👉 For phulka : In a mixing bowl, combine whole wheat flour and salt. Gradually add water while kneading to form a soft, pliable dough.
Cover with a damp cloth and let it rest for 20-30 minutes. Then knead again for couple of minutes.

Then divide the dough into equal-sized small balls.
Dust a ball lightly with dry flour and roll it out into a thin circle (6 inches diameter) using a rolling pin.

Heat a tawa on medium-high heat. Place the rolled roti on the hot tawa. When small bubbles appear, flip it over after about 10-15 seconds.
Let the second side cook for another 20-30 seconds until light brown spots appear.

Using tongs, place the semi-cooked roti directly on the open flame. It should puff up instantly. Flip once if needed for even puffing. Remove from flame and apply ghee generously.
Serve hot with meals. In case, you prepared in advance, place the phulka in a casserole or insulated container to keep warm.

👉For Paneer Bhurji Gravy - First of all, heat oil in a pan, add bay leaves and cumin seeds and saute them. Then add chopped onion and saute it. Then add ginger garlic paste and slit green chilies, mix well and saute it.

Then add turmeric powder, red chili powder, coriander cumin powder and garam masala and mix well. Saute these spices on low flame till you get the aroma of spices. Then add finely chopped tomatoes and mix well. Saute till the tomatoes become soft and mushy. Now our onion tomato paste is ready.

Now divide this paste into two parts. So that this paste can be used for dal tadka. Now add this onion tomato paste in the pan, add water to it and mix. After that add the crumbled paneer and mix well.

Then add salt and mix well and saute for a few minutes. Now add finely chopped green coriander and kasoori methi and mix well.

👉 For dal Tadka - first upon soaked dal in a water for 30 minutes. Then in a pressure cooker add toor dal, oil and mix it. Now boiled dal on a midium gas flame for 5 whistle.

Now add the saved onion tomato paste in a pan, add boiled toor dal, salt and water and mix well. Let the dal boil for a few minutes.

Then add the finely chopped green coriander leaves and crushed kasoori methi and mix well. Now heat oil in a tadka pan for tadka and fry cumin seeds in it, turn off the flame, add dry red chilli and red chilli powder and mix well. Now add this tadka to the dal.

👉 For Jeera Rice - now add soaked basmati rice in a pressure cooker, add cumin seeds, bay leaves, slit green chillies, ghee, salt and water and mix well. Close the pressure cooker and cook the rice for 4 whistles on medium gas flame.

👉 For Aloo Jeera - First of all, heat oil in a pan, add cumin seeds, asafoetida and finely chopped green chilies and saute it. Then add boiled potatoes, turmeric powder, red chili powder, garam masala and salt, mix well and saute on low flame. Then add finely chopped green coriander leaves and lemon juice and mix well.

👉 For Gulab Jamun - Take 1 packet of the ready-mix gulab jamun mixture and pour it in a bowl. Then add some less than 1/2 cup milk in it and mix. Apply some ghee on your palms and knead the smoother dough. Cover and keep it aside for 10 minutes

For sugar syrup - Add sugar, water and cook until sugar dissolves in it. Stir it in the intervals and its consistency should be slightly sticky.

Add crushed green cardamoms and leave the sugar syrup for 2 to 3 minutes to boil. After, 3 minutes the sugar syrup has cooked.

Add the gulab jamuns in to hot ghee and fry on the low gas flame. Add the Gulab jamuns in the warm sugar syrup. Dip the gulab jamuns properly in the sugar syrup for 4 hours. The gulab jamuns have absorbed the sugar syrup and they are ready to be served.

Now our very healthy and delicious Simple North Indian Veg Thali is ready for serve. Serve with mango pickle, salad, papad, fulka roti and salad.