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Punjabi Style Falahari Thali
Punjabi Style Falahari Thali

Before you jump to Punjabi Style Falahari Thali recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater

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We hope you got insight from reading it, now let’s go back to punjabi style falahari thali recipe. To cook punjabi style falahari thali you need 55 ingredients and 9 steps. Here is how you achieve it.

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