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We hope you got benefit from reading it, now let’s go back to punjabi style falahari thali recipe. To make punjabi style falahari thali you need 55 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to cook Punjabi Style Falahari Thali:

1. Prepare For Aloo Parantha
2. Take 1 cup chestnut flour/singhare ka att a
3. Prepare 1 cup buckwheat flour/kuttu ka ataa
4. Prepare 2 tbsp oil for moyan
5. Provide 1 tbsp oil for roasting the potatoes
6. Provide 1 cup boiled and mashed potatoes
7. You need 2 tbsp finely chopped ginger green chillies
8. Prepare 1/4 tsp amchur powder
9. Provide Sendha namak accordingly
10. Provide 2 tbsp oil or ghee for roasting the parantha
11. Use As needed dry flour for dusting
12. Take For Jeera Rice
13. Provide 1/2 cup samak Rice, washed and soaked for 15 minutes
14. Use 1 cup water
15. Prepare 1 tbsp ghee
16. Provide 1 tsp jeera
17. Use To taste Salt
18. Prepare For Lassi
19. Provide 1 cup curd
20. Use 2 tbsp sugar
21. You need 1/4 cup chilled milk
22. Prepare For Tandoori Aloo
23. Use 250 gms boiled and peeled baby potatoes
24. You need 2 tbsp hung curd
25. Prepare 1 tbsp ginger green chillies paste
26. Prepare 1 tsp kasoorimethi
27. You need To taste Salt
28. Get 1+ 1 tbsp oil
29. Prepare For Kesariya Paneer
30. Prepare 100 gms paneer cubes
31. You need 1 tbsp oil
32. Use 1 tsp jeera
33. Use 2 cloves
34. You need 1 tbsp ginger green chillies paste
35. Take 2 freshly pureed tomatoes,optional
36. Get 8-10 strands saffron soaked in a cup of milk
37. You need 1 tbsp malai
38. Provide To taste Salt
39. Take Pinch elaichi powder
40. Take For Pakodi wali kadhi
41. Prepare 1/2 cup singhare ka ataa
42. Use 1 cup curd
43. Take As required Water
44. You need To taste Salt
45. Get 1 tbsp ghee
46. You need 1 tsp jeera
47. Prepare 2 green chillies
48. Get As needed Oil for deep frying
49. Get For Kesariya Firni
50. You need 250 ml milk
51. You need 2-3 tbsp samak rice flour
52. Take 2-3 tbsp sugar
53. Get 8-10 strands saffron
54. Use Pinch elaichi powder
55. Provide 1 piece peanut chikki for garnishing

Instructions to make Punjabi Style Falahari Thali:

1. Heat oil in a pan and saute ginger green chillies, then add potatoes, roast for 5 minutes, until a good aroma comes out, then add salt and amchur powder and mix well, the stuffing is ready, then knead a smooth dough of kuttu, singhare ka atta, oil, salt and water. Make balls from the dough, flatten a little and put some stuffing in the center, seal it properly, dust it with some flour and roll it into a roti. Cook this roti on hot tawa by applying some ghee, until becomes brown
2. For jeera rice, heat ghee in a kadai, add jeera, let it splutter then add soaked rice, roast them for 5 minutes, stirring continuously. Now add the water in which the rice were soaked, and salt, mix well. Cover and cook on low heat, until all the water is absorbed and rice is completely cooked.
3. In a mixer blend together curd, sugar and milk, lassi is ready
4. For Tandoor aloo, in a mixing bowl combine together hung curd, salt, ginger green chillies paste, oil and kasoorimethi, mix well. Add potatoes in this mixture and mix them well, cover and keep it for half an hour. Then heat oil in a pan and add the coated potatoes in it, roast them on low heat,by turning them at regular intervals, until becomes light brown and crispy.
5. For Kesariya Paneer, in a kadai heat oil and add jeera and cloves, let them splutter, then add ginger green chillies paste, saute for a minute, then add tomato puree, cook until all the moisture evaporates. Now add malai and cook until it merges well, now add saffron milk. Let the boil comes then add paneer and salt, cook for 5 minutes. Then add elaichi powder, kesariya paneer is ready.
6. For Pakodi Wali Kadhi, in a mixing bowl mix together singhare ka ataa and salt, then by adding water little by little make a medium thick batter, mix it nicely until becomes light in weight. In the meantime heat oil for deep frying and drop small pakodis in the hot oil. Fry them, by turning them regularly,on medium heat, until becomes light brown. Keep some batter for making the kadhi, in this add curd and water, mix well.
7. Cook the kadhi mixture on medium heat, stirring continuously, until the boil comes. Then make the flame low and cook for 10 minutes. Then add the pakodis in the kadhi, mix well, simmer for 5 minutes more. It is ready.
8. For Kesariya Firni, in a heavy bottomed pan cook milk until one boil comes, then add saffron strands and cook on low flame for 5 minutes. Now add rice flour and mix well, so that no lumps remain. Cook on low heat, stirring continuously, until becomes thick. Then add sugar and elaichi powder, mix well, and cook for 5 - 7 minutes more. It is ready to serve. You can serve this hot as well as cold.
9. For arranging the thali take earthen utensils like thali, glass and small bowls, take out aloo, paneer, kadhi and firni in bowls, lassi in a glass and rice and paratha pieces in a thali, garnish firni with homemade peanut chikki

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