1/-रुपए me bharpet खाना
1/-रुपए me bharpet खाना 😋 is a easy Indian recipe that serves 4. 420 calories per serving. Recipe by NIKHATTU LADKA VLOGS on YouTube.
Prep: 20 min | Cook: 30 min | Total: 1 hr 5 min
Cost: $4.10 total, $1.02 per serving
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
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
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
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
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
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
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
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
Dietary info: Vegetarian, Contains gluten, Contains dairy
Allergens: Gluten (wheat flour), Dairy (yogurt), Legumes (chickpeas)
Ingredient Substitutions
- Instead of Whole Wheat Flour: All‑purpose flour (will be less fluffy)
- Instead of Basmati Rice: Any long‑grain rice
- Instead of Mixed Vegetables (carrot, beans, peas, cauliflower): Any seasonal veg
- Instead of Cucumber: Yogurt only
- Instead of Plain Yogurt: Greek yogurt, dairy‑free yogurt
- Instead of Canned Chickpeas: Cooked dried chickpeas
- Instead of Garlic Paste: Fresh minced garlic
- Instead of Ginger Paste: Fresh grated ginger
- Instead of Green Chili: Red chili flakes
- Instead of Cooking Oil (vegetable or canola): Ghee, sunflower oil
Equipment Needed
- Mixing Bowl
- Rolling Pin
- Tawa or Flat Griddle
- Saucepan with Lid
- Frying Pan
- Spatula
- Grater (optional)
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Resting the phulka dough (Step 1) – essential for puffing.
- Cooking rice with a tight‑fitting lid (Step 2) – prevents undercooked grains.
- Puffing the phulkas on a hot tawa (Step 3) – gives the signature soft, airy texture.
- Simmering chole until the gravy thickens (Step 6) – ensures flavor absorption.
Chef Tips from the Video
- Add a pinch of asafoetida (hing) to the mixed veg for extra aroma.
- For extra fluffiness, roll phulkas slightly thinner than usual.
- Finish the raita with a drizzle of melted ghee for a richer taste.
Troubleshooting
Phulkas do not puff.
Make sure the tawa is hot before placing the dough, and cover the cooked phulka with a clean kitchen towel for a few seconds to trap steam.
Rice is mushy or sticky.
Rinse rice thoroughly before cooking and use the correct water‑to‑rice ratio (2 : 1). Avoid stirring while it cooks.
Chole gravy is too thin.
Simmer longer uncovered or mash a few chickpeas to release starch, which naturally thickens the sauce.
Storage
Refrigerator: Store cooked rice, mixed veg, chole, and raita in airtight containers for up to 3 days.
Freezer: Phulkas can be frozen in a zip‑lock bag for up to 1 month; reheat on a dry skillet.
Room temperature: Do not keep cooked dishes at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook rice and store in the fridge; reheat with a splash of water.
- Prepare chole a day ahead – flavors improve after resting.
- Phulka dough can be kneaded and rested up to 4 hours before rolling.
Frequently Asked Questions
What is the cultural significance and history of a thali like the ₹1 Thali in Indian cuisine?
The thali is a traditional Indian platter that presents a balanced meal of breads, rice, vegetables, legumes, and condiments. In many parts of India, community kitchens and charitable initiatives serve simple thalis at minimal cost to ensure food security for the poor, echoing the spirit of the viral ₹1 meal concept.
What are the traditional regional variations of a thali in North Indian cuisine?
North Indian thalis often feature wheat‑based breads such as roti or phulka, basmati rice, dal or chole, seasonal sabzi, raita, and a sweet dish. In Punjab, butter and ghee are used liberally, while in Uttar Pradesh, you may find kebabs or paneer added.
How is the authentic traditional way of serving a thali in Indian street‑food culture?
Street‑food thalis are usually served on a stainless‑steel plate or banana leaf, with each component placed in separate small bowls. The food is eaten hot, and diners use their right hand to scoop rice and breads, mixing them with curries as they like.
What occasions or celebrations is a thali traditionally associated with in Indian culture?
Thalis are served during festivals like Diwali, Navratri, and regional harvest celebrations. They are also common at family gatherings, religious pilgrimages, and community feeding programs (langar) where a simple, wholesome meal is shared.
What makes the ₹1 Thali special or unique in Indian cuisine?
The ₹1 Thali showcases how a complete, nutritious Indian meal can be assembled with minimal cost, highlighting the ingenuity of using inexpensive staples—wheat, rice, legumes, and seasonal vegetables—to feed many people affordably.
What are the most common mistakes to avoid when making the ₹1 Thali at home?
Common errors include under‑cooking the rice, using a cold tawa for phulkas (which prevents puffing), and adding too much water to the chole, resulting in a watery gravy. Follow the critical steps and keep heat steady for best results.
Why does this recipe use a hot tawa for phulkas instead of a regular skillet?
A tawa distributes heat evenly across a flat surface, allowing the dough to puff quickly and uniformly. A regular skillet may have uneven hotspots, leading to uneven puffing or burnt spots.
Can I make the ₹1 Thali ahead of time and how should I store each component?
Yes. Cook rice, mixed veg, and chole a day ahead and refrigerate in airtight containers. Phulkas can be stored frozen and reheated on a dry skillet. Raita stays fresh for up to 2 days in the fridge.
What texture and appearance should I look for when making the phulkas?
A properly puffed phulka should be soft, slightly glossy, and have a ballooned center with small brown spots on the surface. It should feel airy when pressed gently.
How do I know when the chole is done cooking?
The chickpeas should be tender, and the gravy should coat the back of a spoon, thickening slightly. Taste for seasoning and ensure no raw chickpea flavor remains.
What does the YouTube channel NIKHATTU LADKA VLOGS specialize in?
NIKHATTU LADKA VLOGS focuses on street‑food style challenges, budget‑friendly cooking experiments, and social‑impact food projects that highlight affordable meals for everyday people in India.
How does the YouTube channel NIKHATTU LADKA VLOGS' approach to Indian cooking differ from other Indian cooking channels?
The channel emphasizes extreme cost‑cutting concepts (like the ₹1 meal) and real‑world community outreach, whereas many other Indian cooking channels concentrate on restaurant‑style recipes or elaborate festive dishes.
Last updated: September 6, 2026
