Mini Meal | Mini Thali

Published On July 24, 2021
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By Guest Author
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Prep Time
5 Minutes
Cook Time
10 Minutes
Difficulty Level
Intermediate

Ingredients

FOR TOMATO GOJJU:
Oil - 1 tablespoon
Mustard seeds/Rai - 1 teaspoon
Turmeric powder/Haldi powder - 1/2 teaspoon
Green chili/Hari mirch - 3 slit
Curry leaves - a few
Asafoetida powder/Hing powder - 1/2 teaspoon
Tomato/Tamatar - 5 medium size chopped
Salt - to taste
Roasted coriander seeds & cumin seeds powder - 1/2 to 1 teaspoon
Jaggery/Gud - to taste
Peanuts/Mungfali powder - 2 to 3 tablespoon
Coriander leaves - to garnish
FOR PAPAD PARATHA:
Chana dal Papad - 1
Onion/Pyaz - 1/2 finely chopped
Coriander leaves - a handful chopped
Lemon juice - of 1/2 lemon
Salt - to taste
Red chili powder/Lal mirch powder - to taste
Whole coriander seeds/Dhaniya dane - to taste (crushed)
Wheat flour dough - to make 1 to 2 paratha
Clarified butter/Ghee - as required
FOR PANEER PEANUT SALAD:
Tomato/Tamatar - 1 finely chopped
Onion/Pyaz - 1 finely chopped
Cucumber/Kheera - 1/2 piece finely chopped
Peanuts/Mungfali - 1/2 cup roasted
Cottage Cheese/Paneer cubes - 1/2 to 1 cup
Lemon juice - of 1 big lemon
Chaat masala - 1 teaspoon
Red chili flakes - to taste
Honey - 1 tablespoon
Black peppercorn powder/Kali mirch powder - 1/2 teaspoon
Salt - to taste
Red chili powder/Lal mirch powder - to garnish
Coriander leaves - to garnish

Instructions

FOR MAKING TOMATO GOJJU:
Heat oil in a wok/kadhai. Add the mustard seeds, turmeric powder, slit green chilies and saute well.
Add curry leaves, asafoetida powder, and chopped tomatoes. Mix well and cook for 3 to 4 minutes.
Then, add salt to taste, roasted coriander and cumin seed powder, jaggery, and peanut powder. Mix well, cook for 1 minute and garnish with coriander leaves.
FOR MAKING PAPAD PARATHA:
Take one chana papad, roast it on medium flame directly. Roast it on all the sides evenly. Let it cool down.
In a bowl, crush the papad in pieces. Then, put the finely chopped onion, coriander leaves and squeeze juice of half lemon. Remove lemon seeds if any.
Add salt to taste, red chili powder, crushed coriander seeds and mix well. Take a medium size portion of the dough and roll to make a small roti.
Apply 1 teaspoon ghee on the roti, place the papad filling mixture on it. Fold the roti from all the sides and cover.
Roll lightly to make a paratha and if the filling comes out, then press it with finger. Heat a pan, and place the paratha on it. Put ghee on sides and roast on one side.
Then, apply ghee on the top of the paratha. Flip and cook it for 1 minute. Flip again and cook on other side. Apply ghee and serve.
FOR MAKING PANEER PEANUT SALAD:
In a bowl, add finely chopped tomato, onion and cucumber. Then, add roasted peanuts and paneer cubes.
For making the salad dressing, take a small bowl. Add lemon juice, chaat masala, red chili flakes, honey, black peppercorn powder, and salt to taste.
Now, add this dressing to the salad. Put the coriander leaves and mix well. Sprinkle red chili powder and salt and serve.
FOR SERVING THE MINI MEAL
Take plate, serve the papad paratha, tomato gojju and paneer peanut salad.
The Mini Meal | Mini Thali is ready to be served.

Servings : 1 to 2
Ready in : 15 minutes
Special Category : Healthy Food, Paratha, Sabji, Salad
Recipe Type : Lunch