Bhog thali

Name: Bhog thali
Total time: 5400 s
Yield: 16 servings
Cuisine: Indian
Ingredients: 2 cup Boiled kala chana; 1/2 tsp cumin seeds; 1 tsp coriander powder; 1 tsp chilli powder; 1/2 tsp turmeric powder; 1/2 tsp dry mango powder; 1/2 garam masala; Pinch hing; 1 tbsp oil; as required Chopped coriander; 1.5 cup suji; 1.5 cup sugar; 4 cup water; 1.5 cup ghee; 1/4 tsp crushed cardamom; 2 tbsp raisins; 1 tbsp chopped cashew nuts; strands Few saffron; 3 cup wheat flour; as per taste Salt; as required Water knead for dough; as per required Oil for frying; 4 boiled potatoes; 2 chopped tomatoes; 1 tbsp oil; 1/2 cumin seeds; Pinch hing; as per taste Salt; 1/2 tsp chilli powder; 1/2 tsp turmeric powder

Neha Dua @cook_90450

#NCF

Happy Ashtami to everyone…Presenting Navratri Ashtami Ka Prashad…. Halwa Puri & Chana.On the eighth day of Navratri ashtami special food is prepared. This is a simple khana and the combination of kale chane with halwa poori is soulful.

Saved

Ingredients

1 hr 30 mints

16 servings

For kala chana
2 cupBoiled kala chana
1/2 tspcumin seeds
1 tspcoriander powder
1 tspchilli powder
1/2 tspturmeric powder
1/2 tspdry mango powder
1/2garam masala
Pinchhing
1 tbspoil
as requiredChopped coriander
For Halwa
1.5 cupsuji
1.5 cupsugar
4 cupwater
1.5 cupghee
1/4 tspcrushed cardamom
2 tbspraisins
1 tbspchopped cashew nuts
strandsFew saffron
For Puri
3 cupwheat flour
as per taste Salt
as required Water knead for dough
as per required Oil for frying
For aloo ki sabzi
4boiled potatoes
2chopped tomatoes
1 tbspoil
1/2cumin seeds
Pinchhing
as per taste Salt
1/2 tspchilli powder
1/2 tspturmeric powder
1 tspcoriander powder
to tasteSalt
2 cupwater
as required Chopped coriander leaves

Saved

Steps

1 hr 30 mints

1

For Chana
2

In a pan, add oil, cumin seeds, pinch of hing, chilli powder, coriander powder, turmeric powder, garam masala powder, and dry mango powder and saute for 30 seconds to a minute on medium-low flame. To this, add 1/2 cup of reserved chickpea water and nicely stir, and bring to boil. Now add cooked kala chana another 1/4 to 1/2 cup of reserved chickpeas water, and salt to taste.
3

Bring this to a boil on medium to high flame and cook it uncovered till all the water is absorbed completely and the flavors are well combined. Stir occasionally during the process. Garnish it with coriander leaves and switch off the flame.
4

For Halwa
5

In a pan, add of ghee, add semolina and saute for one or two minutes on medium flame until aromatic.
6

Now add slowly add water and sugar mix it well.
7

Once all the water is absorbed by semolina, add raisins, chopped cashew nuts, cardamom, and saffron strands.
8

And switch off the flame.
9

For Puri
10

In a bowl, add flour, salt, and water little by little to form a stiff dough. You can grease the dough with 1 tsp of oil if needed. I generally don’t rest my poori dough. Rolling pooris immediately and frying enables them to puff up and remain soft for a longer time.
Pinch a small portion of the dough and roll between your palms to form dough balls.
11

Flatten each dough ball and roll them into a circle.
12

Meanwhile, when you are rolling, heat oil in a pan for frying. Once the oil is hot, drop rolled-out pooris and gently press using the back of a ladle so that it puffs and comes up. Now flip and cook on another side till it is crisp and lightly golden.
13

For sabzi
14

Heat oil in a large kadai and saute cumin seeds, add pinch of hing also.
15

Further add chopped tomatoes and cook until tomato massy.
16

Now add spices, cook until becomes oil separate.
17

Now add slightly mashed potatoes and saute for a minute or until the spices are well combined with aloo.
18

Further, add 2 cup water and mix well adjusting the consistency. Cover and boil for 5 minutes, or until the flavours are absorbed well.
19

And add chopped coriander leaves.
20

Finally, aloo ki sabzi to serve.