Sehal Maani by Aparna Narang

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Sehal Maani by Aparna Narang

This is a typical Sindhi dish. Sindhi cuisine is delightful, and those who have had a taste of it will know that there is a great deal of flavour and spice in this cuisine.

Sehal Maani, Leftover recipe with Phulka or Roti by Aparna Narang

Sehal is a process where onions, green chillies and tomatoes are used. This is used to make a lot of meals. These meals can be had anytime of the day.

Ingredients:

  • 4 leftover chappatis

For chutney

  • Take approx 250 gms fresh Coriander.
  • 4 green chillies,
  • 1 onion
  • 1 tomato.

Spices

  • 1 tsp Amchur
  • 1 tsp lemon juice
  • 1 tsp coriander powder
  • Salt to taste

Method:

  1. Grind all ingredients for chutney.
  2. Take a pan, add some oil and cook this chutney for few minutes.
  3. Add salt all spices.
  4. Bring it to room temperature.
  5. Take 4 chapatis and spread this chutney on the chapati and layer with 3 or 4 chapatis. Top chapati also will have chutney.
  6. Garnish with red and yellow capsicum
  7. Keep this layered chapati in a greased serving dish.
  8. Steam for approx. 20 mins.
Sehal Maani being steamed

9. Sehal maani is ready to serve.

Notes:

  • Cut like cake slices.
  • Serve very hot.
  • Also this can be baked covered in foil for 10 mins.

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