Fodnichi Poli

Instructions

1. 1

   Prepare the Chapatis: Take the leftover chapatis and tear them into small, bite-sized pieces, roughly 1-inch square. Set them aside in a bowl. This should take about 2-3 minutes.

2. 2

   Make the Tempering (Fodni): Heat oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds. Then, add the cumin seeds, asafoetida, and curry leaves. Sauté for another 30 seconds until the cumin seeds sizzle and the curry leaves turn crisp and fragrant.

3. 3

   Sauté Aromatics: Add the finely chopped onion and green chilies to the pan. Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent. Add the turmeric powder and mix well, cooking for about 15 seconds to remove the raw smell.

4. 4

   Combine and Steam: Add the torn chapati pieces to the pan. Sprinkle salt and sugar over them. Gently toss everything together until the chapati pieces are evenly coated with the tempering and spices. Sprinkle 2 tablespoons of water over the mixture to create steam. Immediately cover the pan with a lid, reduce the heat to low, and let it cook for 2-3 minutes. This steaming step softens the chapatis and allows them to absorb all the flavors.

5. 5

   Garnish and Serve: Turn off the heat. Remove the lid, drizzle the fresh lemon juice over the top, and garnish with finely chopped coriander leaves. Give it a final gentle mix. Serve the Fodnichi Poli hot, either on its own or with a side of yogurt.