Farali thali recipe | vrat ki thali | vrat ki farali thali

Preparing a Farali Thali is a straightforward process, featuring a selection of easily assembled and served fasting-friendly dishes presented in a traditional thali. In my thali, I included sabudana paratha, farali potato sabzi, crispy sabudana pakoda, and a delightful fruit dish. This thali was crafted swiftly, without the need for extensive soaking of sabudana or sama rice. It serves as a comprehensive farali meal, ideal 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.

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Recipe Video

Farali thali recipe | vrat ki thali | vrat ki farali thali

Author Nehas Cook Book

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Farali Recipe, Main Course, Thali, Vrat

Cuisine Indian

Servings 5 servings

Ingredients

 

1x2x3x

Mixture jar

• ▢ 1 cup roasted peanuts
• ▢ 5-6 green chilli

For Sabudana paratha

• ▢ 1 cup sabudana flour - powder
• ▢ 2 medium size boiled potatoes
• ▢ 1 tbsp coarsely crushed peanut-green chilli paste
• ▢ Salt to taste
• ▢ ½ tsp cumin powder
• ▢ 1 tsp red chilli flakes
• ▢ Coriander leaves
• ▢ ½ cup water or as required

For farali potato sabji

• ▢ 2-3 tbsp ghee
• ▢ 1 tsp cumin seeds
• ▢ ½ cup coarsely crushed peanut green chilli paste
• ▢ ½ cup coriander leaves
• ▢ ¼ cup curd
• ▢ ½ tsp Kashmiri red chilli powder
• ▢ Salt to taste
• ▢ ½ tsp black pepper powder
• ▢ 1 cup hot water or as required
• ▢ 2 boiled potatoes

Farali sabudana pakoda

• ▢ ¾ cup sabudana flour - powder
• ▢ 1 cup chopped raw potato pieces
• ▢ 2 tbsp curd
• ▢ ¼ cup water
• ▢ ½ cup coarsely crushed peanut green chilli paste
• ▢ Salt to taste
• ▢ 1 tbsp white sesame seeds
• ▢ 1 tsp cumin seeds
• ▢ 1 tsp crushed black pepper
• ▢ 1 tsp sugar
• ▢ 1 tsp lemon juice
• ▢ Some coriander leaves

For sweet fruit dish

• ▢ 2 medium size banana slices
• ▢ ¼ tsp cardamom powder
• ▢ 1 tsp powder
• ▢ 1 tbsp ghee

Instructions

Making sabudana flour

• In a mixture jar, add 1+3/4 cup sabudana. Grind it into fine powder.
• Sabudana flour is ready keep it aside.

Making peanut-green chilli paste

• In a mixture jar, add 1 cup roasted peanutes and 5-6 green chilli.
• Without adding water grind it into coarse paste. Keep it aside.

Making sabudana paratha

• In a mixing bowl, add 1 cup sabudana flour (powder).
• Now grate 2 medium size boiled potatoes, 1 tbsp coarsely crushed peanut-green chilli paste, salt to taste, ½ tsp cumin powder, 1 tsp red chilli flakes and some coriander leaves. Mix well.
• Add water gradually and knead soft dough. (refer video)
• Cover and rest dough for 20 minutes.
• Take small portion of dough and make smooth balls, flatten them to make discs.
• Sprinkle some dry farali flour and it into medium size circle.
• Heat the tawa on medium heat. Once hot place rolled paratha and cook for few seconds or till you see few bubbles on top.
• Now flip and cook other side. Apply little ghee, flip and cook by pressing slightly using spatula till the bottom has golden brown spots.
• Then again apply little ghee, flip and cook same way.
• Place into insulated container and repeat the same for rest.
• Serve farali sabudana paratha with potato sabji and raita.

Making farali batata bhaji

• In a pan, add 2-3 tbsp ghee, add 1 tsp cumin seeds and saute it.
• Add ½ cup coarsely crushed peanut green chili paste and ½ cup coriander leaves. Saute it.
• Now in mixing bowl, add ¼ cup curd, ½ tsp red chilli powder, salt to taste, ½ tsp black pepper powder. Whisk it.
• Add curd mixture into pan and saute it.
• Now add 1 cup hot water and mix well.
• When gravy starts to boil, add mash 2 boiled potatoes roughly and mix well.
• Cover and cook sabji for 2-3 minutes.
• Serve farali batata bhaji with paratha.

Making farali sabudana pakoda

• In a mixing bowl, add ¾ cup sabudana powder.
• Now in mixture jar, add 1 cup raw potatoes pieces, 2 tbsp curd and ¼ cup water. Grind it.
• Add grinded paste into sabudana powder, also add ½ cup coarsely crushed peanut green chilli paste, salt to taste, 1 tbsp white sesame seeds, 1 tsp cumin seeds, ½ tsp crushed black pepper, 1 tsp sugar, 1 tsp lemon juice and some coriander leaves. Mix well.
• Mixture is properly bind. Take some mixture into finger and add into hot oil.
• Fry bhajiya on medium flame till it become crispy from both the sides.
• Serve farali sabudana bhajiya with chutney

Making fruit dish

• In a mixing bowl, add 2 medium size banana slices. Add ¼ tsp cardamom powder, 1 tsp sugar and 1 tbsp ghee. Mix well.
• Serve fruit dish with paratha and potato sabji.

Notes

• Grind sabudana into a fine powder.
• Crush peanuts and green chillies into a coarse mixture; do not grind them into a fine paste.

For sabudana paratha

• Add water gradually and knead a soft dough for the paratha.
• Cover and let the dough rest so that the sabudana flour absorbs water.
• Cook the paratha on medium flame.

For potato sabji

• Adding masala into curd helps prevent curdling.
• The addition of hot water helps retain the masala flavor in the sabzi.

For sabudana bhajiya

• Raw potatoes help make crispy bhajiya; do not use boiled potatoes instead.
• Fry bhajiya on medium flame.

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