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Fatafat Thali In 20 Minutes Episode – 6

  • Published On January 5, 2023
  • In Video
  • By Guest Author
  • 0 comments
  • Prep Time
    10 minutes
  • Cook Time
    10 minutes
  • Difficulty Level
    Intermediate

Fatafat Thali In 20 Minutes Episode – 6 is a winter special Gujarati dish.

Fatafat Thali In 20 Minutes Episode – 6 includes kathiyawadi matar baingan ki sabji, lahsun ki chutney, mooli ki kadhi, bajre ki roti, gud, and butter. This is a healthy dish for lunch or dinner.

Firstly, chop vegetables for sabji. Then prepare sabji and let it cook. Then chop white radish and prepare mooli ki kadhi. Let it boil. Side by side prepare dough for bajre ki roti. Then roast it and while roasting it you can prepare lahsun ki chutney. Finally, you are ready to be serve your Gujarati thali with jaggery and butter.

If you want to enjoy a Gujarati winter special dish, no need to go to a restaurant. You can easily prepare it in your kitchen within only 20 minutes. Shraddha ji has made it very easy with her tips and suggestions for beginners also.

Moreover, this winter special thali is known for its health benefits. 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: Shraddha Thakrar From Gujarat

Tips and Suggestions by a Mom Chef:

  • FOR MATAR BAINGAN KI SABJI :
  • If the tomato is not dark red in color, add red chilli powder to it.
  • Add little water with spices so, the spices will not burn.
  • FOR BAJRE KA ROTLA / ROTI :
  • Add water gradually to prepare the dough.
  • Knead the dough well.
  • Water should be applied to the rotla / roti to prevent it from becoming dry.
  • When the bubbles appear on the rotla / roti flip it.
  • The rotla / roti should be flipped using any flat spatula.
  • The rotla / roti should be slightly pressed while roasting it on direct flame, to make it fluffy.
  • Ghee can be applied instead of butter.
  • FOR GARLIC CHUTNEY :
  • Garlic cloves should be added one by one in the mortar pestle to crush them fastly.

For more such exciting recipes like Fatafat Thali In 20 Minutes Episode – 6, please click on the following links:

  1. Fatafat Thali In 20 Minutes Episode – 4
  2. Instant Rava Dosa | Sooji Dosa
  3. Fatafat Thali In 20 Minutes Episode – 5

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Ingredients

  • FOR PREPARING MATAR BAINGAN KI SABJI :
  • Green peas / Matar - 1 Cup
  • Brinjal / Baingan - 1 Chopped
  • Oil - 1 tbsp
  • Tomato / Tamatar - 1 Grated
  • Red chilli powder / Lal mirch powder - 1 & 1/2 tsp
  • Mustard seeds / Rai - 1/2 tsp
  • Coriander powder / Dhaniya powder - 1 tsp
  • Salt - As per taste
  • Turmeric powder / Haldi powder - 1/2 tsp
  • Cumin seeds powder / Jeera powder - 1 tsp
  • Coriander leaves / Hara dhaniya - A handful
  • Water - As required
  • Garlic / Lahsun - 2 to 3 Cloves crushed
  • FOR PREPARING MOOLI KI KADHI :
  • White Radish / Mooli - 1 Sliced
  • Oil - 1 tbsp
  • Mustard seeds / Rai - 1/4 tsp
  • Cumin seeds / Jeera - 1/2 tsp
  • Ginger / Adarak - 1 Inch grated
  • Black peppercorns / Kali mirch - 2
  • Cinnamon / Dal chini - 1 Stick
  • Dry red chilli / Sukhi lal mirch - 1
  • Green chilli / Hari mirchi - 1 Chopped
  • Curd / Dahi - 1 Cup
  • Gram flour / Besan - 1 tbsp
  • Water - As required
  • Coriander powder / Dhaniya powder - 1/2 tsp
  • Cumin seeds powder / Jeera powder - 1/2 tsp
  • Salt - As per taste
  • Jaggery / Gud - 1 tsp
  • Coriander leaves / Hara dhaniya - A handful + For garnishing
  • FOR PREPARING BAJRE KA ROTLA / ROTI :
  • Pearl millet flour / Bajre ka aata - 1 cup
  • Whole wheat flour / Gehu ka aata - 2 tsp
  • Clarified butter / Ghee - 1/2 tsp
  • Salt - As per taste
  • Cumin seeds powder / Jeera powder - 1/4 tsp
  • Black pepper powder / Kali mirch powder - 1/4 tsp
  • Lukewarm water - 1 Cup
  • Butter - As required
  • FOR PREPARING GARLIC CHUTNEY :
  • Garlic / Lahsun - 15 to 20 Cloves
  • Salt - As per taste
  • Red chilli powder / Lal mirch powder - 1 tsp
  • Lemon juice / Nimbu ka ras - Of 1/2 lemon
  • tsp = teaspoon
  • tbsp = tablespoon

Instructions

  1. FOR PREPARING MATAR BAINGAN KI SABJI :
  2. Take grated tomato in a bowl. Add red chilli powder to it and mix well.
  3. Heat oil in a pressure cooker. Add mustard seeds and the prepared tomato mixture. Mix well.
  4. Then add green peas, coriander powder, salt, turmeric powder, and cumin seeds powder. Mix well. Saute it for 1 to 2 minutes on medium flame.
  5. Further, add coriander leaves, brinjal, and little water. Mix well. Saute it for 1 to 2 minutes on medium flame.
  6. Now add garlic and 1/2 cup of water. Then cover the pressure cooker with its lid. Cook it till 3 whistles on medium flame.
  7. Then keep the flame low and cook it till 1 whistle. Once cooked well, turn off the flame. Let it cool down. Then open the pressure cooker and take out sabji in a serving bowl.
  8. FOR PREPARING MOOLI KI KADHI :
  9. Take curd in a bowl. Add gram flour. Mix well. Add 2 cups of water. Mix well. Keep it aside.
  10. Heat oil in a pan. Add mustard seeds, cumin seeds, black peppercorns, cinnamon stick, dry red chilli, green chilli, ginger, and white radish. Mix well and saute it for 2 to 3 minutes on medium flame.
  11. Now add the prepared curd mixture. Stir it continuously for a few seconds. Add water to adjust consistency.
  12. Further, add coriander powder, cumin seeds powder, salt, coriander leaves, and jaggery. Mix well.
  13. Then boil it for 2 to 3 minutes on medium flame. Stir occasionally. Now add little water. Mix well.
  14. Then boil it for 5 to 6 minutes on medium flame. Stir occasionally. Once boiled well, take it out to a serving bowl. Garnish it with coriander leaves.
  15. FOR PREPARING BAJRE KA ROTLA / ROTI :
  16. Take pearl millet flour in a big bowl. Add whole wheat flour, ghee, salt, cumin seeds powder, and black pepper powder.
  17. Add lukewarm water gradually and prepare soft consistency dough. Knead it well using a palm for 1 to 2 minutes.
  18. Then sprinkle some pearl millet flour on the rolling base. Take medium ball sized dough and make round shaped big circular peda from the dough.
  19. Apply pearl millet flour on your fingers. Put the dough ball on the rolling base. Now spread it by tapping on it using your fingers to prepare the rotla/roti.
  20. Meanwhile, heat a tawa. Place prepared roti on the tawa. Apply water to it.
  21. Roast it on low flame for 2 minutes. Once roasted from one side and bubbles appears, then flip it using a flat spatula.
  22. Now roast from another side for 2 to 3 minutes. Then roast the roti on a direct flame from both sides. Slightly press the spatula on it to make it fulffy.
  23. Once done. Take out it into a serving plate. Apply butter to it.
  24. FOR PREPARING GARLIC CHUTNEY :
  25. Add garlic cloves one by one to the mortar pestle and crush them.
  26. Then add salt, red chilli powder, and lemon juice. Mix well and take it out to a serving bowl.
  27. 'Fatafat Thali In 20 Minutes Episode – 6' is ready to be served with jaggery and butter.
  • Servings : 1
  • Ready in : 20 minutes
  • Special Category : Healthy Food, Jhatpat Cooking (5 Min), Kadhi, Sabji
  • Recipe Type : Dinner, Lunch

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