Memories of childhood with Seyal Bread – Sindhi Style Breakfast with left over Bread -

According to me there are 2 types of people in this world. Type 1 – People who just eat food for the sake of eating and Type 2 – People who eat food because it gives them joy and has some emotional value or memories attached to it. I am type 2 if you have not noticed it already.


Food gives me more than nourishment and energy. It offers me a lot of pleasure and is related to a lot of memories. I have food for every mood that I go through. Comfort food, fancy food, missing mom food, healthy food, gluttony food, depressing food and happy food, I have my favorite food for all occasions. Infact I believe there is no time that does not call for something good on a plate. (Sigh) and my size is a testimony to my gluttony.




I woke up today morning missing my family a lot. My nephew has started to walk and every time I call home there are talks about the new adventures the family has had with the little one. He is a gorgeous little boy, and I am so in love. I miss seeing him and being part of his life. So apparently I was feeling pretty miserable. I dragged myself into the kitchen and saw some left over bread lying on its own in the bread box looking neglected. And I instantly knew what breakfast I wanted to make for the Blue mood I was in.




I made “Seyal Bread” which is one of my most favorite breakfast. It is a Sindhi recipe that calls for using left over Bread or Rotis in a spicy/tangy curry like gravy. Growing up in Ulhasnagar, which was predominantly a Sindhi area my food memories involve a lot of Sindhi delicacies. Also Sindhi and Punjabi food has a lot of common influences, and I ate a lot of this beautiful cuisine.  This recipe is very close to my heart as my mother used to cook it especially for me with a Pav (bread) that was soft as a pillow and only found in Ulhasnagar . Infact this was a regular weekend breakfast apart for Dal Pakwan (Dal served with deep fried crispy bread), which is another beautiful Sindhi specialty.


I make this way my mother used to, and I love it this way. It takes only 20 minutes to cook and naturally lifted my mood as I took every bite.


Recipe (Cooking time 20 minute, serves 2)
6  Soft dinner rolls (not hard rolls) or left over chapatis/rotis
1 large Onion finely chopped
2 medium sized tomatoes
3 Green chilies (use less if you don’t want it to be too spicy)
3 Garlic cloves
Freshly chopped Coriander
1 tsp Mustard seeds
Salt to taste
1 tsp Turmeric Powder
1 tsp Red Chili powder
4- 5 Curry leaves
1 cup Water
2 tsp Vegetable oil
Freshly chopped Coriander to garnish
Cut the bread/roti into bite sized pieces and keep it aside.
Prepare the masala buy blanching the tomatoes in hot water for 5 minutes. Add them in a grinder with the Garlic and Green Chilies.
Grind them together to make a paste. You can make this masala a day in the evening before you sleep in case you want to save time the next day.
Heat the oil in a pan and add the Mustard seeds and let them splutter. Now add the chopped Onions and saute well till the Onions turn translucent.
Add the Tomato masala to the sauteing Onions and let them cook for a few minutes till you can see the Oil leave the sides of the pan. The aroma of the Garlic is what I always remember coming from my mothers kitchen.
Now add the Salt, Red chilli and Turmeric powder and cook for a few seconds before adding a cup of Water and letting it come to a boil. I add enough water for the bread to soak it all up. If you are using more bread add some more water as you want all the pieces of the masala to be coated well. But if you are using roti this is enough.
Now add the bread and mix it well letting the Bread absorb all the beautiful juices and be quick as you will see the masala just getting soaked up right in front of your eyes. So make sure you let the bread pieces be evenly coated with the masala.
Turn the heat off and garnish with some freshly chopped Coriander while serving. Happy Eating 🙂