Sehal Maani, Leftover recipe with Phulka or Roti - Eating Cultures
Breakfast/ Cuisines/ Recipes/ Sindhi Cuisine

Sehal Maani, Leftover recipe with Phulka or Roti

Sehal Maani

Sehal Maani / Phulka is a quick fix meal from left over phulkas (called maani in Sindhi). Phulka can be replaced with Dhabal (bread) or Chawar (Rice). The process would almost remain the same with slight variations depending on the core ingredient.

Leftover management is what you learn from the person managing the kitchen at home. Most of the cuisines and households would have their own way of using leftover stuff and that would be repeated so often that it would become a part of the culture.

Sehal Process

Sehal anything is a process where onions, green chillies and tomatoes are used. This is used to make a lot of meals. These meals can be had anytime of the day.

Here I quickly pen down what I would do in making the SehalMaani a tasty fix for snack or for breakfast.

Sehal Maani / Phulka

Print Recipe
By Serves: 4 Prep Time: 5 minutes Cooking Time: 10 minutes

Ingredients

  • Approximately 8 left over phulkas / chappatti
  • 2 finely chopped Green Chillies
  • 1 large finely chopped tomato
  • 2 medium sized sliced onions
  • 4-5 finely chopped garlic cloves
  • ¼ inch finely chopped piece of ginger
  • 4-5 curry leaves (optional used only by me)
  • 1 cup water
  • 2 tbsp oil
  • 1 cup of water
  • Some finely chopped fresh coriander

Dry masalas

  • 1 tsp cumin seeds
  • 1 tsp Garam Masala Powder
  • I tsp turmeric powder
  • ½ tsp red chilli powder
  • Salt to taste

Instructions

1

Put a frying pan on the gas

2

Add the oil and let it heat up

3

Add the cumin seeds

4

Add the curry leaves, if you are using them

5

After a little bit of splutter, Add the garlic and ginger, Sautee for a min

6

Add the onions & green chillies

7

Sautee till the onions are transparent

8

Add the tomatoes

9

Sautee till tomatoes are cooked

10

Add the dry masalas and the salt

11

Mix well, now tear the chapattis in small pieces and add to the mix in the pan

12

Mix well and add the cup of water till all the chappattis are soaked. If 1 cup is less you could add the 0.5 cup more to the mix.

13

Mix and let it cook for 2-3 minutes.

14

Chappattis should become a little softer, which means SehalMaani is ready

15

Sprinkle the garam masala and the fresh coriander

Notes

Accompaniments: Goes well with a bowl of curd

Please follow and like us:

You Might Also Like

No Comments

Leave a Reply

Social media & sharing icons powered by UltimatelySocial