Seyal Pav (Sindhi-Style Spiced Bread Stir-Fry)
One of my favourite childhood breakfasts is Seyal Pav — a Sindhi speciality that transforms leftover bread, rolls, or even rotis into a deliciously hot mess of a meal. It holds a special place in my heart because it was the very first dish I ever learned to cook, purely because I loved eating it so much.
At its heart, Seyal Pav is the art of making something delicious from scraps — yesterday’s bread or rotis transformed into flavourful food. The beauty of this dish lies in its simplicity and how easily it takes on the personality of the cook.
It’s best eaten hot, straight from the pan — that’s when it’s at its most comforting. Soft in places, crisp in others, spicy, garlicky, and full of nostalgia. This dish reminds me that food doesn’t have to be fancy to be meaningful. Seyal Pav is humble, messy, and absolutely delicious — just like the mornings I first learned to make it.
Ingredients 13
4 ‒ 6 pav, leftover, torn into bite-sized pieces
1 tbsp vegetable oil
1 tsp mustard seeds
12 curry leaves
1 onion, medium, finely chopped
1 green chilli, chopped, adjust to taste
7 ‒ 8 cloves garlic, finely chopped or crushed
3 tomatoes, blanched and pureed
1 tsp turmeric powder
1 tsp red chilli powder, adjust to taste
1 cup hot water, plus more if needed
salt, to taste
Handful fresh coriander, chopped, plus extra for garnish
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Method 8
Tear your , bread, or rotis into bite-sized pieces. If the bread is too soft or fresh, let it sit out for a while — this helps it hold its shape later during cooking.
Heat the in a pan over medium heat. Add the and let them crackle. Add the and , and cook until the raw smell disappears.
Add the chopped and . Sauté until the onion is golden brown.
Stir in the and salt. Cook until most of the moisture has evaporated and you see oil separating along the edges.
Add the and . Sauté the masala until thick, rich, and aromatic.
Pour the and bring it to a boil. Gently add the torn bread pieces and toss to coat them evenly in the masala. Add a splash more hot water only if needed — just enough to help everything come together without turning soggy.
Cook for a few minutes, stirring occasionally, until the bread absorbs all the flavour and the texture is soft yet holds its shape. Stir in most of the chopped , reserving some for garnish.
Garnish with the reserved chopped and serve piping hot.
Bhavna - The Modern Desi Co's tips
If you're using dinner rolls, don’t tear them into very small pieces — they absorb more water and can easily become mushy.
A squeeze of fresh lemon juice right before serving adds a lovely kick.
Don’t hold back on the garlic or coriander — Seyal Pav is known for its bold, garlicky flavour and herby finish.
If the bread is too soft or fresh, let it sit out for a while — this helps it hold its shape later during cooking.
