Falahari vrat Thali

Name: Falahari vrat Thali
Total time: 2400 s
Yield: 2 people
Cuisine: Indian
Ingredients: 200 gm For curry..Arbi (Taro Root); 1 tbsp desi ghee; 2 big tomatoes; 1 inch ginger piece; 2 tbsp curd; 1/2 tsp cumin seeds; 1/2 tsp carom seeds; leaves Some curry; some chopped coriander leaves; as required Salt to taste; 1/2 tbsp kashmiri red chilli powder; 1/2 tsp cumin powder; 1 pinch asafoetida; 1 cup curd; 2 boiled cubbed cut potatoes; as per taste Rock Salt to taste; as per taste Black pepper to taste; 1 pinch red chilli powder; 1 pinch cumin powder; some some curry leaves; 1/2 tsp cumin seeds; 1/2 cup samak aata; 1/2 kutti aata; 4 boiled mashed potatoes; as required Salt to taste; as required Black pepper to taste; 1/2 tbsp chilli flakes; leaves Some chopped coriander; as required desi ghee for frying; 1/2 tsp carom seeds

Winkle Joshi @winki12

Ludhiana, Punjab, India

#FM #NC

A healthy falahari dinner meal. During Navratri people used to taking fast. During fast some people wants a proper meal cooks in less oil . Falahari thali is a example of that food which loved by people rich with proteins and nutrients, so that people don't feel low during fast.

#FM #NC

Winkle Joshi @winki12

Ludhiana, Punjab, India

Saved

Ingredients

30 - 40 min

2 people

200 gmFor curry..Arbi (Taro Root)
1 tbspdesi ghee
2big tomatoes
1 inchginger piece
2 tbspcurd
1/2 tspcumin seeds
1/2 tspcarom seeds
leavesSome curry
somechopped coriander leaves
as requiredSalt to taste
1/2 tbspkashmiri red chilli powder
1/2 tspcumin powder
1 pinchasafoetida
For tadka Raita
1 cupcurd
2boiled cubbed cut potatoes
as per tasteRock Salt to taste
as per tasteBlack pepper to taste
1 pinchred chilli powder
1 pinchcumin powder
somesome curry leaves
1/2 tspcumin seeds
For pranthas
1/2 cupsamak aata
1/2kutti aata
4boiled mashed potatoes
as requiredSalt to taste
as requiredBlack pepper to taste
1/2 tbspchilli flakes
leavesSome chopped coriander
as requireddesi ghee for frying
1/2 tspcarom seeds

Saved

Steps

30 - 40 min

1

For curry put arbi in pressure cooker and boiled for 3 whistles. Peel off skin and cut into pieces
2

Take a small bowl add kashmiri red chilli powder, add two spoon water, make a paste
3

Take a pan add ghee. Then add a pinch asofetida, cumin seeds, carom seeds and curry leaves. Saute it for one mint. Then add red chilli paste. Saute it then take a mixture grinder add ginger and chopped tomatoes. Grind them in a smooth puree. Then add this puree in pan
4

Saute it well then add 2 tbsp curd and mix properly, add cumin powder and cook properly
5

Then add cut arbi and cook for another 10 mnts
6

For Raita- Take a big bowl. Add curd in it whisk it well then add cubed cut boiled potatoes in it mix well.
7

Then make a tadka for raita. Take a tadka pan. Add half tbsp ghee in it. Then add half tsp cumin seeds and chopped curry leaves. Add this tadka to prepared Raita.
8

For pranthas- Take a big bowl add boiled mashed. Then add kuttu aatta, samak aatta then add salt to taste, black pepper, chilli flakes some chopped coriander leaves.
9

Mix it well and knead it like a soft dough
10

Then make small balls of dough. Place dough on rolling board and roll it gently with rolling pin by dusting some flour. You can also flatten pranthas with help of wet palm.
11

Then places this Parantha on hot tawa Or pan and cook properly by flipping it spread some ghee to make it more crispier.