How to Make Sindhi Seyal Phulka | Sindhi Seyal Mani Recipe | Use Leftover Rotis | Payal’s Passion
One of the most sustainable and delicious recipes that come from the relished Sindhi cuisine is the Sindhi Seyal Phulke.
Sindhi cuisine is delightfully flavorful, and all those who have had a taste of Sindhi Dishes, will know that there is a variety of flavour and spice in this cuisine. Sindhi Seyal Maani or Sindhi Seyal Phulka is one of the most sought after Sindhi Breakfast Recipes. I already posted the Sindhi Stuffed Methi Phulka Recipe on my channel, which is a typical Sindhi Breakfast for winters. This Sindhi Seyal Mani Recipe is prepared with a garlic & tomato curry. It is an amazing Sindhi Breakfast and everyone will love this. Though termed as breakfast, it is made even for lunch and dinner as it is a complete meal in itself. It is the best use for the leftover rotis.
The basic ingredients for this amazing breakfast, also known as Masala Chapati, are as you all know, leftover rotis, tomatoes, coriander, green chili, garlic. The spices used are salt, red chili powder, raw mango powder, coriander powder & turmeric powder.
Ready within 15 to 20 minutes this mouth-watering dish is served with yogurt or curd & papad. Children love it and Seyal Mani is a filling and flavorful dish. This dish makes up for all your delicious breakfast and lunch cravings. It is made from bits of rotis, which can either be freshly cooked or leftover rotis. The dish tastes better with Leftover Rotis.
So without further delay let us start making this mouth-watering, finger-licking & yummalicious Sindhi Seyal Phulka.
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| Prep Time | 5 Minutes |
| Cook Time | 20 Minutes |
| Servings |
People
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- 5 Pcs Leftover Rotis
- 2 Pcs Large Tomatoes Finely Chopped
- 1 Bowl Finely Chopped Fresh Coriander Leaves / Daniya Pati Finely Chopped
- 1 Pcs Green Chilli / Hari Mirch Finely Chopped
- 1 Tsp. Regular Salt (नमक) As Per Taste
- 1 Tsp. Red Chilli Powder / Lal Mirch Powder
- 1 Tsp. Dry Mango Powder / Aamchoor Powder
- 2 Tsp. Coriander Powder / Dhaniya Powder
- 10 Cloves garlic Finely Chopped
- 1 Tsp. Turmeric Powder (Haldi Powder)
- 2 Tbsp. Oil For Cooking
Ingredients
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- Cut leftover Rotis either into strips or break the Rotis into small pieces.
- In a wok heat 2 Tbsp. oil on high flame.
- When the oil heats up add 8-10 Finely Chopped Garlic Cloves.
- When the garlic turns a bit brown, add 2 Finely Chopped Tomatoes, 1 Finely Chopped Green Chilli, 1 Tsp. Regular Salt(To Taste), 1 Tsp. Turmeric Powder / Haldi Powder, 2 Tsp. Coriander Powder / Dhaniya Powder, 1 Tsp. Red Chilli Powder / Red Chili Powder and 1 tsp. and 1 tsp. Dry Mango Powder / Aamchoor Powder. Mix the spices with tomatoes.
- Turn the flame to low after mixing well & cook on low flame for 5 minutes. Keep stirring while cooking on low flame.
- After cooking for 5 minutes tomatoes become soft and mushy & the spices are cooked well.
- Add 1.5 glass of water and mix masala with water properly.
- After mixing the spices with water turn heat to high and add leftover rotis that we had cut into small pieces.
- Using spatula dip every piece of roti into water and masala mixture. Mix it well & let it come to a boil.
- When the masala starts to boil turn the heat to low. Now, cover and cook for 8-10 minutes. After cooking for 8-10 minutes Sindhi Seyal Phulkas are almost ready.
- Stir a little and add ½ a bowl of Finely Chopped Fresh Coriander Leaves / Dhaniya Patti. Mix the coriander with the Seyal Phulkas & turn the heat off.
- Dish out & garnish with the remainder of the Finely Chopped Fresh Coriander Leaves / Dhaniya Patti.
- This is a complete meal in itself. Serve as is or with curd & papad.
Contact Chef: Payal Jethani
Tips: Try using leftover rotis always.
Tricks: This can be prepared dry too but a little gravy is always preferred.
Goes well with: Best Served with Curd & Sindhi Papad.
