Farali thali recipe | instant farali thali | vrat ki thali

Farali Thali is a quick, easy, and delicious thali recipe made with Farali Roti, Batata Suki Bhaji, and spicy and tangy Peanut Green Chilli Chutney. Farali Roti is a thin and soft flatbread made with sabudana, sama rice flour, potato, and a few basic spices. Batata Suki Bhaji is a simple dry potato sabzi with a delicious combination of sweet, sour, and tangy flavors.

I’ll also share a quick and easy Farali Chutney made with peanuts and green chillies. It pairs perfectly with the Farali Roti and Batata Suki Bhaji, making this a perfect meal for upvas or vrat days.

This Farali Thali is quick and simple to prepare using basic ingredients that are easily available in your kitchen. Do try this delicious and satisfying Farali Thali at home!

The key to making a perfect farali thali at home:

For Farali Roti

1. First, roast the sabudana on a low flame until crispy. Add some sama rice along with the sabudana, then grind everything into a fine powder. Sieve the powder to ensure a smooth and even texture.
2. Secondly, use equal proportions of sabudana-sama rice powder and boiled, mashed potatoes to prepare the roti dough. The dough should be smooth and medium-soft.
3. Lastly, roast the roti on a medium flame. Avoid cooking it on high heat, as it may remain raw from the inside. For the best taste, make the roti slightly spicy and serve it hot with batata bhaji or chutney.

For Batata Suki Bhaji

1. Firstly, cut the boiled potatoes into medium-sized pieces so the masala coats them well. Avoid cutting the potatoes too small.
2. Secondly, the sabzi should have a balanced sweet, sour, and tangy taste, similar to a traditional Gujarati dish. Use sugar for sweetness and lemon juice for tanginess, or substitute lemon juice with amchur powder. Adding coarsely crushed peanut powder enhances the flavour and gives the sabzi a delicious nutty taste.
3. Lastly, if you have leftover potato sabzi, you can use it to make parathas or even sandwiches.

For Peanut-Green Chilli Chutney

1. Firstly, fry the peanuts and green chillies in oil. Frying enhances their flavour and also helps increase the chutney’s shelf life.
2. Secondly, coarsely crush the chutney using a mortar and pestle. Avoid making it completely smooth, as a coarse texture gives the chutney a better taste and texture.
3. Lastly, the chutney tastes best when it is slightly spicy, sweet, and tangy. It pairs especially well with Farali roti.

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Recipe video

Farali thali recipe | instant farali thali | vrat ki thali

Author Nehas Cook Book

Print Recipe Pin Recipe Share Email

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Farali Recipe

Cuisine Indian

Servings 4 servings

Ingredients

 

For farali roti

• 1 cup sabudana
• ¼ cup sama rice
• 1 cup or 2 medium size boiled and mashed potatoes
• 1 tbsp ginger-green chilli paste
• Salt to taste
• ½ tsp cumin seeds
• ¼ cup chopped coriander leaves
• ½ cup water or as required
• Garnish with hot ghee

For batata sukhi bhaji

• 500 grm or 3 medium size boiled potatoes
• 3 tbsp oil
• 1 tsp cumin seeds
• 1 tsp white sesame seeds
• 2 chopped green chilli
• Salt to taste
• ½ cup crushed peanut powder
• 1 tbsp red chilli flakes
• ½ tsp black pepper powder
• 1 tsp lemon juice
• 1 tsp sugar
• Some coriander leaves

For peanut-green chilli chutney

• 2 tbsp oil
• ½ cup peanuts
• 4-5 spicy green chilli
• 1 tsp cumin seeds
• Salt to taste
• ½ tsp sugar - optional
• 1 tsp lemon juice
• Some coriander leaves

Instructions

Making Farali Roti

• In a pan, add 1 cup sabudana and roast it on low flame for 2 minutes. Roast until the sabudana becomes slightly crispy. Transfer it to a plate and let it cool slightly.
• In a mixer jar, add the roasted sabudana and ¼ cup sama rice. Grind into a fine powder.
• Sieve the ground powder into a mixing bowl. Add 1 cup (or 2 medium-sized) boiled and mashed potatoes, 1 tbsp ginger-green chilli paste, salt to taste, ½ tsp cumin seeds, and ¼ cup chopped coriander leaves. Mix well.
• Gradually add ½ cup water, or as required, and knead into a soft dough.
• Cover the dough and let it rest for 5 minutes. Do not rest the dough for longer, as it may become difficult to roll.
• Take a small portion of the dough, roll it into a smooth ball, and flatten it into a disc.
• Sprinkle some dry farali flour and roll the disc into a medium-sized circle.
• Heat a tawa over medium heat. Once hot, place the rolled roti on the tawa and cook on medium flame until both sides are properly cooked.
• Apply some ghee over the cooked roti.
• Repeat the process with the remaining dough.
• Place the cooked rotis in an insulated container to keep them soft and warm.
• Serve Farali Roti with Batata Suki Bhaji and Peanut-Green Chilli Chutney.

Making Farali Batata Suki Bhaji

• Take 500 grams, or 3 medium-sized, boiled potatoes and cut them into medium-sized pieces.
• In a pan, heat 3 tbsp oil. Add 1 tsp cumin seeds, 1 tsp white sesame seeds, and 2 chopped green chillies. Sauté for a few seconds.
• Add the potato pieces and salt to taste. Sauté for 2–3 minutes.
• Add ½ cup coarsely crushed peanut powder, 1 tbsp red chilli flakes, ½ tsp black pepper powder, 1 tsp sugar, 1 tsp lemon juice, and some chopped coriander leaves. Mix well.
• Cover and cook the sabzi on low flame for 5 minutes.
• Farali Batata Suki Bhaji is ready. Serve it with Farali Roti.

Making Peanut-Green Chilli Chutney

• Heat a tawa or pan and add 2 tbsp oil. Add ½ cup peanuts and roast them until lightly golden.
• Add 4–5 spicy green chillies and 1 tsp cumin seeds. Roast until the peanuts and green chillies are properly fried.
• Transfer the mixture to a plate and let it cool slightly.
• Add the roasted mixture and salt to a mortar and pestle. Coarsely crush the mixture.
• Transfer the crushed mixture to a bowl. Add ½ tsp sugar, 1 tsp lemon juice, and some chopped coriander leaves. Mix well.
• Peanut-Green Chilli Chutney is ready. Serve it with Farali Roti.