1/-रुपए me भरपेट भोजन 🥹

Ingredients

• 200 g Whole Wheat Flour (sifted for smooth dough)
• 70 g Ghee (divided: 30g for rotis, 40g for halwa)
• 100 ml Water (warm for dough)
• 1 tsp Salt (for dough and seasoning)
• 200 g Basmati Rice (double‑key (extra‑long grain) rice, rinsed)
• 1 tsp Cumin Seeds (for tempering rice)
• 1 tbsp Vegetable Oil (for rice tempering)
• 1 cup Cooked Chickpeas (Chole) (canned or pre‑boiled)
• 1 medium Onion (finely chopped)
• 1 medium Tomato (finely chopped)
• 1 tsp Ginger‑Garlic Paste (store‑bought or homemade)
• 1 tbsp Chole Masala (store‑bought blend)
• 1 piece Green Chili (optional, finely sliced)
• 1 cup Mixed Vegetables (carrot, beans, peas, cauliflower, chopped)
• 1/2 tsp Cumin Powder (for mixed veg)
• 1/4 tsp Turmeric Powder (for mixed veg)
• 1/4 tsp Red Chili Powder (for mixed veg)
• 1/2 cup Curd (Yogurt) (plain, unsweetened)
• 1/4 piece Cucumber (grated for raita)
• 2 tbsp Coriander Leaves (chopped for raita)
• 200 ml Milk (full‑fat for halwa)
• 100 g Sugar (granulated)
• 1 pinch Cardamom Powder (freshly ground)
• 10 g Almonds (sliced, for garnish)
• to taste Salt (for all components)

Instructions

1. Prepare Roti Dough

   In a mixing bowl combine whole wheat flour, a pinch of salt and warm water. Knead until smooth and pliable, about 5 minutes. Cover with a damp cloth and let rest for 15 minutes.

   Time: PT20M

2. Cook Rotis

   Heat a tawa over medium heat. Divide dough into two equal balls, roll each into a 6‑inch circle. Brush the surface lightly with ghee, place on hot tawa, cook 30 seconds, flip, brush the other side with ghee and cook until golden brown spots appear. Repeat for both rotis.

   Time: PT10M

   Temperature: Medium heat

3. Cook Double‑Key Basmati Rice

   Rinse the basmati rice until water runs clear. In a saucepan, heat 1 tbsp oil, add cumin seeds until they sizzle. Add rice, stir for 2 minutes, then add 400 ml water and a pinch of salt. Bring to boil, reduce heat to low, cover and simmer 12‑15 minutes until water is absorbed. Fluff with a fork.

   Time: PT20M

   Temperature: Medium‑low heat

4. Prepare Chole

   Heat 1 tbsp oil in a pan, add chopped onion and sauté until golden. Add ginger‑garlic paste, green chili and sauté 1 minute. Stir in tomato and cook until soft. Add chole masala, cooked chickpeas, and ½ cup water. Simmer 10 minutes, adjust salt, and garnish with coriander leaves.

   Time: PT15M

   Temperature: Medium heat

5. Cook Mixed Veg Sabzi

   In a separate pan heat 1 tbsp oil, add mixed vegetables, sauté 2 minutes. Sprinkle cumin powder, turmeric, red chili powder, and salt. Add 2 tbsp water, cover and cook 5‑7 minutes until vegetables are tender but still crisp. Stir once and turn off heat.

   Time: PT10M

   Temperature: Medium heat

6. Make Cucumber Raita

   In a bowl whisk curd until smooth. Add grated cucumber, chopped coriander, a pinch of salt and a pinch of cumin powder. Mix well and refrigerate for at least 10 minutes before serving.

   Time: PT5M

7. Prepare Desi Ghee Halwa

   In a saucepan melt 40 g ghee over low heat. Add sugar and stir until dissolved. Slowly pour in milk while stirring continuously. Cook on medium heat, stirring constantly, until the mixture thickens and leaves the sides of the pan (about 8‑10 minutes). Add cardamom powder and sliced almonds, stir for another minute and remove from heat.

   Time: PT15M

   Temperature: Medium heat

8. Plate the Thali

   Arrange the two rotis, a serving of rice, chole, mixed veg, a small bowl of raita and a piece of ghee halwa on a plate. Serve hot.

   Time: PT5M

Nutrition Facts

Calories

800

Protein

20 g

Carbohydrates

120 g

Fat

30 g

Fiber

10 g