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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
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.
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.
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.
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.
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.
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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.
This maharashtrian recipe takes 20 minutes to prepare and yields 2 servings. At 187.48 calories per serving with 2.05g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
Add 1/2 cup of crumbled paneer or two scrambled eggs towards the end of cooking for a more filling meal.
Sauté 1/4 cup of finely chopped carrots, peas, or bell peppers along with the onions to add more nutrients and color.
Garnish with fine sev (crispy chickpea flour noodles) just before serving for a delightful textural contrast.
Add 1/4 teaspoon of red chili powder along with the turmeric powder for an extra kick of heat.
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.
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.
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.
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.
Yes, Fodnichi Poli can be a healthy breakfast or snack. It's made from whole wheat chapatis, providing complex carbohydrates and fiber. The use of spices like turmeric and cumin adds health benefits. To make it healthier, use minimal oil.
It is highly recommended to use day-old or leftover chapatis as they are slightly dry and hold their shape well. Fresh chapatis are too soft and tend to become mushy and clump together when cooked.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle a little water and microwave for 1-2 minutes or gently heat in a pan until warm.
Fodnichi Poli is delicious on its own but can also be served with a side of plain yogurt (dahi), a simple kachumber salad, or a cup of hot masala chai for a complete breakfast experience.