A classic Sindhi delight featuring tender lotus stem and soft potatoes cooked in a tangy, spicy onion-tomato masala. This unique curry offers a wonderful mix of textures and is a true taste of traditional home cooking.
Prep20 min
Cook35 min
Servings4
Serving size: 1 cup
275cal
6gprotein
40gcarbs
12g
Ingredients
250 g Lotus Stem (Also known as Bhee. Cleaned, peeled, and sliced into 1/2-inch rounds)
2 medium Potato (Peeled and cut into 1-inch cubes)
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 refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Sindhi Bhee Patata, Phulka and Kachumber Salad
Aromatic Bhee Patata with soft phulka and fresh salad - a fiber-rich, homestyle meal that feels good!
This sindhi dish is perfect for lunch. With 584.48 calories and 15.940000000000001g of protein per serving, it's a high-fiber option for your meal plan.
fat
1 tsp Red Chili Powder (Adjust to your spice preference)
1.5 tsp Coriander Powder
1 tsp Amchur Powder (Also known as dry mango powder)
0.5 tsp Garam Masala
0.5 tsp Salt (For pressure cooking the vegetables)
2 cup Water (For pressure cooking)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare and Cook the Vegetables
Thoroughly wash the lotus stem. Peel its tough outer skin. Slice into 1/2-inch thick rounds. Crucially, check the holes for any hidden dirt and clean them using a thin brush or by running water through them.
Place the sliced lotus stem, cubed potatoes, 0.5 tsp of salt, and 2 cups of water in a pressure cooker.
Secure the lid and pressure cook on high heat for 3-4 whistles, or for about 10-12 minutes, until the lotus stem is tender but not mushy.
Once the pressure releases naturally, drain the vegetables and set them aside.
2
Sauté Aromatics
Heat oil in a wide pan or kadai over medium heat. Add the finely chopped onions and sauté for 6-8 minutes until they become soft and golden brown.
Add the ginger-garlic paste and slit green chilies. Continue to sauté for another minute until the raw aroma disappears.
3
Build the Masala
Reduce the heat to low and add the besan (gram flour). Roast for 1-2 minutes, stirring constantly, until it releases a nutty aroma. Be careful not to burn it.
Add the tomato puree and cook for 3-4 minutes, stirring occasionally.
Stir in the spice powders: turmeric, red chili, coriander, and amchur powder, along with 0.75 tsp of salt. Mix well and cook for 4-5 minutes until the masala thickens and oil begins to separate at the edges.
4
Combine and Simmer
Add the pressure-cooked lotus stem and potatoes to the prepared masala. Gently toss to coat the vegetables evenly without breaking them.
Pour in 1/2 cup of water, stir gently, and bring the mixture to a simmer.
Cover the pan and let it cook on low heat for 5-7 minutes. This allows the vegetables to absorb the rich flavors of the masala.
Check the consistency; if you prefer more gravy, add a splash of hot water.
5
Garnish and Serve
Turn off the heat. Sprinkle the garam masala and freshly chopped coriander leaves over the curry.
Give it a final gentle stir. Let the dish rest for 5 minutes before serving.
Serve hot with traditional Sindhi Koki, phulkas, or steamed 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.
