I had written about cooking earlier and had begun the process all over again, with eggs, sandwiches, pizza, pasta and now bread chivda.

I am yet to write about my earlier experiments, but since this is fresh in memory I decided to begin with it.

Bread chivda has been a perennial favourite since childhood with weird experiments made then. Over the years I learnt that it is also known as Bread Upma.


8-10 slices of bread or 4 Pav
2 tbs oil
1/4 tbs of rai, haldi
1/2 tbs of red chilli powder
Salt to taste


Dice bread or Pav in small pieces, if fresh then put them in the oven so that they become crisp – though there is another school of Upma thought that it should be soft, so whatever works for you.

Take a sauce pan – non stick works better but for kurkure the regular is fine.

Pour oil, let it sizzle a bit, add rai (black mustard) once it is hot, add the cubes of bread. Keep turning it over at medium flame and let it turn a little brown. Add the haldi, chilli powder and salt. Continue turning so that it mixes well. Preferably on medium flame.

Switch off and serve hot.

Time 10-15 minutes


Written by AD
ex waiter, angadia, travel agent, dotcomer, dukaandaar, marketeer, people watcher. appreciates single malt, food, friends