Pieces of leftover roti cooked in tomatoes and garlic make a popular Sindhi dish called Seyal Phulka. This recipe is close to the recipe for roti upma still different. Roti upma is on a dry side. This is one recipe for which I make few extra chapatis a night before at the dinner time and next day morning we indulge in this simple yet flavorful breakfast. Seyal phulka is so wholesome that it can even be an easy lunch recipe or an easy dinner recipe.
Roti or chapati, an everyday thing of the Indian households and in many, it is even prepared twice a day too! We too have chapati for both lunch and dinner. Weekends have a different story. I love to make recipes using leftover. Be it the leftover rice or roti or dal etc. Few of the recipes using leftover ingredients are such favorites that we make sure we have some leftovers which can be converted into easy lunch recipe or easy dinner recipe. Here is all that is required to make Seyal Phulka recipe:
Roti / Chapati: I have been thinking since long to make a post on how to make roti? This is one of the most basic Indian recipes. I use the leftover roti of the previous meal for the seyal phulka recipe for the next meal. I would not recommend using more than a day old chapati for any recipe.
Tomatoes: Generally grated tomatoes are used for the recipe of seyal phulka. However, I like to use homemade tomato puree to make seyal phulka. Making tomato puree is so simple and brings a lot of difference in the texture of the dishes it is used.
Garlic and other ingredients: The main flavoring agent of the seyal phulka recipe is garlic. However, along with garlic mustard seeds and curry leaves are also used to flavor seyal phulka. Other than these the basic spices have been added such as red chili powder, coriander powder, etc.
Garnishing: Lemon juice and fresh coriander add a lot of freshness to the seyal phulka.
Serve it hot with chilled yogurt for a weekday breakfast.
1.This recipe serves 2 persons.
2.In a pan heat 1 tbsp of oil. Add 1 tsp mustard seeds (raie) and a handful of curry leaves. Let it splutter.
3.Add 4 garlic cloves peeled and grated. Cook for 30 seconds. Also add in 1 tsp coriander powder, ¼ tsp turmeric powder, and 1 tsp red chili powder.
4.Next add in 1 chopped green chili. Cook for a minute.
5.Add the puree of 2 tomatoes. Cook well for 8-10 minutes or till the oil oozes.
6.Next add in 4 chapatis torn into bite sized pieces. Mix very well.
7.Add in enough water. The quantity of water depends on how dry the roti is?
8.Add salt to taste.
9.Cover and let it simmer for 5 minutes.
10.Check and adjust the consistency and seasoning. Garnish with lemon juice and chopped coriander leaves.
11.Serve hot. Bon appétit!
PREP TIME 10 minutes
COOK TIME 25 minutes
TOTAL TIME 35 minutes
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