Sindhi cuisine is a very tasty and enjoyable cuisine which has plenty of spices and flavors from Sindhi culture. Seyal Maani is perhaps an innovative recipe to transform any leftover rotis or bread into a mouth-watering dish.
Sayel Roti or Sayel Maani(Maani means chappati in Sindhi) is a very popular dish as it is not only served for breakfast or evening supper but also as a mini-meal at any time of the day. Do try this and I am sure next time you are going to cook some extra chapatis for dinner to use the next day morning.
Ingredients for Sayel Maani
- 11 Medium-sized chappatis
- 1 big bunch coriander leaves
- 100g garlic
- 25g ginger
- 25g green chilies
- 2 medium-sized onion, roughly chopped
- 1 tsp chili powder
- 2 tsps Dhania powder
- ½ tsp Haldi powder
- 1 tsp ‘amchur’ powder
- 6-8 Medium-sized tomatoes, roughly chopped
- Salt to taste
- Grind together the coriander leaves, green chilies, ginger & garlic
- Heat about ¼ cup of oil & fry the onions till pinkish in color.
- Add the ground masala & continue to fry for a few minutes
- Add the turmeric powder, dhania powder, chili powder & amchur & continue to fry.
- Add the tomatoes & simmer for a while, about 3-4 minutes.
- Add about 2 cups of water if the chappatis are from overnight & 1.5 cups if the chappatis are freshly made.
- Add the whole chappatis to the pan forming a layer into the masala, cover & cook on low heat for about 25 minutes.
- When the chappatis are soft & tender, carefully remove from the pan.
- Serve on a flat platter and squeeze the juice of a lemon..
- Garnished with tomato wedges and crushed pappad.