Fodnichi Poli

Name: Fodnichi Poli
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 6 pcs roti (day-old, torn into small pieces); 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 8 pcs curry leaves; 2 pcs green chili (finely chopped); 1 pcs onion (medium, finely chopped); 1 pinch turmeric powder; 0.25 tsp salt; 1 tsp jaggery (grated); 2 tbsp water; 2 tbsp coriander leaves (chopped); 2 tbsp fresh coconut (grated, for garnish); 1 tbsp lemon juice

RATING

4.4/5(52)

TASTE SCORE

7/10

A simple Maharashtrian way to turn leftover chapatis into a warm, comforting snack. Torn poli is tossed in a fragrant tempering with onion, green chili, and a touch of jaggery for sweet, savory balance.

PREP

10m

COOK

12m

SERVES

1 KATORI

301 cal

SERVINGS

METHOD · 7 STEPS

prep · ~5 min
Tear the poli and prep the aromatics.
1.Tear the roti into small bite-size pieces.
2.Chop the onion finely.
3.Chop the green chili and coriander leaves.
4.Grate the fresh coconut and jaggery if needed.
temper · ~2 min
Make the tempering.
1.Heat oil in a wide pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds and curry leaves.
4.Add green chili and stir for a few seconds.
saute · ~5 min
Cook the onion.
Add the chopped onion and sauté until soft and lightly golden. Stir in the turmeric powder and salt.
mix · ~2 min
Add the poli pieces and season.
Add the torn roti pieces and jaggery. Sprinkle in the water and toss well so the pieces soften slightly and get coated with the tempering.
saute · ~3 min
Cook until heated through.
Cook for 2 to 3 minutes on low heat, stirring gently, until the poli is warm, soft in spots, and lightly toasted at the edges.
garnish · ~1 min
Finish with coconut, coriander, and lemon juice.
serve
Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use a wide pan so the torn poli heats evenly and the edges toast instead of steaming.
2
Add the 2 tablespoons water by sprinkling, not pouring, so the roti softens without turning soggy.
3
Sauté the onion only until lightly golden; too much browning can overpower the delicate sweet-savory balance.
4
If your chapatis are very dry, cover the pan for 30 seconds after adding water, then uncover to finish tossing.
5
Taste before adding extra salt because leftover roti may already be seasoned from the original dough.
6
Add lemon juice only after switching off the heat to keep the finish bright and fresh.
7
Serve immediately after garnishing, since fresh coconut and coriander taste best before the dish sits too long.