Recipe for Upma hash browns with almonds

Preparation15 minutes

Kitchen45 minutes

Category To taste


Who doesn’t want to bite into those light brown, crispy, crunchy hash browns no matter what meal? What if we told you now that your hash browns can be offered in a nuttier and crispier version? Try Chef Manish Mehrotra’s Almond Upma Hash Browns Recipe once and you’ll be hooked! They work for breakfast, a light snack, or even an accompaniment to lunch or dinner!

Upma hash browns with almonds

Preparation time: 15 minutes

Cooking time: 45 minutes

For: 4


1 cup almond flour

¼ cup semonlin

½ tablespoon of ghee

Desi ghee/olive oil for grilling

3-4 curry leaves, roughly torn

½ teaspoon mustard seeds

½ teaspoon dal urad, without skin

2 teaspoons finely chopped ginger

2 teaspoons chopped coriander leaves

½ cup chopped onions

1 teaspoon chopped green chilli

4 tablespoons toasted slivered almonds

1 tablespoon grated fresh coconut

Salt to taste

200ml water


  1. Heat the ghee over medium heat in a saucepan. Once hot, add the mustard seeds and let them crackle.
  2. Add urad dal, torn curry leaves, shredded coconut, minced ginger, garlic, green chilli and onions. Fry the mixture until it becomes fragrant and golden.
  3. To the fragrant mixture, add the semolina and dry roast it with the mixture for two minutes so that the flavors are impregnated. Then add the almond flour and roast for a few minutes to get that nutty aroma.
  4. Pour in the water and season the mixture with salt. Stir continuously and cook until it has the consistency of porridge. Once you get the consistency, turn off the heat and add a tablespoon of toasted sliced ​​almonds and chopped cilantro leaves and mix well.
  5. Grease a baking sheet with ghee or oil and spread the mixture evenly on it. It should be spread about half an inch thick or a little more. Sprinkle the remaining almonds over the mixture and let cool.
  6. Once the mixture has cooled, cut the mixture into desired bite-sized pieces – round or square.
  7. Toast the bites on a flat non-stick pan, brushing with ghee/olive oil. Do this over low heat for the perfect light golden color and crispy texture like a hash brown.
  8. Serve hot with the chutneys of your choice.

Image Courtesy: Chief Manish Mehrotra

Read also : Try something different: sweet almond baos

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