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
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.
2. Now add the chopped tomato and cook.
3. As it's progressing towards mushy consistency, introduce turmeric powder, red chilli powder, coriander powder, salt and momo chutney. Mix well.
4. To this cooked masaledhaar onion and tomato mass add the roti or phulka pieces and give it a mix.
5. Sprinkle enough water over the leftover roties/phulka to get soft and absorb the flavours. (low flame)
6. Finish it with chopped coriander and top it up with sev as you serve.
Thank You & See You Soon 😀