Vrat ki thali recipe | Gujarati vrat thali | farali thali

Author Nehas Cook Book

Prep Time 5

Cook Time 30

Total Time 35

Course Farali Recipe

Cuisine Indian

Servings 4 servings

Take 2 cups sabudana, wash it well, add 2 cups water, and soak the sabudana for 4–5 hours. Once the sabudana is soaked properly, keep it aside.
In a mixer jar, add 1½ cups roasted peanuts and grind them into a coarse powder. Keep it aside.
In a mixer jar, add 1 cup sama rice and grind it into a fine powder. Keep it aside.

In a mixer jar, add 6–7 green chillies and 1 tsp cumin seeds. Grind it. Take out 2 tbsp green chilli paste and keep it aside.
Then, in a mixer jar, add ½ cup dry coconut, ¼ cup peanuts, salt to taste, 1 tsp sugar, 1 tbsp lemon juice, and ½ cup coriander leaves. Grind it.
Green paste is ready; keep it aside.

In a mixing bowl, add 2 cups soaked sabudana and ¾ cup coarsely crushed peanut powder. Mix well.
Add 1 cup boiled and mashed potatoes, 1 tbsp green chilli paste, 1 tbsp chopped green chillies, salt to taste, 1 tsp sugar, 1 tbsp lemon juice, ½ tsp Kashmiri red chilli powder, and ½ cup coriander leaves. Mix well.
The mixture is ready. Take a small portion of the mixture, press it slightly, and make a round-shaped vada. Fry the vada in hot oil on medium flame. Sabudana vada is ready. Serve hot with chutney.
Then take a small portion of the mixture, make it into a round ball, make a well in the centre, and add 1 tbsp prepared green paste. Seal the paste and give it a roll shape. Stuffed sabudana roll is ready. Fry it in hot oil until it becomes crispy. Serve with chutney.
Then, in the remaining mixture, add 4 tbsp prepared green paste and 1 tbsp tapkir flour, and mix well. Take a small portion of the mixture and give it a cutlet shape.
Then take 2 tbsp sama rice powder, add salt and red chilli powder. Coat the cutlet with this mixture and keep it aside.
Heat oil and fry the cutlet on medium flame until it becomes crispy. Cutlet is ready. Serve with chutney.

In a mixing bowl, add 1 cup sama rice powder, 1 cup sabudana, 1 cup grated raw potatoes, ½ cup coarsely crushed peanuts, ½ cup curd, 1 tbsp green chilli paste, 2–3 chopped green chillies, salt to taste, ½ tsp sugar, 1 tsp lemon juice, and 1 tsp Kashmiri red chilli powder. Mix well.
The mixture is ready. The consistency of the mixture should be medium thick. Do not add water while preparing the mixture.
For farali bhajiya, heat oil, take a small portion of the mixture, and add it to hot oil. Make small-sized bhajiyas. Stir and fry them on medium flame. Farali bhajiya is ready.
For farali appe, heat the appe pan, add some oil, and add the prepared mixture. Cook on medium flame until it becomes crispy on both sides. Farali appe is ready.
For farali chilla, heat a tawa, add some batter, and spread it. Add some oil and cook the chilla until it becomes crispy on both sides. Serve hot chilla with chutney.

In a pan, add ½ cup peanuts and roast them lightly. Transfer to a plate and let them cool.
In a mixer jar, add the roasted peanuts, 3–4 green chillies, ½ cup coriander leaves, salt to taste, 1 tbsp sugar, ½ cup curd, and ¼ cup water. Grind to a smooth chutney.
Green chutney is ready. Serve with farali vada.

In a pan, add 1 tbsp ghee, add ¾ cup sabudana, and sauté it.
Add 3 cups milk and mix well. Cook the mixture until the sabudana becomes transparent.
Add 2 tbsp kesar water and ¼ cup sugar, and mix well.
The mixture thickens. Switch off the gas and add ½ tsp cardamom powder, 2 tbsp pistachio slivers, and 2 tbsp almond slivers.
Sabudana kheer is ready.

For sabudana vada, sabudana stuffed roll and cutlet

Peanut powder absorbs moisture and helps keep the sabudana mixture dry.
The quantity of boiled and mashed potatoes should be half the amount of soaked sabudana.
If the vada mixture does not bind well, add a little more boiled potato.
Add tapkir or arrowroot powder if the sabudana vadas break while frying.
Fry the vadas on a medium flame.

For farali bhajiya, farali appe and farali chilla