I used to visit some of our relatives in Kolhapur and they would buy the bread just to make this bhaji for breakfast. My mom used to just make uneven pieces and make the upma but in Kolhapur, it was always cut using knife. And I loved the way it looked. Of course both types tasted equally great. On the other hand my sister-in-law makes fine crumbs and then makes it upma style. And that tastes great too.
After coming to US, I made it once using the white sandwich bread. And people who have used it know how soft it is. And the bhaji turned out horrible. It stuck in the mouth, onion and oil did not cover the bread pieces. And I never tried to make it again until recently. Only thing I changed this time was used Sourdough bread. I had got some nice sourdough bread from farmers market. I used few pieces and rest was sitting in the fridge waiting to be used. Saturday after morning walk I decided to use it to make much wanted breadchi bhaji.
5-6 Large slices of Sourdough Bread
3-4 Green Chilies
1 large onion
10-15 peanuts (optional)
Salt per taste
Pinch of Sugar
For Tempering - 2 tbsp Oil, mustard seeds, cumin seeds, pinch of turmeric, few curry leaves
>Chop onion, chilies and cilantro.
Cube the bread 1/2 inch pieces.
Heat oil in large thick bottom pan.
Make phodni as usual using mustard seeds, cumin seeds, curry leaves, turmeric.
Add chopped chilies and fry for a minute. Add peanuts and fry until golden brown.
Now add onion and saute until golden brown.
Add half of chopped bread. Add little bit salt and pinch of sugar. Add rest of the bread.
Mix very well to make sure all the bread pieces are covered with tempering.
Cover for few minutes. Add chipped cilantro and mix thoroughly.
Eat while its warm.
- Please do not use wheat/white bread if you are in U.
- You will need some sturdy bread for this.
- You can use roasted peanut powder instead of whole peanuts.