Fatafat Thali In 20 Minutes Episode – 6

Published On January 5, 2023
In Article
By Guest Author
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Prep Time
10 minutes
Cook Time
10 minutes
Difficulty Level
Intermediate

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

FOR PREPARING MATAR BAINGAN KI SABJI :
Take grated tomato in a bowl. Add red chilli powder to it and mix well.
Heat oil in a pressure cooker. Add mustard seeds and the prepared tomato mixture. Mix well.
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.
Further, add coriander leaves, brinjal, and little water. Mix well. Saute it for 1 to 2 minutes on medium flame.
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.
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.
FOR PREPARING MOOLI KI KADHI :
Take curd in a bowl. Add gram flour. Mix well. Add 2 cups of water. Mix well. Keep it aside.
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.
Now add the prepared curd mixture. Stir it continuously for a few seconds. Add water to adjust consistency.
Further, add coriander powder, cumin seeds powder, salt, coriander leaves, and jaggery. Mix well.
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. Once boiled well, take it out to a serving bowl. Garnish it with coriander leaves.
FOR PREPARING BAJRE KA ROTLA / ROTI :
Take pearl millet flour in a big bowl. Add whole wheat flour, ghee, salt, cumin seeds powder, and black pepper powder.
Add lukewarm water gradually and prepare soft consistency dough. Knead it well using a palm for 1 to 2 minutes.
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.
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.
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 and bubbles appears, then flip it using a flat spatula.
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.
Once done. Take out it into a serving plate. Apply butter to it.
FOR PREPARING GARLIC CHUTNEY :
Add garlic cloves one by one to the mortar pestle and crush them.
Then add salt, red chilli powder, and lemon juice. Mix well and take it out to a serving bowl.
'Fatafat Thali In 20 Minutes Episode – 6' is ready to be served with jaggery and butter.