1/-रुपए me bharpet खाना 😋

Ingredients

• 2 cups Whole Wheat Flour (for phulkas, sifted)
• ¾ cup Water (lukewarm, for dough)
• 1 cup Basmati Rice (rinsed)
• 2 cups Mixed Vegetables (carrot, beans, peas, cauliflower) (fresh or frozen, chopped)
• 1 medium Cucumber (grated for raita)
• ½ cup Plain Yogurt (full‑fat, for raita)
• 1 cup Canned Chickpeas (drained and rinsed)
• 1 small Onion (finely chopped)
• 1 medium Tomato (chopped)
• 1 tsp Garlic Paste (or 2 cloves minced)
• 1 tsp Ginger Paste
• ½ tsp Turmeric Powder
• 1 tsp Coriander Powder
• ½ tsp Garam Masala
• 1 small Green Chili (finely chopped (optional))
• to taste Salt
• 3 tbsp Cooking Oil (vegetable or canola)
• 2 tbsp Fresh Cilantro (chopped, for garnish)

Instructions

1. Prepare Phulka Dough

   In a mixing bowl combine whole wheat flour with a pinch of salt. Gradually add lukewarm water, mixing until a soft, non‑sticky dough forms. Knead for 2‑3 minutes, cover with a damp cloth and let rest for 10 minutes.

   Time: PT10M

2. Cook Rice

   Rinse the basmati rice until water runs clear. Add 1 cup rice and 2 cups water to a saucepan, bring to a boil, then lower heat, cover, and simmer for 12‑15 minutes until water is absorbed. Turn off heat and let sit covered for 5 minutes.

   Time: PT20M

   Temperature: Medium heat

3. Roll and Cook Phulkas

   Divide rested dough into 8 equal balls. On a lightly floured surface, roll each ball into a 6‑inch circle. Heat a tawa over medium‑high heat; place the rolled phulka, cook until bubbles appear (≈30 seconds), flip, cook the other side (≈20 seconds), then press gently with a cloth to puff fully.

   Time: PT15M

   Temperature: Medium‑high

4. Prepare Mixed Vegetable Stir‑Fry

   Heat 1 tbsp oil in a frying pan over medium heat. Add half the chopped onion and sauté until translucent. Add garlic, ginger, green chili, and remaining onion; stir for 1 minute. Toss in mixed vegetables, sprinkle turmeric, coriander powder, and salt. Cook, stirring occasionally, for 8‑10 minutes until vegetables are tender but still crisp.

   Time: PT12M

   Temperature: Medium

5. Make Raita

   In a small bowl combine grated cucumber, yogurt, a pinch of salt, and a sprinkle of cumin powder (optional). Stir until smooth. Chill in the refrigerator until serving.

   Time: PT5M

6. Cook Chole (Spiced Chickpeas)

   In the same frying pan, add remaining 2 tbsp oil. Sauté the remaining onion until golden. Add garlic, ginger, and green chili; cook 30 seconds. Stir in tomato, turmeric, coriander powder, and salt; cook until tomato softens (≈3 minutes). Add the drained chickpeas, ¼ cup water, and garam masala. Simmer for 5‑7 minutes until sauce thickens and chickpeas absorb flavors.

   Time: PT12M

   Temperature: Medium

7. Plate the Thali

   On each plate place 1‑2 phulkas, a serving of rice, a scoop of mixed veg, a spoonful of chole, and a side of raita. Garnish with fresh cilantro.

   Time: PT5M

Nutrition Facts

Calories

420

Protein

12 g

Carbohydrates

70 g

Fat

9 g

Fiber

8 g