This is a very popular dish in Maharashtra and makes good use of left over chapatis/rotis. If you are like me, you may even make it with freshly made chapatis. 🙂 Chapati Poha makes for a healthy breakfast or light lunch.
Chapatis – 4
Onion – 1
Medium Green Chillies – 3 or 4
Red Chilli Powder – 1/4 tsp
Mustard Seeds – 1/3 tsp
Oil – 1 tbsp
Curry Leaves – 3 or 4
Turmeric – A Pinch
Salt to Taste
Tear the chapatis into small pieces.
Finely chop the onion.
In a wok/kadai, heat the oil. Add the mustard seeds and wait till they splutter.
Add the onion pieces and fry till transparent.
Add the green chillies, curry leaves, and turmeric.
Fry for 5-10 seconds.
Add the red chilli powder, salt, and chapati pieces.
Serve warm with a bowl of curd.
If the chapati are too dry, sprinkle 1-2 tsps of water on the chapati pieces after tearing them. Mix well.
Do not add too much water or the pieces will turn to mush. 🙁
You could also add some garam masala or some more red chilli powder.
This koora podi is new to me. I first tasted it recently when I went to visit my niece, Sushma, in Pune. She had made an awesome Chikkudikaya Koora and Bendakaya Koora using this koora podi. She had got this koora podi from the cook when she went for her brother’s wedding.
Since the koora podi tasted great, I did my usual reverse engineering to get to a near approximation!
Senaga Pappu/Chana Dal/Bengal Gram – 1/2 Cup
Minapappu/Udad Dal/Black Gram – 1/2 Cup
Dhaniyalu/Dhaniya/Coriander Seeds – 1/4 Cup
Jeelakarra/Jeera/Cumin Seeds – 1 tbsp.
Red Chillies – 8 to 10
Oil – 1 tsp
Heat the oil in a kadai/wok.
Add the senaga pappu and minapappu.
Over low to medium heat, roast till they are golden brown.
Add dhaniyalu, jeelakarra, and split red chillies.
Roast for 5 to 7 minutes.
Let the mix cool to room temperature.
Using a mixer-grinder, grind the mix to a fine powder.