A delicious and resourceful Sindhi breakfast dish that transforms leftover rotis into a savory, tangy, and spicy meal. Bite-sized roti pieces are simmered in a flavorful onion-tomato masala until soft and succulent.
Prep10 min
Cook20 min
Servings4
Serving size: 1.5 cups
162cal
3gprotein
15gcarbs
11g
Ingredients
8 pcs Leftover Whole Wheat Roti (Day-old rotis work best as they hold their shape)
Hard-boiled eggs pan-fried in a savory and aromatic onion-tomato masala. This quick and protein-packed dish is perfect for a weeknight meal, pairing wonderfully with rotis or rice.
Homestyle Seyal Phulko with perfectly spiced, protein-packed boiled egg masala fry. Soul-satisfying!
This sindhi dish is perfect for lunch. With 452.31999999999994 calories and 17.07g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp
Red Chili Powder
(Adjust to your spice preference)
1.5 tsp Coriander Powder
0.5 tsp Amchur Powder (Dry mango powder)
1 tsp Salt (to taste)
1 cup Water (around 240 ml)
3 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare the Rotis
Take the leftover rotis and tear them into small, bite-sized pieces, about 1-2 inches in size. Set them aside.
2
Sauté the Aromatics
Heat oil in a wide pan or kadai over medium heat. Once the oil is hot, add the cumin seeds and let them splutter for about 30 seconds.
Add the asafoetida, followed by the finely chopped onions.
Sauté the onions for 8-10 minutes, stirring occasionally, until they turn soft and golden brown.
Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
3
Cook the Masala
Add the chopped tomatoes to the pan. Cook for 5-7 minutes, mashing them with the back of a spoon, until they become soft, pulpy, and the oil starts to separate from the masala.
Lower the heat and add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for 30-40 seconds until the spices are fragrant.
4
Simmer with Rotis
Pour in 1 cup of water and bring the mixture to a boil.
Add the torn roti pieces to the boiling gravy. Sprinkle the amchur powder over the top.
Gently mix everything together, ensuring the roti pieces are well-coated with the masala.
Cover the pan and let it simmer on low heat for 3-4 minutes. This allows the rotis to absorb the flavors and soften to the desired consistency.
5
Garnish and Serve
Turn off the heat. Uncover the pan and give it a final gentle stir.
Garnish generously with freshly chopped coriander leaves.
Serve hot, as is, or with a side of plain yogurt (curd) or raita.
290cal
15gprotein
12gcarbs
21gfat
Ingredients
8 large Eggs
3 tbsp Vegetable Oil
1 tsp Cumin Seeds
2 medium Onion (finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chilli (slit lengthwise)
2 medium Tomato (finely chopped)
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (adjust to taste)
1.5 tsp Coriander Powder
1 tsp Salt (or to taste)
0.25 cup Water (as needed)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Boil and Prepare the Eggs
Place the eggs in a saucepan and cover with cold water by at least an inch.
Bring the water to a rolling boil over high heat, then reduce the heat to a gentle simmer and cook for 10-12 minutes for perfectly hard-boiled eggs.
Drain the hot water and immediately transfer the eggs to a bowl of ice water for 5 minutes. This stops the cooking process and makes them easier to peel.
Peel the cooled eggs, slice them in half lengthwise, and make a few shallow slits on the white part to help them absorb the masala flavors.
2
Prepare the Masala Base
Heat oil in a wide, non-stick pan or skillet over medium heat.
Once the oil is hot, add the cumin seeds and allow them to sizzle and become fragrant, which should take about 30 seconds.
Add the finely chopped onions and sauté for 6-8 minutes, stirring occasionally, until they turn soft and golden brown.
3
Cook the Aromatics and Spices
Add the ginger-garlic paste and slit green chillies to the pan. Sauté for about a minute until the raw aroma disappears.
Add the finely chopped tomatoes and cook for 5-6 minutes, until they break down, become mushy, and are well-integrated with the onions.
Reduce the heat to low and add the turmeric powder, red chilli powder, coriander powder, and salt. Stir well and cook the spices for 2 minutes, until they are fragrant and you see oil beginning to separate from the masala at the edges.
4
Fry the Eggs in Masala
Pour in 1/4 cup of water, mix well, and bring the masala to a gentle simmer. This will create a thick consistency perfect for coating the eggs.
Carefully place the halved eggs into the masala, with the yolk-side facing down. Let them cook gently for 2-3 minutes to absorb the flavors.
Gently flip the eggs and cook for another 2 minutes. Spoon some of the masala over them to ensure they are well-coated on all sides.
5
Garnish and Serve
Turn off the heat. Sprinkle the garam masala and freshly chopped coriander leaves over the top.
Let the dish rest for a minute to allow the flavors to meld together.
Serve the Egg Masala Fry hot with roti, paratha, or steamed rice.
