Name: Sindhi Stuffed Seyal Fulka recipe by Honey Lalwani at BetterButter
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 4 Left Over Roties; 1 Clove Garlic; 2-3 Green Chillies; Fresh Coriander Leaves; Red Chilly Powder 1/2 tsp; Oil 3 tsp; Coriander Powder 3 tsp; Salt to Taste; Water 2-3 tsp

Ingredients Serving: 4

4 Left Over Roties
1 Clove Garlic
2-3 Green Chillies
Fresh Coriander Leaves
Red Chilly Powder 1/2 tsp
Oil 3 tsp
Coriander Powder 3 tsp
Salt to Taste
Water 2-3 tsp

Instructions

TAKE 4 LEFTOVER ROTIES, FEW GARLIC PODS, 2-3 GREEN CHILLIES AND FRESH CORIANDER.
ADD ALL THE INGREDIENTS IN PESTAL MORTAL.
CRUSH IT INTO A COARSE PASTE.
PASTE IS READY. ADD SALT.
ADD 3 TSP CORIANDER POWDER, HALF TSP RED CHILLY POWDER, AND TURMERIC POWDER.
CRUSH AGAIN TO MIX ALL THE INGREDIENTS PROPERLY.
YOUR STUFFING IS READY TAKE OUT IN BOWL.
ADD 1 TSP OIL AND MIX WELL.
TAKE 1 CHAPATI SPREAD LITTLE STUFFING.
FOLD THE ROTI AS SHOWN IN VDO. AND SPREAD LITTLE MORE STUFFING.
AGAIN FOLD THE ROTI. AND KEEP ASIDE. MAKE ALL THE ROTIS BY THE SAME
ALL ROTIS ARE READY.
IN A KADHAHI OR PAN SPREAD AND HEAT 1 TSP OIL.
ARRANGE ALL THE STUFFED ROTIS.
SPREAD LITTLE MORE OIL.
ADD 2 TSP WATER.
COVER THE LID AND COOK FOR 2-3 MINUTES ON LOW FLAME.
REMOVE THE LID AND TURN THE ROTIS.
AGAIN COVER WITH THE LID AND COOK FOR 2 MORE MINUTES FROM OTHER SIDE TOO.
YOUR TASTY SEYAL FULKA IS READY TO ENJOY. CRISPY FROM OUTSIDE, SOFT AND FLAVORFUL FROM INSIDE.

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