

Chicken Liver Masala with Phulka
Iron-boosting Chicken Liver Masala with homestyle Phulkas – perfectly spiced and energy-giving!
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Tangy Sindhi Tamate ji Chutney with soft phulkas – a simple, aromatic homestyle delight!

A classic Sindhi condiment, this tangy and savory tomato chutney is slow-cooked with aromatic spices. It's the perfect accompaniment to Sindhi koki, sai bhaji, or any Indian meal, adding a burst of flavor.
Serving size: 1 serving

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: 1 serving


Iron-boosting Chicken Liver Masala with homestyle Phulkas – perfectly spiced and energy-giving!


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Tangy Sindhi Tamate ji Chutney with soft phulkas – a simple, aromatic homestyle delight!
This sindhi dish is perfect for lunch. With 378.40999999999997 calories and 10.09g of protein per serving, it's a healthy, high-fiber, low-calorie option for your meal plan.
Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and cumin seeds. Allow them to crackle for about 30 seconds until they become aromatic.
Add the finely chopped onion and sauté for 3-4 minutes until it turns soft and translucent.
Stir in the minced garlic, grated ginger, and chopped green chilies. Sauté for another minute until the raw aroma disappears.
Add the finely chopped tomatoes to the pan, followed by the turmeric powder, red chili powder, coriander powder, sugar, and salt. Mix everything together thoroughly.
Cook the mixture on medium heat for 5-7 minutes, stirring occasionally. Use the back of your spoon to gently mash the tomatoes as they soften and become pulpy.
Pour in the water, reduce the heat to low, cover the pan, and let the chutney simmer for 10-12 minutes. Stir every few minutes to prevent sticking. The chutney is ready when it has thickened considerably and you see oil separating from the sides.
Turn off the heat and stir in the freshly chopped coriander leaves. Let the chutney cool down slightly before serving.
Prepare the Dough
Rest the Dough
Divide and Roll
Cook on the Tawa (Griddle)
Puff on Open Flame
Finish and Serve