2. Break the toasted bread slices roughly into pieces and pulse it in mixie as fine as possible. The coarse breadcrumbs will be like fine rava. Store in airtight container on the shelf for few weeks or in the freezer for more shelf life.Homemade breadcrumbs is easy to make and works best for cutlets. You can make it and store so that you can have it handy anytime.
- To make flavoured or seasoned bread crumbs, toast the bread cubes on a tawa in low heat until golden brown. Cool down and pulse it along with the seasoning of your choice – garlic powder / pepper powder / italian seasoning / oregano etc.
- You can even add a tsp of butter while toasting