A simple yet flavorful North Indian dish of potatoes sautéed with cumin seeds and aromatic spices. This quick and easy recipe is a perfect side for rotis or dal, ready in under 40 minutes.
Prep10 min
Cook25 min
Servings4
Serving size: 1 cup
209cal
3gprotein
26gcarbs
11g
Ingredients
500 g Potatoes (About 4 medium, preferably waxy potatoes like Yukon Gold)
3 tbsp Vegetable Oil (Ghee or mustard oil can also be used for a more traditional flavor)
2 tsp Cumin Seeds (Also known as Jeera)
0.25 tsp Asafoetida (Also known as Hing)
2 pcs Green Chilies (Slit lengthwise or finely chopped)
1 inch Ginger (Peeled and finely grated)
0.5 tsp Turmeric Powder
0.75 tsp Red Chili Powder (Adjust to taste; Kashmiri chili powder is great for color)
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
A classic North Indian lentil dish where cooked yellow lentils are finished with a flavorful tempering of ghee, cumin, and spices. This comforting and protein-rich dal is a staple in Indian homes, perfect with rice or roti.
Aromatic jeera aloo & protein-packed dal fry with fluffy phulka – a perfectly spiced comfort food combo.
This north_indian dish is perfect for dinner. With 717.7 calories and 22.240000000000002g of protein per serving, it's a nutritious choice for your meal plan.
fat
Coriander Powder
0.75 tsp Dry Mango Powder (Also known as Amchur)
1 tsp Salt (Adjust to taste)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Boil and Prepare Potatoes
Place the whole, unpeeled potatoes in a pot and cover with cold water. Bring to a boil.
Cook for 15-20 minutes until they are fork-tender but still firm and not falling apart.
Drain the hot water and let the potatoes cool down completely. This is crucial for them to hold their shape.
Once cool, peel the skin and cut them into 1-inch cubes.
2
Temper the Spices
Heat oil in a heavy-bottomed pan or kadai over medium-high heat.
Once the oil is hot, add the cumin seeds. Let them sizzle and splutter for about 30-45 seconds until they become fragrant and slightly darker.
Lower the heat to medium, then add the asafoetida, slit green chilies, and grated ginger. Sauté for another 30 seconds, being careful not to burn the ginger.
3
Sauté Potatoes with Spices
Carefully add the cubed potatoes to the pan.
Sprinkle turmeric powder, red chili powder, coriander powder, and salt over the potatoes.
Gently toss everything together using a spatula, ensuring the potatoes are evenly coated with the spices without mashing them.
4
Cook Until Crispy
Continue to sauté the potatoes for 5-8 minutes, stirring occasionally. Allow them to sit undisturbed for a minute or two between stirs to develop a light golden-brown, slightly crisp layer on the outside.
5
Garnish and Serve
Turn off the heat. Sprinkle the dry mango powder over the potatoes and give it a final gentle mix.
Garnish with a generous amount of freshly chopped coriander leaves.
Serve hot with roti, paratha, or as a side dish with dal and rice.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
