Mini Punjabi Thali


A yummy and satisfying feast
A satisfying feast

Usually on weekends we eat out. I really look forward to catching a break from the same old cooking and dish-washing routine. However, last weekend my husband and I were craving something really Indian and staying in a small town limits are options.

That is when I decided to try my hand at a mini Punjabi Thali from http://www.mykitchentrials.wordpress.com. The mini Thali included:

Palak Paneer, Dal Tadka, Chole served with Aloo paratha and a simple jeera pulao.

The recipes are as follows:
Palak Paneer:

Palak Paneer4

Chole: 

Chole Batura4

Dal Tadka: 

Dal Tadka4

Aloo Paratha

Ingredients:

For the dough

  • Wheat flour : 1 1/2 cups
    Water : as required (about 1/2 to 1 cup, depending on the type of flour)

For the filling

  • Potatoes : 4-5 medium, cooked and mashed
  • Ginger Garlic Paste : 1 -2 tsp
  • Coriander powder : 1 tsp
  • Cumin powder : 1 tsp
  • Chilli Powder : 1 tsp
  • Turmeric Powder : 1/2 tsp
  • Coriander leaves : 1 -2 tbsp, finely chopped
  • Oil – 1 tsp
  • Salt: to taste

Instructions:

  1. Add the flour, 1 tsp salt in a big bowl and whisk together. Add water in 1/4 cupfuls and start kneading to get a soft, but not sticky, and pliable dough. Cover and keep aside for at least half an hour.
  2. Mash the cooked potatoes thoroughly and add in all the dry ingredients. Make sure there aren’t any lumps as they would tear the dough when rolling.
  3. Roll out one ball of dough into a 3” circle lightly dusting with flour if necessary.
  4. Place a big spoonful of the filling in the center. Bring up the sides of the circle around the filling and enclose it completely, pinching the dough on top.Flatten it a bit, dust with some flour, and roll into a thick circle of about 1/4 inch thickness. Be careful while doing this, as the filling will split out if you use too much of force while rolling them.
  5.  Heat a pan and cook the paratha on one side till brown spots appear. Flip and cook the other side too. You can add a dollop of ghee or butter on top of the paratha, if you want to.

Jeera Peas Pulao

Ingredients:

  • Rice: Boiled, 1 cup
  • Peas: half cup
  • Jeera: 3 tsps
  • Salt as required

Instructions:

  1. Heat oil in a pan and temper Jeera. Once it splutters, add in the peas and fry well.
  2. Add in the salt and the rice, mix well and serve it up with a spicy gravy!

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