indianEasyveganvegetariandairy freenut free

Seyal Phulka

Name: Seyal Phulka
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 cup whole wheat flour (for phulka dough); 0.75 cup water (for kneading dough); 0.5 tsp salt (divided); 2 tbsp oil; 2 pcs onion (medium, thinly sliced); 3 pcs tomato (medium, finely chopped); 2 pcs green chili (finely chopped); 1 inch ginger (finely chopped); 1 pinch red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 0.5 tsp cumin seeds; 2 tbsp cilantro (chopped); 1 tbsp lemon juice

RATING

4.2/5(27)

TASTE SCORE

7/10

A comforting Sindhi-style phulka dish where torn flatbreads are tossed with onions, tomatoes, green chilies, and spices until soft, juicy, and full of flavor. It is simple home food that turns leftover rotis into something deeply satisfying.

PREP

15m

COOK

15m

SERVES

1 PIECE

313 cal

SERVINGS

METHOD · 10 STEPS

knead · ~15 min
Knead the phulka dough.
Mix whole wheat flour with half of the salt in a bowl. Add water gradually and knead into a soft, smooth dough. Cover and rest for 15 minutes.
TIPKeep the dough soft so the phulkas stay tender after they are tossed in the masala.
prep · ~7 min
Divide and roll the phulkas.
1.Divide the dough into 8 equal balls.
2.Dust lightly with flour and roll each ball into a thin round.
3.Keep the rolled phulkas covered with a cloth so they do not dry out.
fry · ~8 min
Cook the phulkas.
1.Heat a tawa over medium-high heat.
2.Cook each rolled phulka until light spots appear on one side.
3.Flip and cook the second side until small brown spots form.
4.Finish directly over flame or press gently on the tawa to help it puff.
5.Cook all the phulkas and set aside.
TIPDo not overcook them; slightly soft phulkas absorb the masala better.
prep
Tear the phulkas into pieces.
Cool the cooked phulkas for a few minutes, then tear them into rough bite-size pieces and keep them ready for tossing.
temper · ~1 min
Heat the oil and crackle the cumin.
Heat oil in a wide pan over medium heat. Add cumin seeds and let them sizzle until fragrant.
saute · ~5 min
Cook the onion, chili, and ginger.
1.Add sliced onion and cook until soft and lightly golden.
2.Add green chili and ginger.
3.Sauté until the raw smell fades and the onions turn sweet.
saute · ~6 min
Cook the tomato masala.
1.Add chopped tomato and the remaining salt.
2.Add turmeric powder, red chili powder, and coriander powder.
3.Cook, stirring often, until the tomatoes break down and turn pulpy.
TIPMash the tomatoes lightly with the spoon to make a soft masala that coats the phulka evenly.
mix · ~2 min
Toss the phulka pieces with the masala.
Add the torn phulka pieces to the pan and mix gently so every piece is coated. Sprinkle a spoonful of water only if needed to soften the bread slightly without making it mushy.
garnish
Finish with cilantro and lemon juice.
Turn off the heat and mix in chopped cilantro and lemon juice for a fresh, bright finish.
serve
Serve the Seyal Phulka 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
Roll the phulkas thin and keep them only lightly cooked so they soften in the tomato masala instead of turning chewy.
2
Let the onions go lightly golden before adding tomatoes; that sweetness balances the chilies and tangy lemon.
3
Cook the tomatoes until they look pulpy and jammy, with no raw bits left, so the torn phulka gets evenly coated.
4
Add water by teaspoons only while tossing; too much liquid will make Seyal Phulka pasty and soggy.
5
Tear the phulkas into uneven bite-size pieces so some edges soak up masala while thicker parts keep a little bite.
6
If using leftover rotis, warm them briefly first before tearing so they absorb the masala more evenly.
7
Add lemon juice only after switching off the heat to keep its fresh sharpness bright.