How to Make Tasty Punjabi Style Falahari Thali

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Punjabi Style Falahari Thali.

Punjabi Style Falahari Thali You can have Punjabi Style Falahari Thali using 55 ingredients and 9 steps. Here is how you cook that.

Ingredients of Punjabi Style Falahari Thali

  1. Prepare of For Aloo Parantha.
  2. Prepare 1 cup of chestnut flour/singhare ka att a.
  3. It’s 1 cup of buckwheat flour/kuttu ka ataa.
  4. Prepare 2 tbsp of oil for moyan.
  5. You need 1 tbsp of oil for roasting the potatoes.
  6. It’s 1 cup of boiled and mashed potatoes.
  7. You need 2 tbsp of finely chopped ginger green chillies.
  8. You need 1/4 tsp of amchur powder.
  9. It’s of Sendha namak accordingly.
  10. Prepare 2 tbsp of oil or ghee for roasting the parantha.
  11. Prepare As needed of dry flour for dusting.
  12. It’s of For Jeera Rice.
  13. It’s 1/2 cup of samak Rice, washed and soaked for 15 minutes.
  14. It’s 1 cup of water.
  15. You need 1 tbsp of ghee.
  16. You need 1 tsp of jeera.
  17. Prepare To taste of Salt.
  18. You need of For Lassi.
  19. You need 1 cup of curd.
  20. Prepare 2 tbsp of sugar.
  21. It’s 1/4 cup of chilled milk.
  22. You need of For Tandoori Aloo.
  23. You need 250 gms of boiled and peeled baby potatoes.
  24. You need 2 tbsp of hung curd.
  25. You need 1 tbsp of ginger green chillies paste.
  26. It’s 1 tsp of kasoorimethi.
  27. You need To taste of Salt.
  28. Prepare 1+ 1 tbsp of oil.
  29. It’s of For Kesariya Paneer.
  30. It’s 100 gms of paneer cubes.
  31. Prepare 1 tbsp of oil.
  32. It’s 1 tsp of jeera.
  33. You need 2 of cloves.
  34. You need 1 tbsp of ginger green chillies paste.
  35. You need 2 of freshly pureed tomatoes,optional.
  36. You need 8-10 strands of saffron soaked in a cup of milk.
  37. You need 1 tbsp of malai.
  38. You need To taste of Salt.
  39. You need Pinch of elaichi powder.
  40. Prepare of For Pakodi wali kadhi.
  41. You need 1/2 cup of singhare ka ataa.
  42. You need 1 cup of curd.
  43. You need As required of Water.
  44. You need To taste of Salt.
  45. Prepare 1 tbsp of ghee.
  46. Prepare 1 tsp of jeera.
  47. It’s 2 of green chillies.
  48. It’s As needed of Oil for deep frying.
  49. It’s of For Kesariya Firni.
  50. You need 250 ml of milk.
  51. It’s 2-3 tbsp of samak rice flour.
  52. It’s 2-3 tbsp of sugar.
  53. Prepare 8-10 strands of saffron.
  54. It’s Pinch of elaichi powder.
  55. Prepare 1 piece of peanut chikki for garnishing.

Punjabi Style Falahari Thali instructions

  1. Heat oil in a pan and saute ginger green chillies, then add potatoes, roast for 5 minutes, until a good aroma comes out, then add salt and amchur powder and mix well, the stuffing is ready, then knead a smooth dough of kuttu, singhare ka atta, oil, salt and water. Make balls from the dough, flatten a little and put some stuffing in the center, seal it properly, dust it with some flour and roll it into a roti. Cook this roti on hot tawa by applying some ghee, until becomes brown.
  2. For jeera rice, heat ghee in a kadai, add jeera, let it splutter then add soaked rice, roast them for 5 minutes, stirring continuously. Now add the water in which the rice were soaked, and salt, mix well. Cover and cook on low heat, until all the water is absorbed and rice is completely cooked..
  3. In a mixer blend together curd, sugar and milk, lassi is ready.
  4. For Tandoor aloo, in a mixing bowl combine together hung curd, salt, ginger green chillies paste, oil and kasoorimethi, mix well. Add potatoes in this mixture and mix them well, cover and keep it for half an hour. Then heat oil in a pan and add the coated potatoes in it, roast them on low heat,by turning them at regular intervals, until becomes light brown and crispy..
  5. For Kesariya Paneer, in a kadai heat oil and add jeera and cloves, let them splutter, then add ginger green chillies paste, saute for a minute, then add tomato puree, cook until all the moisture evaporates. Now add malai and cook until it merges well, now add saffron milk. Let the boil comes then add paneer and salt, cook for 5 minutes. Then add elaichi powder, kesariya paneer is ready..
  6. For Pakodi Wali Kadhi, in a mixing bowl mix together singhare ka ataa and salt, then by adding water little by little make a medium thick batter, mix it nicely until becomes light in weight. In the meantime heat oil for deep frying and drop small pakodis in the hot oil. Fry them, by turning them regularly,on medium heat, until becomes light brown. Keep some batter for making the kadhi, in this add curd and water, mix well..
  7. Cook the kadhi mixture on medium heat, stirring continuously, until the boil comes. Then make the flame low and cook for 10 minutes. Then add the pakodis in the kadhi, mix well, simmer for 5 minutes more. It is ready..
  8. For Kesariya Firni, in a heavy bottomed pan cook milk until one boil comes, then add saffron strands and cook on low flame for 5 minutes. Now add rice flour and mix well, so that no lumps remain. Cook on low heat, stirring continuously, until becomes thick. Then add sugar and elaichi powder, mix well, and cook for 5 – 7 minutes more. It is ready to serve. You can serve this hot as well as cold..
  9. For arranging the thali take earthen utensils like thali, glass and small bowls, take out aloo, paneer, kadhi and firni in bowls, lassi in a glass and rice and paratha pieces in a thali, garnish firni with homemade peanut chikki.

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