Phodinichi Poli / Chapathi Upma
Phodinichi Poli / Chapathi Upma – A delicious breakfast made with leftover chapathis. A nice way to finish off the left over rotis.
I tasted this Phodinichi Poli recipe for the first time when I was in my college. I had a classmate who used to get authentic Maharashtrian food for lunch. I so much liked it that next day I asked mom to make more chapathi’s so that I could make this for evening tiffin.
There are many ways to finish off the leftover chapathis/rotis. One obvious snack is the chapathi roll. And even you can differ the taste of rolls by adding different fillings and sauces. I have also eaten sweet chapathi which is made by deep frying the chapathi pieces and then dropping them in sugar syrup. This recipe is however oily and cannot be eaten in more quantities as it is very sweet. This Phodinichi Poli is an ideal and healthy choice.
Authentic upma is made with roasted semolina. But upma is also made with leftover idlis and chapathis. While the upma made out of idlis is little sour in taste (of course awesome), this Phodinichi Poli is mildly sweet. Addition of lots of fresh chopped coriander gives a very distinct taste to this recipe.
This chapathi upma is ideal for breakfast, evening snack or even as side dish for rice. Yes it can be even eaten as a sabji with rice and it tastes delicious. This recipe is very light as it does not require more oil. You can even add a bit of sugar for some sweet taste. Some people add sugar while making roti dough itself. In that case you can skip adding sugar. Personally I like it with a pinch of sugar in it. You can even finish it off by adding a dash of lemon at the end.
Let us see how to make this Phodinichi Poli/Chapathi Upma
- Leftover Chapathis/Rotis: 6-7
- Onion: 2 Medium Sized coarsely of finely chopped
- Tomato: 1 chopped into small pieces
- Green Chillies: 3
- Chilli powder (optional): ½ spoon
- Fresh and finely chopped Coriander: ½ cup
- Oil: 1.5 tbsp.
- Mustard and cumin seeds: 1 spoon each
- Turmeric: A pinch
- Curry leaves: Few
- Water: 2-3 tbsp.
- Salt: To taste
- Roughly cut the chapthis/rotis into small pieces. You can even turn it in the mixer for one time to make it into a coarse mixture
- Heat oil in a pan and once hot add in mustard and cumin seeds and allow them to splutter. Now add in turmeric and curry leaves
- Add in green chillies and sauté for a minute. Now add in chopped onion and fry until they are half done.
- Add in chopped tomato and fry until both onion and tomato are soft.
- Now add in the crushed the chapathis/rotis, salt, chili powder, sugar and water and mix well.
- Finally add in the chopped coriander mix well and switch off the stove.
- Serve hot with curd or just serve it plain.