Seyal Phulko
A delicious and resourceful Sindhi breakfast dish that transforms leftover rotis into a savory, tangy, and spicy meal. Bite-sized roti pieces are simmered in a flavorful onion-tomato masala until soft and succulent.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Rotis
- b.Take the leftover rotis and tear them into small, bite-sized pieces, about 1-2 inches in size. Set them aside.
- 2
Step 2
- a.Sauté the Aromatics
- b.Heat oil in a wide pan or kadai over medium heat. Once the oil is hot, add the cumin seeds and let them splutter for about 30 seconds.
- c.Add the asafoetida, followed by the finely chopped onions.
- d.Sauté the onions for 8-10 minutes, stirring occasionally, until they turn soft and golden brown.
- e.Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
- 3
Step 3
- a.Cook the Masala
- b.Add the chopped tomatoes to the pan. Cook for 5-7 minutes, mashing them with the back of a spoon, until they become soft, pulpy, and the oil starts to separate from the masala.
- c.Lower the heat and add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for 30-40 seconds until the spices are fragrant.
- 4
Step 4
- a.Simmer with Rotis
- b.Pour in 1 cup of water and bring the mixture to a boil.
- c.Add the torn roti pieces to the boiling gravy. Sprinkle the amchur powder over the top.
- d.Gently mix everything together, ensuring the roti pieces are well-coated with the masala.
- e.Cover the pan and let it simmer on low heat for 3-4 minutes. This allows the rotis to absorb the flavors and soften to the desired consistency.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Uncover the pan and give it a final gentle stir.
- c.Garnish generously with freshly chopped coriander leaves.
- d.Serve hot, as is, or with a side of plain yogurt (curd) or raita.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Using day-old or slightly stale rotis gives the best texture as they hold their shape better without getting too mushy.
- 2Adjust the amount of water based on your preference. Add a little more for a softer, gravy-like consistency, or less for a drier dish.
- 3Sautéing the onions until they are properly golden brown is key to developing the deep, savory flavor of the dish.
- 4For a richer flavor, you can add a teaspoon of ghee at the end before serving.
- 5Don't overcook the roti pieces after adding them to the gravy, as they can disintegrate and become pasty.
Adapt it for your goals.
Vegetable Seyal Phulko
Add 1/2 cup of finely chopped vegetables like bell peppers (capsicum), green peas, or carrots along with the tomatoes for added nutrition and texture.
Spicier VersionSpicier Version
Increase the amount of green chilies and red chili powder, or add 1/2 teaspoon of garam masala at the end for extra warmth and flavor.
Tangier TwistTangier Twist
Add a squeeze of fresh lemon juice just before serving for a brighter, tangier taste that complements the amchur powder.
Seyal Puri/ParathaSeyal Puri/Paratha
This recipe can also be made with leftover puris or parathas for a richer, more indulgent version. Adjust oil accordingly as parathas already contain fat.
Why this is on our healthy list.
Rich in Fiber
Using whole wheat rotis provides a good amount of dietary fiber, which aids digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Reduces Food Waste
This dish is an excellent and traditional way to repurpose leftover rotis, transforming them into a delicious new meal and minimizing food waste in the kitchen.
Aids Digestion
Spices like cumin seeds, ginger, and asafoetida (hing) are well-known in Ayurveda for their digestive properties, helping to prevent bloating and improve gut health.
Source of Plant-Based Nutrients
The base of onions, tomatoes, and fresh coriander provides essential vitamins like Vitamin C and K, minerals, and powerful antioxidants like lycopene from cooked tomatoes.
Frequently asked questions
One serving of Seyal Phulko contains approximately 330-370 calories, depending on the size of the rotis and the amount of oil used. It's a moderately caloric dish suitable for a main meal.