Phodnichi Poli

• 3 leftover chapatis, torn into small pieces
• 2 tablespoons Aazol’s Pure Gharwala Ghee
• 1 teaspoon cumin seeds
• 1 green chilli, finely chopped
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped
• 1/4 teaspoon haldi (turmeric powder)
• 1/2 teaspoon red chilli powder
• Salt to taste
• Chopped coriander for garnish

Method:

1. Prepare the Chapati Pieces:

Tear the leftover chapatis into bite-sized pieces and set them aside.

2. Heat the Ghee:

Heat Aazol’s Pure Gharwala Ghee in a pan over medium heat.

3. Make the Tadka:

Add cumin seeds and let them crackle.

Add chopped green chilli and sauté for a few seconds.

4. Sauté the Onions and Tomatoes:

Add the chopped onion and sauté until golden brown.

Add the chopped tomato and cook until soft and mushy.

5. Add the Spices:

Stir in haldi, red chilli powder, and salt. Mix well.

6. Combine with Chapati Pieces:

Add the torn chapati pieces to the pan and mix well, ensuring the masala coats the chapati evenly.

Stir-fry for 2-3 minutes on low heat.

7. Garnish and Serve:

Sprinkle chopped coriander over the Phodnichi Poli.

Serve hot as a quick breakfast or a light meal.