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Farali thali recipe | vrat ki thali | vrat ki farali thali

Preparing a Farali Thali is a straightforward process, featuring a selection of easily assembled and served fasting-friendly dishes presented in a traditional thali. In my thali, I included sabudana paratha, farali potato sabzi, crispy sabudana pakoda, and a delightful fruit dish. This thali was crafted swiftly, without the need for extensive soaking of sabudana or sama rice. It serves as a comprehensive farali meal, ideal for upvas or vrat days. I encourage you to give it a try, dear friends! This thali recipe is both quick and simple, utilizing basic ingredients found in your kitchen.

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Recipe Video

Farali thali recipe | vrat ki thali | vrat ki farali thali

Author Nehas Cook Book
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Farali Recipe, Main Course, Thali, Vrat
Cuisine Indian
Servings 5 servings

Ingredients
 

Mixture jar

  • 1 cup roasted peanuts
  • 5-6 green chilli

For Sabudana paratha

  • 1 cup sabudana flour - powder
  • 2 medium size boiled potatoes
  • 1 tbsp coarsely crushed peanut-green chilli paste
  • Salt to taste
  • ยฝ tsp cumin powder
  • 1 tsp red chilli flakes
  • Coriander leaves
  • ยฝ cup water or as required

For farali potato sabji

  • 2-3 tbsp ghee
  • 1 tsp cumin seeds
  • ยฝ cup coarsely crushed peanut green chilli paste
  • ยฝ cup coriander leaves
  • ยผ cup curd
  • ยฝ tsp Kashmiri red chilli powder
  • Salt to taste
  • ยฝ tsp black pepper powder
  • 1 cup hot water or as required
  • 2 boiled potatoes

Farali sabudana pakoda

  • ยพ cup sabudana flour - powder
  • 1 cup chopped raw potato pieces
  • 2 tbsp curd
  • ยผ cup water
  • ยฝ cup coarsely crushed peanut green chilli paste
  • Salt to taste
  • 1 tbsp white sesame seeds
  • 1 tsp cumin seeds
  • 1 tsp crushed black pepper
  • 1 tsp sugar
  • 1 tsp lemon juice
  • Some coriander leaves

For sweet fruit dish

  • 2 medium size banana slices
  • ยผ tsp cardamom powder
  • 1 tsp powder
  • 1 tbsp ghee

Instructions

Making sabudana flour

  • In a mixture jar, add 1+3/4 cup sabudana. Grind it into fine powder.
  • Sabudana flour is ready keep it aside.

Making peanut-green chilli paste

  • In a mixture jar, add 1 cup roasted peanutes and 5-6 green chilli.
  • Without adding water grind it into coarse paste. Keep it aside.

Making sabudana paratha

  • In a mixing bowl, add 1 cup sabudana flour (powder).
  • Now grate 2 medium size boiled potatoes, 1 tbsp coarsely crushed peanut-green chilli paste, salt to taste, ยฝ tsp cumin powder, 1 tsp red chilli flakes and some coriander leaves. Mix well.
  • Add water gradually and knead soft dough. (refer video)
  • Cover and rest dough for 20 minutes.
  • Take small portion of dough and make smooth balls, flatten them to make discs.
  • Sprinkle some dry farali flour and it into medium size circle.
  • Heat the tawa on medium heat. Once hot place rolled paratha and cook for few seconds or till you see few bubbles on top.
  • Now flip and cook other side. Apply little ghee, flip and cook by pressing slightly using spatula till the bottom has golden brown spots.
  • Then again apply little ghee, flip and cook same way.
  • Place into insulated container and repeat the same for rest.
  • Serve farali sabudana paratha with potato sabji and raita.

Making farali batata bhaji

  • In a pan, add 2-3 tbsp ghee, add 1 tsp cumin seeds and saute it.
  • Add ยฝ cup coarsely crushed peanut green chili paste and ยฝ cup coriander leaves. Saute it.
  • Now in mixing bowl, add ยผ cup curd, ยฝ tsp red chilli powder, salt to taste, ยฝ tsp black pepper powder. Whisk it.
  • Add curd mixture into pan and saute it.
  • Now add 1 cup hot water and mix well.
  • When gravy starts to boil, add mash 2 boiled potatoes roughly and mix well.
  • Cover and cook sabji for 2-3 minutes.
  • Serve farali batata bhaji with paratha.

Making farali sabudana pakoda

  • In a mixing bowl, add ยพ cup sabudana powder.
  • Now in mixture jar, add 1 cup raw potatoes pieces, 2 tbsp curd and ยผ cup water. Grind it.
  • Add grinded paste into sabudana powder, also add ยฝ cup coarsely crushed peanut green chilli paste, salt to taste, 1 tbsp white sesame seeds, 1 tsp cumin seeds, ยฝ tsp crushed black pepper, 1 tsp sugar, 1 tsp lemon juice and some coriander leaves. Mix well.
  • Mixture is properly bind. Take some mixture into finger and add into hot oil.
  • Fry bhajiya on medium flame till it become crispy from both the sides.
  • Serve farali sabudana bhajiya with chutney

Making fruit dish

  • In a mixing bowl, add 2 medium size banana slices. Add ยผ tsp cardamom powder, 1 tsp sugar and 1 tbsp ghee. Mix well.
  • Serve fruit dish with paratha and potato sabji.

Notes

  • Grind sabudana into a fine powder.
  • Crush peanuts and green chillies into a coarse mixture; do not grind them into a fine paste.
For sabudana paratha
  • Add water gradually and knead a soft dough for the paratha.
  • Cover and let the dough rest so that the sabudana flour absorbs water.
  • Cook the paratha on medium flame.
For potato sabji
  • Adding masala into curd helps prevent curdling.
  • The addition of hot water helps retain the masala flavor in the sabzi.
For sabudana bhajiya
  • Raw potatoes help make crispy bhajiya; do not use boiled potatoes instead.
  • Fry bhajiya on medium flame.
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