This might have been devised to utilise the leftover chapati/Poli but we like it so much that I actually plan to make it and make fresh chapatis for the purpose. But it tastes best with the left over ones since the chapatis become a little crunchy. While the fresh ones are a little softer, the dish is great nevertheless.
I don't know if its the flour we get here, the climate or simply the way I make them but the chapatis do not remain soft once they go cold. Its best to have them while they are really hot straight from the tawa. I have tried almost everything now, kneading the dough with warm water, using a little oil while doing so, storing the chapatis in a proper container, wrapping them in cloth/kitchen towel/Aluminium foil etc but nothing seems to work. Of course the quality differs with the brand of flour that I get. So maybe it is the flour and not me! I do make good chapatis whenever I am back at home in India....:)
But whenever I am making PCP, that's GM's way of calling Phodni chi Poli, I like it that the chapatis are not very soft :).
1/2 tsp Mustard seeds
1/2 tsp haldi (Turmeric powder)
7-8 Curry leaves
1-2 Green chillies
1 small Onion
1/2 tsp Sugar
Fresh Coriander leaves
Tear the chapatis into very little pieces. This is the only time consuming part of the recipe.You can make big pieces and then coarsely grind it but I feel that the handmade pieces taste better.
Heat oil in a kadai/pan. Add the mustard seeds. When they start spluttering add the curry patta, haldi, green chillies and onion one by one. Fry for sometime. Add the tomatoes and fry some more till the tomatoes are a little tender.
Now add the salt and sugar and mix. Mix in the torn chapatis. Cover and cook for 2-3 min. Add the fresh chopped coriander leaves and cook for 1-2 min.
You can skip the tomatoes and add a little lime juice at the end. This version also tastes great.
This makes for a great one dish meal when
a) you have some left over chapatis but don't have the time to make a curry/bhaji to go along with it.
b) you are in the mood for something different from the daily meal
c) you simply want to have PCP!
I too look forward to stale polis so that they be converted into PCP or PCL (poli cha ladoo)!ReplyDelete
Of course TC, how could I forget to mention PCL! Thanks for reminding me.ReplyDelete
Never had PCP (or PCL for that matter!) - sounds delicious. Gonna try that! I have a feeling that the trick to keeping them soft is adding lots and lots of ghee/butter/oil - since mine don't stay soft either! But I'd rather have PCP than have ghee smeared chapatis! Thanks for sharing!ReplyDelete
I love this dish. We call it "pho chi po" (phodni chi poli). As kids, we found the name very interesting and loved to eat it as well. My mom also adds left over rice in it. That makes it softer and tastier. With rice it tastes really good. :)ReplyDelete