Sindhi Seyal Bread | How to make Sindhi Seyal Bread

By Sharon Dcosta  |  29th Nov 2015  |  
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  • Sindhi Seyal Bread, How to make Sindhi Seyal Bread
Sindhi Seyal Breadby Sharon Dcosta
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About Sindhi Seyal Bread Recipe

A perfect, easy to prepare breakfast dish that uses up any leftover bread from the previous day.

Sindhi Seyal Bread, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Sindhi Seyal Bread is just mouth-watering. This amazing recipe is provided by Sharon Dcosta. Be it kids or adults, no one can resist this delicious dish. How to make Sindhi Seyal Bread is a question which arises in people's mind quite often. So, this simple step by step Sindhi Seyal Bread recipe by Sharon Dcosta. Sindhi Seyal Bread can even be tried by beginners. A few secret ingredients in Sindhi Seyal Bread just makes it the way it is served in restaurants. Sindhi Seyal Bread can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Sindhi Seyal Bread.

Sindhi Seyal Bread

Ingredients to make Sindhi Seyal Bread

  • 4 loaves bread (ladi pav)
  • 2 large onions (chopped)
  • 2 medium tomatoes (finely chopped)
  • 2 green chillies (finely chopped)
  • 1/2 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon dry mango powder (amchur)
  • 1 teaspoon mustard seeds
  • 1 1/2 teaspoon ginger garlic paste
  • 3 tablespoons oil
  • 1 Cup water
  • salt to taste
  • 1 tablespoon coriander leaves (chopped)

How to make Sindhi Seyal Bread

  1. Remove the crust of the bread and cut into 1 inch cubes. Keep aside.
  2. In a pan heat oil. Add mustard seeds. When they splutter add onions and saute till pink.
  3. Add tomatoes, cumin powder, coriander powder, turmeric, salt, dry mango powder, ginger garlic paste and green chillies. Saute till tomatoes turn soft.
  4. Add water and bring to a boil. A thick paste will form.
  5. Add cubed bread and mix well till bread is evenly coated with the masala.
  6. Garnish with chopped coriander leaves and serve hot.

My Tip:

Use bread that is a day old as it is a little dry/ hard and does not become too soggy on cooking.

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