Sindh Ji RasoiA taste of home, preserved← Back to the recipe tableSeyal Fulka
Everyday meals · Sindhi
Seyal Fulka
from the Sindhi table.
Soft fulka transformed with a fragrant seyal tempering: a practical Sindhi way to give yesterday's bread a second life.
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Written recipe
A recipe to
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Written recipe adapted from the Seyal Mani (Seyal Fulka) chapter of the shared cookbook manuscript.
Ingredients
- 4–5 leftover rotis (fulkas)
- 10–12 garlic cloves
- 3 large tomatoes, puréed
- 2–3 green chillies, finely chopped
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp coriander powder
- 5–8 curry leaves
- A few coriander leaves
- 2 tbsp oil or ghee
- Salt to taste
Method
- Tear the leftover rotis into small pieces or roughly crumble them and set aside.
- Grind the garlic, green chilli and coriander leaves into a paste.
- Heat oil or ghee in a pan. Add the garlic paste, cumin seeds and curry leaves, then sauté for about 2 minutes.
- Add the tomato purée and salt. Cover and cook on low heat for 5–10 minutes, until the oil separates from the masala.
- Add turmeric, red chilli powder and coriander powder. Mix and cook for another minute.
- Add a glass of water and bring the masala to a boil. Add the roti pieces, mix gently, cover and cook on low heat for 3–4 minutes until the rotis absorb the masala.
- Serve Seyal Mani with roasted papad.