Bread ka kuskura

Contributed by

Andrew Harrington

Bread ka kuskura

A great way to use up leftover bread (and avoid waste!), this recipe is simple to make with a few key Indian spices.
Servings 4
Prep Time 10 mins
Cook Time 10 mins


  • 8-10 Bread slices, coarsely crumbed
  • 1 Yellow onion, diced
  • 1 Lemon, juiced
  • 1 sprig Curry leaves
  • 1 tsp Black mustard seeds
  • 1/2 tsp Asafoetida
  • 1 tsp Cumin
  • 1/2 tsp Turmeric
  • 1 tsp Red chilli powder
  • 1 tsp Salt
  • 1 pinch Sugar


  • Crumb up the bread, crusts and all, by rolling it gently between your fingers.
  • Warm up a pan and stir frying the black mustard seeds, asafoetida and cumin, before adding the curry leaves.
  • Add the diced yellow onion and the sliced green chilli to the spice mix in the pan and continue cooking.
  • Once the onion is soft and golden, add in the breadcrumbs, turmeric and red chilli powder, as well as a the salt, sugar and lemon juice.
  • After about 10 minutes, the flavours should be well combined and the breadcrumbs should be slightly crunchy.
  • Turn out into a bowl or plate and serve with a side of natural yoghurt and a sprinkle of chopped coriander. A spoonful of mango or lime pickle can also be added to taste.
Course: Main
Cuisine: Indian

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