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A delicious Sindhi breakfast where leftover rotis are simmered in a tangy and spicy tomato-onion gravy. It's a fantastic way to transform simple chapatis into a hearty, flavorful meal.
For 4 servings
Prepare the Rotis: Take the leftover rotis and tear them into small, bite-sized pieces, about 1-inch square. Set them aside for later.
Sauté Aromatics: Heat oil in a wide pan or kadai over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds. Add the finely chopped onions and sauté for 5-7 minutes, until they turn translucent and light golden. Then, add the ginger paste, garlic paste, and slit green chillies. Cook for another minute until the raw aroma disappears.
Cook the Tomato Masala: Add the chopped tomatoes to the pan. Cook for 5-6 minutes, stirring occasionally, until they become soft and mushy. Now, add the turmeric powder, red chilli powder, coriander powder, and salt. Mix well and cook the masala for 2-3 minutes, until you see oil starting to separate from the sides.
Combine Roti with Gravy: Pour 1.5 cups of water into the pan and bring it to a rolling boil. Let it simmer for 2 minutes to allow the flavors to meld. Add the torn roti pieces to the boiling gravy. Gently stir to coat all the pieces evenly.
Simmer and Finish: Cover the pan with a lid and reduce the heat to low. Let it cook for 2-3 minutes, allowing the rotis to absorb the gravy and soften. Turn off the heat, uncover, and stir in the amchur powder for a tangy finish.
Garnish and Serve: Garnish generously with fresh coriander leaves. Serve the Seyal Mani hot, immediately.
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A delicious Sindhi breakfast where leftover rotis are simmered in a tangy and spicy tomato-onion gravy. It's a fantastic way to transform simple chapatis into a hearty, flavorful meal.
This indian recipe takes 25 minutes to prepare and yields 4 servings. At 160.73 calories per serving with 2.55g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch.
Add 1/2 cup of finely chopped vegetables like bell peppers, carrots, or green peas along with the onions for added nutrition and crunch.
Stir in 1/2 cup of crumbled paneer or boiled chickpeas at the end of cooking for a protein boost.
Squeeze the juice of half a lemon over the dish just before serving for an extra fresh and tangy flavor.
Increase the number of green chillies or add a pinch of garam masala along with the other powdered spices for more heat.
Made from whole wheat rotis, this dish is rich in dietary fiber, which aids digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
The complex carbohydrates from the whole wheat provide a sustained release of energy, making it an excellent breakfast or brunch option to power your day.
Tomatoes, onions, garlic, and turmeric are packed with antioxidants like lycopene and curcumin, which help combat oxidative stress and reduce inflammation in the body.
This recipe is a delicious and traditional way to use up leftover rotis, preventing food waste while creating a completely new and satisfying meal.
Day-old, slightly dry whole wheat rotis (chapatis) are ideal. They hold their shape better and absorb the gravy without turning into a paste.
It's not recommended as fresh rotis tend to become very soft and mushy. If you must use them, let them cool completely and air-dry for at least an hour before tearing.
Yes, it can be a very healthy and balanced meal. It utilizes whole wheat for fiber and complex carbs, and vegetables for vitamins. To keep it healthy, be mindful of the amount of oil or ghee used.
One serving of Seyal Mani contains approximately 400-450 calories, depending on the size of the rotis and the amount of oil used in preparation.
Seyal Mani is best enjoyed fresh. However, you can store leftovers in an airtight container in the refrigerator for up to one day. To reheat, sprinkle a little water over it and warm it in a pan or microwave to prevent it from drying out.
Yes, you can make a gluten-free version by using leftover rotis made from gluten-free flours such as jowar (sorghum), bajra (pearl millet), or a gluten-free all-purpose flour blend.