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A warm, savory, and tangy breakfast dish from Maharashtra, perfect for using up leftover chapatis. Bite-sized pieces of flatbread are tossed in a flavorful tempering with onions and spices, ready in just 15 minutes.
For 2 servings
Tear the leftover chapatis into small, bite-sized pieces, about 1-inch square. Set aside.
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.
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.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Lower the heat and add the turmeric powder and red chili powder. Stir for 30 seconds, ensuring the spices don't burn.
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.
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.
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.
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A warm, savory, and tangy breakfast dish from Maharashtra, perfect for using up leftover chapatis. Bite-sized pieces of flatbread are tossed in a flavorful tempering with onions and spices, ready in just 15 minutes.
This maharashtrian recipe takes 15 minutes to prepare and yields 2 servings. At 522.6 calories per serving with 15.41g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
Add finely chopped vegetables like carrots, bell peppers, or green peas along with the onions for added nutrition and color.
Stir in crumbled paneer (Indian cottage cheese) or scrambled tofu in the last minute of cooking for a protein boost.
Increase the number of green chilies or add a pinch of garam masala along with the other spice powders for extra heat.
To make it Jain-friendly, omit the onions and use finely chopped raw banana or cabbage instead.
Made from whole wheat chapatis, this dish is rich in dietary fiber, which aids digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
The complex carbohydrates from the whole wheat provide a steady release of energy, making it an excellent breakfast choice to keep you active and focused throughout the morning.
This recipe is a fantastic and traditional way to reduce food waste by transforming leftover chapatis into a completely new, delicious, and nutritious meal.
Spices like turmeric, mustard seeds, and curry leaves are packed with antioxidants that help protect the body against cellular damage caused by free radicals.
Phodnichi Poli, also known as 'Tukdyanchi Poli', is a traditional Maharashtrian breakfast or snack dish. It's a clever and delicious way to use leftover chapatis (whole wheat flatbreads) by stir-frying them with a flavorful tempering of spices, onions, and peanuts.
Yes, it is a relatively healthy and balanced dish. It's made from whole wheat chapatis, which are a good source of dietary fiber and complex carbohydrates for sustained energy. Using minimal oil keeps the fat content in check.
A single serving of Phodnichi Poli (approximately 1 cup or 190g) contains around 300-350 calories. The exact count can vary based on the size of the chapatis and the amount of oil and peanuts used.
It is highly recommended to use leftover or day-old chapatis as they are slightly dry and hold their shape well. Fresh, soft chapatis are likely to break down and become mushy during the cooking process.
Store any leftover Phodnichi Poli in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle a little water over it and warm it in a pan over low heat or in a microwave until heated through.
The traditional recipe is not gluten-free as it uses wheat chapatis. To make a gluten-free version, you can use leftover flatbreads made from gluten-free flours like jowar (sorghum), bajra (pearl millet), or a commercial gluten-free blend.