Seyal Pav... Sindhi delicacy...

Another lovely Sindhi delicacy is SEYAL PAV ... 

My mom taught me this lovely, delicious , yummy , amazing, top of the world , best-est dish... 
I am a happy child wen am eating this, I completely love it, it is soft as pillow, yet a bit crisp too... 
Super addictive it is going to be , once u have it... 
Seriously trust me, this spicy and tangy flavorful pav is a amazing burst of flavors in your mouth... 
I would definitely want u people to try it... 
It's simple , very quick and wow
Thank me later...

Recipe:

Ingredients:

• 8 Pav(slit into half)
• 12-13 cloves of Garlic
• 3 Green chillies 
• Coriander small handful 
• 4 Tomatoes (grind them )
• Salt to taste
• 1 tsp Turmeric powder 
• 1 tbsp Coriander powder
• 1/2 tbsp Red chilli powder
• Oil 7-8 spoons( yes it does require a Good quantity )
• Water as required

Method :

To make the filling :

• Blend tomatoes keep aside.
• Chop garlic, green chili, coriander leaves and keep aside.( very fine chop or grind everything into a thick chunky paste)
• Now take 7-8 spoons oil in a pan 
• Put garlic mixture, let it release its smell, and change a little color, now add tomatoes and all dry masala ( salt , red chilli powder , coriander powder , turmeric powder ) , now mix and cover , slow the flame , let it cook til the oil is released at the sides . 
• As done , keep aside.

To make the pav:

• Take the pav , cut into half (like we cut for vada pav)
• Now in same pan, put 2 spoon oil , 
• Take the slit pav, put one big spoon of the ready garlic tomato masala, close it... 
• Likewise do the other pav too... Now put these ready pav in the pan in which v put 2 spoon oil, not more than 4 pav at a time... 
• Now add 5-6 spoons water surrounding the pav ... 
• Let flame me slow medium , once done on one side , turn and again put 2-3 spoon water , cook , make it little crisp , but not too hard, it's texture is pillowy and crisp both ... As u see it's done , put little masala on top and remove from pan and serve.
• Put other 4 pav and repeat the same way... 

Notes:

• Spices u can adjust according to your taste... 
• And this garlic tomato masala can be preserved - goes well for 3-4 days in refrigerator ...
• U can make vegetable out of it - we have a very special dish named as Thoom masale mei besan tikki , we make that... 
• U can sandwich this masala between the leftover rotis, crisp both side on tawa, and eat, tastes heavenly 
• So make more masala and keep enjoing it.

Happie cooking.