Kathiyawadi thali is a simple vegetarian thali recipe that can be prepared in under 30 minutes using basic ingredients found in your kitchen. In this thali, I have included dhaba-style palak besan sabzi along with bajra roti. Both of these recipes are easy to make and gentle on the stomach for easy digestion. This thali is typically served during dinner time, but it can also be enjoyed for lunch or dinner with or without any variations. I highly recommend giving it a try!
For bajra roti
- Firstly, follow the proportion (2:1 ratio) of bajra flour and hot water. The amount of water depends on the quality of the flour. Also, make sure to knead the dough really well. If there are cracks, the roti will not puff up.
- Secondly, once the dough is prepared, immediately start preparing the rotis. Also, apply some ghee and sprinkle some dry flour to separate the layers of the roti.
- Lastly, cook the roti on medium flame. Also, sprinkle some water on top of the raw rotis once they are transferred to the tawa. Moisture would help the rotis turn soft and fluffy.
For palak besan sabzi:
- Firstly, wash both the bhaji properly and then cut it. Also, blanching the palak leaves helps retain their green color in the sabzi.
- Besan gives binding and taste to the sabzi. Add roasted besan to the sabzi; otherwise, its raw taste will come into the sabzi.
- Lastly, palak besan sabzi tastes great when served hot.
Kathiyawadi thali recipe | besan palak sabzi | bajra roti recipe
For palak besan sabzi
- 500 grm palak leaves
- 6 tbsp oil
- 1 tsp cumin seeds
- Pinch of hing
- 20-22 small size chopped garlic cloves
- 1 cup chopped onion
- 3-4 chopped green chilli
- 1 tbsp ginger paster
- ¾ cup chopped tomatoes
- ½ tsp turmeric powder
- 1 tbsp coriander powder
- 1 tbsp Kashmiri red chilli powder
- 1 tbsp kasuri methi
- 2 tbsp curd
- 6 tbsp besan
For bajra roti
- 2 cup bajra flour
- Salt to taste
- 1 tsp ghee
- 1 cup hot water or as required
- Ghee for serving
Making Palak Besan Sabzi:
- Wash and cut the palak leaves into medium-thick strips.
- In a kadai, add 3-4 cups of water and bring it to a boil. Add salt and palak leaves, and boil for 2-3 minutes.
- Take out the leaves and place them on a wire rack. Pour cold water over them to stop the cooking process. Set aside.
- In the same kadai, add 6 tbsp oil, 1 tsp cumin seeds, and a pinch of hing. Sauté them.
- Add 20-22 chopped garlic cloves and sauté until they turn slightly golden brown.
- Now add 1 cup chopped onion and sauté until it becomes slightly transparent.
- Then add 3-4 chopped green chillies and 1 tbsp ginger. Sauté them.
- Add ¾ chopped tomatoes and salt. Sauté until the tomatoes become slightly soft.
- Lower the flame and add ½ tsp turmeric powder, 1 tbsp coriander powder, 1 tbsp red chilli powder, and 1 tbsp kasuri methi. Sauté them.
- Now add 2 tbsp curd and mix well.
- Then add the palak leaves and mix them with the gravy.
- In another pan, add 6 tbsp besan and roast it on a low-medium flame until it slightly changes color.
- Transfer the roasted besan into a bowl and add ½ cup of water. Mix well.
- Add the besan mixture into the sabzi and mix well. Lower the flame and cook the sabzi for 3-4 minutes until the oil separates from the sides.
- Palak besan sabzi is ready. Serve it with bajra roti.
- In a bowl, add 2 cups of bajra flour, salt, and 1 tsp ghee. Mix well.
- In a pan, add 1 cup of water and bring it to a boil. Switch off the gas and add the hot water to the flour.
- Mix and cover the mixture for 2-3 minutes.
- Now mix everything and knead a soft dough for bajra roti. The dough should be smooth and soft. Add a little hot water if the dough is not binding properly.
- Take a medium-sized ball of dough and flatten it between your palms.
- Place it on a rolling board and dust some dry flour on it to prevent sticking while patting.
- Pat gently with one hand and roll it slightly with a rolling pin.
- Furthermore, place the roti on a hot tawa and apply some water on the upper part.
- Cook the roti on medium flame.
- Serve the super soft bajra roti with palak besan sabzi.
- Knead a soft dough for bajra roti.
- Apply some water while roasting bajra roti.
- Cook bajra roti on a medium flame. Do not cook it on a low flame.
- Palak blanching helps retain its green color in the sabzi.
- Garlic enhances the flavor of palak sabzi.
- Roast besan on low-medium flame until it slightly changes its color.
- Besan gives binding and taste to the gravy.
- Palak besan sabzi taste great when it is serve hot.