Phodnichi Poli

Instructions

1. 1

   Tear the leftover chapatis into small, bite-sized pieces, about 1-inch square. Set aside.

2. 2

   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.

3. 3

   Add the cumin seeds, asafoetida, curry leaves, slit green chilies, and raw peanuts. Sauté for about 1 minute until the peanuts are lightly golden and the curry leaves turn crisp.

4. 4

   Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.

5. 5

   Lower the heat and add the turmeric powder and red chili powder. Stir for 30 seconds, ensuring the spices don't burn.

6. 6

   Add the chapati pieces to the pan, along with salt and sugar. Gently toss everything together until the chapati pieces are evenly coated with the spice mixture.

7. 7

   Sprinkle 1-2 tablespoons of water over the mixture to create steam. Cover the pan with a lid and cook on low heat for 2-3 minutes. This will soften the chapati pieces and allow them to absorb the flavors.

8. 8

   Turn off the heat. Uncover the pan, add the freshly squeezed lemon juice and finely chopped coriander leaves. Give it a final gentle mix and serve immediately.