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Royal Rajasthani Thaali

From the land of flavors to our kitchens ,we present to you the Royal Rajasthani Thaali to treat you with our flavorful delicacies. Just like the versatile Rajasthan Royals team of IPL , our thaali includes a variety of sweets,spices and mains.

  • Prep time:
  • 45mins
  • cook time:
  • 25mins
  • serves:
  • 1

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Details

Ratings

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Vegetarian

Level : Moderate

Cuisine : Rajasthani

Course : Mains

Recipe Notes

For gatte ka saag - before adding curd turn off the flame carefully. For Rajasthani baata - add ghee very well in the dough and also in the final baata otherwise it will become extremely hard and tight.

Tags

  • #IPLrecipecontest
  • #contest136
  • #RajasthanRoyals
Ingredients

Ingredients For Royal Rajasthani Thaali

Methods
  • 1. For Rajasthani baata - make a dough of 2 bowls aata, salt , 3 tbspoon ghee/oil. Add some water if required but make a tight dough. Then leave it gor 15 mins.
  • 2. After 15 mins make 3-4 round shaped balls of the dough then gently make a cross on top of each dough with a knife as shown in the picture. Then bake all the balls together in rotla cooker for 10 mins then flip them upside down and again bake on low flame for 10 mins. they are crispy brown ready.
  • 3. Then dip each ball in 2-3 tablespoon of pure ghee.
  • 4. For Dal - soak moong dal for 1 hour, then pressure them for 2 whistles.
  • 5. Take a seperate pan add 2 tbsp ghee,rai,jeera,hing,finely chopped green Chillies,curry leaves,haldi ,red chili powder then add the cooked moong dal ,salt , 1teaspn garam masala and cook all of them for 5 mins on medium flame.
  • 6. If required add some water, texture should be thick and smooth. Garnish with coriander at the end.
  • 7. For Gatte ka Saag- prepare a dough of besan,ajwain,sabut dhaniya,1teaspn red chilli powder,1/4 teaspoon haldi powder,salt ,1 tbspoon oil and some water for a tight dough.
  • 8. Divide 2-3 portions of the dough then roll each dough into long log-like shapes for gatte.
  • 9. Take an empty pan and boil 2 glasses of water in it. Put the rolls in boiled water and let them boil for 10 mins on medium flame.
  • 10. Remove the rolls carefully then cut them in small pieces for the shape of shape.
  • 11. Take a seperate pan add 1 tbspoon ghee/oil add hing,rai,jeera,curry leaves,haldi,red chilli powder,chopped gatte,salt and mix on low flame.then turn off the flame and add the same boiled water in which we boiled the rolls of gatte(1/2 cup) and whisk curd.
  • 12. Again turn on the flame and keep mixing on low flame till 1 boil .garnish with coriander.
  • 13. For Churma laddu- From the above first recipe of 4 Rajasthani baata, take 1 baata,grind it in the mixer with 3 teaspoons sugar.
  • 14. Then add 1 tbspoon ghee , roasted cashewnuts,roasted almonds and raisins. Mix them well and shape them into laddus.
  • 15. For Fried chillies - heat 1/2 tbspoon oil in a pan.add rai,jeera,big pcs of green chilli (big chillies), haldi ,dhaniya powder and cook for 3-4 mins on low flame. Turn off the flame and add 1 teaspoon amchur powder or half lemonjuice.
  • 16. For Tadka Garlic -heat 1/2 tbsp oil in a fresh pan add 15 pcs of garlic finely chopped. Add re chilli powder 1/2 tbsp ,salt,1/2 cup water.cook untill extremely thick and garlic is perfectly cooked.
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