Seyal Pav is a delicious and easy breakfast dish made with a day’s old pav bun in an onion tomato gravy. This is a popular Sindhi Breakfast that works out best with leftover pav and for a quick dish.
Just as we have Bread Upma, where the bread slices are tossed in onion and tomato masala to make a quick dish for any meal, this easy dish is adapted with pav bun in the Sindhi cuisine to be called as Seyal Pav. They also call it Seyal Double Roti.
Bread Upma as how we make it is tossed in spicy sauteed onion and tomato with some handful of chana dal and urad dal added for the crunch. This Seyal Pav is made with the day’s old Pav, and it becomes very soft when it is cooked in this tomato gravy.
The gravy based turned out quite spicy and I should remember to make it less spicy next time. With the lockdown getting relaxed, we still find it hard to get a few items like the Pav. I was almost thinking I will make the pav myself. However, I managed to get hold of the pav and I was happy to save some for trying out this dish. I adapted it from a youtube video and was interesting to see how different cuisines make use of their leftover food.
We are starting our BM#115, Week 4 where I will be sharing AtoZ Indian Breakfast Dishes. This month it is S, T, U and for S, I had other dishes like Shavige Uppittu from Karnataka, Shepeche Polle from Goa, and Soru Chakli Pithe from Bengal. I decided on Seyal Pav as it was easy to get hold of the ingredients relatively!
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Step By Step Pictures for making Seyal Pav
Ingredients used to make Seyal Pav
Seyal Pav is made with a day’s old Pav. This ends up as a soft bread soaked in a spicy onion tomato base.
You can adjust the spices used in this dish, add other ingredients like boiled potatoes to enhance the taste.
A day’s old Pav works out best for this dish as the bread has to be hard and not so soft.
This Seyal Pav or Double Roti can be served on its own, however, you can drizzle some sauce if you want.
Seyal Pav ~ A to Z Indian Breakfast Dishes
- 1 Pav Bread
- 1/2 cup Onions finely chopped
- 1/2 cup Tomato finely chopped
- 2 tsp Cooking Oil
- 1 tsp Cumin Seeds
- 1/2 tsp Garlic crushed
- 1/2 tsp Ginger grated
- A Pinch Turmeric Powder
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Coriander Powder
- 2 to 3 nos Green Chillies
- Salt to Taste
- Handful Coriander Leaves finely chopped
- 1/2 cup Water as required.
- 1/2 tsp Lemon Juice
- Take the pav and tear it into smaller pieces. Take it in a bowl and squeeze the lemon juice over it and keep it aside.
- Heat a Kadai with oil and add cumin seeds. When it starts to splutter, add the grated ginger and garlic. Saute well.
- Next, add the onions and saute till it turns colour.
- Add coriander leaves and finely chopped green chilies.
- Add red chili powder and coriander powder, turmeric powder, salt.
- Saute and add tomatoes. Cook on high and add water to cook the masala.
- When the tomatoes turn mushy and soft, add the pav pieces to the Kadai and toss them well.
- Simmer and cover with a lid for 5 mins and switch off.
- Serve with little coriander leaves on top and serve hot.