Seyal Maani Lahori

Ingredients

• 4-5 pieces maani/roti (day-old flatbread) (Day-old roti or chapati works best — tear into large pieces)
• 2 large piyaz (onion) (Finely sliced — caramelised for depth)
• 3 medium tamatar (tomatoes) (Chopped — more tomato than usual for extra sauce)
• 1.5 tbsp adrak lahsun paste (ginger garlic paste)
• 1 tsp laal mirch powder (red chilli powder)
• 1 tsp dhania powder (coriander powder)
• 0.5 tsp haldi (turmeric)
• 1 tsp zeera (cumin seeds)
• 2 whole anda (eggs) (Optional — scrambled in at the end for protein)
• 3 tbsp tel (cooking oil)
• 1.5 tsp namak (salt)
• 3 tbsp hara dhania (fresh coriander)
• 2 whole hari mirch (green chillies) (Slit)

Instructions

1. MAKE RICH MASALA: Heat oil in a wide flat pan. Add zeera and sizzle. Add sliced piyaz and cook on medium-high heat until caramelised and deep golden — about 12-15 minutes. Don't rush this. The deeply cooked onion is the foundation of seyal maani's flavour.
2. ADD AROMATICS: Add adrak lahsun paste and cook 2 minutes. Add tamatar, laal mirch powder, dhania powder, haldi, and salt. Cook on high heat until tomatoes completely break down and oil separates — about 10 minutes. The masala should be thick and deeply coloured.
3. ADD WATER: Add 200-250ml water to the masala. Stir and bring to a simmer. Add slit hari mirch.
4. ADD THE BREAD: Add torn roti pieces to the masala. Gently fold them in — don't mash. The bread will absorb the masala and soften. Cook covered on low heat for 5-7 minutes.
5. ADD EGGS (IF USING): Push the bread to the sides. Crack eggs into the centre of the pan. Scramble gently and mix through the bread as they cook. This takes about 2 minutes.
6. FINISH: Add hara dhania and fold in gently. The seyal maani should look moist but not soupy — each piece of bread should be saucy and flavourful. Serve immediately.