Looking for a delicious and wholesome meal to enjoy during fasting? This Vrat Ki Special Thali is a perfect choice! Today, we are preparing a delicious combination of creamy Falhari Paneer Curry, flavourful Aloo Jeera, and crispy Rajgira Kuttu Ki Poori.
This special fasting thali is not only delicious but also filling and satisfying. The paneer curry is rich and creamy, the aloo jeera is mildly spicy with a lovely crunch from roasted peanut powder, and the Rajgira Kuttu pooris are crispy on the outside and soft inside.
Made with vrat friendly ingredients like rajgira flour, kuttu atta, paneer, potatoes, and sendha namak, this thali is perfect for Navratri, Ekadashi, and other fasting occasions.
So, let’s prepare this delicious and wholesome falhari thali at home!
- Perfect Fasting Meal: A delicious combination of three popular fasting dishes in one wholesome thali.
- Protein Rich Paneer Curry: Paneer adds protein and makes the meal more satisfying.
- Creamy and Flavourful: The paneer curry has a delicious yoghurt based gravy with aromatic whole spices.
- Crispy Falhari Poori: Rajgira and kuttu flour make delicious fasting pooris.
- Easy to Prepare: All three dishes use simple ingredients and easy cooking methods.
- Perfect for Festivals: An ideal meal for Navratri, Ekadashi, and other vrat occasions.
For Falhari Paneer Curry
- 250 g paneer
- 1 cup curd
- 2 tsp ghee
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp rajgira flour
- ¼ tsp cumin seeds
- 2 green cardamom pods
- 2 cloves
- 4–5 black peppercorns
- 2 green chillies, chopped
- ½ tsp ginger, chopped
- 4–5 cashews
- Sendha namak, to taste
- 1 tbsp coriander leaves, chopped
- Fresh cream (optional)
For Falhari Aloo Jeera
- 1½ tbsp oil
- ¼ tsp cumin seeds
- 2 green chillies, chopped
- ¼ tsp ginger, chopped
- A few curry leaves
- 2 boiled potatoes, peeled and chopped
- 2 tbsp roasted peanut powder
- Sendha namak, to taste
- 1 tbsp coriander leaves, chopped
For Rajgira Kuttu Ki Poori
- 1 cup rajgira flour (amaranth flour)
- ½ cup kuttu atta (buckwheat flour)
- ¼ tsp sendha namak
- ¼ tsp cumin seeds
- Water, as required
- 1 tbsp oil
- Oil, for deep frying
Step 1 - Prepare Falhari Paneer Curry
- First, take 1 cup of curd in a mixing bowl. Add 1 teaspoon red chilli powder and 1 teaspoon coriander powder.
Whisk everything together until the curd becomes smooth and the spices are well combined. Make sure there are no lumps. - Now heat a kadai and add 2 teaspoons of ghee. Once the ghee is hot, add ¼ teaspoon cumin seeds, 2 cloves, 2 green cardamom pods, and 4–5 black peppercorns. Sauté the whole spices for a few seconds until aromatic.
- Next, add 2 chopped green chillies and ½ teaspoon chopped ginger. Sauté briefly.
- Add 4–5 cashews and roast lightly. Now add 1 teaspoon rajgira flour and roast for a few seconds on low heat. This helps thicken the curry. Now lower the flame and add the prepared curd mixture.
- Stir continuously to prevent the curd from splitting. Once everything is well combined, add 250 g paneer cubes and sendha namak to taste.
Mix gently, cover the kadai, and cook on low heat for 8–10 minutes. - Finally, add 1 tablespoon chopped coriander leaves. You can also add a little fresh cream if you prefer a richer and creamier curry.
- Our delicious Falhari Paneer Curry is ready!
Step 2 - Prepare Falhari Aloo Jeera
- Heat 1½ tablespoons of oil in a kadai. Add ¼ teaspoon cumin seeds and allow them to crackle. Next, add 2 chopped green chillies, ¼ teaspoon chopped ginger, and a few curry leaves. Sauté for a few seconds until aromatic.
- Now add 2 boiled and chopped potatoes. Mix well so that the potatoes are coated with the spices. Add 2 tablespoons roasted peanut powder. This gives the potatoes a lovely nutty flavour and slightly crunchy texture.
Add sendha namak to taste and 1 tablespoon chopped coriander leaves. - Mix everything well and stir-fry over medium low heat for 2–3 minutes. our quick and delicious Falhari Aloo Jeera is ready!
Step 3 - Prepare Rajgira Kuttu Ki Poori
- Take 1 cup rajgira flour and ½ cup kuttu atta in a large mixing bowl. Add ¼ teaspoon sendha namak and ¼ teaspoon cumin seeds. Mix everything well.
- Now gradually add water and start kneading the dough. Add water little by little, as these flours do not contain gluten like wheat flour.
- Add 1 tablespoon oil and knead again until the dough becomes smooth. The dough should be soft enough to shape but not too sticky or dry. If it feels too soft, add a little more rajgira flour.
- Cover the dough and let it rest for about 5 minutes. Divide the dough into equal sized portions and shape them into small balls.
- Take one dough ball and flatten it gently. Dust with a little dry rajgira flour and roll it into a slightly thick poori.
- Do not roll the pooris too thin, as rajgira and kuttu flour have less elasticity and the dough may crack.
If you find it difficult to roll, place the dough between two sheets of plastic or butter paper and roll gently. - Prepare all the pooris in the same way. Now heat oil in a kadai. Once the oil is hot, gently slide in one poori.
- Pour a little hot oil over the top to help it puff up. Once it starts puffing, flip it and fry the other side until lightly golden. Remove and drain the excess oil.
- Repeat with the remaining pooris. Your crispy and delicious Rajgira Kuttu Pooris are ready!
Step 4 - Assemble the Vrat Ki Special Thali
- Now it’s time to serve our delicious fasting thali! Arrange the hot Aloo Jeera on a serving plate. Add a bowl of creamy Falhari Paneer Curry alongside it. Finally, serve the freshly fried Rajgira Kuttu Pooris. Garnish with a little chopped coriander if desired.
- Our delicious and wholesome Vrat Ki Special Thali is ready to enjoy!
- Whisk the curd well: Make sure the curd is smooth before adding it to the curry to avoid lumps.
- Cook on low heat: Always keep the flame low while adding curd to prevent it from splitting.
- Roast rajgira flour: Lightly roasting the flour helps remove its raw taste and thickens the gravy.
- Use roasted peanut powder: It adds a lovely nutty flavour and texture to Aloo Jeera.
- Add water gradually: Rajgira and kuttu flour absorb water differently, so add it little by little while kneading.
- Keep the pooris slightly thick: Thin pooris may crack because these flours do not have gluten.
- Fry in properly heated oil: Make sure the oil is hot enough before frying so the pooris puff up nicely.
- Follow your fasting rules: Ingredients permitted during vrat vary by family and tradition. Check that all ingredients are suitable for your fasting practice.
Falhari Paneer Curry, Aloo Jeera & Rajgira Kuttu Poori | Vrat Ki Thali | फलाहारी थाली पनीर करी, आलू जीरा और पूरी
A delicious fasting thali featuring creamy paneer curry, flavourful peanut aloo jeera, and crispy rajgira kuttu pooris.
Ingredients
Paneer Curry
- 250 g paneer
- 1 cup curd
- 2 tsp ghee
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp rajgira flour
- ¼ tsp cumin seeds
- 2 green cardamom pods
- 2 cloves
- 4 –5 black peppercorns
- 2 green chillies
- ½ tsp chopped ginger
- 4 –5 cashews
- Sendha namak to taste
- 1 tbsp chopped coriander
- Fresh cream optional
Aloo Jeera
- 1½ tbsp oil
- ¼ tsp cumin seeds
- 2 green chillies
- ¼ tsp chopped ginger
- A few curry leaves
- 2 boiled potatoes
- 2 tbsp roasted peanut powder
- Sendha namak to taste
- 1 tbsp chopped coriander
Rajgira Kuttu Poori
- 1 cup rajgira flour
- ½ cup kuttu atta
- ¼ tsp sendha namak
- ¼ tsp cumin seeds
- Water as required
- 1 tbsp oil
- Oil for frying
Instructions
- Whisk curd - 1 cup with red chilli powder - 1 tsp and coriander powder - 1 tsp until smooth.
- Heat ghee - 2 tsp and sauté cumin - 1/4 tsp, cloves - 2, cardamom pods - 2 , peppercorns - 5 , green chillies - 2 , ginger - 1/2 tsp, and cashews - 4 to 5 .
- Add rajgira flour - 1 tsp and roast briefly. Lower the heat and add the curd mixture, stirring continuously.
- Add paneer - 250 gm and sendha namak as per taste. Cover and simmer for 8–10 minutes. Garnish with coriander.
- Now prepare jeera aloo
- Heat oil -1.5 tbsp for aloo jeera. Add cumin seeds - 1/4 tsp, green chillies - 2, ginger - 1/4 tsp, and few curry leaves .
- Add boiled potatoes - 2, roasted peanut powder - 2 tbsp, sendha namak, and chopped coriander leaves - 1 tbsp. Stir-fry for 2–3 minutes.
- Now prepare poori.
- Combine rajgira flour - 1 cup, kuttu atta - 1/2 cup, sendha namak, and cumin seeds - 1/4 tsp . Add water gradually and knead.
- Add oil - 1 tbsp, knead until smooth, and rest covered for 5 minutes.
- Divide into portions and roll slightly thick pooris using dry rajgira flour for dusting.
- Deep fry in hot oil until puffed and lightly golden.
- Serve hot with paneer curry and aloo jeera.
Video
Notes
- Add curd only on low heat to prevent curdling.
- Do not make the pooris too thin.
- Add water gradually while kneading.
- Check that all ingredients are permitted during your vrat.
1. Can I prepare this Vrat Ki Thali for Navratri?
Yes! This thali is a delicious option for Navratri fasting, provided all the ingredients are permitted according to your fasting traditions.
2. Can I make paneer curry without onion and garlic?
Yes. This recipe is already prepared without onion and garlic, making it suitable for many fasting traditions.
3. Why does my paneer curry curdle?
Curd can split if added over high heat. Always lower the flame before adding the curd mixture and stir continuously.
4. Why does my Rajgira Kuttu Poori crack while rolling?
These flours do not contain gluten, so the dough is less elastic. Add water gradually, knead well, and roll the pooris slightly thick.
5. Can I prepare the poori dough in advance?
It is best to prepare and fry the pooris fresh. The dough can become dry or difficult to handle if kept for too long.
6. Can I make Aloo Jeera without peanut powder?
Yes, you can skip the peanut powder. However, it adds a lovely nutty flavour and texture to the dish.
7. What can I serve with Falhari Paneer Curry?
You can serve it with Rajgira Poori, Kuttu Poori, Sama rice, or any other fasting-friendly accompaniment.
8. Can I use butter instead of ghee in paneer curry?
Ghee is used in this recipe for flavour. If butter is permitted during your fast, you can use it as an alternative.
