

Gurda Kapoora Masala with Phulka
Perfectly spiced Gurda Kapoora Masala with soft Phulkas – an energy-giving, soul-satisfying treat!
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Crispy Sanna Pakora, perfectly spiced, protein-packed masala omelette, and aromatic chai – soul-satisfying comfort food!

A crispy, double-fried fritter from Sindhi cuisine. Made with chickpea flour, onions, and aromatic spices like pomegranate seeds, these pakoras are irresistibly crunchy and perfect with a cup of chai.
Serving size: 5 pieces

A fluffy, savory omelette packed with the vibrant flavors of India. Finely chopped onions, tomatoes, and green chilies are whisked with eggs and aromatic spices for a quick, satisfying, and protein-rich breakfast.
Serving size: 1 omelette

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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Crispy Sanna Pakora, perfectly spiced, protein-packed masala omelette, and aromatic chai – soul-satisfying comfort food!
This sindhi dish is perfect for breakfast. With 628.89 calories and 29.909999999999997g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Batter
First Fry (Cooking the Inside)
Press the Pakoras
Second Fry (Making them Crispy)
Serve
Prepare the Egg Mixture
Add Vegetables
Cook the First Omelette
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.
Fold and Finish
Serve and Repeat