How to make Selmani (Sindhi) -

Leftover rotis pieces sauteed with spinach puree and tomato puree and other masalas

Sanjeev Kapoor

This recipe is contributed by Member Dr. Rajeshwar Singh.

Main Ingredients : Rotis Leftover, Spinach (पालक)

Cuisine : Sindhi

Course : Main Course Vegetarian

You can also find more Main Course Vegetarian recipes like Mangodi Soya Nuggets with Greens Ishtew - SK Khazana Aloo Beans

Selmani (Sindhi)

Selmani (Sindhi) Recipe Card


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. This does not mean that all food in Sindhi cuisine is spicy, as there are plenty of sweet dishes in it to. 
Sindhi cuisine is a result of many influences - Baluchistan touches the border of Sindh and so does Punjab – so there is bound to be an immigration of ideas! It goes without saying that pre-partition played an immense role in making Sindhi cuisine what it is today. As Sindh was once part of India, Indian foods have had a large influence is shaping Sindhi cuisine. The spicy and aromatic features of Sindhi and Indian meals are similar. Sindhi cuisine refers to the cuisine of the Sindhis from Sindh, Pakistan and India. 
Combinations of dishes are also important in Sindhi cuisine. Over the years the best ones have lasted and are repeatedly presented together.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Selmani (Sindhi) Recipe

  • Rotis Leftover 4

  • Spinach pureed 1 cup

  • Oil 1/4

  • Green chilli chopped 2

  • Garlic chopped 1 teaspoon

  • Ginger paste 2 teaspoon

  • Tomato pureed 3 small

  • Oil 3 tablespoons

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Mint leaves 10

  • coriander leaves chopped 3 tablespoons


Step 1

Tear each roti into small pieces and set aside. Heat oil in a kadai, add mustard seeds and allow it to splutter, add green chilies and garlic and mix well.

Step 2

Add ginger paste, tomato puree, and spinach puree. Mix well. Cook for five minutes on low heat. Add turmeric powder, and little water .Allow the mixture to boil. Add salt and mix well. Add the roti and mix well. Switch off the heat and garnish with mint and coriander leaves.

Step 3

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.