Seyal Dabal Roti

Name: Seyal Dabal Roti
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: indian
Ingredients: 8 slices bread (white bread, edges trimmed if preferred, cut into squares); 2 tbsp oil; 2 pcs onion (medium, finely sliced); 2 pcs tomato (medium, finely chopped); 2 pcs green chili (finely chopped); 1 inch ginger (finely chopped); 4 pcs garlic (cloves, finely chopped); 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 0.5 tsp salt; 1 tsp tamarind paste; 0.25 cup water; 2 tbsp cilantro (chopped)

RATING

4.3/5(28)

TASTE SCORE

8/10

A beloved Sindhi street-style dish of toasted double roti tossed in a spicy onion-tomato masala. Soft in spots, lightly crisp at the edges, and full of chatpata flavor, it makes a quick, comforting snack or light meal.

PREP

10m

COOK

15m

SERVES

1 KATORI

260 cal

SERVINGS

METHOD · 8 STEPS

prep
Cut the bread and prep the vegetables.
Cut the bread into bite-size squares. Slice the onion and finely chop the tomato, green chili, ginger, garlic, and cilantro.
fry · ~3 min
Toast the bread lightly.
1.Heat 1 tbsp oil in a wide pan over medium heat.
2.Add the bread pieces in a single layer.
3.Toast, turning gently, until lightly crisp at the edges and still soft inside (2-3 min).
4.Remove the bread to a plate.
TIPDo not over-brown the bread or it will turn hard after mixing with the masala.
temper · ~1 min
Make the tempering.
1.Heat the remaining 1 tbsp oil in the same pan.
2.Add mustard seeds and let them splutter (20-30 sec).
3.Add cumin seeds and let them sizzle until fragrant (10 sec).
saute · ~6 min
Cook the onion and aromatics.
1.Add onion and cook until soft and lightly golden (4-5 min).
2.Add green chili, ginger, and garlic.
3.Sauté until the raw smell fades (1 min).
saute · ~5 min
Cook the tomato masala.
1.Add tomato and mix well.
2.Add turmeric powder, red chili powder, coriander powder, and salt.
3.Cook until the tomato softens and the masala looks pulpy (3-4 min).
4.Stir in tamarind paste and water.
TIPKeep the masala moist, not watery. It should coat the bread without turning soupy.
assemble · ~2 min
Toss the bread with the masala.
Add the toasted bread pieces to the pan and toss gently until every piece is coated with the masala. Cook for 1 to 2 minutes so the bread absorbs the flavors while keeping some texture.
garnish
Garnish with cilantro.
serve
Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use a wide pan so the bread toasts evenly and later gets coated without turning mushy.
2
Toast the bread only to pale golden edges; deep browning makes it chewy after mixing with masala.
3
Cook the onions until lightly golden, not dark, so the dish keeps its bright chatpata flavor.
4
After adding tamarind and water, simmer just until the masala is pulpy and thick enough to cling.
5
Toss the bread in the masala at the very end and fold gently to keep some crisp corners intact.
6
If serving later, keep the toasted bread and masala separate and combine just before eating.
7
This dish is best eaten hot; leftovers soften quickly, so reheat briefly in a pan, not the microwave.