Vrat ki thali Recipe

Name: Vrat Ki Thali Recipe
Total time: 45 min
Yield: 2
Cuisine: Indian

Recipe By 919821289852

Vrat ki thali is a thali where a number of dishes are served together and enjoyed while a person is fasting.

0 Rating -

Rate

Vegdiet

45minstotal

45m.total

plan

Bookmark

ingredients serve

serve1

Add to Shopping List

Ingredients for Vrat ki thali Recipe

As Required For sabudana ball
1.50 Tablespoon Ingredients - Sabudana - half
1 Pieces Potato
5 Grams Paneer
As Required ground nut - handful off . Green chilli
As Required Mint leaf
As Required Oil
As Required For mint coriander chutney - mint leafs
As Required Coriander leafs
A Pinch amchur pinch of
As Required reen chilli
As Required salt as per taste
As Required Kuttu flour poori - Kuttu -Half bowl
As Required Potato
As Required Oil
2 Pieces Dahi vale allo Sabzi - Potato
1.50 Pieces Tomato
A Pinch jeera - a pinch of jeera
1/2 Cup Curd
As Required salt as per taste
As Required Sabudana kheer- Sabudana-Half bowl
1 Cups milk - Half
As Required almond
As Required Raisin

Directions: Vrat Ki Thali Recipe

STEP 1.How to make Kuttu Dough for Kuttu Puri:
STEP 2.Firstly, take 2 cups of kuttu atta or flour in a Parat or big bowl.
STEP 3.Method 1: "Dough for Kuttu Poori with Potato" - Further, add 1½ cups of boiled and grated potatoes and 1 tsp of sendha namak or rock salt.
STEP 4.After that, combine all the ingredients and Knead them into a smooth and stiff dough.
STEP 5.If required, add 1 tbsp of warm water while kneading.
STEP 6.Mix them well and knead them to make a smooth dough.
STEP 7.If the dough looks dry then add some boiled and grated potatoes.
STEP 8.Keep kneading this Kuttu ki Poori atta for about 2 minutes.
STEP 9.Tip: The dough should not be sticky. Otherwise, you won’t be able to roll the poori.
STEP 10.Finally, cover and keep the kuttu puri dough aside for 4-5 minutes.
STEP 11.How to make Kuttu Poori:
STEP 12.After that, when the dough sets, grease your hands with some oil and knead it again.
STEP 13.Further, divide into equal medium-sized smooth balls from the dough, and flatten between your palm one by one with the help of oil.
STEP 14.Heat enough oil in a deep wok/Kadai.
STEP 15.Now, take one puri atta ball and grease the rolling plate and rolling pin with some oil.
STEP 16.Further, place the dough ball on the rolling plate and roll it out evenly.
STEP 17.Make sure that kuttu ki puri is slightly thick. If you are unable to roll kuttu puris directly, then make use of two plastic sheets to roll pooris.
STEP 18.To check if the oil is heated well, drop a small dough lump into it. If it floats immediately on the surface that means the oil is heated well.
STEP 19.The Oil for frying the kuttu ki poori should be heated well otherwise puri will not puff up.
STEP 20.When the oil is sufficiently hot then add one kuttu ki poori at a time and fry gently pressing down with the frying spoon or slotted spoon in a circular motion.
STEP 21.Further, flip the sides and fry until it turns golden brown in color.
STEP 22.After that, drain out the fried kuttu ki puri on a plate.
STEP 23.Likewise, fry the rest of the kuttu pooris as well.
STEP 24.Dahi vale allu
STEP 25.Boil potatoes for 3 - 5 whistles or until cooked soft. After lid opens peel off the skin and dice them. mash 1 potato roughly.
STEP 26.Heat oil in a pan. add cumin seeds and let it splutter.
STEP 27.Add chopped ginger, green chillies and all spices. Stir for 10 - 15 seconds.
STEP 28.Add whisked curd to the pan and stir continuously.
STEP 29.Add a cup of water and keep stirring.
STEP 30.Stir until it starts to boil. Then add diced and roughly mashed potatoes.
STEP 31.Season with salt and simmer for 5 minutes on medium flame.
STEP 32.Turn off heat. Garnish with fresh coriander leaves.
STEP 33.Dahi Aloo is ready to serve.
STEP 34.How to make Sabudana Balls
STEP 35.Step 1
STEP 36.Wash and Soak sago in water for 2-3 hours. Remove the water and transfer it in a mixer. Keep aside some soaked sago seeds. Add chopped ginger and green chilli and grind it to a smooth paste.
STEP 37.Step 2
STEP 38.Dry roast peanuts in a wok and then grind it to a coarse powder.
STEP 39.Step 3
STEP 40.Peel and grate boiled potatoes. Add grinded peanuts and sago paste.
STEP 41.Step 4
STEP 42.Add chopped coriander leaves, salt, black pepper and cumin seeds. Add remaining soaked sago seeds.
STEP 43.Step 5
STEP 44.Mox all the ingredients well. Knead like a dough. Now take a portion of dough and make a lemon size balls. Like wise make all the balls
STEP 45.Step 6
STEP 46.Heat oil in a wok. Deep fry balls till golden pink. Remove it in a plate.
STEP 47.Step 7
STEP 48.Serve hot with tamarind chutney.
STEP 49.Green Chutney
STEP 50.1. Add mint leaves to a blender jar.
STEP 51.2. Add coriander leaves , cumin, salt, ginger & green chilies.
STEP 52.3. Pour little water and begin to blend. I used about 1 to 2 tbsps.
STEP 53.4. Add more as needed.
STEP 54.5. Blend until smooth. Check salt & tang. Add more if needed.
STEP 55.Sago kesar kheer -
STEP 56.Wash and soak the sago pearls in water for 1 hour. Remove the remaining water from the soaked sago pearls after the 1 hour.
STEP 57.Chop the almonds, pistachios and cashews finely.
STEP 58.Peel the cardamoms and prepare a powder of the cardamoms by grinding them.
STEP 59.Put some saffron strands in the milk to change the colour of milk.
STEP 60.Boil the 1 litre of milk in a vessel and add the soaked sago pearls in the boiling milk. Continuously stir and cook it until it boils properly.
STEP 61.Add the raisins in the milk after it boils and mix some kesar milk in it. Cook the milk on the medium flame until its consistency is thick and keep on stirring the milk so that it doesn’t burn from the bottom.
STEP 62.The thick kheer is ready, add the sugar and the cardamom powder in the milk. Mix them properly. Cook the kheer for more 1-2 minutes.
STEP 63.The kheer is ready, switch off the flame and keep aside the kheer to cool down slightly. Once the kheer cool s down, pour it in a bowl and garnish with the dry fruits.

Nutrition
value

430

calories per serving

19 g Fat13 g Protein52 g Carbs< 1 g FiberOther

Current Totals

Fat
19g
Protein
13g
Carbs
52g
Fiber
< 1g

MacroNutrients

Carbs
52g
Protein
13g
Fiber
< 1g

Fats

Fat
19g

Vitamins & Minerals

Calcium
425mg
Iron
2mg
Vitamin A
23mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
32mcg
Vitamin B12
0mcg
Vitamin C
8mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
57mg
Manganese
< 1mg
Phosphorus
268mg
Selenium
15mcg
Zinc
1mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe available on Loading... community profile

Recipe By 919821289852