Farali Thali

  • Prep Time
    10 minutes
  • Cook Time
    20 minutes
  • Difficulty Level
    Intermediate

Farali Thali is a traditional Indian fasting special meal.

Farali Thali includes aloo ka halwa, sabji, pakoda, and raita. This is a super treat for your vrat like Navratri, Ekadashi, or any fasting occasion. Kids will also enjoy this dish. The spicy curd raita completes the thali. The result is an impressive and delicious dish that includes just the right balance of flavors in every bite. It is a simple and easy recipe that you can prepare on regular days also. Try this instant recipe and don’t forget to share your feedback with in the comment section.

This thali was prepared by a lovely Mom: Sapna Maheshwari

Tips and suggestions by the Mom Chef:

  • FOR FARALI ALOO KA HALWA :
  • The halwa should be stirred occasionally.
  • Powdered sugar can be added instead of desi khand.
  • FOR FARALI ALOO KE PAKODE :
  • You can prepare the potato slices using a slicer or knife.

For more such exciting recipes like Farali Thali, please click on the following links:

  1. Farali Masala Dosa | Instant Farali Dosa
  2. Kuttu Ke Pakode | Vrat Ke Pakore
  3. Farali Pattice

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Ingredients

  • FOR PREPARING FARALI ALOO KA HALWA :
  • Clarified butter / Ghee - 1 tbsp
  • Boiled potato / Uble huye aloo - 4 to 5 peeled and mashed
  • Desi khand - 2 tbsp
  • Almond flakes - 2 tsp + For garnishing
  • FOR PREPARING FARALI ALOO KE PAKODE :
  • Buckwheat flour / Kuttu ka aata - 2 cups
  • Rock salt / Sendha namak - As per taste
  • Black pepper powder / Kali mirch powder - 1 tsp
  • Water - As required
  • Coriander leaves / Hara dhaniya - A handful
  • Green chilli / Hari mirchi - 2 to 3 Finely chopped
  • Potato slices / Aloo slices - Of 1 potato
  • Oil - For frying
  • FOR PREPARING FARALI ALOO KI SABJI :
  • Clarified butter / Ghee - 1 tbsp
  • Cumin seeds / Jeera - 1/2 tsp
  • Green chilli / Hari mirchi - 2 to 3 Finely chopped
  • Boiled potato / Uble huye aloo - 6 to 7 peeled and chopped
  • Rock salt / Sendha namak - As per taste
  • Black pepper powder / Kali mirch powder - 1 tsp
  • Water - As required
  • Coriander leaves / Hara dhaniya - For garnishing
  • FOR PREPARING FARALI ALOO KA RAITA :
  • Curd / Dahi - 1 Cup whisked
  • Boiled potato / Uble huye aloo - 1 to 2 peeled and chopped
  • Coriander leaves / Hara dhaniya - A handful
  • Black pepper powder / Kali mirch powder - 1/2 tsp
  • Rock salt / Sendha namak - As per taste
  • tsp = teaspoon
  • tbsp = tablespoon

Instructions

  1. FOR PREPARING FARALI ALOO KA HALWA :
  2. Heat ghee in a pan. Add boiled potato and mix well. Roast it for 5 to 7 minutes on medium to low flame till the ghee separates. Stir it occasionally.
  3. Then add desi khand and mix well for 1 to 2 minutes till it melts.
  4. Once done, add almonds and mix well. Then turn off the flame and take it out to a serving bowl.
  5. FOR PREPARING FARALI ALOO KE PAKODE :
  6. Take buckwheat flour in a bowl. Add rock salt and black pepper powder. Mix well.
  7. Now add water gradually to prepare a medium thick consistency batter. Then add coriander leaves and green chilli. Mix well.
  8. Meanwhile, heat oil for deep frying over a medium flame. Dip the potato slice in the prepared batter and coat it evenly then place it gently into the medium hot oil.
  9. Once its top surface turns light golden brown, flip it using a slotted spoon.
  10. Deep fry them until crispy and light golden brown from both sides. Once done. Take them out to a serving plate.
  11. FOR PREPARING FARALI ALOO KI SABJI :
  12. Heat ghee in a pan. Add cumin seeds, green chilli, boiled potato, rock salt, and black pepper powder. Mix well. Saute it for a few seconds on medium flame.
  13. Then add water. Mix well. Boil it for 3 to 4 minutes on medium flame.
  14. Once done, turn off the flame and take it out to the serving bowl. Garnish it with coriander leaves.
  15. FOR PREPARING FARALI ALOO KA RAITA :
  16. Take curd in a bowl. Add boiled potato, coriander leaves, black pepper powder, and rock salt. Mix well.
  17. 'Farali Thali' is ready to be served.

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