Kothu Bread Scramble Recipe

Ever wondered how to turn your forgotten loaf of bread into a vibrant, spicy feast that dances between crispy and comforting with every single bite? Let’s dive into this scrumptious bread-upma fusion that promises to spice up your breakfast game with every mouthful!

I love making foods that take the most basic components and turn them into a delicious meal. My Kothu Bread Scramble is one of the recipes in my repertoire that does just that.

It uses somewhat stale bread as its vehicle (day-old bread is something with which I am quite familiar, having saved my share of old loaves over the years), a medley of vibrant vegetables (not just any old vegetables, though—these are the pick of the litter when it comes to flavor and texture), and some spices that might as well have been silk-screened onto the back of an Indian curry house menu. I won’t say this dish is bursting with flavor—that would imply it g roans and sighs with all sorts of umami and none-too-subtle undertones.

What this dish is doing with flavor is far more pronounced: it is shouting.

Kothu Bread Scramble Recipe Ingredients

• Bread Cubes: Provide carbohydrates, the base for the scramble, adds texture.
• Mustard Seeds: Add a subtle pungency, and promote digestion.
• Green Chillies: Provide heat and spiciness, add vitamin C, boost metabolism.
• Mixed Vegetables: Rich in fiber, vitamins, and minerals, enhance nutrition.
• Turmeric Powder: Offers anti-inflammatory properties, adds a golden hue.
• Garam Masala: A spice blend for warmth and complexity, infused with antioxidants.
• Eggs: Source of protein and healthy fats, give a creamy texture.
• Coriander Leaves: Fresh, vibrant flavor, rich in antioxidants and vitamins.

Kothu Bread Scramble Recipe Ingredient Quantities

• 4 cups bread cubes (use day-old bread, cut into small pieces)
• 2 tablespoons oil (vegetable or sunflower oil)
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 2 green chilies, finely chopped
• 1 cup mixed vegetables (carrots, peas, bell peppers), finely chopped
• 2 tomatoes, chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1/2 teaspoon salt (adjust to taste)
• 2 eggs, beaten
• Fresh coriander leaves, chopped, for garnish
• Lemon wedges, for serving

How to Make this Kothu Bread Scramble Recipe

1. In a large pan, heat the oil over medium heat. When it is hot, add the mustard and cumin seeds. Sauté them until they start to crackle and pop.

2. Chopped onion and green chilies go into the pan. The pan gets hot. The onion starts to turn translucent.

3. Add the assorted vegetables and simmer for about 3-4 minutes until they begin to lose their crispness.

4. Combine the diced tomatoes, turmeric, red chili powder, garam masala, and salt in a pan. Simmer until the tomatoes soften and the spices amalgamate, about 4-5 minutes.

5. Incorporate the cubed bread into the pan and combine thoroughly, so the bread is well covered with the spice mixture.

6. Over the bread mixture, pour the eggs that have been beaten. Stir all the while until the mixture is cooked and evenly distributed throughout the dish, about 2-3 minutes.

7. Proceed to cook the combination on low heat for a handful of more minutes, ensuring that all the flavors meld together and the bread achieves a state of slight crispness. The key is to remain patient and to assure that the heat is set low.

8. Season to taste. Adjust the seasoning as necessary.

9. Top with fresh cilantro leaves.

10. Hot serving suggestions include providing lemon wedges on the side so that diners can enjoy a fresh squeeze of lemon over their food just before consuming it.

Kothu Bread Scramble Recipe Equipment Needed

1. Large pan or skillet
2. Spatula or wooden spoon
3. Knife
4. Cutting board
5. Measuring spoons
6. Mixing bowl
7. Whisk or fork (for beating eggs)
8. Serving dish or plates
9. Tongs or serving spoon (for serving)

FAQ

• What type of bread is best for Kothu Bread Scramble?Bread that is a day old works the best because it withstands the cooking process and absorbs flavors without becoming overly soggy or breaking apart.
• Can I make this dish vegan?Indeed, you can leave out the eggs or replace them with tofu or a chickpea flour batter to make a vegan alternative.
• How spicy is this recipe?You can adjust the spiciness level by increasing or decreasing the amount of green chilies and red chili powder to suit your taste.
• What other vegetables can I use?Vegetables such as corn, broccoli, or zucchini can serve as substitutes or additions to the vegetables mentioned.
• Can I use whole grain bread?Undoubtedly, whole grain bread contributes additional fiber and nutrients, elevating the dish’s already superior nutrition profile.
• Is it essential to use garam masala?It’s a key spice for flavor, but when it’s unavailable, you can substitute with curry powder.
• How should I serve Kothu Bread Scramble?Serve hot, garnishing with fresh coriander and a squeeze of lemon juice for that extra zing.

Kothu Bread Scramble Recipe Substitutions and Variations

Oil: Use olive oil or ghee instead for a different taste.
You can use black mustard seeds or omit them if unavailable. Mustard seeds.
Caraway seeds: Use these to replace cumin seeds, or use a pinch of cumin powder.
Seasonal vegetables such as zucchini or corn, depending on availability, are ideal for a mixed-vegetable dish.
Garam masala: Replace with curry powder or chaat masala for a different flavor.

Pro Tips

1. Use Stale Bread for Better Texture Ensure the bread used is at least a day old or slightly stale, as this helps it absorb flavors better without turning mushy.

2. Toast the Bread First For extra crunch and flavor, lightly toast the bread cubes in the oven before adding them to the pan. This will enhance the texture of the final dish.

3. Finely Chop Vegetables To achieve even cooking and distribution of flavors, ensure the mixed vegetables, onions, and green chilies are finely chopped.

4. Adjust Spice Levels If you prefer a milder dish, reduce the number of green chilies, red chili powder, and garam masala. Conversely, increase them for more heat.

5. Resting Time After cooking, let the dish rest for a few minutes off the heat before serving. This allows the flavors to meld together and improves the overall taste.