Seyal Phulka – A Sindhi Morning Delicacy

A Sindhi morning breakfast which delivers its superior taste instantly in its first morsel. The idea is to have some leftover chapatti’s after dinner and transform them into a lip smacking recipe. I used to wait for this in the morning the moment I knew mom has saved over some chapattis over the night.

Well we have never tried out this recipe with freshly rolled out chapattis. If you do, do let me know.

5-8 left over chapattis cut in medium fragments/slices

3 tomatoes

1 blob of garlic

2 green chillies ( More if you like it hot, the chapattis neutralize its hotness)

7-8 curry leaves

Small piece of ginger

Mustard Seeds

The first step is to grind together the tomatoes, ginger, garlic, curry leaves and chillies into a watery paste. Bathe a pan/kadai with 2 tbsp of oil, showering it with 1 tsp of mustard seeds. Let the mustard drizzle. Pour the red liquid from the mixer into this, add some salt and close it with a lid. Let the aroma fill and allow it to cook for 4-5 minutes. Now be totally armed with an oar shaped spoon, add the chapattis and wipe away all the tomatoey liquid from the kadai, evenly over the chapattis. Keep mingling them with the spoon. Be light while mixing so that it doesn’t become a pudding. Close your eyes, take a breath in and Enjoy!!

8 thoughts on “Seyal Phulka – A Sindhi Morning Delicacy

  1. 🙂
    somewhat the idea of leftover chapattis doesn’t sound gud
    jai gurudev

  2. U need to add a pinch of turmeric powder to the recipe for tempting colour. The same dish can also be made replacing rotis with bread (for the one who dont like the idea of left over chapatis).

    An authentic Sindhi delicacy! Meanwhile, I can notice that Prasoon has learnt one more language and thus become multi lingual.

  3. very useful recipe to use the leftover chapatis can take in the tiffin for lunch hope it doesn’t spoil,however will be able to do this only if the chapatis survive the battalion of crows and pigeons waiting for their breakfast at the kitchen window.

  4. bhaiyaa!
    it tastes much much better when the chapatis are fresh! and sometimes even better without garlic!
    i add more tomato puree to give it a soupy flavour!!!!!
    any ways it has to be yummmy when it is ‘sindhi’
    he eh ehe he he

Leave a Reply

Your email address will not be published. Required fields are marked *