West Indian
Phodnichi Poli (Tempered Leftover Chapati)
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Phodnichi Poli (Tempered Leftover Chapati) is West Indian home cooking, eaten at breakfast. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Tear yesterday's whole wheat rotis into pieces about the size of a postage stamp, and tear rather than cut them, because the ragged edges are what hold on to the tempering.
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Heat the oil in a wide pan over medium heat, add the mustard seeds and wait the 30 seconds it takes for them to pop.
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Add the peanuts, cumin seeds, curry leaves and asafoetida and fry 2 minutes over medium heat until the peanuts darken by a shade and the curry leaves go crisp.
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Add the finely chopped onion and slit green chilies and cook 4 minutes over medium heat until the onion is soft and translucent all the way through.
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Stir in the turmeric, salt and sugar, cook 20 seconds, then sprinkle the water over the pan so there is a little steam in the tempering to soften the bread.
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Add the torn roti, turn the heat to low and fold for 3 minutes until every piece is coated yellow and has gone soft at the edges while the middles stay pleasantly chewy.
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Turn off the heat, squeeze in the lemon, fold through the cilantro and serve hot with a cup of tea and a spoon of dry peanut chutney on the side.
Watch how to cook Phodnichi Poli (Tempered Leftover Chapati)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A West Indian breakfast is a plate rather than a single dish. These are the courses that normally sit beside Phodnichi Poli (Tempered Leftover Chapati), read from the same composition Dinejot builds a real meal from.
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Phodnichi Poli (Tempered Leftover Chapati) carries peanuts and gluten. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | Yes | Akoori (Parsi Spiced Scrambled Eggs) |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | Yes | Aamti (Goda-Masala Spiced Dal) |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 320 kcal
- Protein
- 8 g
- Carbs
- 37 g
- Fat
- 15 g
- Fiber
- 6 g
- Sugar
- 3 g
- Sodium
- 380 mg
- Saturated fat
- 2 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Phodnichi Poli (Tempered Leftover Chapati) takes about 15 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at breakfast. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.