Seyal Phulko with Egg

Name: Seyal Phulko with Egg
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: indian
Ingredients: 6 pcs phulka (day-old or freshly made, torn into bite-size pieces); 4 pcs egg; 2 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, finely chopped); 2 pcs green chili (finely chopped); 1 inch ginger (finely chopped); 2 tbsp oil; 0.5 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch black pepper; 0.5 tsp salt; 2 tbsp coriander leaves (chopped); 1 tbsp lemon juice

RATING

4.3/5(28)

TASTE SCORE

7/10

A comforting Sindhi-style way to use leftover phulkas, this dish tosses torn flatbread with onions, tomatoes, spices, and scrambled egg. It cooks quickly, stays light, and makes a satisfying breakfast or simple supper.

PREP

10m

COOK

15m

SERVES

ONE SERVING INCLUDES THE ROTI MIXTURE AND ONE POACHED EGG.

372 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Tear the phulkas and prep the vegetables.
1.Tear the phulkas into small bite-size pieces and set aside.
2.Slice the onions thinly.
3.Chop the tomatoes, green chili, ginger, and coriander leaves.
4.Crack the eggs into a bowl and beat lightly with the black pepper.
saute · ~6 min
Cook the onion base.
1.Heat oil in a wide pan over medium heat.
2.Add cumin seeds and let them sizzle for 20 to 30 seconds.
3.Add the sliced onions and cook until soft and lightly golden.
4.Add the ginger and green chili, then cook for 1 minute.
TIPUse a wide pan so the phulka pieces can coat evenly without turning mushy.
saute · ~5 min
Cook the tomatoes and spices.
1.Add the chopped tomatoes and salt.
2.Cook until the tomatoes soften and start breaking down.
3.Add turmeric powder and red chili powder.
4.Mix well and cook until the masala looks glossy.
saute · ~3 min
Scramble the eggs into the masala.
Pour the beaten eggs into the pan and cook over medium-low heat, stirring gently, until they are softly scrambled and mixed through the masala.
TIPKeep the eggs a little soft at this stage because they will cook a bit more with the phulka.
assemble · ~3 min
Toss in the phulka pieces.
Add the torn phulka pieces and toss well so they soak up the masala and egg. Cook for 2 to 3 minutes, stirring gently, until heated through but still lightly chewy.
garnish
Finish with lemon juice and coriander.
Turn off the heat, sprinkle in the coriander leaves, and drizzle over the lemon juice. Give everything one final toss.
serve
Serve hot.
Spoon the Seyal Phulko with Egg into bowls and serve right away while the bread is soft and flavorful.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Day-old phulkas work especially well because they absorb the masala without tearing into paste.
2
Keep the onion lightly golden, not deeply browned, so the dish stays soft and breakfast-style rather than heavy.
3
Cook the tomato masala until the oil looks glossy; that prevents a raw tomato taste in the final toss.
4
Scramble the eggs just to a soft curd before adding phulka, since they continue cooking in the residual heat.
5
Toss the phulka gently with a flat spatula so the pieces stay distinct and lightly chewy.
6
Add lemon juice only after switching off the heat to keep the finish bright and fresh.
7
This is best eaten immediately; if holding briefly, keep it uncovered so steam does not make the phulka soggy.