Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, punjabi style falahari thali. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Punjabi Style Falahari Thali is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Punjabi Style Falahari Thali is something that I have loved my whole life.
To get started with this recipe, we must first prepare a few components. You can cook punjabi style falahari thali using 55 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Punjabi Style Falahari Thali:
- Make ready For Aloo Parantha
- Prepare 1 cup chestnut flour/singhare ka att a
- Get 1 cup buckwheat flour/kuttu ka ataa
- Prepare 2 tbsp oil for moyan
- Prepare 1 tbsp oil for roasting the potatoes
- Make ready 1 cup boiled and mashed potatoes
- Get 2 tbsp finely chopped ginger green chillies
- Prepare 1/4 tsp amchur powder
- Get Sendha namak accordingly
- Get 2 tbsp oil or ghee for roasting the parantha
- Prepare As needed dry flour for dusting
- Make ready For Jeera Rice
- Prepare 1/2 cup samak Rice, washed and soaked for 15 minutes
- Get 1 cup water
- Make ready 1 tbsp ghee
- Make ready 1 tsp jeera
- Make ready To taste Salt
- Get For Lassi
- Get 1 cup curd
- Prepare 2 tbsp sugar
- Make ready 1/4 cup chilled milk
- Take For Tandoori Aloo
- Get 250 gms boiled and peeled baby potatoes
- Take 2 tbsp hung curd
- Take 1 tbsp ginger green chillies paste
- Prepare 1 tsp kasoorimethi
- Make ready To taste Salt
- Take 1+ 1 tbsp oil
- Make ready For Kesariya Paneer
- Prepare 100 gms paneer cubes
- Take 1 tbsp oil
- Take 1 tsp jeera
- Get 2 cloves
- Prepare 1 tbsp ginger green chillies paste
- Take 2 freshly pureed tomatoes,optional
- Prepare 8-10 strands saffron soaked in a cup of milk
- Take 1 tbsp malai
- Take To taste Salt
- Take Pinch elaichi powder
- Make ready For Pakodi wali kadhi
- Prepare 1/2 cup singhare ka ataa
- Get 1 cup curd
- Make ready As required Water
- Get To taste Salt
- Prepare 1 tbsp ghee
- Prepare 1 tsp jeera
- Take 2 green chillies
- Make ready As needed Oil for deep frying
- Get For Kesariya Firni
- Make ready 250 ml milk
- Make ready 2-3 tbsp samak rice flour
- Get 2-3 tbsp sugar
- Get 8-10 strands saffron
- Make ready Pinch elaichi powder
- Take 1 piece peanut chikki for garnishing
Steps to make Punjabi Style Falahari Thali:
- 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
- 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.
- In a mixer blend together curd, sugar and milk, lassi is ready
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
So that is going to wrap it up with this exceptional food punjabi style falahari thali recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
