a simple, delicious, and satisfying recipe for Bread Upma Cutlet. I encourage you to try this recipe at home. Experiment with different spices and vegetables to create your own unique version. Share your culinary creations with your friends and family. They will surely appreciate the effort and the amazing taste!
Happy Cooking, Doston! Until next time, keep experimenting and keep creating delicious memories in your kitchen!
Yours truly,
Chef Curry Do’pyaza.