Seyal Phulka

1. In a kadai or frying pan, take 1 tsp of oil, heat it, add chopped garlic, saute till it changes colour, add curry leaves and mustard seeds and let the seeds splutter.
2. Quickly add grated tomatoes, chillies, salt , turmeric and coriander powder and fry on high heat till the raw smell of tomatoes go away.
3. Add about a cup and half or more of water. Depending upon how OLD are your Rotis, the quantity of water required differs.The more stale (please do not use rotis more than a day old, that too if you have stored it well) ) and stiff the rotis, the more amount of water required.The softer and fresh the rotis, lesser the water quantity.
4. As soon as the mixture starts bubbling, torn off the rotis into bite size pieces, and add to the boiling mixture.
   Add coriander leaves and let it cook on medium to low flame.Go with your instincts as you watch the pieces of rotis, get dunked into water.If you feel that there isnt enough water in curry to soften the chapati, just cook the mixture on lowest flame, with lid put on the pan.
5. Cook till all the water is dried up .Garnish with some more coriander and a drizzle of freshly squeezed lemon juice adds the holy tang to the yummy and easy to cook Seyal phulka.Enjoy !

Koki (Sindhi roti)

1. In a vessel, mix finely chopped onions (3-medium sized, green chillies (to taste), finely chopped coriander, grated ginger, 1 cup oil (yes!), zeera, 1 pinch Hing, red-chilli powder, and turmeric powder (1/2 tsp).
2. Add wheat flour and salt and mix with some water (if needed) into a smooth dough. The dough should be brittle (break easily). It should have more of the veggies and less of the dough.
3. Rest the dough for 15 minutes.
4. Invert a plate, and spread some oil on it.
5. Make round balls of the dough, gently pat it on the plate, and roll it gently with a belan. (rolling pin). You will not get a round roti, so don't worry about the shape. The thickness should be that of any paratha.
6. Transfer the roti to the tava, and prick with a spoon at multiple places. Add a little oil in these holes.
7. Cook on low-medium flame till the rotis brown on either side.

Server with curd or dal.