Name: SEYALA MAANI ( Green Masala Rotis) recipe by Shobha Keshwani at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3
Ingredients: Rotis ....... 6-7 (you may use the left over rotis); Coriander Leaves.....1 cup; Mint leaves .............. 1/2 cup; Green Chillies............2-3; Onions........................1 chopped; Tomatoes...................1 chopped; Garlic..........................7 to 8 cloves; Ginger .......................1 inch piece; Salt..............................to taste; Red Chilli Powder.....1/2 tsp; Turmeric Powder.....3/4 tsp; Coriander Powder....1 to 2 tsp; Cumin powder ...... 1 tsp.; Garam masala ........ 1/2 tsp (optional); Oil ................... 2-3 tbsp.

ABOUT SEYALA MAANI ( Green Masala Rotis) RECIPE

This is a Sindhi breakfast dish, usually made from left over rotis. They are broken into pieces and cooked with flavourful green masala made with fresh coriander and mint leaves.

Ingredients Serving: 3

Rotis ....... 6-7 (you may use the left over rotis)
Coriander Leaves.....1 cup
Mint leaves .............. 1/2 cup
Green Chillies............2-3
Onions........................1 chopped
Tomatoes...................1 chopped
Garlic..........................7 to 8 cloves
Ginger .......................1 inch piece
Salt..............................to taste
Red Chilli Powder.....1/2 tsp
Turmeric Powder.....3/4 tsp
Coriander Powder....1 to 2 tsp
Cumin powder ...... 1 tsp.
Garam masala ........ 1/2 tsp (optional)
Oil ................... 2-3 tbsp.

Instructions

Grind coriander leaves, mint leaves, onion, tomato, green chillies, ginger and garlic. ( Grind coarsely)
In a pan pour the oil and saute the green masala for a few minutes.
Add the dry masalas and salt and mix well. Pour 2 cups water and let it boil.( If using left over rotis then add a little more water)
Break the rotis into small pieces and stir into the masala. Check the salt and let it cook on low flame until the rotis are cooked.
Sprinkle garam masala on top and pour a little hot oil on it. Serve immediately.

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