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Best Advice to Serving Yummy Punjabi Style Falahari Thali

Wishing to dine Punjabi Style Falahari Thali a luxurious restaurant's, but for some causes are not able to go to restaurants. This recipe is going to help you with clear instructions on cooking a Punjabi Style Falahari Thali like a famous chef made.

Punjabi Style Falahari Thali

We hope you got insight from reading it, now let's go back to punjabi style falahari thali recipe. To make punjabi style falahari thali you only need 55 ingredients and 9 steps. Here is how you cook that.

To cook an extraordinary Punjabi Style Falahari Thali, below are the materials required:

  1. Take of For Aloo Parantha.
  2. Take 1 cup of chestnut flour/singhare ka att a.
  3. Prepare 1 cup of buckwheat flour/kuttu ka ataa.
  4. Provide 2 tbsp of oil for moyan.
  5. Provide 1 tbsp of oil for roasting the potatoes.
  6. Prepare 1 cup of boiled and mashed potatoes.
  7. Use 2 tbsp of finely chopped ginger green chillies.
  8. Prepare 1/4 tsp of amchur powder.
  9. Provide of Sendha namak accordingly.
  10. Get 2 tbsp of oil or ghee for roasting the parantha.
  11. Prepare As needed of dry flour for dusting.
  12. Take of For Jeera Rice.
  13. Use 1/2 cup of samak Rice, washed and soaked for 15 minutes.
  14. Provide 1 cup of water.
  15. You need 1 tbsp of ghee.
  16. Use 1 tsp of jeera.
  17. You need To taste of Salt.
  18. Get of For Lassi.
  19. Provide 1 cup of curd.
  20. You need 2 tbsp of sugar.
  21. Provide 1/4 cup of chilled milk.
  22. Take of For Tandoori Aloo.
  23. Provide 250 gms of boiled and peeled baby potatoes.
  24. You need 2 tbsp of hung curd.
  25. You need 1 tbsp of ginger green chillies paste.
  26. Use 1 tsp of kasoorimethi.
  27. You need To taste of Salt.
  28. Use 1+ 1 tbsp of oil.
  29. Use of For Kesariya Paneer.
  30. Provide 100 gms of paneer cubes.
  31. Provide 1 tbsp of oil.
  32. Get 1 tsp of jeera.
  33. Use 2 of cloves.
  34. Get 1 tbsp of ginger green chillies paste.
  35. Use 2 of freshly pureed tomatoes,optional.
  36. Get 8-10 strands of saffron soaked in a cup of milk.
  37. Provide 1 tbsp of malai.
  38. Take To taste of Salt.
  39. Take Pinch of elaichi powder.
  40. Use of For Pakodi wali kadhi.
  41. Provide 1/2 cup of singhare ka ataa.
  42. Provide 1 cup of curd.
  43. Provide As required of Water.
  44. Take To taste of Salt.
  45. Use 1 tbsp of ghee.
  46. Take 1 tsp of jeera.
  47. You need 2 of green chillies.
  48. Get As needed of Oil for deep frying.
  49. Get of For Kesariya Firni.
  50. Take 250 ml of milk.
  51. Take 2-3 tbsp of samak rice flour.
  52. Prepare 2-3 tbsp of sugar.
  53. Prepare 8-10 strands of saffron.
  54. Take Pinch of elaichi powder.
  55. Take 1 piece of peanut chikki for garnishing.

After readying the ingridients, now you are ready to prepare your 5-star Punjabi Style Falahari Thali by following the instructions on this section:

  1. Heat oil in a pan and saute ginger green chillies, then add potatoes, roast for 5 minutes, until a good aroma comes out, then add salt and amchur powder and mix well, the stuffing is ready, then knead a smooth dough of kuttu, singhare ka atta, oil, salt and water. Make balls from the dough, flatten a little and put some stuffing in the center, seal it properly, dust it with some flour and roll it into a roti. Cook this roti on hot tawa by applying some ghee, until becomes brown.
  2. For jeera rice, heat ghee in a kadai, add jeera, let it splutter then add soaked rice, roast them for 5 minutes, stirring continuously. Now add the water in which the rice were soaked, and salt, mix well. Cover and cook on low heat, until all the water is absorbed and rice is completely cooked..
  3. In a mixer blend together curd, sugar and milk, lassi is ready.
  4. For Tandoor aloo, in a mixing bowl combine together hung curd, salt, ginger green chillies paste, oil and kasoorimethi, mix well. Add potatoes in this mixture and mix them well, cover and keep it for half an hour. Then heat oil in a pan and add the coated potatoes in it, roast them on low heat,by turning them at regular intervals, until becomes light brown and crispy..
  5. For Kesariya Paneer, in a kadai heat oil and add jeera and cloves, let them splutter, then add ginger green chillies paste, saute for a minute, then add tomato puree, cook until all the moisture evaporates. Now add malai and cook until it merges well, now add saffron milk. Let the boil comes then add paneer and salt, cook for 5 minutes. Then add elaichi powder, kesariya paneer is ready..
  6. For Pakodi Wali Kadhi, in a mixing bowl mix together singhare ka ataa and salt, then by adding water little by little make a medium thick batter, mix it nicely until becomes light in weight. In the meantime heat oil for deep frying and drop small pakodis in the hot oil. Fry them, by turning them regularly,on medium heat, until becomes light brown. Keep some batter for making the kadhi, in this add curd and water, mix well..
  7. Cook the kadhi mixture on medium heat, stirring continuously, until the boil comes. Then make the flame low and cook for 10 minutes. Then add the pakodis in the kadhi, mix well, simmer for 5 minutes more. It is ready..
  8. For Kesariya Firni, in a heavy bottomed pan cook milk until one boil comes, then add saffron strands and cook on low flame for 5 minutes. Now add rice flour and mix well, so that no lumps remain. Cook on low heat, stirring continuously, until becomes thick. Then add sugar and elaichi powder, mix well, and cook for 5 - 7 minutes more. It is ready to serve. You can serve this hot as well as cold..
  9. For arranging the thali take earthen utensils like thali, glass and small bowls, take out aloo, paneer, kadhi and firni in bowls, lassi in a glass and rice and paratha pieces in a thali, garnish firni with homemade peanut chikki.

Recipe : Punjabi Style Falahari Thali

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Simple tips to make Punjabi Style Falahari Thali

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