1/-रुपए me भरपेट भोजन
1/-रुपए me भरपेट भोजन 🥹 is a easy Indian recipe that serves 2. 800 calories per serving. Recipe by NIKHATTU LADKA VLOGS on YouTube.
Prep: 30 min | Cook: 45 min | Total: 1 hr 30 min
Cost: $5.08 total, $2.54 per serving
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
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
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
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
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
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
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
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
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
Dietary info: Vegetarian, Contains Gluten, Contains Dairy
Allergens: Gluten (wheat flour), Dairy (ghee, milk, curd), Nuts (almonds)
Ingredient Substitutions
- Instead of Whole Wheat Flour: All-Purpose Flour
- Instead of Ghee: Unsalted Butter, Vegetable Oil
- Instead of Basmati Rice: Jasmine Rice
- Instead of Vegetable Oil: Ghee
- Instead of Cooked Chickpeas (Chole): Kidney Beans
- Instead of Chole Masala: Garam Masala
- Instead of Green Chili: Red Chili Flakes
- Instead of Mixed Vegetables: Frozen Mixed Veg
- Instead of Curd (Yogurt): Greek Yogurt
- Instead of Milk: Almond Milk (non‑dairy)
- Instead of Sugar: Jaggery
- Instead of Almonds: Cashews
Equipment Needed
- Mixing Bowl
- Rolling Pin
- Tawa (Flat Griddle)
- Saucepan
- Pressure Cooker or Pot
- Frying Pan
- Spatula
- Ladle
- Whisk (optional)
- Serving Plate
- Grater (optional)
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Resting the roti dough for 15 minutes
- Cooking rotis on a hot tawa with ghee to achieve puffed, golden layers
- Simmering chole until the gravy thickens and flavors meld
- Stirring halwa continuously to avoid graininess and achieve a glossy texture
Chef Tips from the Video
- Use hot, dry tawa for the best puffed rotis
- Add a few saffron strands to the rice for an aromatic touch (optional)
- Garnish halwa with a drizzle of extra ghee for shine
Troubleshooting
Roti turns hard and does not puff
Ensure the dough rested for at least 15 minutes and roll it to an even thickness; cook on a hot tawa and press gently with a cloth to encourage puffing.
Rice is sticky or mushy
Rinse rice thoroughly, use the correct water‑to‑rice ratio (2:1), and avoid lifting the lid while simmering.
Chole gravy is too thin
Simmer longer uncovered to reduce liquid, or add a teaspoon of tomato puree for thickness.
Halwa becomes grainy
Stir continuously over medium heat and ensure the sugar fully dissolves before adding milk; add a little extra ghee if needed.
Storage
Refrigerator: Store rice, chole, mixed veg, and raita in airtight containers for up to 2 days. Halwa can be kept refrigerated for 3 days.
Freezer: Freeze cooked rice, chole, and mixed veg in freezer‑safe bags for up to 1 month. Thaw before reheating. Halwa also freezes well for up to 1 month.
Room temperature: Do not keep the thali at room temperature for more than 2 hours due to dairy and cooked legumes.
Make-Ahead Tips
- Cook rice, chole, and mixed veg a day ahead and store in the fridge; reheat on stovetop with a splash of water
- Raita can be prepared up to 12 hours in advance and kept chilled
- Halwa retains its flavor for 2 days; gently warm before serving
Frequently Asked Questions
What is the cultural significance and history of a traditional Indian thali like the ₹1 meal featured on YouTube channel NIKHATTU LADKA VLOGS?
The Indian thali represents a balanced meal with multiple dishes, reflecting the country's emphasis on variety and nutrition. The ₹1 thali promoted by NIKHATTU LADKA VLOGS highlights the concept of affordable, wholesome meals for everyday people, echoing the tradition of community feeding in Indian culture.
What are the traditional regional variations of a thali that includes roti, rice, chole, mixed veg, raita, and halwa in North Indian cuisine?
In North India, thalis may feature wheat roti, basmati rice, Punjabi chole, mixed sabzi (often seasonal), cucumber raita, and sweet desserts like ghee halwa or gulab jamun. In other regions, the bread might be naan or paratha, rice could be plain or flavored, and the dessert may vary to kheer or peda.
How is the authentic traditional way of serving the ₹1 meal thali from NIKHATTU LADKA VLOGS presented in the video?
The video shows the thali served on a metal plate with two butter‑glazed rotis, a mound of double‑key basmati rice, a bowl of home‑style chole, a side of mixed vegetable sabzi, a small cup of special cucumber raita, and a piece of desi‑ghee halwa, all arranged neatly for a single diner.
During which occasions or celebrations is a thali similar to the ₹1 meal traditionally associated with in Indian culture?
Such thalis are common for daily lunch or dinner, but they also appear during festivals like Navratri (as a satvik meal), community gatherings, and charitable food drives where affordable, nutritious meals are served to many people.
How does the ₹1 meal thali fit into the broader Indian cuisine tradition of balanced nutrition?
The thali balances carbohydrates (roti, rice), protein (chickpeas), vegetables (mixed veg, raita), and a sweet treat (halwa), embodying the Indian principle of ‘food as medicine’ that provides energy, protein, fiber, and essential fats in one plate.
What are the authentic traditional ingredients for the ₹1 meal thali versus acceptable substitutes?
Traditional ingredients include whole‑wheat atta, ghee, basmati rice, chickpeas, fresh mixed vegetables, plain curd, cucumber, and desi ghee for halwa. Acceptable substitutes are all‑purpose flour for roti, butter or oil for cooking, brown rice for a healthier option, canned chickpeas, and jaggery instead of sugar in halwa.
What other North Indian dishes pair well with the ₹1 meal thali featured on NIKHATTU LADKA VLOGS?
Complementary dishes include a tangy mango pickle, fresh salad of onions and tomatoes, a bowl of dal makhani, or a side of papad for crunch. A glass of sweet lassi also balances the spiciness of chole.
What makes the ₹1 meal thali special or unique in Indian cuisine according to the YouTube channel NIKHATTU LADKA VLOGS?
Its uniqueness lies in the marketing claim of delivering a complete, restaurant‑style thali for just one rupee, showcasing the ability to provide a wholesome, multi‑dish meal at an unbelievably low cost while maintaining authentic flavors.
What are the most common mistakes to avoid when making the ₹1 meal thali at home?
Common errors include over‑kneading the roti dough, using too much water for rice, under‑cooking the chickpeas, over‑cooking the mixed veg so they lose color, and not stirring the halwa continuously, which can cause graininess.
Why does this ₹1 meal thali recipe use ghee for both rotis and halwa instead of oil?
Ghee provides a richer, buttery flavor and a higher smoke point, which is essential for crisp, flaky rotis and for achieving the glossy, caramelized texture of traditional desi‑ghee halwa, unlike neutral oils that lack that depth of taste.
Can I make the ₹1 meal thali ahead of time and how should I store each component?
Yes. Cook rice, chole, and mixed veg a day ahead and refrigerate in airtight containers. Raita stays fresh for up to 12 hours in the fridge. Halwa can be stored refrigerated for 2‑3 days and reheated gently. Reheat rotis on a tawa or microwave before serving.
What does the YouTube channel NIKHATTU LADKA VLOGS specialize in?
NIKHATTU LADKA VLOGS specializes in street‑food style vlogs, budget‑friendly cooking demonstrations, and showcasing affordable Indian meals like the viral ₹1 thali, often filmed at local eateries and community spots.
How does the YouTube channel NIKHATTU LADKA VLOGS' approach to Indian budget cooking differ from other Indian cooking channels?
The channel focuses on ultra‑low‑cost meals, highlighting real‑world pricing (e.g., a full thali for ₹1) and on‑location filming at local stalls, whereas many other channels emphasize gourmet recipes, elaborate plating, or higher‑budget ingredients.
Last updated: September 6, 2026
