Phodnichi Poli

A great way to use up leftover rotis.

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


  1. Sprinkle a few drops of water, the sugar and 1/2 the lime juice over the roti pieces.
  2. Mix all of this, tossing once or twice using your hands.
  3. In a kadha/wok, heat up the oil, give a tadka of hing, mustard seeds, zeera, chana dal, curry leaves, green chillies and peanuts.
  4. Mix well, lower heat, add the haldi and the chopped onion.
  5. Cook till the onions turn soft.
  6. Add the tomatoes and cook till the masala leaves oil.
  7. Add the chopped aloo or the sabzi at hand; stir well.
  8. Add the coconut; stir.
  9. Now add the rotis, and salt to taste. Cook on medium heat, stirring once or twice for about 4-5 minutes.
  10. 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.  ;-)