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Sitda satam special thali recipe |satam ni thali| Gujarati thali | thali recipe

Nehas Cook Book
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course, Thali
Cuisine Indian
Servings 4 servings


For churma na ladoo

  • 2 cup coarse wheat flour
  • 4 tbsp oil
  • ½ cup hot water or as required
  • Oil for deep frying muthiya
  • 2 tbsp ghee + ½ cup hot ghee
  • ¼ cup chopped almonds
  • ¼ cup chopped cashews
  • 2 tbsp raisins
  • 1 cup jaggery
  • ½ tsp cardamom powder
  • ½ tsp nutmeg jayphal powder
  • 2 tsp poppy seeds

For methi bajri na vada

  • 2 cup tightly packed or 250 grm bajra flour millet flour
  • ½ cup wheat flour
  • 2 tbsp oil
  • Pinch of hing
  • ½ tsp ajwain
  • 2 tbsp white sesame seeds
  • 2 tbsp green chilli paste
  • 1 tsp ginger paste
  • ½ tsp turmeric powder
  • 2 cup or 100 grm chopped methi leaves
  • Salt to taste
  • 1 tsp red chilli powder
  • 3 tbsp jaggery
  • ½ cup curd
  • ¼ tsp baking soda
  • Some coriander leaves
  • 3 tbsp water or as required
  • Sesame seeds
  • Oil for frying

For khambhatiya shak

  • 4 big size potatoes
  • Oil for frying
  • 4 tbsp coriander powder
  • 3 tbsp dry coconut powder
  • 2 tbsp red chilli powder
  • ¼ tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp dry mango powder
  • 2 tbsp sugar
  • 2 tbsp white sesame seeds optional
  • 3 tbsp oil
  • ½ tsp ajwain
  • Pinch of hing
  • Some curry leaves
  • Some coriander leaves

For Traditional Gujarati ghes

  • 1 cup small grain rice jeerasar rice
  • 3 cup buttermilk
  • Salt to taste
  • 2 tbsp ghee
  • 1 tbsp cumin seeds
  • 2 chopped green chilli
  • Some curry leaves
  • Some coriander leaves

For salad

  • 1.5 cup chopped cucumber
  • ½ cup pomegranate seeds
  • ¼ cup fried peanuts
  • 2 chopped green chilli
  • Some coriander leaves
  • Salt to taste
  • 1 tsp jeera powder
  • 1 tbsp sugar
  • 1 tbsp lemon juice
  • 2 tbsp coarse peanut powder

For methi na thepla

  • 3 cup wheat flour
  • 2 tbsp + 1 tsp oil
  • ½ tsp ajwain
  • ½ tsp cumin seeds
  • 1 tsp green chilli paste
  • ½ tsp ginger paste
  • 2 cup or 100 grm chopped methi leaves
  • Salt to taste
  • Some coriander leaves
  • 1 tsp red chilli powder
  • ½ tsp turmeric powder
  • Salt to taste
  • 1 tbsp sugar
  • 1 tbsp lemon juice
  • ½ cup curd
  • ¼ cup water or as required
  • Ghee and dry flour for thepla layering
  • Oil or ghee for roasting


Making churma na ladoo

  • In a bowl, take coarse wheat flour and oil/ghee in it.
  • Mix and rub the oil and the flour together.
  • Add warm water gradually and knead tight dough.
  • Divide and shape the dough into cylinders muthiya.
  • Now heat the oil pan, and fry the muthia till they are nice light brown.
  • Allow them to cool and grind them finely.
  • Sieve the grinded muthiya mixture.
  • Now heat ghee in a pan, and add chopped almonds, cashews, and raisins. Roast for 2 minutes or till it becomes slightly brown. Then add into churma.
  • In the same pan, add jaggery and melt it. Then add into churma and mix well.
  • Lastly, heat ghee in a pan and add directly to the churma. You can see the honeycomb effect on churma. It will help to make it softer and melt in the mouth ladoo for a longer time.
  • Add cardamom powder, and nutmeg powder and mix well.
  • Now with the hand give a round shape to ladoo.
  • Finally, roll ladoo into poppy seeds and serve.

Making methi bajri na vada

  • In a mixing bowl, add bajri flour and wheat flour. mix well.
  • Now in a pan, add oil, ajwain, hing, sesame seeds, and green chili-ginger-garlic paste. Sauté it.
  • Add turmeric powder and mix well.
  • Then add methi leaves and salt. sauté till methi leaves become soft and oil separate from the sides.
  • Now add red chili powder and jaggery. Mix well.
  • Switch off the flame and add masala into the flour mixture.
  • Then add curd, baking soda, and some coriander leaves. mix well.
  • Now add water gradually and knead the semi-soft dough.
  • Now cover the dough and rest it for 10-15 minutes.
  • After resting time, grease your palm with oil and make round disc shape vada. You can also make vada on wet cotton cloth.
  • Heat oil in a pan, add vada and deep-fried on medium flame.
  • Take out fried vada on a wire rack or tissue paper and serve with green chutney.

Making khambhatiyu shak

  • Cut potatoes into bigger size pieces with their skin.
  • Now in a bowl, add coriander powder, dry coconut powder, red chili powder, turmeric powder, garam masala, amchur powder, sugar, and white sesame seeds. Mix well. Masala is ready.
  • Then in a pan, add some oil and deep fry potato pieces till they become crisp and slightly soft or 90% cooked.
  • Take out fried potato pieces on a plate and keep them aside.
  • Now in a pan, add 3 tbsp oil, ½ tsp ajwain, a pinch of hing, and some curry leaves and sauté it.
  • Then add fried potato pieces, salt, and a pinch of turmeric powder. Mix well.
  • Now add masala and mix well. Cover and cook sabzi so masala flavor absorbs into potatoes.
  • Garnish with coriander leaves and serve khambhatiya shak with thepla.

Making Gujarati Ghee

  • In a mixture jar, add small grain rice and grind it on reverse side pulses.
  • Now sieves grinded rice. Rice kanki is ready for traditional gujarati ghes.
  • Then in a bowl, add rice kanki and buttermilk. Mix well and soak it for 30 minutes.
  • Now in a pan, add soaked rice and buttermilk mixture and salt. mix well and cook the mixture on low flame for 15 minutes or till rice absorbs buttermilk and becomes soft.
  • Then in a tadka pan, add ghee, jeera, green chili pieces, and some curry leaves. sauté it.
  • Add tadka into the cooked rice mixture. Also, add some coriander leaves and mix well.
  • Traditional Gujarati ghes is ready.

Making salad

  • In a mixing bowl, add cucumber pieces, pomegranate seeds, fried peanuts, chopped green chili, some coriander leaves, salt, cumin powder, sugar, lemon juice, and peanut powder. Mix well.
  • The salad is ready.

Making layered Gujarati thepla

  • In a pan, add 2 tbsp oil, ajwain, green chili paste, and ginger paste. Sauté it.
  • Then add methi leaves and salt. sauté till methi become soft.
  • Switch off the gas and add methi masala into the mixing bowl.
  • Then add coriander leaves, red chili powder, turmeric powder, salt, sugar, lemon juice, and curd. Mix well.
  • Now add wheat flour and mix well.
  • Then add water gradually and knead the semi-soft dough. Cover and rest the dough for 10-15 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 of thick roti.
  • Apply some ghee and sprinkle dry flour on its top surface and fold it into a half circle.
  • Again spread ghee and dry flour on it and again fold into a triangle-shaped layered pattie.
  • Coat it with dry flour and roll it out triangle thepla.
  • Place it on a hot tawa and cook over medium flame.
  • Spread ¼ tsp oil or ghee evenly on the surface and flip it and cook until golden brown spots appear on both sides.
  • Serve layered thepla with sabzi and salad.