#LeftoverLove #ReUse Bread Sides To Make Spicy Bread Chaat


Just like I’ve been telling you earlier, there’s a lot of food that you can reinvent and cook in a new way, without giving it up as a boring leftover that has no use left.

Today, I’ll show you what I made with those unused and seemingly useless crusts that many of us tend to remove from the breads before we make them into sandwiches or some other recipes. My elder kid hates crumbs and crusts, and as a result I have to cut off the sides each time I make something for her using bread.


Image source: Author’s own


Image source: Author’s own

So instead of throwing them in the bin, which is a huge huge waste, I have been collecting them in a container and kept them in the fridge, just the way I keep my regular multi-grain bread (of course you can use any sides and crumbs from whatever type of bread you use). It’s a very simple dish that is perfect as breakfast or as a quick evening snack with your cup of tea (I love it with my ginger tea).


Image source: Author’s own

You’ll Need

  • All leftover bits of bread – crusts, crumbs and broken pieces
  • Chopped onions
  • Chopped tomatoes
  • Boiled potatoes – optional
  • Freshly chopped coriander leaves
  • Chopped green chillies
  • Whole dry red chilli
  • Bay leaf
  • Salt as per taste
  • Whole cumin seeds (jeera)
  • Turmeric powder
  • Any type of spice powder (masala) that you prefer
  • Very little bit of oil
  • Crushed garlic pods
  • Lime juice – optional

How To Make

  • Heat the oil, add the red chili, green chillies, bay leaf, garlic and onions and keep cooking till they start to turn a lovely dark brown colour. Now add the cumin seeds and cook till it turns dark brown and gives off its aroma.
  • Add the potatoes and cook. Add the tomatoes and cook till it turns tender. Sprinkle with the turmeric powder and spice powder and cook.
  • Now add the bread and mix well with the ingredients in the pan. Add salt as per taste. Cook some more till everything mixes well.
  • Garnish with the chopped coriander. Add lime juice to make it tangy if you wish.

Did you notice my pan? I’ve switched to using an aluminium pan and trust me, it’s really as easy as cooking in a non-stick pan and that too with very little amount of oil.

Image source: Freeimages

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