Farali roti with batata chips nu shaak and crispy farali bhajiya is a beloved and all-time favorite meal for Gujaratis. Farali roti is a thin, flatbread made with sabudana powder, potato, and common spices. Batata chips nu shaak is a dry potato dish that is slightly sweet, sour, and tangy. Additionally, I will share a quick and easy recipe for farali bhajiya, which pairs perfectly with roti and sabzi, making an ideal farali meal for upvas or vrat days. I encourage you to give it a try, dear friends! This thali recipe is both quick and simple, utilizing basic ingredients found in your kitchen.
The key to making a perfect farali thali at home:
For Farali Roti:
- Ingredients: Use equal proportions of sabudana powder and boiled, mashed potatoes.
- Dough Preparation: The roti dough should be soft and smooth. Since sabudana powder absorbs water while kneading, add water gradually. If the dough is slightly dry, add some water to make it soft.
- Cooking: Cook the roti on a medium flame. Avoid cooking on high flame, as it will remain raw inside.
For Batata Chips Nu Shaak:
- Preparation: Cut potato chips into medium-thick slices. Avoid cutting them too thin.
- Flavor: The taste of this sabzi should be slightly sweet, sour, and tangy, similar to regular Gujarati sabzi. Use sugar for sweetness and lemon juice for tanginess. Alternatively, you can use amchur powder for the tangy flavor.
- Versatility: If you have leftover potato sabzi, you can use it to make parathas or even sandwiches.
For Farali Bhajiya:
- Batter: Make the bhajiya batter with rajgira flour. You can use singhara flour or any other farali flour as an alternative.
- Consistency: The consistency of the bhajiya batter should be medium thick. Add water in batches while preparing the batter.
- Frying: Do not use baking soda in the bhajiya batter, as it will absorb oil while frying. Fry the bhajiyas on medium flame until they become crispy on both sides.
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Recipe video
Farali roti recipe | batata chips nu shaak | farali thali
Ingredients
For farali roti
- 1 cup sabudana
- 1 cup grated boiled potatoes
- Salt to taste
- 1 cup water or as required
For batata chips nu shaak
- 3 medium size potato chips
- ½ cup coarsely crushed peanutes
- 1 tbsp red chilli flakes
- ½ tsp black pepper powder
- 1 tsp sugar
- 1 tsp lemon juice
- Some coriander leaves
For farali bhajiya
- 2 medium size potato chips
- 1 cup rajgira flour
- 2-3 chopped green chilli
- Some coriander leaves
- Salt to taste
- 1 tsp cumin seeds
- Water as required
- Oil for frying
Instructions
Making Farali Roti
- In a mixer jar, add 1 cup of sabudana and grind it into a fine powder.
- Transfer the ground powder into a mixing bowl. Then add 2 medium-sized boiled potatoes (about 1 cup) and salt. Mix well.
- Gradually add water and knead the mixture into a soft dough (refer to video for guidance).
- Cover the dough and let it rest for 10 minutes.
- Take a small portion of the dough and roll it into a smooth ball, then flatten it to make a disc.
- Sprinkle some dry farali flour and roll the disc into a medium-sized circle.
- Heat a tawa on medium heat. Once hot, place the rolled roti on the tawa and cook it on medium flame. Repeat the process for the remaining dough.
- Place the cooked rotis in an insulated container.
- Serve the farali sabudana roti with batata chips nu shaak.
Making Batata Chips Nu Shaak
- Cut 3 medium-sized potatoes into slices and wash them.
- Take some slices and cut them into medium-thick strips. Set aside.
- In a pan, add 4 tablespoons of oil and 1 teaspoon of cumin seeds. Sauté for a few seconds.
- Add the potato slices and sauté for 2 minutes.
- Then add ½ cup of peanut powder, 1 tablespoon of red chili flakes, ½ teaspoon of black pepper powder, and 1 teaspoon of sugar. Mix well.
- Cover and cook the sabzi for 5 minutes on low flame.
- Add 1 teaspoon of lemon juice and some coriander leaves. Mix well and turn off the heat.
- Serve batata chips nu shaak with farali roti.
Making Farali Bhajiya
- In a mixing bowl, add 1 cup of rajgira flour, 2-3 chopped green chilies, some coriander leaves, salt, and 1 teaspoon of cumin seeds. Mix well.
- Gradually add water to make a medium-thick, coating-consistency batter.
- Add potato chips to the batter and coat them well.
- Heat oil in a pan, then add the batter-coated chips and fry them on medium flame until crispy on both sides.
- Serve the farali bhajiya with green chutney.
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