Fatafat Thali In 20 Minutes Episode – 2

Published On December 9, 2022
In Video
By Vijay Haldiya
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Prep Time
10 minutes
Cook Time
10 minutes
Difficulty Level
Expert

Ingredients

FOR PREPARING JEERA RICE :
Basmati rice / Chawal - 1 Cup
Oil - 1 tbsp
Water - As required + 1 Cup
Cumin seeds / Jeera - 1 tsp
Salt - As per taste
All spice mix powder / Garam masala - 1 tsp (optional)
FOR PREPARING SHAHI DUM ALOO :
FOR PREPARING PUREE MIXTURE :
Tomato / Tamatar - 2 Chopped
Green chilli / Hari mirchi - 1
Ginger / Adarak - 1 Inch chopped
Salt - As per taste
Turmeric powder / Haldi powder - 1/2 tsp
Red chilli powder / Lal mirch powder - 1 tsp
Dry ginger powder / Sonth powder - 1/2 tsp
Chaat masala - 1/2 tsp
Coriander powder / Dhaniya powder - 1 tsp
FOR MARINATING BABY POTATOES :
Baby potatoes / Aloo - 8 to 10 Boiled and peeled
Salt - As per taste
Red chilli powder / Lal mirch powder - 1 tsp
Turmeric powder / Haldi powder - 1/2 tsp
Oil - 1 tsp
OTHER INGREDIENTS :
Mustard oil / Sarso ka tel - 2 to 3 tbsp
Dry fenugreek leaves / Kasuri methi - 1
Fresh cream / Homemade malai - 1 tbsp
Coriander leaves / Hara dhaniya - For garnishing
FOR SAUTEED PANEER :
Cottage Cheese / Paneer - 1 Cup long pieces
Oil - 1 tbsp
FOR PREPARING PANEER TAKATAK :
Oil - 2 tbsp
Cumin seeds / Jeera - 1 tsp
Bay leaf / Tej patta - 1
Cinnamon / Dal chini - 1 Stick
Black peppercorns / Kali mirch - 4 to 5
Cardamom / Elaichi - 2
Onion / pyaz - 1 Sliced
Capsicum / Shimla mirch - 1 Sliced
Tomato / Tamatar - 1 Sliced
Curd / Dahi - 1 Cup whisked
Salt - As per taste
Turmeric powder / Haldi powder - 1 tsp
Red chilli powder / Lal mirch powder - 1 tsp
Coriander powder / Dhaniya powder - 1 tsp
All spice mix powder / Garam masala - 1 tsp (optional)
Gram flour / Besan - 2 tsp
Chaat masala - 1/2 tsp
Coriander leaves / Hara dhaniya - For garnishing
FOR PREPARING TAWA TANDOORI ROTI :
Whole wheat flour / Gehu ka aata - 1 Cup
Salt - As per taste
Curd / Dahi - 1 tbsp whisked
Oil - 1 tsp
Water - As required
Clarified butter / Ghee - 1 tsp + As required
FOR PREPARING BOONDI RAITA :
Curd / Dahi - 1 Cup whisked
Namkeen boondi - 1/2 Cup
Coriander leaves / Hara dhaniya - A handful
Salt - As per taste
Red chilli powder / Lal mirch powder - 1/2 tsp
FOR PREPARING LACHHA PYAZ SALAD :
Onion / Pyaz - 1
Salt - As per taste
Red chilli powder / Lal mirch powder - 1/4 tsp
Chaat masala - 1/4 tsp
Coriander leaves / Hara dhaniya - A handful
Lemon juice / Nimbu ka ras - Of 1/2 lemon
tsp = teaspoon
tbsp = tablespoon

Instructions

FOR PREPARING JEERA RICE :
Soak rice for 15 to 20 minutes. Then drain the water and keep it aside.
Heat oil in a pressure cooker. Add cumin seeds and soaked rice. Mix well and saute it for a few seconds.
Now add 1 cup of water, salt, and all spice mix powder. 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 bowl.
FOR PREPARING SHAHI DUM ALOO :
FOR PREPARING PUREE MIXTURE :
Take tomato, green chilli, and ginger in a grinding jar. Grind it for a few seconds to prepare its puree. Take it out to a bowl.
Add salt, turmeric powder, red chilli powder, dry ginger powder, chaat masala, and coriander powder. Mix well. Keep it aside.
FOR MARINATING BABY POTATOES :
Take all boiled and peeled baby potatoes in a bowl. Make the indentations on the peeled baby potato with the fork. Add salt, red chilli powder, turmeric powder, and oil. Mix well.
Heat mustard oil in a pan. Add marinated baby potato. Shallow fry it for 4 to 5 minutes on high flame until it becomes nice golden brown from all sides. Stir it occasionally.
Now add the prepared puree mixture. Mix well. Add dry fenugreek leaves by rubbing between your palms, and fresh cream. Mix well.
Saute it for 2 to 3 minutes on medium flame. Stir it occasionally. Once done, garnish it with coriander leaves. Take it out to the serving bowl.
FOR SAUTEED PANEER :
Heat oil in a pan. Add paneer pieces. Roast it for 2 to 3 minutes on low flame from both sides by turning it in between till becomes nice golden brown from both sides. Once done, take it out to a plate. Keep it aside.
FOR PREPARING PANEER TAKATAK :
Take curd in a bowl. Add salt, turmeric powder, red chilli powder, coriander powder, all spice mix powder, gram flour, and chaat masala. Mix well. Keep it aside.
Heat oil in a pan. Add cumin seeds, bay leaf, cinnamon, black peppercorns, cardamom, onion, and capsicum. Mix well. Saute it for a few seconds on medium flame.
Now add tomato. Mix well. Saute it for 2 to 3 minutes on medium flame. Stir it occasionally.
Then add the prepared curd mixture. Mix well. Cook it for 2 to 3 minutes on medium flame.
Now add the sauteed paneer pieces and dry fenugreek leaves by rubbing between your palms. Mix well.
Once done, garnish it with coriander leaves. Take it out to the serving bowl.
FOR PREPARING TAWA TANDOORI ROTI :
Take whole wheat flour in a bowl. Add salt, curd, and oil. Mix well.
Add water gradually to make the medium soft dough. Add 1 tsp of clarified butter and knead it well. Keep it aside and let it rest 8 to 10 minutes.
Take small ball sized dough and make round shaped circular peda from the dough. Dust it with flour. Roll a peda to make a roti. Apply water on one side of the prepared roti.
Meanwhile, heat a tawa. place the water-coated surface upside down on a heated tawa, Roast it for 1 to 2 minutes on medium flame.
Then flip the tawa upside down and cook the roti directly on the flame until it turns golden brown. Then remove it from the tawa.
Take it out to a serving plate and apply ghee to it.
FOR PREPARING BOONDI RAITA :
Take curd in a bowl. Add namkeen boondi, coriander leaves, salt, and red chilli powder. Mix well. Take it out to a serving bowl.
FOR PREPARING LACHHA PYAZ SALAD :
Take onion. Peel it and slice it in the middle. Take out the ring shape layer of the onion in a bowl.
Add salt, red chilli powder, chaat masala, coriander leaves, and lemon juice. Mix well.
FOR ROASTING PAPAD :
Roast papad on medium flame. Then fold it quickly into a roll.
'Fatafat Thali In 20 Minutes Episode - 2' is ready to be served with pickle.