Fatafat Thali In 20 Minutes Episode – 1

Published On December 1, 2022
In Video
By Vijay Haldiya
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Prep Time
10 minutes
Cook Time
10 minutes
Difficulty Level
Intermediate

Ingredients

FOR PREPARING DAHI WALE ALOO :
Boiled potato / Aloo - 2 Peeled and chopped
Clarified butter / Ghee - 2 tsp
Curd / Dahi - 1 Cup whisked
Turmeric powder / Haldi - 1/4 tsp
Red chili powder / lal mirchi powder - 1 tsp
Coriander powder / Dhaniya powder - 1 tsp
All spice mix powder / Garam masala - 1/2 tsp
Cumin seeds / Jeera - 1 tsp
Dry fenugreek leaves / Kasuri methi - 1 tsp
Water - As required
Salt - As per taste
Coriander Leaves / Hara Dhaniya - A handful + For garnishing
FOR PREPARING MATAR PULAV :
Rice / Chawal - 1 Cup
Water - As required + 1 Cup
Clarified butter / Ghee - 2 tsp
Mustard seeds / Rai - 1 tsp
Bay laf / Tej patta - 1
Cardamom / Elaichi - 2
Cloves / Laung - 2
Black peppercorns / Kali mirch - 3 to 4
Green peas / Matar - 1 Cup
Salt - As per taste
All spice mix powder / Garam masala - 1/2 tsp
FOR PREPARING BHINDI PYAZ KI SABJI :
Lady finger / Bhindi - 250 gms. Chopped
Onion / Pyaz - 2 Sliced
Oil - 2 tbsp
Asafoetida / Hing - A pinch
Cumin seeds / Jeera - 1 tsp
Salt - As per taste
Turmeric powder / Haldi - 1 tsp
Red chilli powder / Lal mirch powder - 1 tsp
Coriander powder / Dhaniya powder - 1 tsp
All spice mix powder / Garam masala - 1 tsp
Dry mango powder / Aamchur - 1 tsp
FOR PREPARING DHANIYA MIRCH KA PARATHA :
Whole wheat flour / Gehu ka aata - 1 Cup
Salt - As per taste (optional)
Water - As required
Clarified butter / Ghee - 1 tsp + As required
Red chilli powder / Lal mirch powder - As required
Coriander Leaves / Hara Dhaniya - A handful
FOR PREPARING TAMATAR RAITA :
Curd / Dahi - 1 Cup whisked
Tomato / tamatar - 1 Finely chopped
Coriander Leaves / Hara Dhaniya - A handful
Roasted cumin seeds powder / Jeera powder - 1 tsp
Red chilli powder / Lal mirch powder - 1 tsp
Chaat masala - 1 tsp
Salt - As per taste
FOR PREPARING SALAD :
Carrot / Gajar - 1/2 Sliced
Cucumber / Kheera - 1/2 Sliced
Lemon / Nimbu - 1/2
FOR ROASTING PAPAD :
Udad dal papad - 1
tsp = teaspoon
tbsp = tablespoon

Instructions

FOR PREPARING DAHI WALE ALOO :
Take curd in a bowl. Add turmeric powder, red chilli powder, coriander powder, and all spice mix powder. Mix well. Keep it aside.
Heat ghee in a pan. Add cumin seeds, dry fenugreek leaves, and the prepared curd mixture. Mix well and keep stirring till it starts to boil on low flame.
Now add potato. Mix well. Add little water, salt, and coriander leaves. Mix well.
Boil it for 2 to 3 minutes on medium flame. Once done, turn off the flame. Take it out to a serving bowl and garnish it with coriander leaves.
FOR PREPARING MATAR PULAV :
Soak rice for 15 to 20 minutes. Then drain the water and keep it aside.
Heat ghee in a pressure cooker. Add mustard seeds, bay leaf, cardamom, cloves, and black peppercorns. Mix well.
Now add green peas and soaked rice. Mix well. Then add salt and all spice mix powder. Mix well.
Add 1 cup water. Mix well. Now cover the pressure cooker with its lid.
Cook it on high flame till 1 whistle. Once done turn off the flame and let it cool down. Then open it and take it out to a serving plate.
FOR PREPARING BHINDI PYAZ KI SABJI :
Heat oil in a pan. Add asafoetida, cumin seeds, and onion. Mix well. Saute it for 2 to 3 minutes on medium flame.
Now add bhindi, salt, and turmeric powder. Mix well. Saute it for 4 to 5 minutes on medium flame.
Add red chilli powder, coriander powder, dry mango powder, and all spice mix powder. Mix well.
Once cooked well, turn off the flame. Then take it out to a serving bowl.
FOR PREPARING DHANIYA MIRCH KA PARATHA :
Take whole wheat flour in a bowl. Add salt. Mix well.
Add water gradually to make the medium soft dough. Add 1 tsp of clarified butter and knead it well.
FOR PREPARING SQUARE SHAPED PARATHA :
Take small ball sized wheat dough and make round shaped small circular peda from the dough. Dust it with flour and roll a peda to make a paratha.
Apply ghee to it. Sprinkle salt, red chilli powder, and coriander leaves. Then fold its left and right sides till the middle part of the paratha.
Now fold the upper and lower parts till the middle. Dust it with flour and roll it to make a square shaped paratha.
FOR PREPARING LACHHA PARATHA :
Take small ball sized wheat dough and make round shaped small circular peda from the dough. Dust it with flour and roll a peda to make a paratha
Apply ghee to it. Sprinkle salt, red chilli powder, and coriander leaves. Now fold it like a roll. Then roll it over to make a circle and press it with your hands. Dust it with flour. Roll it and prepare a lachha paratha.
Meanwhile, heat a tawa and grease it with ghee. Place the prepared paratha on it and cook it on a medium flame. Apply ghee to it.
Flip the paratha and cook it on a medium flame for 2 to 3 minutes and keep pressing it. Cook it well from both sides by applying ghee to it. Once it is done, take it out on a serving plate
FOR PREPARING TAMATAR RAITA :
Take curd in a bowl. Add tomato, coriander leaves, salt, chaat masala, roasted cumin seeds powder, and red chilli powder. Mix well. Take it out to a serving plate.
FOR PREPARING SALAD :
Take chopped carrot and cucumber in a bowl. Add lemon slice.
FOR ROASTING PAPAD :
Roast papad on medium flame. Then fold it quickly in a tringle shape.
'Fatafat Thali In 20 Minutes' is ready to be served with carrot, cucumber, pickle, and lemon.