Authentic Sindhi Seyal Phulka Recipe
This Sindhi Seyal Phulka Recipe is the best use of left over rotis and the most Authentic Sindhi Seyal Phulka Recipe.
Servings Prep Time
2People 5Minutes
Cook Time
20Minutes
Servings Prep Time
2People 5Minutes
Cook Time
20Minutes
Ingredients
Instructions
  1. Cut leftover Rotis either into strips or break the Rotis into small pieces.
  2. In a wok heat 2 Tbsp. oil on high flame.
  3. When the oil heats up add 8-10 Finely Chopped Garlic Cloves.
  4. 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.
  5. Turn the flame to low after mixing well & cook on low flame for 5 minutes. Keep stirring while cooking on low flame.
  6. After cooking for 5 minutes tomatoes become soft and mushy & the spices are cooked well.
  7. Add 1.5 glass of water and mix masala with water properly.
  8. After mixing the spices with water turn heat to high and add leftover rotis that we had cut into small pieces.
  9. Using spatula dip every piece of roti into water and masala mixture. Mix it well & let it come to a boil.
  10. 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.
  11. 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.
  12. Dish out & garnish with the remainder of the Finely Chopped Fresh Coriander Leaves / Dhaniya Patti.
  13. This is a complete meal in itself. Serve as is or with curd & papad.
Recipe Notes

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.