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Fatafat Thali In 20 Minutes Episode – 3

  • Published On December 15, 2022
  • In Video
  • By Vijay Haldiya
  • 0 comments
  • Prep Time
    10 minutes
  • Cook Time
    10 minutes
  • Difficulty Level
    Expert

Fatafat Thali In 20 Minutes Episode – 3 is a healthy traditional Rajasthani winter special dish.

Fatafat Thali In 20 Minutes Episode – 3 includes Rajasthani kadhi, mooli palak ki sabji, bajre ki roti, garlic chutney, instant mirchi ka achar, papad, and gud. This thali is typically served in Rajasthan for lunch or dinner.

Firstly, whisk curd, and chop vegetables. Now prepare kadhi first. Then let it boil. Further, prepare mooli palak ki sabji. Meanwhile, grind garlic chutney, and prepare instant mirchi ka achar. Then prepare bajre ki roti and side-by-side roast papad.

Now, whenever you want to enjoy a Rajasthani winter special dish, no need to go to a dhaba or restaurant. You can easily prepare it in your kitchen within only 20 minutes. Vijay Haldiya ji has made it very easy with her tips and suggestions.

Moreover, pearl millet roti is known for its health benefits. It is a gluten-free, low-fat, and vegan roti. In addition, It is very easy to make and good to have during winter or cold climates. Do try to include them in your diet during this winter season. So, keep watching our all episodes of Fatafat Thali and try it in your kitchen. Don’t forget to share your feedback with us in the comment section.

This thali was prepared in 20 minutes by a lovely Mom: Vijay Hadiya

Tips and Suggestions by a Mom Chef:

  • FOR MOOLI PALAK KI SABJI :
  • It is recommended to use mustard oil to prepare the sabji.
  • Carom seeds should be added to digest this sabji well.
  • Dry kachra(Snap melon) powder can be added instead of dry mango powder.
  • FOR RAJASTHANI KADHI :
  • The kadhi should be boiled well for better taste.
  • The consistency of kadhi can be adjusted as per choice.
  • FOR BAJRE KA SOGRA / ROTI :
  • Knead the dough well to prevent it from cracking.
  • Water should be applied to the sogra / roti to prevent it from cracking.
  • Flip the rolling base on the hand and takes out the prepared roti on the palm or use any flat spatula to remove the roti from the rolling base.
  • Make the small-sized indentations on the roti using a spoon, so ghee will be soaked inside.

For more such exciting recipes like Fatafat Thali In 20 Minutes Episode – 3, please click on the following links:

  1. Fatafat Thali In 20 Minutes Episode – 1
  2. Fatafat Thali In 20 Minutes Episode – 2
  3. Spring Onion Pizza Paratha

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Ingredients

  • FOR PREPARING CURRY LEAVES PASTE :
  • Green chilli / Hari mirch - 1 Chopped
  • Curry leaves / Curry patta - A few
  • Cumin seeds / Jeera - 1/2 tsp
  • FOR PREPARING RAJASTHANI KADHI :
  • Oil - 1 tbsp
  • Mustard seeds / Rai - 1/2 tsp
  • Asafoetida / Hing - A pinch
  • Dry fenugreek seeds / Methi dana - 1/2 tsp
  • Curd / Dahi - 1 Cup whisked
  • Gram flour / Besan - 3 tsp
  • Turmeric powder / Haldi powder - 1/2 tsp
  • Red chilli powder / Lal mirch powder - 1 tsp
  • All spice mix powder / Garam masala - 1/2 tsp
  • Coriander powder / Dhaniya powder - 1 tsp
  • Water - As required
  • Salt - As per taste
  • Dry fenugreek leaves / Kasuri methi - 1 tsp
  • Coriander leaves / Hara dhaniya - For garnishing
  • FOR KADHI TADKA :
  • Oil - 1/2 tbsp
  • Mustard seeds / Rai - 1/4 tsp
  • Red chilli powder / Lal mirch powder - 1 tsp
  • FOR PREPARING MOOLI PALAK KI SABJI :
  • Mustard oil / Sarso ka tel - 1 tbsp
  • Asafoetida / Hing - A pinch
  • Carom seeds / Ajwain - 1/2 tsp
  • White Radish / Mooli - 1 Finely chopped with leaves
  • Spinach / Palak - A hanful finely chopped
  • Salt - As per taste
  • Red chilli powder / Lal mirch powder - 1 tsp
  • Turmeric powder / Haldi powder - 1/2 tsp
  • Coriander powder / Dhaniya powder - 1 tsp
  • All spice mix powder / Garam masala - 1/2 tsp
  • Dry mango powder / Aamchur - 1/2 tsp
  • FOR PREPARING GARLIC CHUTNEY :
  • Garlic cloves / Lahsun - 1 Cup
  • Tomato / Tamatar - 1 Chopped
  • Salt - As per taste
  • Coriander powder / Dhaniya powder - 1 tsp
  • Red chilli powder / Lal mirch powder - 2 tsp
  • Water - As required
  • Oil - 1 tbsp
  • Asafoetida / Hing - A pinch
  • Mustard seeds / Rai - 1/2 tsp
  • FOR PREPARING INSTANT MIRCHI KA ACHAR :
  • Green chilli / Hari mirchi - 4 Medium sized sliced
  • Salt - As per taste
  • Turmeric powder / Haldi powder - 1/4 tsp
  • Red chilli powder / Lal mirch powder - 1/2 tsp
  • Mustard seeds powder / Rai - 1/2 tsp
  • Asafoetida / Hing - A pinch
  • Fennel seeds / Saunf - 1 tsp ground
  • FOR TADKA :
  • Mustard oil / Sarso ka tel - 2 tsp
  • Nigella seeds / Kalonji - 1/2 tsp
  • Cumin seeds / Jeera - 1/2 tsp
  • Fennel seeds / Saunf - 1 tsp
  • FOR PREPARING BAJRE KA SOGRA :
  • Pearl millet flour / Bajre ka aata - 1 cup
  • Salt - As per taste
  • Water - As required
  • Whole wheat flour / Gehu ka aata - As required
  • Clarified butter / Ghee - As required
  • Butter - For garnishing
  • FOR ROASTING PAPAD :
  • Papad - 1
  • tsp = teaspoon
  • tbsp = tablespoon

Instructions

  1. FOR PREPARING CURRY LEAVES PASTE :
  2. Crush green chilli, curry leaves, and cumin seeds using a mortar and pastel. Once crushed well, keep it aside.
  3. FOR PREPARING RAJASTHANI KADHI :
  4. Take curd in a bowl. Add gram flour and mix well using a wooden hand whisker to prepare the lumps-free mixture.
  5. Now add turmeric powder, red chilli powder, all spice mix powder, coriander powder, and salt. Mix well. Keep it aside.
  6. Heat oil in a pan. Add mustard seeds, asafoetida, dry fenugreek seeds, and the prepared curry leaves paste. Mix well.
  7. Further, add the prepared curd mixture. Stir it continuously for a few seconds.
  8. Then boil it for 2 to 3 minutes on medium flame. Stir occasionally. Now add little water. Mix well.
  9. Then boil it for 5 to 6 minutes on medium flame. Stir occasionally.
  10. Then add dry fenugreek leaves by rubbing between your palm. Mix well and boil it for 5 to 6 minutes on medium flame. Stir occasionally.
  11. Once boiled well, keep it aside.
  12. FOR KADHI TADKA :
  13. Heat oil in a pan. Add mustard seeds. Then slightly let it cool down. Now add red chilli powder. Mix well and pour it on the prepared kadhi. Garnish it with coriander leaves. Then take it out to a serving bowl.
  14. FOR PREPARING MOOLI PALAK KI SABJI :
  15. Heat mustard seeds in a pan. Add asafoetida, carom seeds, and white radish. Mix well.
  16. Saute it for 2 to 3 minutes on medium flame. Stir occasionally. Then add spinach. Mix well.
  17. Further, add salt, red chilli powder, turmeric powder, coriander powder, and all spice mix powder. Mix well.
  18. Now cover the pan with a lid and cook it for 2 to 3 minutes on medium flame.
  19. Then add dry mango powder. Mix well. Once done, take it out to a serving bowl.
  20. FOR PREPARING GARLIC CHUTNEY :
  21. Take garlic, tomato, salt, coriander powder, red chilli powder, and little water to a grinding jar. Grind it for a few seconds.
  22. Heat oil in a pan. Add asafoetida, mustard seeds, and ground garlic chutney. Mix well. Saute it for 2 to 3 minutes on low flame. Once done, take it out to a serving bowl.
  23. FOR PREPARING INSTANT MIRCHI KA ACHAR :
  24. Take green chilli in a bowl. Add salt, turmeric powder, red chilli powder, mustard seeds powder, asafoetida, and ground fennel seeds. Mix well. Keep it aside.
  25. Heat mustard oil in a tadka pan. Add nigella seeds, fennel seeds, and cumin seeds. Pour it into the prepared green chilli mixture.
  26. FOR PREPARING BAJRE KA SOGRA / ROTI :
  27. Take pearl millet flour in a big bowl. Add salt. Mix well. Add water gradually and prepare medium consistency dough. Knead it well for 1 to 2 minutes.
  28. Take medium ball sized dough and make round shaped big circular peda from the dough. Dust it with whole wheat flour and roll a peda to make a sogra.
  29. Now flip the rolling base on the hand and takes out the prepared roti on the palm or use any flat spatula to remove the roti from the rolling base.
  30. Meanwhile, heat a tawa. Place prepared roti on the tawa. Apply water to it.
  31. Roast it on low flame for 2 minutes. Once roasted from one side, then flip it.
  32. Now roast from another side for 2 to 3 minutes. Then roast the roti on a direct flame from both sides.
  33. Once done. Take out it into a serving plate. Apply ghee to it. Make the small-sized indentations on the roti using a spoon, so ghee will be soaked inside. Garnish it with a butter piece.
  34. FOR ROASTING PAPAD :
  35. Roast papad on medium flame. Then fold it quickly into a roll.
  36. 'Fatafat Thali In 20 Minutes Episode - 3' is ready to be served with jaggery.
  • Servings : 1
  • Ready in : 20 minutes
  • Special Category : Chutney, Healthy Drink, Healthy Food, Kadhi, Rice
  • Recipe Type : Dinner, Lunch

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About Chef

Vijay Haldiya

Passionate about cooking!! Believes that the best way to live life is to live your passion daily!

Read more about this chef...

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