

Gurda Kapoora Masala with Phulka
Perfectly spiced Gurda Kapoora Masala with soft Phulkas – an energy-giving, soul-satisfying treat!
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Homestyle Bhugge Aloo with soft phulkas & fresh salad - a quick to make, soul-satisfying comfort meal!

A simple yet flavorful Sindhi potato dish where potatoes are slow-cooked with onions, tomatoes, and spices. This comforting dry sabzi is perfect with hot rotis or as a side with dal and rice.
Serving size: 1 cup

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.
Serving size: 2 phulkas

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.
Serving size: 1.25 cup


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Homestyle Bhugge Aloo with soft phulkas & fresh salad - a quick to make, soul-satisfying comfort meal!
This sindhi dish is perfect for lunch. With 552.87 calories and 14.259999999999998g of protein per serving, it's a high-fiber option for your meal plan.
Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds until fragrant.
Add the finely chopped onions and sauté for 7-8 minutes, stirring frequently, until they turn a deep golden brown. This step is crucial for the flavor base.
Stir in the ginger-garlic paste and slit green chillies. Cook for another minute until the raw aroma disappears.
Lower the heat and add the turmeric powder, red chilli powder, and coriander powder. Sauté for 30 seconds, being careful not to burn the spices.
Add the chopped tomatoes and a pinch of salt. Cook for 5-6 minutes, mashing the tomatoes with your spoon, until they become soft and the oil begins to separate from the masala.
Add the cubed potatoes and the remaining salt. Mix thoroughly to ensure each potato cube is well-coated with the masala.
Pour in 1/4 cup of water, stir, cover the pan with a lid, and reduce the heat to low. Let the potatoes cook for 15-20 minutes. This slow-cooking process, known as 'bhugna', is key to the dish's texture and taste. Stir every 5 minutes to prevent sticking. If it becomes too dry, add another splash of hot water.
Once the potatoes are tender and cooked through (check by piercing with a fork), remove the lid. Sprinkle the amchur powder over the potatoes and mix gently.
Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving hot with phulkas, puris, or as a side dish with dal and rice.
Prepare the Dough
Rest the Dough
Divide and Roll
Cook on the Tawa (Griddle)
Puff on Open Flame
Finish and Serve
Prepare the Vegetables (8 minutes)
Combine and Season (1 minute)
Toss and Serve (1 minute)