{"id":1753,"date":"2020-04-28T17:26:45","date_gmt":"2020-04-28T11:56:45","guid":{"rendered":"https:\/\/www.feamag.com\/2021\/?p=1753"},"modified":"2020-04-29T16:44:10","modified_gmt":"2020-04-29T11:14:10","slug":"sindhi-saeyal-phulka","status":"publish","type":"post","link":"https:\/\/www.feamag.com\/2021\/sindhi-saeyal-phulka\/","title":{"rendered":"Sindhi Saeyal Phulka"},"content":{"rendered":"

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Each culture has its own creative recipes for using left overs. Among Sindhis, one of the best dishes made from leftover rotis is Saeyal Phulka or Seyal Mani. It is so good that many people even make rotis specially for this dish.<\/p>\n

\u00a0Ingredients<\/strong><\/p>\n

Leftover rotis – 4
\nCoriander leaves – 1 cup
\nGarlic – 8 – 10 cloves
\nTomato – 1 medium size
\nCoriander powder – 1tb sp
\nTurmeric powder – 1\/2 t sp
\nSalt – as per taste
\nOil – 1 tb sp<\/p>\n\t\t

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\n\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\"\"\n\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t
<\/figcaption>\n\n\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t
<\/div>\n\n

\u00a0Method<\/strong>
\nTear the rotis into bite – size pieces and keep them aside.
\nAdd the rest of the ingredients to the wet grinder to make a coarse
\nmixture ( make sure it doesn’t turn into a paste)
\nHeat oil in a pan and saute the ground mixture in it for 2 – 3 minutes.
\nAdd a cup of water and bring it to a boil.
\nNow add roti pieces. Mix well till all the pieces are coated properly.
\nCook till the water is completely absorbed.<\/p>\n

To serve – Serve alongside a bowl of curd as breakfast or as a side dish for lunch \/ \u00a0dinner.<\/p>\n\t\t

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<\/figcaption>\n\n\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t
<\/div>\n\n","protected":false},"excerpt":{"rendered":"

  Each culture has its own creative recipes for using left overs. Among Sindhis, one of the best dishes made from leftover rotis is Saeyal Phulka or Seyal Mani. It is so good that many people even make rotis specially for this dish. \u00a0Ingredients Leftover rotis – 4 Coriander leaves – 1 cup Garlic – … <\/p>\n

Continue reading “Sindhi Saeyal Phulka”<\/span><\/a><\/p>\n","protected":false},"author":24,"featured_media":1766,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2,58],"tags":[],"class_list":["post-1753","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-articles","category-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/posts\/1753","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/users\/24"}],"replies":[{"embeddable":true,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/comments?post=1753"}],"version-history":[{"count":3,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/posts\/1753\/revisions"}],"predecessor-version":[{"id":1765,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/posts\/1753\/revisions\/1765"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/media\/1766"}],"wp:attachment":[{"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/media?parent=1753"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/categories?post=1753"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/tags?post=1753"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}