Fatafat Thali In 20 Minutes Episode – 3

Published On December 15, 2022
In Article
By Vijay Haldiya
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Prep Time
10 minutes
Cook Time
10 minutes
Difficulty Level
Expert

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

FOR PREPARING CURRY LEAVES PASTE :
Crush green chilli, curry leaves, and cumin seeds using a mortar and pastel. Once crushed well, keep it aside.
FOR PREPARING RAJASTHANI KADHI :
Take curd in a bowl. Add gram flour and mix well using a wooden hand whisker to prepare the lumps-free mixture.
Now add turmeric powder, red chilli powder, all spice mix powder, coriander powder, and salt. Mix well. Keep it aside.
Heat oil in a pan. Add mustard seeds, asafoetida, dry fenugreek seeds, and the prepared curry leaves paste. Mix well.
Further, add the prepared curd mixture. Stir it continuously for a few seconds.
Then boil it for 2 to 3 minutes on medium flame. Stir occasionally. Now add little water. Mix well.
Then boil it for 5 to 6 minutes on medium flame. Stir occasionally.
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.
Once boiled well, keep it aside.
FOR KADHI TADKA :
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.
FOR PREPARING MOOLI PALAK KI SABJI :
Heat mustard seeds in a pan. Add asafoetida, carom seeds, and white radish. Mix well.
Saute it for 2 to 3 minutes on medium flame. Stir occasionally. Then add spinach. Mix well.
Further, add salt, red chilli powder, turmeric powder, coriander powder, and all spice mix powder. Mix well.
Now cover the pan with a lid and cook it for 2 to 3 minutes on medium flame.
Then add dry mango powder. Mix well. Once done, take it out to a serving bowl.
FOR PREPARING GARLIC CHUTNEY :
Take garlic, tomato, salt, coriander powder, red chilli powder, and little water to a grinding jar. Grind it for a few seconds.
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.
FOR PREPARING INSTANT MIRCHI KA ACHAR :
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.
Heat mustard oil in a tadka pan. Add nigella seeds, fennel seeds, and cumin seeds. Pour it into the prepared green chilli mixture.
FOR PREPARING BAJRE KA SOGRA / ROTI :
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.
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.
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.
Meanwhile, heat a tawa. Place prepared roti on the tawa. Apply water to it.
Roast it on low flame for 2 minutes. Once roasted from one side, then flip it.
Now roast from another side for 2 to 3 minutes. Then roast the roti on a direct flame from both sides.
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.
FOR ROASTING PAPAD :
Roast papad on medium flame. Then fold it quickly into a roll.
'Fatafat Thali In 20 Minutes Episode - 3' is ready to be served with jaggery.