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Fatafat Thali In 20 Minutes Episode – 4

  • Published On December 22, 2022
  • In Video
  • By Vijay Haldiya
  • 0 comments
  • Prep Time
    10 minutes
  • Cook Time
    10 minutes
  • Difficulty Level
    Intermediate

Fatafat Thali In 20 Minutes Episode – 4 is a popular dish in Punjab.

Fatafat Thali In 20 Minutes Episode – 4 includes Makke ki roti, sarso ka saag, tawa mirchi fry, onion salad with lemon, and jaggery. This spicy and healthy dish is very popular during winter. It provides necessary supplements. In addition, maize flour is gluten-free and easy to digest. This thali is served in North India for lunch or dinner.

Firstly, chop all leafy vegetables and cook them in a pressure cooker. Meantime, knead the dough for makke ki roti. Let it rest. Side by side prepare tawa mirchi fry and roast tomato and onion for sarso ka saag. Now add cooked leafy vegetables to it and let them cook. Now prepare makke ki roti. Lastly, prepare tadka for garnishing sarso ka saag. That’s it. You are ready to serve Punjabi cuisine’s famous dish.

Do try to include this dish in your diet during this winter season, and 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 SARSO KA SAAG :
  • The leafy vegetables should be well-washed.
  • If you want to open the pressure cooker immediately then cook leafy vegetables for 3 to 4 whistles otherwise cook them for 1 to 2 whistles and let them cool down.
  • You can use a wide spatula to mash boiled leafy vegetables instead of a masher.
  • Ghee or butter can be used instead of mustard oil.
  • Add a pinch of sugar while adding the cooked green leafy vegetables to the pan, to remain their green color as it is.
  • Cook the masala well to enhance the flavor of the saag.
  • FOR TAWA MIRCHI FRY :
  • You can remove the seeds of green chilli to make it less spicy.
  • FOR MAKKE KI ROTI :
  • Lukewarm water should be used to knead the dough.
  • Knead the dough well to prevent it from cracking.
  • Check the dough by stretching, if it is easily breaks knead it for 1 to 2 minutes more.
  • Apply ghee on hot tawa and wipe it using a kitchen napkin so, the roti will not stick to the tawa.

For more such exciting recipes like Fatafat Thali In 20 Minutes Episode – 4, please click on the following links:

  1. Fatafat Thali In 20 Minutes Episode – 2
  2. Matar Suji Ki Kachori | Sooji Matar Kachori
  3. Fatafat Thali In 20 Minutes Episode – 3

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Ingredients

  • FOR COOKING LEAFY VEGETABLES :
  • Mustard leaves / Sarso leaves - A bunch chopped
  • Spinach / Palak - 100 gms.chopped
  • Bathua leaves - 100 gms. chopped
  • Water - As required
  • Green chilli / Hari mirchi - 2 to 3
  • Ginger / Adarak - 1 Inch Grated
  • Salt - As per taste
  • Maize flour / Makke ka aata - 2 tsp
  • FOR PREPARING SARSO KA SAAG :
  • Mustard oil / Sarso ka tel - 2 tbsp
  • Cumin seeds / Jeera - 1/2 tsp
  • Asafoetida / Hing - A pinch
  • Green chilli / Hari mirchi - 2 to 3 chopped
  • Garlic / Lahsun - 20 Cloves
  • Ginger / Adarak - 1 Inch
  • Dry red chilli / Sukhi lal mirchi - 2
  • Onion / Pyaz - 2 Finely chopped
  • Tomato / Tamatar - 2 Finely chopped
  • Sugar - A pinch
  • Water - As required
  • FOR TADKA :
  • Clarified butter / Ghee - 2 tsp
  • Dry red chilli / Sukhi lal mirchi - 2
  • Garlic / Lahsun - 2 Cloves
  • FOR PREPARING TAWA MIRCHI FRY :
  • Green chilli / Hari mirchi - 4 to 5
  • Salt - As per taste
  • Cumin seeds / Jeera - As required
  • Clarified butter / Ghee - 2 tsp
  • Chaat masala - 1/4 tsp
  • Roasted cumin seeds powder / Jeera powder - 1/4 tsp
  • FOR PREPARING MAKKE KI ROTI :
  • Maize flour / Makke ka aata - 2 Cups
  • Salt - As per taste
  • Lukewarm water - As required
  • Butter - As required
  • FOR SALAD ;
  • Onion / Pyaz - 1
  • Lemon / Nimbu - 1/2 Sliced
  • tsp = teaspoon
  • tbsp = tablespoon

Instructions

  1. FOR PREPARING SARSO KA SAAG :
  2. Take bathua leaves, spinach, sarso leaves, green chilli, ginger, salt, and 1 cup of water in a pressure cooker. Now cover the pressure cooker with its lid.
  3. Cook it on high flame till 3 to 4 whistles. Once done turn off the flame. Then open it. Add ginger and maize flour. Mash it using a masher. Keep it aside.
  4. Crush ginger and garlic using a mortar pestle. Keep it aside.
  5. Heat oil in a pan. Add cumin seeds, asafoetida, green chilli, crushed ginger, and garlic. Mix well.
  6. Now add dry red chilli and onion. Mix well and saute it for 2 to 3 minutes on medium flame.
  7. Further, add tomato. Mix well. Saute it for 4 to 5 minutes on low flame. Stir it occasionally.
  8. Now add the mashed green leafy vegetables. Mix well. Add sugar and little salt. Mix well.
  9. Further, add a little water and mix well. Cook it for 15 to 20 minutes. Once cooked well, turn off the flame and take it out to a serving bowl.
  10. Lastly, heat the ghee in a pan. Add dry red chilli and garlic. Saute it for a few seconds. Pour it into the prepared serving bowl.
  11. FOR PREPARING TAWA MIRCHI FRY :
  12. Make a vertical slit on chilli from the top to the bottom. Now stuff it with salt and cumin seeds. Likewise, prepare all chillies.
  13. Meanwhile, heat a tawa. Add ghee and put the prepared green chillies. Mix well.
  14. Sprinkle chaat masala and roasted cumin seeds powder on it. Mix well and roast it for 1 to 2 minutes on medium flame. Stir them occasionally.
  15. Once roasted well, take out it to a serving bowl.
  16. FOR PREPARING MAKKE KI ROTI :
  17. Take maize flour in a big bowl. Add salt and mix well.
  18. Add lukewarm water gradually and prepare a medium-consistency dough. Keep it aside and let it rest for 8 to 10 minutes.
  19. Then knead the dough well for 2-3 minutes to prevent it from cracking. Check the dough by stretching, if it is easily breaks knead it for 1 to 2 minutes more.
  20. Take medium ball sized dough and make round shaped big circular peda from the dough. Dust it with flour and roll a peda to make a roti.
  21. Meanwhile, heat a tawa. Apply ghee on it and wipe it using a kitchen napkin. Now place the prepared roti on the tawa.
  22. Roast it on low flame for 1 to 2 minutes. Once roasted from one side, then flip it.
  23. Now roast from another side for 2 to 3 minutes. Then roast the roti on a direct flame from both sides.
  24. Once done. Take out it into a serving plate. Apply butter to it. Garnish it with a piece of butter.
  25. FOR SALAD :
  26. Take onion. Peel it and slice it in the middle. Take out the ring shape layer of the onion in a bowl. Add a lemon slice to it.
  27. 'Fatafat Thali In 20 Minutes Episode – 4' is ready to be served with jaggery.
  • Servings : 1
  • Ready in : 20 minutes
  • Special Category : Healthy Food, Jhatpat Cooking (5 Min), Sabji
  • 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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