Recipe: Celebrate Sindhi Food With This Breakfast Option
35 mins
Cooking Time
Easy
Difficulty
14
Ingredients
Veg
Diet
Sel pav is a simple and comforting dish that belongs to the heart of Sindhi food. It brings together soft pav pieces and a spicy masala made with onions, tomatoes, and basic Indian spices. This dish is often enjoyed as a breakfast or snack, especially when you want something quick, yet delicious. It’s the ultimate solution for those mornings when you want a meal that is hearty and flavourful but doesn't require a massive grocery run or hours of prep.
This recipe comes together in a very easy way. First, the spices are tempered in hot oil with garlic, green chillies, and curry leaves to build flavour. Then onions are cooked until soft, followed by tomatoes and spices that form a thick, rich masala. Once the base is ready, a little water is added to adjust the texture.
Finally, the pav pieces are gently mixed in so they absorb all the masala goodness.
Like most pav recipes, it is best enjoyed hot, right after cooking, when the pav is soft and fully coated with the spicy masala. If you’re looking for a quick comfort food that feels homemade and satisfying, then do give this recipe a try.
Ingredients
UNITSIngredients
Pav
Oil
Mustard Seeds
Garlic (finely chopped)
Green Chilli (finely chopped)
Curry Leaves
Onion (finely chopped)
Turmeric
Red Chilli Powder
Kashmiri Red Chilli Powder
Salt
Tomatoes (finely chopped)
Coriander Leaves (chopped)
Water
Follow
Directions
Description - Step 1
Step 1: Prepare the pav
Cut the pav into small, bite-sized cubes and place them in a bowl. Try to keep the pieces even so they cook uniformly. Set them aside.
Description - Step 2
Step 2: Make the tempering
Heat oil in a kadai on medium flame. Add mustard seeds and let them crackle. Then add chopped garlic, green chilies, and curry leaves. Sauté for 1 to 2 minutes until fragrant.
Description - Step 3
Step 3: Cook the onions
Add chopped onions to the kadai. Cook them until they turn soft and slightly translucent. Stir occasionally to avoid burning.
Description - Step 4
Step 4: Add the spices
Add turmeric, red chilli powder, Kashmiri red chilli powder, and salt. Mix well so the spices coat the onions evenly. Let these cook for about a minute.
Description - Step 5
Step 5: Prepare the tomato base
Add chopped tomatoes and mix well. Cover the kadai and cook for 7–8 minutes until the tomatoes soften and blend into the masala. You will notice oil starting to separate.
Description - Step 6
Step 6: Simmer the masala
Add coriander leaves and a little water. Mix everything and let it come to a gentle boil. This helps create a slightly saucy consistency.
Description - Step 7
Step 7: Combine pav with masala
Add the pav cubes to the masala. Gently toss them so they are evenly coated. Let them cook for a few minutes so the bread absorbs all the flavours.
Sel pav is a traditional Sindhi breakfast made by tossing pieces of bread or pav in a tangy, spiced tomato and onion gravy, often garnished with fresh coriander.
Yes, sel pav is widely regarded as a traditional Sindhi food, especially popular as a quick, comforting breakfast or tea-time snack.
Add the pav cubes at the final stage and toss gently. Avoid adding too much water, and cook briefly so the bread absorbs flavour without turning overly soft.
Sel pav is best enjoyed fresh, but you can prepare the masala base ahead of time and store it in the refrigerator for up to 1–2 days. Reheat, add a little water, and then mix in fresh pav cubes before serving.
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