Tag Archives: left over chapattis

Foodlyrics turns 1, celebrating with Sev Puri

Foodlyrics is 1 year and 19 days to be precise. Yeah I know I just forgot about it and even didn’t mention it in my earlier post as it didn’t strike me at all. Can you believe it!!! :-0

Last year Pune was panic striken with the Swine Flu epidemic and we had a compulsory stay home week. I was so.. so.. bored. Nothing to do and no where to go. So I started making different dishes reserved for those weekends every day. :P. That’s when my husband suggested about starting a foodblog. This is how Foodlyrics was born. I started my blog with the free version of Foodlyrics on wordpress. Kudos to Wp for such a amazing venture. In December ’09, Foodlyrics was officially on the web. And here I am today with my 1 year and 19 days baby. Phew time flies by so quickly isn’t it? Thanks so much to all my friends who have helped in nurturing and bringing up Foodlyrics with lot of love and support.

Recently, I had less time for the blog and hence there have been less posts and replies as well from my side. I am so awed by the scraps, comments on Facebook and the emails I have received regarding my absence from all of you. It really means a lot to me and gives me a sense of responsibility to keep posting regularly.

So better late than never. I thought of celebrating the birthday of my blog with all my favorite dishes. May be bake a cake later this weekend. But for now here is one of my favorite chaat dishes, to which I can never say no to. Sev Puri!!!

Ingredients –

Left over chapattis – 2 -3
Onion (finely chopped) – ½ cup
Tomato (finely chopped) – ½  cup
Boiled potato (peeled & mashed) – 1 cup
Tamarind / Imli – ¼ cup
Dates / Khajur – ¼ cup
Mint leaves/ Pudina – 3 tablespoons
Coriander springs – 3 tablespoons
Green chili – 2
Salt – to taste
Thin Sev – ½ cup
Coriander leaves (chopped) – to garnish

Procedure –

  • Using a cookie cutter or a small bowl with sharp edges cut the left over chapatti into 3 centimeter (maximum) diameter circle (puris).
  • Roast these circles on a tava (skillet) or in an oven until they are crispy.
  • Date and tamarind chutney - Deseed the dates and tamarind. Cook both together in a pressure cooker and once cooled grind it to make a fine paste.
  • Mint coriander chutney - Grind the mint leaves, coriander leaves, salt and green chilies with some water to make a fine paste.
  • In a big plate place all the roasted puris. On each puri place some mashed potato, chopped tomato and finely chopped onion.
  • Now over this add little bit of each chutney.
  • Finally sprinkle thin sev and garnish with chopped coriander.

Tips –

You could get the ready made puris from the market.
Increase or decrease the quantity of mint chutney and date and tamarind chutney according to the desired hotness and sweet and tangy taste respectively.
You may also deep fry the puris instead of roasting.

Chapati Dahi chaat

This could be one of the best on-the-spot decided dish. I was craving to eat bhel, pani puri or anything from the world of chaat. I wanted to make use of the left over chappatis as well. Was bored to eat the usual Phodnichi poli. So I thought why not do something different with these chappatis. I knew I had little amount of sev stocked up. So within some time I got things ready. Choped the veggies, made the mint chutney. Got the date and tamarind chutney at room temperature (read tips) and whoosshhh..this dish was ready on the table.

Sending this to the COL – Left Over delicacies event hosted by Daisy Blue of Spicy Lounge.

Here it is …

Ingredients –

Left over chappatis – 2
Whisked plain curds – 2 cups
Onion (finely chopped) – ¼ cup
Tomato (finely chopped) – ¼ cup
Boiled potato (peeled and cut into pieces) – ¼ cup
Tamarind / Imli – ¼ cup
Dates / Khajur – ¼ cup
Mint leaves/ Pudina – 3 tablespoons
Coriander springs – 3 tablespoons
Green chili – 2
Salt – to taste
Thin Sev – ½ cup
Coriander leaves (chopped) – to garnish
Oil – to deep fry


Procedure –

  • Cut the left over chappatis in 2 inch sized squares.
  • Heat oil in a kadhai and deep fry the cut chappatis. Transfer it on a paper napkin to drain the excess oil.
  • Date and tamarind chutney - Deseed the dates and tamarind. Cook both together in a pressure cooker and once cooled grind it to make a fine paste.
  • Mint coriander chutney - Grind the mint leaves, coriander leaves, salt and green chilies with some water to make a fine paste.
  • In a wide plate place the fried chappati squares and over it add the chopped tomatoes, boiled potatoes, onion, and whisked curds.
  • Add the date and tamarind chutney and the mint coriander chutney according to taste over it.
  • Sprinkle thin sev and garnish with chopped coriander leaves.

Tips –

You could also roast the chapatis on a tava or in oven to make it crispy and to avoid the oil intake due to deep frying.
The date and tamarind chutney could be stored in deep freezer for months.
Change the curds, chutney quantity according to taste.


Phodanichi Poli

It’s a typical maharashtrian breakfast when you have lot of left over chapattis. This dish tastes great only when left over chapattis are used. A little crispness that comes gives it a wonderful taste. Very easy to make and quick to prepare it’s one of the most common breakfasts in a Marathi home.

Hope you all like it.

Ingredients –

Leftover Chapattis – 4
Onion (roughly chopped) – 1 medium sized
Raw Peanuts – 2 tablespoons
Mustard Seeds – ½ teaspoon
Turmeric powder – ½ teaspoon
Asafoetida- ½ teaspoon
Oil – 2 tablespoon
Salt – to taste
Sugar – 1 teaspoon
Red chili powder – 1 tablespoon
Lemon juice – ½ teaspoon

Procedure –

  • In a mixer roughly grind the left over chapattis.
  • In a thick bottomed pan heat oil. Add the mustard seeds. Once it crackles, add turmeric powder, asafoetida.
  • Now add the chopped onions and the raw peanuts. Sauté on medium flame till the onion becomes transparent and the peanuts become crispy.
  • Add red chili powder and immediately add the roughly grounded left over chapattis.
  • Add salt and sugar and mix well.
  • Mix the lemon juice and stir well on low flame for 3 – 4 minutes.
  • Serve hot.

Tips-

This dish requires very less salt. Be careful while adding salt.
Chapattis could be crushed using hands. But then it takes a little bit more time.
Tastes great with curds too.