Contributed by Sonal Sardesai Gautam
In Marathi we call it Chaunki Hui Rotiyan aka Tempered Rotis.
- Leftover rotis/polis/chapatis, roughly chopped into small pieces
- 2 tsp oil
- 2 Onions, finely chopped
- 5 Curry leaves
- 1 Tomatoes, large, chopped
- 1 Green chilli, slit
- 1 Boiled potato/ leftover aloo sabzi/boiled peas/any other leftover dry sabzi, chopped if required
- 1/2 Capsicum (Bell peppers), chopped
- 2 tbsp Peanuts
- 1/2 tsp Haldi (Turmeric powder)
- 1 tsp Chana dal (Chick pea lentils)
- 1 pinch Hing
- 2 Dry red chillies
- 1/2 tsp Sabut Zeera (whole cumin seeds)
- 1 tsp Mustard seeds
- 2 heaped tbsp Freshly grated coconut (desiccated works fine too)
- 1/2 tsp Sugar
- Salt to taste
- Juice of 1 lemon
- Chopped fresh coriander leaves to garnish
- Sprinkle a few drops of water, the sugar and 1/2 the lime juice over the roti pieces.
- Mix all of this, tossing once or twice using your hands.
- In a kadha/wok, heat up the oil, give a tadka of hing, mustard seeds, zeera, chana dal, curry leaves, green chillies and peanuts.
- Mix well, lower heat, add the haldi and the chopped onion.
- Cook till the onions turn soft.
- Add the tomatoes and cook till the masala leaves oil.
- Add the chopped aloo or the sabzi at hand; stir well.
- Add the coconut; stir.
- Now add the rotis, and salt to taste. Cook on medium heat, stirring once or twice for about 4-5 minutes.
- The phodnichi poli is ready to be served, topped with fresh coriander, some grated coconut and a sprinkling of the rest of the lime juice.
As Debashree had mentioned, this dish can be made with leftover bread slices ( roughly cut-up into small pieces) and leftover rice as well. Makes for a great lunch tiffin for kids to take to school, if they develop a taste for it. ;-)