Phodnichi Poli is a common Maharashtrian breakfast dish made with leftover chapatis. Phodni is tempering in Marathi and poli means chapatis. So, Phodnichi Poli is nothing but tiny bits of chapatis tossed in a tempering of mustard seeds, green chillies, curry leaves, asafoetida, onions, turmeric and salt.
Phodnichi Poli is also known as kusukura (kuskura means small bits of chapati). This recipe is a very creative way of using leftover chapatis. In keeping with the idea of “not wasting food” in our kitchens, leftover chapatis get converted to phodnichi poli, leftover rice becomes phodnicha bhaat, leftover bhakri (bajra bhakris) is used to make lasooni bajra and I must say, these dishes turn out very delicious.
Phodnichi Poli is loved by everyone in my family and so sometimes, I do make extra chapatis for dinner so that the leftover chapatis can be made into phodnichi poli the following morning. The dish turns out best with a day old chapatis. Fresh chapatis will not work in terms of texture and flavour for this dish. This makes a good dish for breakfast, snack and lunch box.
I have made the basic version of phodnichi poli. However you can even add veggies like carrots, capsicum, cabbage and make it more flavourful and nutritious.
So, to sum it up, Phodnichi poli is a quick, delicious dish made with very few ingredients and a great way to use leftover chapatis.
Step by step recipe:
3 leftover chapatis
Tear the chapatis into tiny bits. You can also blend the chapatis to a coarse powder. But I like to keep it as tiny bits
Add salt and red chilli powder to the torn chapatis. You can also add a teaspoon of sugar to this, though I have not added sugar. Mix and set aside.
Heat oil in a pan
Add the mustard seeds, asafoetida, green chillies, curry leaves and turmeric powder.
When they start crackling, add chopped onions. Add a pinch of salt to the onions,
Saute and cook on a low flame till the onions turn brown and soft.
Add the torn chapatis and mix well
Sprinkle some water into the pan , Cover and cook for 5 to 7 minutes
Garnish with coriander leaves
3 leftover chapatis
1 tbsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida (hing)
1/2 tsp turmeric powder
2 medium sized onions, roughly chopped
1 green chilly, chopped
few curry leaves
1/2 tsp red chilly powder
salt to taste
2 to 3 tbsp chopped coriander leaves
- Tear the chapatis into small bits. The chapatis can also be blend to a coarse powder, but I like to keep it as small bits.
- Add red chilli powder and salt to the torn chapatis. Mix and set aside. You can also add little sugar to the torn chapatis, though its optional.
- Heat oil in a pan.
- Add mustard seeds, asafoetida, chopped green chilly, curry leaves and turmeric powder.
- When they start crackling, add chopped onions.
- Sprinkle a pinch of salt over the onions.
- Saute and cook the onions till they turn soft and golden brown.
- Now, add the torn chapatis and mix well.
- Sprinkle few drops of water into the pan.
- Cover the pan and cook for 5 to 7 minutes.
- Garnish with chopped corainder leaves.
- Serve Phodnichi Poli with tea.
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