Fodnichi Poli
A brilliant Maharashtrian way to use leftover chapatis! Soft, torn flatbread pieces are tossed in a savory tempering with onions and spices. This quick and delicious breakfast or snack is ready in minutes.
For 2 servings
5 steps. 10 minutes total.
- 1
Step 1
- a.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
Make the Tempering (Fodni): Heat oil in a wide pan or kadai over medium heat
- a.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
Sauté Aromatics: Add the finely chopped onion and green chilies to the pan
- a.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
Combine and Steam: Add the torn chapati pieces to the pan
- a.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
Garnish and Serve: Turn off the heat
- a.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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use day-old chapatis for the best texture; fresh ones can become mushy and clump together.
- 2Do not add too much water, as it will make the dish soggy. A light sprinkle is all that's needed to create steam.
- 3For extra crunch and flavor, add a handful of roasted peanuts along with the onions.
- 4You can also add finely chopped tomatoes after the onions are cooked for a tangier version.
- 5Adjust the amount of sugar and lemon juice to achieve your desired balance of sweet and sour taste.
- 6Ensure the mustard seeds splutter completely before adding other ingredients to release their full flavor.
Adapt it for your goals.
Protein Boost
Add 1/2 cup of crumbled paneer or two scrambled eggs towards the end of cooking for a more filling meal.
Vegetable RichVegetable-Rich
Sauté 1/4 cup of finely chopped carrots, peas, or bell peppers along with the onions to add more nutrients and color.
Crunchy ToppingCrunchy Topping
Garnish with fine sev (crispy chickpea flour noodles) just before serving for a delightful textural contrast.
Spicier VersionSpicier Version
Add 1/4 teaspoon of red chili powder along with the turmeric powder for an extra kick of heat.
Why this is on our healthy list.
Reduces Food Waste
This recipe is an excellent and delicious way to repurpose leftover chapatis, preventing them from going to waste and creating a new meal from existing food.
Good Source of Fiber
Made from whole wheat chapatis and onions, this dish is a good source of dietary fiber, which aids in digestion, promotes satiety, and helps maintain stable blood sugar levels.
Aids Digestion
The tempering includes spices like cumin seeds, asafoetida, and curry leaves, which are traditionally known in Ayurveda to stimulate digestive enzymes and improve gut health.
Frequently asked questions
A single serving of Fodnichi Poli (approximately 1.5 cups or 170g) contains around 280-320 calories, depending on the amount of oil used and the size of the chapatis.