How to make Seyal Maani -
A dish prepared with left over bread.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Chapatis (चपाती), Tomatoes (टमाटर)
Cuisine : Sindhi
Course : Snacks and Starters
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For more recipes related to Seyal Maani checkout Kathi Roll. You can also find more Snacks and Starters recipes like Corn Curd-SK Khazana Air Fried Parmesan Chicken Set Dosa - SK Khazana Arancini - SK Khazana
Seyal Maani Recipe Card
Sindhi cuisine is delightful, and those who have had a taste of it will know that there is a great deal of flavour and spice in this cuisine. This does not mean that all food in Sindhi cuisine is spicy, as there are plenty of sweet dishes in it to.
Sindhi cuisine is a result of many influences - Baluchistan touches the border of Sindh and so does Punjab – so there is bound to be an immigration of ideas! It goes without saying that pre-partition played an immense role in making Sindhi cuisine what it is today. As Sindh was once part of India, Indian foods have had a large influence is shaping Sindhi cuisine. The spicy and aromatic features of Sindhi and Indian meals are similar. Sindhi cuisine refers to the cuisine of the Sindhis from Sindh, Pakistan and India.
Combinations of dishes are also important in Sindhi cuisine. Over the years the best ones have lasted and are repeatedly presented together.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Seyal Maani Recipe
Chapatis 5-6
Tomatoes 2 medium
Green chillies 3
Fresh coriander leaves a few sprigs
Oil 3 tablespoons
Cumin seeds 1/2 teaspoon
Tomatoes chopped 2 medium
Salt to taste
Turmeric powder 1/4 teaspoon
Coriander powder 1 teaspoon
Cumin powder 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Lemon 1
Method
Step 1
Chop onions, green chillies and coriander leaves.
Step 2
Heat oil in a non stick pan. Add cumin seeds and onions and sauté. Cut chapatti into small pieces. Add green chillies to the pan and sauté for 1 minute.
Step 3
Add tomatoes and salt and sauté till tomatoes soften. Add ¼ cup water and cook. Add turmeric powder, coriander powder, cumin powder and red chilli powder and mix.
Step 4
Add ¼ cup water and cook for 1-2 minutes. Add chapatti, ¼ cup water and mix well.
Step 5
Cook for 1 minute. Add coriander leaves and mix.
Step 6
Transfer into a serving bowl, squeeze the juice of a lemon and serve hot.
Nutrition Info
Calories : 954.2 Kcal
Carbohydrates : 110.7 gm
Protein : 18.7 gm
Fat : 47.6 gm
Other : 15
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
