Restaurant Style Thali In 10 Minutes

Published On February 8, 2024
In Article
By Vijay Haldiya
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Prep Time
5 minutes
Cook Time
5 minutes
Difficulty Level
Intermediate

Ingredients

FOR PREPARING CHILLI GARLIC PANEER :
Oil - As required
Cottage Cheese / Paneer - 1/2 Cup diced
Green Chilli / Hari Mirch - 2 slit
Dry Red Chilli / Sukhi Lal Mirch - 5 to 7
Garlic / Lahsun - 8 to 10 Cloves
Salt - As per taste
Water - As required
Cumin Seeds / Jeera - 1/2 tsp
Dry Fenugreek Leaves / Kasuri Methi - 1/2 tsp
Coriander Leaves / Hara Dhaniya - A handful + For garnishing
FOR PREPARING LAYERED KULCHA :
Whole Wheat Flour / Gehu Ka Aata - 1 Cup
All purpose Flour / Maida - 1 Cup
Sugar / Chini - 1/4 tsp
Salt - As per taste
Baking Soda - 1/2 tsp
Curd / Dahi - 1 tbsp
Oil - 1 tbsp + As required
Water - As required
Coriander Leaves / Hara Dhania - A handful
Cumin Seeds / Jeera - 1/4 tsp
Clarified Butter / Ghee - As required
Onion Seeds / Kalonji - As required
Butter - As required
FOR PREPARING PAPAD CHURA :
Roasted Papad - 1
Lemon Juice / Nimbu Ka Ras - Of 1/4 Lemon
Coriander Leaves / Hara Dhania - A handful
tsp = teaspoon
tbsp = tablespoon

Instructions

FOR PREPARING CHILLI GARLIC PANEER :
Heat 1 tbsp of oil in a pan. Add paneer and green chilli. Roast it for 2 to 3 minutes on medium flame. Stir it occasionally.
Roast it till it becomes light golden brown from all sides. Then keep it aside. Take out green chilli on the serving plate.
Take dry red chilli, garlic, salt, and little water in a grinding jar. Grind it for a few seconds to prepare its mixture.
Heat 2 tbsp of oil in a pan. Add cumin seeds and the prepared chilli and garlic mixture. Mix well.
Saute it for 2 to 3 minutes on medium flame till the oil separates. Stir it occasionally.
Add a little water and mix well. Boil it for 2 to 3 minutes on medium flame.
Now add sauteed paneer pieces and mix well. Add dry fenugreek leaves and coriander leaves. Mix well.
Once done. Turn off the flame and take it out to the serving bowl.
FOR PREPARING LAYERED KULCHA :
Take whole wheat flour in a mixing bowl. Add maida, sugar, salt, baking soda, curd, and 1 tbsp of oil. Mix well.
Add water gradually to knead the medium-soft consistency dough. Apply oil to it and let it rest for 5 minutes.
Take a medium ball sized wheat dough and make a round shaped circular peda from the dough. Dust it with flour and spread it using your fingers.
Now add coriander leaves and cumin seeds in the center. Sprinkle salt on it. Cover and seal it properly. Press it with your fingers and make it flat.
Dust it with flour and roll a peda to make a roti. Apply ghee to it. Fold its right and left part. Then make a roll from it.
Then mark a line between the roll and fold it. Now make a small slit in between the ball. Open it and sprinkle whole wheat flour on it.
Now slightly roll it again to make an oval shaped kulcha. Apply a few drops of water on it and spread kalonji on it. Press it.
Meanwhile, heat a tawa. Grease it with ghee. Place the prepared kulcha on the tawa. Cook it from one side.
Flip it once it is slightly brown, add ghee to the kulcha and cook it from both sides on a low to medium flame. Press the kulcha while cooking it to make it crispy and cook it well.
Once done, take it out to the serving plate. Apply butter to it.
FOR PREPARING PAPAD CHURA :
Crush the roasted papad in a bowl. Add lemon juice and coriander leaves. Mix well.
'Restaurant Style Thali In 10 Minutes' is ready to be served with boondi raita and fried mirchi.