Update: To watch the video recipe of Seyal pao, just click on the following link:
Seyal Pao video recipe!
Seyal Pav (Pao/Dabal/Dabhroti) is a Sindhi style dish made using laadi pao. Many Sindhis use potatoes in the base, while others use just onions along with tomatoes. There is another seyal style bread/roti where pounded coriander leaves are used for the base gravy. You can check that recipe here!
Seyal Pav
Rating
Prep time:
Cook time:
Total time:
Serves: 3
Sindhi seyal pav is a famous breakfast recipe made by cooking dinner rolls in potato onion base.
Ingredients
- Soft buns (Dinner rolls or laadi pav) 6
- Potato 1 (Optional)
- Onion 1
- Garlic 5 cloves
- Green chillies 2
- Tomato 1
- Curry leaves 5-7 leaves
- Mustard seeds ½ tbsp
- Turmeric powder ¼ tbsp
- Red chilly powder ½ tsp
- Salt as per taste
- Oil 2 tbsp
- Coriander leaves for garnishing
- water 1 cup (or a little more)
Method
- Heat 2 tbsp oil in a frying pan.
- Add curry leaves and mustard seeds and allow them to splutter. Add pounded ginger and garlic
- When garlic turns slightly brown in colour, add chopped potato and mix well. Cook on high heat for 1-2 minutes and then lower the heat and cover the pan.
- When potatoes are almost cooked, add chopped onion and saute on high heat till translucent.
- Lower the heat and cook till onions are light brown.
- Add grated/ chopped tomato, green chillies, turmeric powder, red chilly powder, salt and fry well.You can add 1-2 tbsp of water if mixtures tends to stick to the bottom of the pan. Keep mashing tomatoes while leaving aside potatoes (if using).
- Cook till mixture leaves the oil.
- Add about one cup of water and bring it to boil. You may need around half a cup of more water if the bread is hard or very stale.
- Meanwhile cut each pav into four pieces.
- When the mixture starts boiling add pao and mix gently until all the water is absorbed
- Cover the pan and allow the mix to cook on low flame for a minute or so.
- Garnish with coriander leaves and serve hot with roasted papad
To learn how to bake pillowy soft, delicious, buttery pao at home, click here !
i love the sindhi recipes you have given.I love sindhi food and i make them regularly.thanks a ton
I always make the same preparation with the bread. this is v.interesting looks yum
you add tamarind water & tomatoes along with coriander green masala with garlic ginger
hi my mil makes it too….my in laws are sindhis…what she does is dips the pav into some sour buttermilk..then puts it into the frying pan…makes it more tangy that ways……rest of the recipe is the same….
yummmmm !!!
Hi Alka,
I made the Seyal Pav today.. and the taste was just great, but my husband wants the pav to be a lit crispy and by adding pav to the boiling water my pav got really soggy… anything wrong i did and anything i can do to make it like yours… i see ur pav is crisp and not soggy like mine .. Help! ( i used the Sara Lee buns w. sesame seeds)
HI Alka,I prepared this dish last evening and we loved it.Thanks for sharing such a wonderful and easy recipe.
Hi . I just stumbled upon your site thro a very happy serendipitous error . Your blog reminds me of my sindhi childhood friend and my time at her place. I shall have a lovely nostalgic time going through your recipes.
Alka,
Seyal Dabal(as we call it 🙂 )is delicious especially when you use leftover pao which has lost it’s softness. I like to add some tamarind to give it a sour kick.
I’m going through the rest of your lovely site now.
Looks lovely