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A hearty and flavorful Sindhi breakfast. Leftover rotis are simmered in a tangy tomato-onion gravy, with eggs gently poached right in the pan. A perfect way to use up yesterday's chapatis!
For 4 servings
Prepare the rotis by tearing them into small, bite-sized pieces, about 1-2 inches wide. Set aside.
Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the cumin seeds and let them splutter for about 30 seconds.
Add the finely chopped onions and sauté for 5-6 minutes until they become soft and translucent. Stir in the ginger-garlic paste and slit green chilies, and cook for another minute until the raw aroma disappears.
Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for 6-8 minutes, stirring occasionally. Mash the tomatoes gently with the back of a spoon until they turn mushy and the oil begins to separate from the masala.
Pour 1.5 cups of water into the pan and bring the mixture to a vigorous boil. Add the torn roti pieces and stir gently to coat them evenly with the gravy. Reduce the heat and let it simmer for 2-3 minutes, allowing the rotis to soften and absorb the flavors.
Reduce the heat to low. Using a spoon, create four small wells in the roti mixture. Carefully crack one egg into each well. Cover the pan with a lid and let the eggs poach for 5-7 minutes, or until the whites are set and the yolks are cooked to your liking (runny or firm).
Turn off the heat. Sprinkle garam masala and freshly chopped coriander leaves over the top. Serve immediately while hot.
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A hearty and flavorful Sindhi breakfast. Leftover rotis are simmered in a tangy tomato-onion gravy, with eggs gently poached right in the pan. A perfect way to use up yesterday's chapatis!
This indian recipe takes 30 minutes to prepare and yields 4 servings. At 235.76 calories per serving with 8.96g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
Omit the eggs entirely. For added protein, you can stir in a cup of boiled chickpeas or crumbled tofu along with the rotis.
Sauté diced vegetables like bell peppers, carrots, or green peas along with the onions to make the dish more nutritious.
Increase the number of green chilies or add a pinch of black pepper powder along with the garam masala for extra heat.
While traditionally made with phulka/roti, you can also use leftover parathas or even pieces of bread, though the texture will be different.
The eggs in this dish provide high-quality protein, which is essential for muscle repair, immune function, and overall body maintenance.
Made from whole wheat rotis, this dish is a good source of complex carbohydrates for sustained energy and dietary fiber, which aids digestion and promotes gut health.
Tomatoes are rich in lycopene, a powerful antioxidant, while onions and spices like turmeric offer various vitamins and anti-inflammatory properties.
One serving of Seyal Phulko with Egg contains approximately 400-450 calories, making it a substantial and filling meal. The exact count can vary based on the size of the rotis and the amount of oil used.
Yes, it can be a very healthy and balanced meal. It provides complex carbohydrates and fiber from whole wheat rotis, high-quality protein from eggs, and vitamins from tomatoes and onions. To make it healthier, use minimal oil.
While leftover rotis are recommended for the best texture, you can use fresh ones. If using fresh rotis, let them cool completely first. You might need to cook them for a slightly shorter time to prevent them from becoming too soft.
This dish is best eaten fresh. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to one day. Reheat gently in a pan, adding a splash of water if it seems too dry.
Absolutely. Simply omit the eggs. To maintain the protein content, you can add boiled chickpeas, crumbled paneer (for a vegetarian version), or crumbled firm tofu towards the end of the cooking process.
The dish can become mushy if you over-stir after adding the rotis, use very fresh and soft rotis, or add too much water. To avoid this, use stale rotis and stir gently just to combine.