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Gujarati thali recipe | how to make Gujarati thali | thali recipe

Author Nehas Cook Book
5 from 1 vote
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course, Thali
Cuisine Indian
Servings 4 servings

Ingredients
 

For puran poli

  • 1 cup cooked tuvar dal
  • 1 cup jaggery
  • 1 tbsp kesar water
  • 1 tsp cardamom powder
  • ½ tsp jayphal powder
  • 1 tbsp ghee
  • 2 cup wheat flour
  • Pinch of salt
  • 1 tbsp oil
  • 1.25 cup water or as required
  • ghee for serving

For sambhariyu shak

    Masala

    • ½ cup crushed peanuts
    • ½ cup grated coconut
    • 3 tbsp crushed white sesame seeds
    • 1 tbsp roasted gram flour
    • 1 tsp green chill paste
    • ½ tsp ginger paste
    • ½ tsp turmeric powder
    • 1 tbsp red chilli powder
    • 1 tbsp coriander powder
    • 1 tsp garam masala
    • 2 tbsp sugar
    • 1 tbsp lemon juice
    • Salt to taste
    • Some coriander leaves
    • 1 tbsp oil

    Sabzi

    • 6 small size brinjals
    • 6 small size potatoes
    • 100 grm tindora
    • 1 small size sweet potatoes
    • 4 parwal - green gourd
    • 5 green chilies
    • ¼ cup green peas

    For sabzi gravy

    • ½ cup oil
    • 1 tsp cumin seeds
    • ½ tsp ajwain
    • Pinch of hing
    • 2 cloves
    • 2 dry red chilli
    • 1 inch cinnamon
    • 1 bay leaf
    • 1 star anise
    • ¾ cup tomato puree
    • Salt to taste
    • 2 green chilli slits
    • ½ tsp turmeric powder
    • 1 tsp Kashmiri red chilli powder
    • 1 tsp coriander powder
    • 1 cup water
    • 2 tbsp jaggery
    • 2 tbsp tamarind pulp
    • ½ tsp garam masala
    • Some coriander leaves

    For sev roll

    • 500 grm boiled potatoes
    • 1 tbsp green chilli paste
    • 1 tsp ginger paste
    • Pinch of hing
    • ¼ tsp turmeric powder
    • 1 tsp red chili powder
    • 1 tsp coriander powder
    • 1 tsp chaat masala
    • ½ tsp cumin powder
    • 1 tsp garam masala
    • Salt to taste
    • 1 tsp amchur powder
    • ½ tsp kasuri methi
    • ¼ tsp black salt
    • 1 tsp sugar
    • 1 tsp lemon juice
    • ½ cup soaked poha
    • 1 tbsp rice flour
    • Some coriander leaves
    • 4 tbsp maida + water
    • 1 cup roasted vermicelli
    • Oil for frying

    For Gujarati kachumber

      Green chutney

      • 1 cup coriander leaves
      • 20-25 mint leaves
      • 2 green chilli
      • 1 inch ginger
      • 1 lemon juice
      • 1 small pieces jaggery
      • ½ tsp cumin seeds

      Salad

      • ½ cup chopped cucumber
      • ½ cup tomatoes
      • ½ cup chopped cabbage
      • ½ cup pomegranate seeds
      • ¼ cup apple pieces
      • ¼ cup salted peanuts
      • 2 tbsp green chutney
      • 1 tsp chaat masala
      • Some coriander leaves

      For Gujarati dal

      • 1 cup tuvar dal - Boiled
      • 2 tbsp ghee
      • 1 tsp mustard seeds
      • 1 tsp cumin seeds
      • ¼ tsp hing
      • 4 cloves
      • 2 inch cinnamon
      • 6-7 curry leaves
      • 1 tsp green chilli paste
      • ½ tsp ginger paste
      • ½ cup chopped tomatoes
      • Salt to taste
      • ¼ cup peanuts
      • ½ tsp turmeric powder
      • 1 tsp coriander powder
      • 1 tsp red chilli powder
      • 2 tbsp jaggery
      • 2 tbsp tamarind pulp
      • 2 cup hot water
      • ½ tsp garam masala
      • 1 tsp lemon juice
      • Some coriander leaves

      For jeera rice

      • 1 cup basmati rice
      • 1 tbsp cumin seeds
      • ¼ tsp salt
      • 1 tsp ghee
      • 2 cup water

      Instructions

      Making Gujarati puran poli

      • pressure cook 1 cup toor dal and cool it slightly.
      • Then add jaggery with dal and sieve mixture (refer to video)
      • Now in a pan, add 1 tsp ghee and sieve the dal and jaggery mixture.
      • Stir continuously till the water evaporates from the mixture.
      • Then add kesar water and 1 tbsp ghee. when the mixture begins to thicken and leaves the sides of the pan. At this point turn off the heat and add cardamom powder and jayphal powder. Mix well.
      • Now cool down puran mixture completely.
      • Then make the dough. Add 2 cup wheat flour and 1 tbsp oil into a large bowl; combine it with little water at a time and knead until the dough gathers together to form a firm dough mixture.
      • Cover and let the dough sit in a cool place for around 15 minutes.
      • Take lemon size balls from the dough. Roll out the puran poli dough into 3-inch diameter circles.
      • Place a portion of the puran poli mixture into the center of the circle.
      • Bring the edges of the circle towards the center and fold over to cover the entire filling; making sure the edges are all sealed well by pinching them together if there is any opening.
      • Flatten the stuffed dough; dust over a little flour and roll gently into a 4-inch diameter circle taking care not to put too much pressure as the puran can come out of the dough.
      • Place puran poli on tawa on medium flame, then rolled puran poli onto the tawa to cook until golden brown on both sides.
      • Serve the Gujarati Puran Poli hot with ghee smeared on the top.

      Making sambhariyu shak

      • In a mixing bowl, add crushed peanut powder, grated coconut, white sesame seeds, roasted gram flour green chili paste, turmeric powder, red chili powder, coriander powder, garam masala, sugar, lemon juice, salt, some coriander leaves, and oil. Mix well, masala is ready.
      • Now stuffed prepared masala into vegetables like brinjals, potatoes, parval, tindora, and green chili.
      • Then in a pressure cooker add oil and fry stuffed green chili for 2 minutes. Keep it aside.
      • Now add cumin seeds, ajwain, hing, cloves, cinnamon, dry red chili, star anise, and bay leaf. Sauté it.
      • add tomato puree and salt. Sauté till oil separated from the sides of gravy.
      • Then add green chili slits, turmeric powder, Kashmiri red chili powder, and coriander powder. Sauté it.
      • Now add the remaining masala, green peas, and sweet potato pieces. Sauté it.
      • Then add stuffed vegetables and 1 cup of water. Mix well
      • now on pressure cook sabzi on a medium flame for 2 whistles.
      • When the pressure cooker releases its temperature naturally, open the lid and add jaggery, tamarind pulp, garam masala, and coriander leaves. Mix well.
      • Sambhariyu shak is ready to serve.

      Making Gujarati sev roll

      • In a mixing bowl, grated boiled potatoes.
      • Then add green chili paste, ginger paste, hing, turmeric powder, red chili powder, coriander powder, chaat masala, cumin powder, garam masala, salt, amchur powder, kasuri methi, black salt, sugar, lemon juice, soaked poha, rice flour, and some coriander leaves. Mix well and bind the mixture together.
      • Now grease your hand and roll the mixture into a small size sev roll.
      • Then in a bowl, add maida and some water and make a thin slurry of the mixture.
      • Now coat roll with slurry and then coat it with roasted vermicelli.
      • Then refrigerate the sev roll for 10 minutes before frying it.
      • Now heat oil and on medium flame fry sev roll till it becomes crispy and golden brown from both sides.
      • Serve sev roll with green chutney or tomato sauce.

      Making Gujarati kachumbar

      • In the mixture jar, add coriander leaves, mint leaves, green chill, ginger, lemon juice, jaggery, and cumin seeds. Without adding water grind it. Green chutney is ready.
      • Now in a bowl, add chopped cucumber, tomatoes, cabbage, pomegranate, apple pieces, salted peanuts, 2 tbsp green chutney, chaat masala, and coriander leaves. Mix well.
      • Gujarati kachumbar is ready.

      Making Gujarati dal

      • Pressure cook 1 cup toor dal and whisk it into a smooth paste.
      • Now in a pan, add ghee, mustard seeds, cumin seeds, hing, cloves, cinnamon, curry leaves, green chili paste, and ginger paste. Saute it.
      • Then add chopped tomatoes, salt, and peanuts. Saute till tomatoes become soft.
      • Now add turmeric powder, coriander powder, red chili powder, jaggery, and tamarind pulp. Saute it.
      • Then add boiled dal and mix well.
      • Now add 2 cups of hot water and mix well. Cover the lid and boil dal for 15 minutes on low flame.
      • Then add garam masala, coriander leaves, and lemon juice. Mix well.
      • Khatti-meethi Gujarati dal is ready.

      Making Jeera rice

      • In a pressure cooker, add 1 cup washed basmati rice, 1 tbsp jeera, salt, ghee, and 2 cup water. Mix well
      • Cover the lid and pressure cook on a medium flame for 2 whistles.
      • Serve jeera rice with Gujarati khatti-meethi dal.