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 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 / PhulkaPrint Recipe
- 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
- 1 tsp cumin seeds
- 1 tsp Garam Masala Powder
- I tsp turmeric powder
- ½ tsp red chilli powder
- Salt to taste
Put a frying pan on the gas
Add the oil and let it heat up
Add the cumin seeds
Add the curry leaves, if you are using them
After a little bit of splutter, Add the garlic and ginger, Sautee for a min
Add the onions & green chillies
Sautee till the onions are transparent
Add the tomatoes
Sautee till tomatoes are cooked
Add the dry masalas and the salt
Mix well, now tear the chapattis in small pieces and add to the mix in the pan
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.
Mix and let it cook for 2-3 minutes.
Chappattis should become a little softer, which means SehalMaani is ready
Sprinkle the garam masala and the fresh coriander
Accompaniments: Goes well with a bowl of curd