

Gurda Kapoora Masala with Phulka
Perfectly spiced Gurda Kapoora Masala with soft Phulkas – an energy-giving, soul-satisfying treat!
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Aromatic Masala Roti with creamy butter and chai – the perfect energy-giving comfort food for busy mornings.

Aromatic and flavorful Indian flatbreads made with whole wheat flour and a blend of warm spices. These soft rotis are perfect for breakfast or lunch, served with a side of yogurt and pickle.
Serving size: 2 rotis

Creamy, fresh homemade butter made the traditional Indian way. This unsalted white butter, or 'safed makkhan', is rich, pure, and perfect on parathas or rotis. Made by churning full-fat cream, it separates into glorious butter and nutritious buttermilk.
Serving size: 1 tbsp

A warm, aromatic blend of robust black tea, creamy milk, and a symphony of whole spices like fragrant cardamom, zesty ginger, and warm cinnamon. This classic Indian beverage is the perfect comforting drink to awaken your senses or unwind after a long day.
Serving size: 1 cup


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Aromatic Masala Roti with creamy butter and chai – the perfect energy-giving comfort food for busy mornings.
This sindhi dish is perfect for breakfast. With 622.37 calories and 14.36g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Dough
Rest the Dough
Divide and Roll the Rotis
Cook the Masala Rotis
Serve
Prepare for Churning
Begin Churning
Watch for Separation
Consolidate the Butter
Wash the Butter
Shape and Store
Prepare the spices. Using a mortar and pestle or the back of a spoon, lightly crush the green cardamom pods, cloves, and black peppercorns. Coarsely crush the peeled ginger.
In a medium saucepan, combine 2 cups of water with the crushed ginger, cardamom pods, cinnamon stick, cloves, and peppercorns. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. This step is crucial for infusing the water with the spice flavors.
Add the black tea leaves to the simmering spice decoction. Allow it to brew for 2 minutes, or until the liquid turns a deep, dark color.
Pour in the 2 cups of milk and add the sugar. Increase the heat to medium and bring the chai to a gentle simmer, stirring occasionally. Be careful not to let it boil over. Simmer for another 2-3 minutes until the chai reaches a rich, creamy brown color.
Turn off the heat. Strain the chai through a fine-mesh sieve directly into serving cups. For a traditional frothy top, you can pour the chai back and forth between the saucepan and another heatproof vessel a few times before serving. Serve immediately.