Seyal Phulka
Authentic Sindhi-Hindu Seyal Phulka — leftover phulkas (rotis) torn into pieces and simmered in a tomato-garlic-curry-leaf gravy until they soak up the masala, almost pasta-style. A genius zero-waste Sindhi household preparation that turns yesterday's plain rotis into a hearty breakfast or weeknight dinner. 'Seyal' is the Sindhi technique of cooking in own-juice/minimal water; 'Phulka' is the fluffy roti.
Ingredients
Finish
- coriander — 8 g (chopped)
- Lemon — 5 g (fresh juice)
Main
- turmeric root — 1 g (powder)
- green chillies — 4 g (chopped)
- Wheat Flour (Atta) — 200 g (leftover roti torn)
- tomato ripe — 200 g (grated)
- red chilli — 1 g (powder)
- salt — 4 g (none)
- coriander powder — 4 g (powder)
Tempering
- garlic paste — 12 g (chopped)
- Sunflower Oil — 10 g (heated)
- Curry Leaves — 2 g (whole)
- Mustard Seeds (Black) — 1 g (whole)
Method
- Heat 2 tsp oil in a wide pan on medium. Add chopped garlic and sauté until just turning golden (don't burn).
- Add curry leaves and mustard seeds. Let mustard seeds splutter (10-15 seconds).
- Add grated tomatoes, chopped green chillies, salt, turmeric, coriander powder, and red chilli powder. Stir-fry on medium-high 4-5 minutes until raw tomato smell goes and oil starts separating.
- Pour in 1.5 cups (about 360 ml) water. Bring to a rolling boil.
- Tear leftover rotis into bite-sized pieces (1-inch). Drop them into the boiling tomato broth and stir gently.
- Sprinkle half the chopped coriander. Cover with lid and simmer on medium-low 5-6 minutes until water mostly evaporates and roti pieces are soft and well-coated. Stir occasionally.
- Squeeze in lemon juice (optional). Garnish with remaining fresh coriander. Serve hot with plain yogurt and mango pickle.
Common questions
- Seyal Phulka ko English mein kya kehte hain?
- सेयल फुल्का ko English mein Seyal Phulka likhte hain.
- Ek plate Seyal Phulka mein kitni calories hoti hain?
- 212 kcal per plate.
- Kitna time lagta hai?
- 25 min lagta hai — 10 min taiyari, 15 min pakana.