Name: Seyal Maani (Rotis in Green Masala) recipe by Neha Pahilwani at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: For the green masala :; 1.5 cup coriander leaves with stems; 1 small onion chopped; 4-5 green chillies; 7 -8 cloves of garlic chopped; 1 inch ginger piece chopped; 1.5 teaspoon turmeric powder; 2 teaspoon coriander powder; 1/2 teaspoon garam masala; 2 medium size tomatoes; 4 tablespoon cooking oil; 1 - 1.5 cup water; Salt to taste; For rotis:; 1.5 cup whole wheat flour; 1/4 teaspoon salt; Water to knead the dough

ABOUT Seyal Maani (Rotis in Green Masala) RECIPE

The legacy and skill of preparing this recipe comes from my in-laws. What makes it a heirloom recipe is the uniqueness in its preparation . Usually this Sindhi dish is made with left-over rotis which are broken into pieces. But I have made fresh thin rotis with a pinch of salt . The sauted green masala paste is spread onto the rotis and then cut in halves and simmered. This step gives it an edge over others. The word Seyal means cooked on slow flame or simmered till water dries and Maani means the rotis. This is an aromatic and spicy dish.

Ingredients Serving: 4

For the green masala :
1.5 cup coriander leaves with stems
1 small onion chopped
4-5 green chillies
7 -8 cloves of garlic chopped
1 inch ginger piece chopped
1.5 teaspoon turmeric powder
2 teaspoon coriander powder
1/2 teaspoon garam masala
2 medium size tomatoes
4 tablespoon cooking oil
1 - 1.5 cup water
Salt to taste
For rotis:
1.5 cup whole wheat flour
1/4 teaspoon salt
Water to knead the dough

Instructions

Knead the dough with flour, salt and water.
Roll out 7 to 8 thin medium size rotis and cook on tawa. Cover and keep aside.
In a blender, grind masala, coriander leaves, garlic, ginger, onion, green chillies and 1/4 cup or less of water till a coarse paste is formed. Empty out the contents.
Now grind the tomatoes.
Heat oil in a kadai.
Add the green masala paste and cook for 5 minutes then add tomato paste and cook till water dries.
Add the spices except garam masala and saute well till oil floats on the sides. Switch off the gas.
Use half the paste for spreading on the rotis as described in the next step.
Spread a little masala on each roti.
Fold each roti in half and stack on one another and then cut into halves.
Now add around 1 cup or slightly more water to the remaining masala paste in the kadai.
Switch on the gas.
Adjust the masala for seasoning.
Carefully drop the roti halves in the kadai.
Sprinkle garam masala powder, cover and cook.
After one boil, reduce flame and simmer for 20 minutes or till oil floats.
Serve hot with papad. Enjoy.

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