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- Duration: 25 minutes
- Serves: 2-3 people
Spice Level: Medium
An authentic seyal phulka needs to absorb the flavours once put into the mixture and soften up. So make sure to add adequate amount of water before adding the rotis.
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The beauty of Sindhi food lies in its simplicity. The primary flavour of the recipe is not masked by the use of spices in Sindhi food, seyal phulka is one of those recipes. It is one of the easiest and fulfilling breakfast food items made of leftover rotis and topped with a variety of ingredients.
- Leftover chapattis (4–5)
- Green chillies (hari mirch), finely chopped (2)
- Tomatoes, small-size, pureed (2)
- Curry leaves (kadipatta) (2–3)
- Mustard seeds (sarson) (1 tsp)
- Garlic cloves (lehsun) (4)
- MTR Haldi/Turmeric Powder (1/4 tsp)
- MTR Dhaniya/Coriander Powder (1 tsp)
- Salt (to taste)
- Cooking oil (1 tsp)
- Water (1 1/2 cup)
- In a pan heat oil, add garlic and sauté till it turns light brown in colour.
- Next add curry leaves, mustard seeds, and fry till the seeds start spluttering.
- Add tomato puree, green chilli, spices, salt and cook over medium heat till the paste comes together.
- Now add ½ cup of water and stir to mix. The amount of water depends on the stiffness of the chapatti. If the chapattis are dry and crisp then add 1 cup of water, if they are soft, add less.
- Let the mixture simmer over medium heat for 3–5 mins. Meanwhile, tear the chapatti into bite-size pieces and add to the simmering tomato mixture. Stir to mix.
- Cook till the liquid evaporates and the chapattis are thoroughly coated with the spices.
- Turn off the heat. Garnish with fresh coriander leaves and serve seyal phulka immediately.
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