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Kathiyawadi papdi gathiya nu shak | layered paratha | masala chilli | thali recipe

Papdi gathiya nu shak with layered paratha and masala chili is easy to make kathiyawadi style thali. In this recipe, sabzi is slightly spicy and tasty made with papdi gathiya with tomato onion-based gravy. I also share layered paratha and masala chili which taste great with sabzi. The best part of the recipe is that this no-fuss recipe is made with ingredients that you are sure to have at home. Do try this!

The key to making tasty bajra roti and dahi fry at home is

For papdi gathiya nu shak

  • Firstly, use fresh and crispy papdi gathiya for sabzi. You can use a thick sev or chavanu mixture instead of it.
  • I use some curd in masala paste; it gives Dhaba style taste to the sabzi.
  • Lastly, papdi gathiya nu shak tastes great when it is slightly spicy and served hot.

For layered paratha  

  • Firstly, firstly kneading is the key step for getting a soft and crispy paratha. Also, I mashed 1 banana for the super soft texture of paratha instead of it you can use slightly warm water to soften the dough.
  • Secondly, you can apply either ghee or oil while roasting. Also roast paratha on medium flame-high for the crispy outer layer. Do not roast it on low flame.
  • Lastly, layered paratha can be stored in an airtight container wrapped in a towel or tissue paper.
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Recipe Video

Papadi gathiya shaak

Kathiyawadi papdi gathiya nu shak | layered paratha | masala chilli | thali recipe

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Curry, Main Course
Cuisine Indian
Servings 4 servings


For papadi gathiya nu shak

  • 4 tbsp oil
  • 1 tsp mustard seeds
  • Pinch of hing
  • Some curry leaves
  • ½ cup chopped onion
  • 2 chopped green chilli
  • 1 tsp ginger paste
  • 1 tbsp kathiyawadi red garlic paste - or regular garlic paste
  • ½ cup chopped tomatoes
  • ½ tsp turmeric powder
  • 1 tsp Kashmiri red chilli powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • 1 tsp kasuri methi
  • 2 tbsp curd
  • ¾ cup slightly hot water or as required
  • 1 cup besan papdi
  • Some coriander leaves

For layered paratha

  • 2 cup wheat flour
  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 1 banana
  • Salt to taste
  • ½ + ¼ cup water or as required
  • Oil or ghee for roasting

For masala chilli fry

  • 250 grm green chilli
  • ¼ cup roasted besan
  • 1 tsp turmeric powder
  • 1 tsp Kashmiri red chilli powder
  • 4 tbsp coriander leaves
  • 1 tsp cumin powder
  • 1 tbsp slightly crushed fennel seeds
  • ½ tsp black salt
  • ½ tsp garam masala
  • 1 tbsp amchur powder
  • ½ tsp sugar - optional
  • ½ tsp kasuri methi
  • ½ tsp hing
  • Salt to taste
  • 1 tbsp or Some to bind masala
  • 2 tbsp oil for chilli fry
  • 1 tsp mustard seeds
  • ½ tsp cumin seeds
  • Salt to taste


Making papdi gathiya nu shak

  • In a pan, add oil, mustard seeds, cumin seeds, hing, and some curry leaves. Saute it.
  • Then add chopped onion and saute till onion is slightly transparent.
  • Now add green chili slits, ginger paste, and kathiyawadi red garlic chutney. Saute it.
  • Then add chopped tomatoes and saute till tomato become soft.
  • Now in a bowl, add turmeric powder, Kashmiri red chili powder, coriander powder, garam masala, Kasuri methi, and curd. Mix well. Masala paste is ready.
  • Then lower the flame and add masala paste into the kadai. Saute till oil separates from its sides.
  • Now add ¾ cup of slightly hot water and mix well.
  • When water starts boiling, add papdi gathiya and coriander leaves. Mix well.
  • Serve immediately sabzi with paratha.

Making Layered paratha

  • In a mixing bowl, add wheat flour, jeera, and oil. Mix well
  • Now make a well into the center, and add ripe banana and salt. Mash the banana completely and mix with flour.
  • Add water gradually and knead soft, smooth, and stretchy dough. Grease its surface with oil and rest the dough for 10 minutes.
  • Divide the dough into equal parts and give it to round shape.
  • Take one dough ball, Coat the dough with dry flour and roll it out into a round shape thick roti.
  • Apply some ghee and dry flour on its top surface and fold it into long strips.
  • Again, spread ghee and dry flour on it and again fold into a square-shaped layered pattie.
  • Coat it with dry flour and roll it out square paratha.
  • Place it on a hot tava and cook over medium flame.
  • Spread ¼ tsp ghee or oil evenly on the surface and flip it and cook until golden brown spots appear on both sides.
  • Serve layered paratha with papdi nu shak

Making masala chili

  • Wash and dry green chilies. Make a slit in the center and remove its vein.
  • Now, In a bowl, add roasted besan, turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, slightly crushed fennel seeds, black salt, garam masala, amchur powder, sugar, Kasuri methi, thing, and salt. Mix well.
  • Add 2 tbsp oil and mix well. Stuffed chilies with masala.
  • Then heat 2 tbsp oil in a pan, add chilies, and fried it on high-medium flame till it becomes crispy from both sides.
  • Serve tasty masala chili with papdi nu shak and layered paratha.
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