Blessy's Kitchen

Okay, so before anybody would pounce on me that seyal phulka is not made this way; let me straighten up this for you. Yes, you're right, this isn't the traditional seyal phulka recipe. This is my way of making it. Traditionally, the phulkas or roties are soaked in a tomato gravy that's made with lots of coriander, ginger and garlic. But I've made a slight shift by adding homemade momo chutney which does the job. Incase, you're out of it, you could add ginger and garlic paste to the tadka. Also, topping it up with sev is optional. You can add more or less water according to your liking. Today, I've sprinkled enough to soften them but did not drench them. Some like to have it soupy while others fancy it soft as pulpy mush. Also, add boiled veggies to increase the nutritional value of the dish. You are the boss of your plate!

To Make This Recipe You'll Need:

Roti/phulka/chapati - 4 (torn or cut into pieces)

Mustard seeds - 1/4th teaspoon

Jeera/ cumin seeds - 1/4th teaspoon

Onion - 1 small (chopped)

Green chilli - 1 small (chopped)

Tomato - 1 small (chopped)

Turmeric powder - 1/4th teaspoon

Red chilli powder - 1 /2 teaspoon

Coriander powder - 1/2 teaspoon

Salt - 1/2 teaspoon (or) to taste

Momo chutney (or) schezwan chutney/sauce - 3 teaspoons

Oil - 2 teaspoons

Coriander - few sprigs

Lemon juice - 1/2 slice (if you're not using momo chutney)

Sev - for topping

Method :

1. To a pan, add oil, once the oil is hot, add mustard seeds and jeera . After spluttering add the onion and green chilli. Cook until onions turn translucent.