How to make Seyal Maani, Traditional sindhi recipe

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

Method

  1. Grind together the coriander leaves, green chilies, ginger & garlic
  2. Heat about ¼ cup of oil & fry the onions till pinkish in color.
  3. Add the ground masala & continue to fry for a few minutes
  4. Add the turmeric powder, dhania powder, chili powder & amchur & continue to fry.
  5.  Add the tomatoes & simmer for a while, about 3-4 minutes.
  6.  Add about 2 cups of water if the chappatis are from overnight & 1.5 cups if the chappatis are freshly made.
  7. Add the whole chappatis to the pan forming a layer into the masala, cover & cook on low heat for about 25 minutes.
  8. When the chappatis are soft & tender, carefully remove from the pan.
  9. Serve on a flat platter and squeeze the juice of a lemon..
  10. Garnished with tomato wedges and crushed pappad.

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