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Selmani (Sindhi)

Leftover rotis pieces sauteed with spinach puree and tomato puree and other assorted Indian spices. This is Sanjeev Kapoor exclusive recipe.

New Update
Main IngredientsRotis Leftover, Spinach
CuisineSindhi
CourseMain Course Vegetarian
Prep Time11-15 minutes
Cook time11-15 minutes
Serve4
TasteMild
Level of CookingModerate
OthersVeg

Ingredients 

  • 4 leftover rotis 
  • 1 cup pureed spinach 
  • 2 green chillies, chopped
  • 1 teaspoon chopped garlic 
  • 2 teaspoons ginger paste
  • 3 small tomatoes, pureed
  • 3 tablespoons oil
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • 10 mint leaves
  • 3 tablespoons chopped coriander leaves 

Method

  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.
  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.
  3. Serve hot.
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