Gujarati Vrat Thali

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For Kadhi

1 Cup Dahi

2 Tbsp Rajgira Atta

700 Ml Water

1 Tsp Salt

1 Tbsp Oil

1 Tsp Jeera

2 Nos Green Chillies Diced

10 Pcs Curry Leaves

1 Tsp Chopped Ginger

1 Tbsp Chopped Coriander

 

Sabzi

4 Tbsp Peanut Oil

1 Tsp Jeera

2 Nos Green Chillies Dices

1 Sprig Curry Leaves

1 Cup Peanuts Pounded

1 Tsp Chopped Ginger

4 Nos Potato Boiled And Diced

1 Tsp Salt

1 Tsp Sugar

1 Nos Lemon Juice

1 Tbsp Chopped Coriander

 

Poori

2 Cups Rajgira Atta

½ Nos Boiled Potato

1 Tsp Salt

1 Tsp Black Pepper Powder

1 Tsp Ginger And Green Chilly Pounded

 

Chutney

1 Tsp Ginger And Green Chilly Pounded

1 Cup Peanuts Pounded

1 Tsp Salt

1 Tsp Sugar

2 Tbsp Curd

Method
 

For Kadhi

Mix Rajgira Atta With Curd And Whisk It Together

Add Salt And 700 Ml Water And Bring It To Boil Stirring It Continuesly

Once It Comes To Boil Simmer To Very Low Heat

In A Pan, Heat Oil And Crackle Cumin Seeds, Add Diced Green Chillies And Curry Leaves

Pout This Tadka Over Kadhi And Let It Simmer

Finish The Kadhi With Chopped Coriander

For Sabzi

Heat Peanut Oil And Add Jeera And Allow It To Crackle

Add Curry Leaves And Green Chillies

Add Potato, Salt, Sugar And Peanuts

Finish Te Dish With Lemon Juice And Coriander

For Poori

Sieve 1 Cup Of Rajgira And Add Potato And Crumble Nicely

Add Ginger And Green Chillies Paste

Black Pepper And Salt

Knead A Tight Dough Using Water

Divide The Dough And Roll The Dough Into Poori

Deep Fry The Poori Till Golden Brown

For Chutney

Mix Pounded Green Chillies And Ginger With Salt And Sugar

Add Dahi And Pounded Peanuts The Chutney Is Ready

Serve All The Elements Together With Chaach For Vrat Thali

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