Seyal Maani with Methi

Seyal Maani with Methi | Sindhi Seyal Phulka with Leftover Roti | Seyal Maani Breakfast Recipe in Pasta style | Breakfast recipe with Leftover Indian Flatbread | How to Make Seyal Fulka with Methi through step by step instructions

Seyal Maani with Methi | Sindhi Seyal Phulka makes a flavorful wholesome Sindhi breakfast from leftover chapati (roti/Indian flatbread), spices and seasonal herbs. It is a great makeover recipe.

Generations through, it has been human endeavor to minimize on wastage and make best use of leftover food. Sindhi Seyal Phulka with Methi is one such breakfast recipe.

Sindhi Seyal Maani Recipe in Pasta style is what I created out of necessity to encourage my son enjoy this makeover breakfast recipe. The traditional unevenly torn pieces seemed unappealing to him. It then occurred me why not cut the roti strips resembling fettuccine or linguine which I then cooked in seasonal herbs and spice gravy or sauce. The recipe comes together much faster than one might expect.

Thinking of pasta, well here are some recipes for you.

Pasta with Soya Granules

Marinara Pasta,

Pasta Corn Salad

The recipe below guides you through the traditional way of making Seyal Maani with Methi | Sindhi Seyal Phulka with Leftover Roti with step by step instructions.

Why should you make

• Quick and easy makeover for leftovers
• Flavorsome
• Use of seasonal herbs
• Loved by all age groups

What is Seyal Maani with Methi

‘Maani‘ in Sindhi language implies roti or Indian flatbread. ‘Seyal‘ means to slowly cook till food is soft and liquids evaporate. This recipe comprises of a method to impart flavorful makeover to leftover rotis over a day or two old.

Bits of left-over rotis(Indian flatbread) are hand-torn and simmered in flavorful gravy sauce of fresh seasonal herbs such as fresh fenugreek leaves, spring onions along with spices and other aromatics. If herbs are not in season, basic pantry ingredients are used.

Here are a few traditional Sindhi breakfast recipes that are popular across the globe.

Sindhi Koki

Dal Pakwaan

Methi Lehsun Paratha

Bajri Jo Dhodho

Bajra Gur Ki Kutti

Ingredients for Sindhi Seyal Fulka

For Measurements refer to the RECIPE CARD further below.

image ingredients

• Chapatti – 1-2 days leftover roti (Indian flatbread) works best for this.
• Seasonal herbs -Seasonal fresh methi (fenugreek leaves)adds a distinct flavor. If fresh methi is unavailable, you can substitute it with kasuri methi and fresh coriander leaves.
• Garlic– Imparts a garlicky flavor
• Green chili– To add spiciness
• Tomato – Added for slight tanginess and moisture.Enhances overall taste.
• Spices – salt, turmeric powder, coriander powder, red chili powder
• Sesame seeds– to sprinkle as a topping.
• Oil – for cooking
• Water

How to make Seyal Phulka with Methi through step by step instructions

Prepping

1. Firstly, cut the rotis into strips. The traditional method is to cut or roughly tear into small pieces. TIP: For this recipe 1-2 days old rotis that have been stored in fridge work well.  

2. Roughly chop washed methi (fenugreek) leaves.

How to make Seyal Maani with Methi

3. For this, heat 3 tbsp of oil in a kadai or flat heavy bottom pan.

4. Add chopped garlic and sauté it till golden brown and emits a nice garlicky aroma. TIP– Keep a watchful eye. Garlic must not burn.

5. Then add the roughly chopped methi leaves.

6. Sauté till they slightly wilt and deepen their green color. Work on low to medium flame.  TIP – Excessive sauteing will make methi bitter. BIG No, No!

7. Then add in the roughly chopped tomatoes and green chilies.

8. Add turmeric powder, red chili powder, coriander powder and salt. Also add in some chopped coriander.

9. Mix and sauté for 1-2 minutes. Then cover and cook on low to medium flame for 2-3 minutes till tomatoes turn mushy.

10. When oil starts to ooze from sides, add in one-third cup water. Check the seasoning. TIP – The gravy should have a slightly salty taste as the maani will absorb some of the salt. You could also add a teaspoon of crushed kasuri methi at this stage.

11. Let the liquids come to a gentle boil. Cover and simmer for minute.

12. Finally tip in the roti strips and combine thoroughly. Add some warm water  if needed.   

13. Cover and let the maani cook on low flame for 5-7 minutes. Then put off flame.  

14. Optional  – Just before serving top up with some toasted sesame seeds. TIP – Some other suggestions for toppings are red chili flakes, toasted pumpkin seeds or toasted and crushed peanuts or grated Parmesan cheese.

.

What to serve with

Serve hot Seyal Maani Breakfast Recipe in Pasta style for breakfast alongwith Mint Lassi or cup of Karak Chai. Alongside serve some Gajjar Ka Halwa.

Recipe Card

Seyal Maani with Methi

Seyal Maani with Methi is a nice way to use seasonal produce and leftover rotis. Bits of left-over rotis(Indian flatbread) are hand-torn and cooked in flavorful gravy sauce of fresh seasonal herbs such as fresh fenugreek leaves, spring onions along with spices and other aromatics. If herbs are not in season, basic pantry ingredients are used

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course Breakfast, Brunch, Snack

Cuisine North Indian Cuisine, Sindhi Cuisine

Servings 3 people

Equipment

• 1 flat heavy bottom pan with lid
• 1 wooden spatula

Ingredients

  

1 cup = 250ml

• 4 leftover rotis
• 1 cup methi (fresh fenugreek leaves) plucked and washed
• ¼ cup coriander leaves chopped
• 4-5 cloves garlic chopped, 15 gm
• 1-2 green chilies chopped
• 2 medium tomatoes chopped,100 gm
• 1 tsp sesame seeds for topping (optional)
• 3 tbsp oil
• 1/2 cup water use as needed

Spices

• 1 tsp salt use as needed
• ½ tsp turmeric powder adjust
• 1 tsp coriander powder
• ½ tsp red chili powder use as needed

Instructions

 

Prepping

• Firstly, cut the rotis into strips. The traditional method is to cut or roughly tear into small pieces
• Roughly chop washed methi (fenugreek) leaves.

How to make Seyal Maani with Methi

• For this, in a kadai or flat heavy bottom pan, heat 3 tbsp of oil.
• Add chopped garlic and sauté it till golden brown and emits a nice garlicky aroma.
• Then add the roughly chopped methi leaves.
• Sauté till the methi leaves slightly wilt and deepen their green color. Work on low to medium flame.
• Then add in the roughly chopped tomatoes and green chilies.
• Add turmeric powder, red chili powder, coriander powder and salt. Also add in some chopped coriander.
• Mix and sauté for 1-2 minutes. Then cover and cook on low to medium flame for 2-3 minutes till tomatoes turn mushy.
• When oil starts to ooze from sides, add in one-third cup water. Check the seasoning. You could also add a teaspoon of crushed kasuri methi at this stage.
• Let the liquids come to a gentle boil. Cover and simmer for minute.
• Finally tip in the roti strips and combine thoroughly. Add some warm water if needed.
• Cover and let the maani cook on low flame for 5-7 minutes. Then put off flame.
• Optional – Just before serving top up with some toasted sesame seeds.

Video

Seyal Maani with Methi | Sindhi Seyal Phulka in Pasta style | Breakfast with Leftover Roti

Notes

• For this recipe 1-2 days old rotis that have been stored in fridge work well.  
• Keep a watchful eye. Garlic must not burn.
• Over-sautéing can make methi leaves bitter, so it’s important to sauté them lightly.
• The gravy should have a slightly salty taste as the maani will absorb some of the salt.
• Some other suggestions for toppings are red chili flakes, toasted pumpkin seeds or toasted and crushed peanuts or grated Parmesan cheese

Keyword breakfast recipes, easy leftover recipes, how to make seyal maani with methi, leftover roti recipes, seyal maani recipe, seyal mani, seyal phulka recipe in pasta style, sindhi seyal phulka

FAQ

Can I make Seyal Maani without Methi

If fenugreek leaves are not available, you can omit and just tomatoes and spices to make the gravy to perk up rot bits. Would also recommend adding some kasuri methi (store bought dried methi leaves)

.

If you have liked Seyal Maani with Methi | Sindhi Seyal Phulka with Leftover Roti video, do Subscribe to My Culinary Expressions YouTube Channel for more interesting videos.

Do leave a feedback below in the COMMENTS SECTION or my FACEBOOK PAGE.

You can follow me on Facebook, Pinterest, Twitter or Instagram

Pin to Make Later

Thank you for stopping by my blog. Your feedback and comment is much appreciated. Hope you have enjoyed reading this post. Do not forget to Rate, Comment and Subscribe to our Newsletter.

Soon, I shall be back with another interesting post.

Until then

Stay Bright!