Fried Egg with Seyal Phulka

Ingredients

• 8 pcs Phulka (Leftover or day-old rotis work best)
• 3 tbsp Vegetable Oil
• 1 tsp Cumin Seeds
• 2 pcs Onion (Medium, finely chopped)
• 2 tsp Ginger-Garlic Paste
• 3 pcs Green Chili (Slit lengthwise)
• 3 pcs Tomato (Medium, finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to taste)
• 2 tsp Coriander Powder
• 1 tsp Amchur Powder (Dry mango powder)
• 1.5 tsp Salt (Adjust to taste)
• 3 cups Water
• 3 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Begin by preparing the rotis. Tear them into small, bite-sized pieces, about 1-inch squares. Set aside.

2. 2

   Heat the oil in a wide pan or kadai over medium heat. Once the oil is hot, add the cumin seeds and allow them to crackle for about 30 seconds until fragrant.

3. 3

   Add the finely chopped onions and sauté for 4-5 minutes, stirring occasionally, until they become soft and translucent.

4. 4

   Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma of the paste disappears.

5. 5

   Add the chopped tomatoes and cook for 5-6 minutes, until they turn soft and mushy. Use the back of your spoon to mash them slightly to help form a cohesive gravy base.

6. 6

   Add the dry spice powders: turmeric, red chili powder, coriander powder, and salt. Mix well and cook the masala for 1-2 minutes, until the oil begins to separate from the edges.

7. 7

   Pour in the water and add the amchur powder. Stir everything together and bring the mixture to a vigorous boil.

8. 8