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A classic Sindhi breakfast dish, Seyal Phulka is a genius way to transform leftover rotis into a delicious, savory porridge. Bite-sized pieces of phulka are simmered in a tangy and spicy onion-tomato gravy, creating a comforting and flavorful meal that comes together in under 30 minutes. It's the ultimate expression of no-waste cooking and a heartwarming taste of home.
For 4 servings
Begin by preparing the rotis. Tear them into small, bite-sized pieces, about 1-inch squares. Set aside.
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.
Add the finely chopped onions and sauté for 4-5 minutes, stirring occasionally, until they become soft and translucent.
Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma of the paste disappears.
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.
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.
Pour in the water and add the amchur powder. Stir everything together and bring the mixture to a vigorous boil.
Gently add the torn roti pieces to the boiling gravy. Mix well to ensure all pieces are submerged. Reduce the heat to low, cover the pan, and let it simmer for 3-4 minutes. The rotis will absorb the liquid and become tender.
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A classic Sindhi breakfast dish, Seyal Phulka is a genius way to transform leftover rotis into a delicious, savory porridge. Bite-sized pieces of phulka are simmered in a tangy and spicy onion-tomato gravy, creating a comforting and flavorful meal that comes together in under 30 minutes. It's the ultimate expression of no-waste cooking and a heartwarming taste of home.
This indian recipe takes 30 minutes to prepare and yields 4 servings. At 451.16 calories per serving with 13.75g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch.
Turn off the heat. Garnish with freshly chopped coriander leaves. Give it a final gentle mix and serve the Seyal Phulka immediately while hot.
Incorporate finely chopped vegetables like carrots, peas, or bell peppers along with the onions for added nutrition and texture.
A popular variation where leftover bread slices (dabal roti) are used instead of phulkas. Simply tear the bread into pieces and follow the same recipe.
Increase the number of green chilies or add a pinch of garam masala along with the other spices for an extra kick of heat and flavor.
Add some crumbled paneer or boiled chickpeas towards the end of the cooking process to boost the protein content.
Made from whole wheat rotis, this dish is rich in dietary fiber, which aids in digestion, promotes satiety, and helps maintain stable blood sugar levels.
This recipe is an excellent example of sustainable and mindful eating, as it creatively utilizes leftovers, reducing food waste in the household.
The base of tomatoes, onions, ginger, and garlic, along with spices like turmeric, provides a good dose of antioxidants that help combat oxidative stress in the body.
Spices like cumin seeds and ginger are known for their digestive properties, which can help stimulate digestive enzymes and improve gut health.
Seyal Phulka is a traditional Sindhi dish made from leftover rotis (phulkas) that are simmered in a savory and tangy onion-tomato gravy. 'Seyal' means 'cooked in gravy', and it's a popular, no-waste breakfast or brunch item.
Yes, Seyal Phulka can be a healthy meal. It's made from whole wheat rotis, which provide fiber, and cooked with vegetables like onions and tomatoes. It's a balanced dish that is both filling and nutritious. To make it healthier, use minimal oil.
One serving of Seyal Phulka (approximately 1.5 cups or 320g) contains around 280-300 calories, depending on the amount of oil used and the size of the rotis.
While you can use fresh rotis, day-old or slightly stale rotis are highly recommended. Fresh rotis are very soft and can disintegrate easily, leading to a mushy texture. Stale rotis absorb the gravy better while maintaining some texture.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle a little water over it and microwave or heat it in a pan on the stovetop until warmed through. The water will help restore its moisture.
This recipe is naturally vegan as it uses vegetable oil and does not contain any dairy or animal products. If you choose to use ghee as a variation, it would no longer be vegan.