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Tadke Wali Roti with a Fruit and Veggie Twist (Phodnichi Poli)

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You can make simple tadke wali roti more healthy by adding pomegranate and carrots. This easy recipe is ideal for school going child's lunch box.
Author Mukta Tikekar


  • 3-4 rotis
  • 2 tbsp julienned carrots carrots cut into thin strips
  • 2 tbsp pomegranate seeds
  • 1/3 rd tsp cumin seeds jeera
  • 1/4 th tsp asafoetida hing
  • 1/4 th tsp turmeric powder haldi
  • Pinch of red chili powder
  • 4-5 curry leaves
  • 1 tsp chopped coriander
  • 1/2 tsp organic sugar optional
  • 1-2 tsp oil
  • Salt to taste


  • Break rotis into small pieces. (Some people prefer to crumble it really fine.
  • But I prefer to make bite-sized pieces of roti so Devansh can eat it by himself. Even for me, I prefer the pieces.)
  • Heat a kadai and then add oil.
  • Add cumin seeds, and when they sputter, add curry leaves, hing and haldi.
  • Add carrots. (You can add peas as well. Veggies are optional though, you can make phodnichi poli without them. Some people add onions but I don't like them in my phodnichi poli.)
  • Add red chili powder, sugar, and salt.
  • Saute the vegetables for 3-4 minutes, and then add roti pieces.
  • Mix the roti pieces properly with the vegetables and keep stirring till the pieces turn yellowish in color. (This should take another 3-4 minutes. You can stir for some more time on medium-high flame if you want to make the pieces crispy.)
  • Add chopped coriander, stir for 1-2 minutes and then turn off heat.
  • Add pomegranate seeds and mix well.
  • Serve hot or at room temperature. (This is one of the few dishes that tastes good even at room temperature.)