Phodnichi bhakri is a regular Maharashtrian breakfast recipe prepared the following day with leftover bhakris. An healthy way to use left over bhakris with spicy tempering. A few days back I had posted a steamed bhakri recipe. These bhakris come out real soft and yes their texture remains so even the next day unlike the bhakris made in the regular way. Usually phodnichi bhakri or poli are prepared when leftover as they get a dry texture the next day. I tried out the same with the soft bhakris the next day and they tasted equally yumm, so posting the same below.
- 2 cups leftover bhakris roughly torn into bits
- 3 green chillies (adjust to taste) chopped fine
- 4 to 5 curry leaves
- 2 medium sized onions chopped finely lengthwise
- 1 potato, peeled and chopped lengthwise and then quartered into thin slices
- 2 to 3 tbsp oil
- 1/2 tsp. mustard seeds
- 1/8 tsp asafetida
- 1/4th tsp. turmeric powder
- Salt to taste
- 1/2 Lime juice to sprinkle (optional)
- Coriander leaves finely chopped to garnish
- Heat oil in a pan on medium flame. Add mustard seeds,when they splutter add curry leaves, green chillies, asafoetida and reduce flame,add potatoes and onions, saute, add turmeric powder, saute till translucent.
- When cooked add salt and torn bhakris. Saute well, cook for 2 to 3 minutes mixing well. If you like the flavor of lime, sprinkle lime juice over the bhakris.
- Saute well till they become crisp and garnish with coriander leaves. Serve hot with steaming hot tea/ coffee.
- Tastes best when prepared with leftover bhakris.
- In summers jowar/ sorghum flour bhakris should be consumed as they are easier to digest and are nutritious too.