At this point I would like to share w/ my readers that the special preparation of this dish ‘Sayel Mani’ was demonstrated by me on our Bombay Television a while back and was repeatedly asked for the recipes and re-demonstration of the same. Yes, ‘Sayel Mani’ is a very popular dish as it is not only served for breakfast but also as a mini-meal at any time of the day.

Ingredients:
11 medium-sized chappaties
1 big bunch corriander leaves
100g garlic
25g ginger
25g green chillies
2 medium-sized onion, roughly chopped
1 tsp chillie powder
2 tsps dhania powder
½ tsp haldi powder
1 tsp ‘amchur’ powder
6-8 medium-sized tomatoes, roughly chopped
Salt to taste

Method:
Grind together the corriander leaves, green chillies, ginger & garlic. Heat about ¼ cup of oil & fry the onions till pinkish in colour, add the ground masala & continue to fry for a few minutes, add the turmeric powder, dhania powder, chillie powder & amchur & continue to fry. Add the tomatoes & simmer for a while, about 3-4 minutes. Add about 2 cups of water if the chappaties are from overnight & 11/2 cup if the chappaties are freshly made.

Add the whole chappaties to the pan forming a layer into the masala, cover & cook on low heat for about 25 minutes.

When the chappaties are soft & tender, carefully remove from the pan w/out breaking & serve on a flat platter garnished w/tomato wedges.

To get a firmer effect of the whole chappaties, after simmering the masala, add the chappaties to the pan & put the entire pan into the oven & bake for 30-35 minutes.