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75 mins
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Rajasthani food is famous for its rich taste and royalness. In Rajasthan the most famous food is dal, baati, choorma and gatta sabzi. Today we are going to show a full Rajasthani thali which you can prepare with very less oil - ghee, without compromising with its original and traditional taste also it is healthy to eat. These food items can be prepared in very quick time (1 hour ) with easily available ingredients in our kitchen pantry. Guest and family members will love it, do try this homemade Rajasthani thali. There are plenty of tips and trick which will help you in making this royal food in an easy and hassle-free way. So get ready to prepare and surprise the guests with your cooking power and expertise. #foodconnection #rajasthan #vegthalirecipe
Uploaded by admin on 11-Sep-2019.

Green Chutney-
fresh coriander, ginger, green chiilis, salt, black salt, coriander powder,
cumin seeds, lemon juice
Garlic Chutney-
1 cup garlic cloves, 2 tbsp red chilli powder, 1/2 tsp salt, 2 tbsp oil, cumin
1 cup whole wheat flour, 1/2 cup powdered sugar (boora chini), cardamom
powder, dry fruits, ghee.
Panchmel Dal-
2 tsp chana dal, 2 tsp yellow moong dal, 2 tsp green moong dal, 2 tsp toor
dal, 2 tsp kali urad dal, salt, red chilli powder, haldi, ghee, garam masala,
fresh coriander, chopped tomatoes.
For Gatta sabzi-
For gatta-2 cups of besan, 1/2 tsp salt, 1/2 tsp red chilli powder, 1/2 tsp
ajwayan, 2 tbsp oil, 2 tbsp curd For gravy - 1 tbsp oil, 1/2 tsp mustard seeds,
green chilli, curry leaves, 1/2 cup curd, 1tsp salt, 1tsp red chilli powder, 1/2
tsp turmeric powder, 1tsp coriander powder, garam masala, fresh coriander
For Gatta Pulav-
2 cups of boiled rice, prepared gatte, 2tbsp oil, green chilli, curry leaves,
fresh green peas, 1tsp salt, 1tsp red chilli powder, 1/2 tsp turmeric powder,
fresh coriander
For Bati -
300gram whole wheat flour, 1 tsp salt, 1/2 tsp carom seeds, A pinch of
baking soda, 2 tsp ghee, ghee for greasing
For Chhas-
1 cup curd, roasted cumin seeds powder, dry mint powder, salt, black salt
For Panchmel Dal - Mix all 5 lentils in a bowl, wash and soak dal for 15 minutes. Add soaked dal, 1 cup water, salt, turmeric powder, chopped tomatoes in a pressure cooker. Take 3-4 wishtle on medium flame. Heat ghee in a tadka pan. Crackle cumin seeds, grated ginger, chopped green chilli, hing, red chilli powder, garam masala, water and mix. Open the pressure cooker and add prepared tadka, fresh coriander in boiled dal. Mix. Panchmel dal is ready.

For Green Chutney - Add fresh coriander, ginger, green chiilis, salt, black salt, coriander powder, cumin seeds, lemon juice in a mixer jar and blend, prepare green chutney.

For Garlic Chutney - Add garlic cloves, red chilli powder, salt water in a mixer jar. Blend it in a smooth paste. Heat oil, crackle cumin seeds and add garlic paste. Cook on low flame for 3-4 minutes.

For churma -Add whole wheat flour, 2tbsp ghee, turmeric powder and mix. Gradually add water and collect the dough. Prepare small oval shape from the dough and fry in desi ghee on low flame. Allow to cool for 2-3 minutes, crush in small pieces. Add in a mixer jar and grind in coarse powder. Roast the ground churma in a wok for 2-3 minutes on low flame. Allow to cool completely. Add powdered sugar, chopped almonds, cardamom powder, 2 tbsp ghee in churma powder, Mix nicely.

For making gatta sabzi add besan, salt, hing, red chilli powder, ajwayan, turmeric powder in a plate, mix all. Add oil, curd and mix, gradually add water and collect all the mixture. Prepare logs from the besan dough. Boil prepared gattas in boiling water for 10 minutes on high flame.Take out boiled gattas from the water and allow to cool. Cut boiled gattas in small rings.

For gatte ki sabzi heat oil in a wok. Crackle mustard seeds, grated ginger, green chillis, fresh curry leaves, hing, red chilli powder, coriander powder, turmeric powder, mix and cook for a minute. Add curd and cook on high flame. Stir Continuous. Add 1 cup water and salt, allow to boil. Add boiled gatte in gravy, allow to cook gatta sabzi on low flame for 7-8 minutes. Add garam masala, fresh coriander, mix and switch off the flame. Gatta sabzi is ready.

For gatta pulav heat oil in a wok. Crackle mustard seeds, add green chilli, curry leaves, boiled gatta slices, green peas, stir and cook for a minute. Add hing, turmeric powder, red chilli powder, coriander powder, salt, garam masala, cook for a minute. Add boiled rice and mix gently. Garnish with fresh coriander. Gatta pulav is ready.

For bati, take wheat flour, add salt, carom seeds, a pinch of baking soda, ghee and mix nicely. Add water and prepare a dough. Take a handful dough and prepare a ball, faltten the ball. Add salt and place a ring, cover with lid for 10 minutes on low flame. Place batis on a plate. And bake batis in preheated kadai for 25 -30 minutes on low to medium flame. For getting brown marks, add 1tsp ghee in a wok, place cooked batis and allow to cook on low flame for 2-3 minutes. Bati is prepared. Dip cooked batis in ghee and serve hot. For chhas add curd, beat for a minute. Add water, salt, black salt, dry mint powder, roasted cumin powder, fresh coriander. Mix. Masala chhas is ready. Roast papad on hot tava.

Serve all prepared dishes in thali. Serve garlic chutney, green chutney, Gatta curry, panchmel dal, Churma, Gatta pulav, batis, chhaas, salad, papad, ghee. Serve hot Rajsathani food.

Rajasthani thali is prepared.

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Madhulika Vatsal

I am an explorer of food and I feel that people who love to eat are always the best people. I am passionate about cooking and firmly believe in tha a recipe has no soul, you as the cook and with your affection must bring soul to the recipe. I like to show creativity with food which can be made with easily available ingredients in the kitchen.