Chapati Pohe

Chapati Pohe or A snack with leftover chapatis or rotis
Chapati Pohe

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.


  1. Chapatis – 4
  2. Onion – 1
  3. Medium Green Chillies – 3 or 4
  4. Red Chilli Powder – 1/4 tsp
  5. Mustard Seeds – 1/3 tsp
  6. Oil – 1 tbsp
  7. Curry Leaves – 3 or 4
  8. Turmeric – A Pinch
  9. Salt to Taste


  1. Tear the chapatis into small pieces.
  2. Finely chop the onion.
  3. In a wok/kadai, heat the oil. Add the mustard seeds and wait till they splutter.
  4. Add the onion pieces and fry till transparent.
  5. Add the green chillies, curry leaves, and turmeric.
  6. Fry for 5-10 seconds.
  7. Add the red chilli powder, salt, and chapati pieces.
  8. Mix well.
  9. 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.

Koora Podi (Andhra Curry 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!


  1. Senaga Pappu/Chana Dal/Bengal Gram – 1/2 Cup
  2. Minapappu/Udad Dal/Black Gram – 1/2 Cup
  3. Dhaniyalu/Dhaniya/Coriander Seeds – 1/4 Cup
  4. Jeelakarra/Jeera/Cumin Seeds – 1 tbsp.
  5. Red Chillies – 8 to 10
  6. Oil – 1 tsp


  1. Heat the oil in a kadai/wok.
  2. Add the senaga pappu and minapappu.
  3. Over low to medium heat, roast till they are golden brown.
  4. Add dhaniyalu, jeelakarra, and split red chillies.
  5. Roast for 5 to 7 minutes.
  6. Let the mix cool to room temperature.
  7. Using a mixer-grinder, grind the mix to a fine powder.
  8. Store in an air-tight container.
  9. Use to add spice to various kooras.

Sevai (Rice Noodles with Vegetables)

Rice Sevai or Sevai Upma
Rice Sevai or Sevai Upma

Rice Sevai is so very light on the stomach and a great way to start a day when had as breakfast. It also makes for a great evening snack.

This recipe uses readymade sevai as that is what I use to make breakfast. However, there are days when I make the sevai from scratch, but that is material for another blog entry. 🙂


  1. Rice Sevai – 100 gms
  2. Finely Chopped Carrot – 1/4 Cup
  3. Peas – 1/4 Cup
  4. Onion – 1 Small (optional)
  5. Fresh Grated Coconut – 3 tbsp
  6. Red Chillies – 3
  7. Mustard Seeds – 1 tsp
  8. Udad Dal – 1 tsp
  9. Curry Leaves – A Few
  10. Water – 1 Litre
  11. Oil – 2 tbsp
  12. Salt – 2 tsp


  1. Boil 1 litre of water with 1 tbsp of oil and the salt.
  2. When the water boils, turn off the heat.
  3. Add the rice sevai and cover.
  4. After 5 to 7 minutes, empty the sevai into a colander to drain the water.
  5. Set the sevai aside in the colander for about 1 hour so that all the water drains out.
  6. Chop the onion finely.
  7. In a wok/kadai, heat the remaining oil.
  8. Add the mustard seeds and wait till they splutter.
  9. Add the udad dal and fry till they are golden brown.
  10. Add the split red chillies and curry leaves.
  11. Fry for a few seconds.
  12. Add the onion pieces and fry till the onion just turns transparent.
  13. Add the carrot pieces and peas.
  14. Add just enough water to cover the vegetables.
  15. Cover and let cook for about 5-7 minutes till the vegetables are cooked.
  16. Let the water evaporate.
  17. Turn off the heat.
  18. Add the rice sevai and mix well.
  19. Add the grated coconut and mix well.
  20. Serve warm with coconut chutney.