Kathiyawadi thali is a delicious vegetarian thali recipe that can be prepared in under 30 minutes using basic ingredients from your kitchen. This thali includes dhaba style besan sabzi, Kathiyawadi bhakhri, and masala khichdi. It is typically a mix of spicy, sour, and salty flavors, making it a perfect dinner dish. However, it can also be served for lunch or any other mealtime with or without any variation. Give it a try!
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Recipe video
Kathiyawadi thali recipe | quick and easy kathiyawadi thali | thali recipe
Ingredients
For besan sabzi
- ¾ cup besan
- ½ tsp turmeric powder
- Salt to taste
- ½ cup buttermilk
- 4 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 2 dry red chilli
- 3 cloves
- 1 star anise
- Some curry leaves
- ½ cup chopped onion
- 2 chopped green chilli
- 1 tsp ginger paste
- ½ cup chopped tomatoes
- 6-7 garlic cloves
- 1 tbsp red chilli powder
- 1 tbsp coriander powder
- ½ tsp garam masala
- 3 cup water or as required
For kathiyawadi bhakhri
- 1 cup wheat flour
- Salt to taste
- 1 tbsp oil
- 1 tbsp fresh malai
- 4 tbsp water or as required
- Ghee for serving
For masala khichdi
- ½ cup small grain rice
- ½ cup tuvar dal
- 3 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- Some curry leaves
- 3 cloves
- 4-5 black peppercorn
- 1 inch cinnamon
- 2 dry red chilli
- 6-7 chopped garlic cloves
- ½ cup chopped onion
- ½ tsp turmeric powder
- 3 cup water
- Salt to taste
- 1 tbsp ghee
Assembling thali
- Besan sabzi
- Kathiyawadi bhakhri
- Masala khichdi
- Chaas
- Salad
- Papad
Instructions
Making Besan Sabzi:
- In a mixing bowl, add ¾ cup besan, salt, ¼ tsp turmeric powder, and a pinch of hing. Gradually add water and knead the dough. Do not knead it into a soft dough.
- Add some oil and knead the dough for 1-2 minutes. Keep it aside.
- In a mortar and pestle, add garlic cloves, a pinch of salt, and red chilli powder. Crush it.
- Take out the garlic paste into the mixing bowl, add coriander powder, garam masala, and ¼ cup water. Mix well. The masala paste is ready.
- In a pan, add 3 cups of water and bring it to a boil.
- When the water starts boiling, cut the dough with scissors and add besan strips into boiling water. Keep the flame on medium and cook the besan strips for 5-7 minutes. They will absorb water and double in size.
- Switch off the gas and let it cool slightly. Then add ½ cup buttermilk, salt, and turmeric powder. Mix well.
- Switch on the gas and cook the mixture for 5-6 minutes with buttermilk.
- In a pan, add 4 tbsp oil, mustard seeds, cumin seeds, dry red chilli, cloves, star anise, and some curry leaves. Saute it.
- Then add ½ cup onion and saute it. Add 2 chopped green chillies and ginger paste. Saute it.
- Now add ½ cup tomatoes and a pinch of salt. Saute till it becomes slightly soft.
- Then add the prepared masala paste and saute till oil separates from its sides.
- Add the gravy into the boiling sabzi mixture and mix well.
- Cover and cook for 2-3 minutes, so the masala absorbs into the gravy.
- Garnish with coriander leaves and serve the besan sabzi with bhakhri and khichdi.
Making Kathiyawadi Bhakhri:
- In a mixing bowl, add wheat flour, salt, oil, and fresh malai. Mix everything into the dough. The mixture should bind into the hand.
- Gradually add water and knead tight dough.
- Divide the dough into equal portions. Roll out each portion into a medium-thick and round circle.
- Make a mark on the rolled bhakhri with a rolling pin and roll all in the same way.
- Place the rolled bhakhri on the heated clay tawa.
- Cook one side of bhakhri by putting light pressure using a cotton cloth, so the insides cook evenly.
- Flip it and cook the other side on low flame. (Refer to the video).
- Apply some ghee on the cooked bhakhri and press slightly with a spoon.
- Serve the Kathiyawadi bhakhri with besan sabzi and khichdi.
Making masala khichdi
- Soak ½ cup small grain rice and ½ cup toor dal for 20 minutes.
- Now in pressure cooker, add 3 tbsp oil, mustard seeds, cumin seeds, some curry leaves, cloves, black peppercorn, cinnamon and dry red chilli. saute it.
- Add 6-7 chopped garlic cloves and saute till it slightly golden brown.
- Now add ½ cup chopped onion and saute it.
- Then add turmeric powder and mix well.
- Now add 3 cup water and bring it boil.
- Then add ½ cup soaked rice and ½ cup soaked toor dal, salt and ghee. Mix well.
- Cover the lid and pressure cook it for 4-5 whislte on medium-low flame.
- Serve masala khichdi with besan sabzi and bhakhri.
Notes
For besan sabzi
- Do not add more water while kneading dough.
- Masala paste gives a dhaba-style taste and flavor to the sabzi.
- When water is boiling, add besan strips to it. do not add besan strips to cold water.
- Before adding buttermilk, Switch off the gas and cool down the mixture slightly.
- Do not add buttermilk to hot boiling water, otherwise, it will curdle.
- Besan sabzi tastes great when it is prepared spicy.
- Fresh malai gives softness to bhakhri.
- Knead the tight dough for bhakhri. Do not knead soft dough otherwise will not crisp.
- Cook bhakhri on low-medium flame till it becomes crispy.
- The proportion of rice and dal should be equal in khichdi.
- Cook khichdi on low-medium flame. Do not cook it on high flame.
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