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
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
- ½ tsp cumin powder
- 1 tsp red chilli flakes
- Coriander leaves
- ½ cup water or as required
For farali potato sabji
- 2-3 tbsp ghee
- 1 tsp cumin seeds
- ½ cup coarsely crushed peanut green chilli paste
- ½ cup coriander leaves
- ¼ cup curd
- ½ tsp Kashmiri red chilli powder
- Salt to taste
- ½ tsp black pepper powder
- 1 cup hot water or as required
- 2 boiled potatoes
Farali sabudana pakoda
- ¾ cup sabudana flour - powder
- 1 cup chopped raw potato pieces
- 2 tbsp curd
- ¼ cup water
- ½ 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
- ¼ 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, ½ 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 ½ cup coarsely crushed peanut green chili paste and ½ cup coriander leaves. Saute it.
- Now in mixing bowl, add ¼ cup curd, ½ tsp red chilli powder, salt to taste, ½ 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 ¾ cup sabudana powder.
- Now in mixture jar, add 1 cup raw potatoes pieces, 2 tbsp curd and ¼ cup water. Grind it.
- Add grinded paste into sabudana powder, also add ½ cup coarsely crushed peanut green chilli paste, salt to taste, 1 tbsp white sesame seeds, 1 tsp cumin seeds, ½ 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 ¼ 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.
- 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.
- Adding masala into curd helps prevent curdling.
- The addition of hot water helps retain the masala flavor in the sabzi.
- Raw potatoes help make crispy bhajiya; do not use boiled potatoes instead.
- Fry bhajiya on medium flame.
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