Seyal Mani
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
6 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Rotis: Take the leftover rotis and tear them into small, bite-sized pieces, about 1-inch square. Set them aside for later.
- 2
Sauté Aromatics: Heat oil in a wide pan or kadai over medium heat
- a.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.
- 3
Cook the Tomato Masala: Add the chopped tomatoes to the pan
- a.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.
- 4
Step 4
- a.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.
- 5
Simmer and Finish: Cover the pan with a lid and reduce the heat to low
- a.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.
- 6
Garnish and Serve: Garnish generously with fresh coriander leaves
- a.Serve the Seyal Mani hot, immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use stale or day-old rotis for the best texture. Fresh rotis can become very mushy and paste-like.
- 2Adjust the amount of water to achieve your desired consistency. Add less for a drier dish and more for a gravy-like texture.
- 3Do not overcook the rotis in the gravy, as they will break down completely. A quick 2-3 minute simmer is sufficient.
- 4For a richer flavor, you can use ghee instead of oil.
- 5Serve immediately, as the rotis will continue to absorb liquid and can become dry if left to sit for too long.
- 6A small pinch of sugar can be added with the tomatoes to balance the tanginess.
Adapt it for your goals.
Vegetable Medley
Add 1/2 cup of finely chopped vegetables like bell peppers, carrots, or green peas along with the onions for added nutrition and crunch.
Protein RichProtein-Rich
Stir in 1/2 cup of crumbled paneer or boiled chickpeas at the end of cooking for a protein boost.
Tangier TwistTangier Twist
Squeeze the juice of half a lemon over the dish just before serving for an extra fresh and tangy flavor.
Spicier VersionSpicier Version
Increase the number of green chillies or add a pinch of garam masala along with the other powdered spices for more heat.
Why this is on our healthy list.
Good Source of Fiber
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.
Energy Boosting
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.
Rich in Antioxidants
Tomatoes, onions, garlic, and turmeric are packed with antioxidants like lycopene and curcumin, which help combat oxidative stress and reduce inflammation in the body.
Reduces Food Waste
This recipe is a delicious and traditional way to use up leftover rotis, preventing food waste while creating a completely new and satisfying meal.
Frequently asked questions
Day-old, slightly dry whole wheat rotis (chapatis) are ideal. They hold their shape better and absorb the gravy without turning into a paste.