Leftover Bread Poha

About Leftover Bread Poha

Ingredients

• Leftover bread slices 10 to 12
• Oil 2 tbsps
• Cumin seeds 1 tsp
• Green chillies, chopped 2
• Large onion, sliced 1
• Chopped carrot, chopped green capsicum, green peas 1 cup
• Turmeric powder ½ tsp
• Coriander powder ½ tsp
• Cherry tomatoes 5 to 6
• Salt to taste
• Roasted peanuts, halved 8 to 10
• Lemon juice 2 tsps
• Fresh coriander leaves, chopped 1 tbsp

How to Make Leftover Bread Poha (Stepwise Photos)

Method

1. Heat oil in a non-stick pan and add cumin seeds and green chillies. Once the cumin seeds change colour, add onions and saute till light golden.
2. Add carrot, green capsicum and green peas and saute for 2 minutes. Add turmeric powder and coriander powder, mix well and saute for 1 minute.
3. Add tomatoes and salt and mix and cook till they soften a bit.
4. Break the bread slices roughly with your hand and put in a bowl. Lightly sprinkle some water on them to make them moist.
5. Once the veggies are almost cooked, add bread pieces and 2 tsps water and mix everything gently. Add peanuts and mix gently. Cover the pan and cook for 1 minute more.
6. Add lemon juice and mix gently. Transfer onto a serving platter, garnish with coriander leaves and serve hot.

Additional Tips and Tricks

About chef

Chef Saransh Goila

Saransh’s first taste of television success began when he tried out and won a spot on FOOD FOOD Maha Challenge, hosted by Sanjeev Kapoor and Madhuri Dixit. Saransh went on to win the coveted title of India Ka Super Chef.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps