1/-रुपए me भरपेट खाना
1/-रुपए me भरपेट खाना 😳 is a easy Indian recipe that serves 1. 650 calories per serving. Recipe by NIKHATTU LADKA VLOGS on YouTube.
Prep: 15 min | Cook: 30 min | Total: 1 hr
Cost: $39.92 total, $39.92 per serving
Ingredients
- 1 cup Whole Wheat Flour (medium gluten, for dough)
- 0.25 cup Water (lukewarm, for dough)
- 0.5 cup Basmati Rice (rinsed, uncooked)
- 0.5 cup Canned Chickpeas (drained and rinsed)
- 150 g Fresh Okra (Bhindi) (washed and sliced 1‑inch pieces)
- 0.5 cup Canned Soybeans (drained and rinsed)
- 1 medium Potato (peeled and diced)
- 0.5 cup Plain Yogurt (full‑fat, for raita)
- 0.25 cup Cucumber (grated)
- 2 tbsp Vegetable Oil (for sautéing)
- 0.5 tsp Cumin Seeds
- 0.25 tsp Turmeric Powder
- 0.25 tsp Red Chili Powder
- 0.25 tsp Garam Masala
- to taste Salt
- 2 tbsp Fresh Cilantro (chopped, for garnish)
Instructions
Prepare Roti Dough
In a mixing bowl combine whole wheat flour with a pinch of salt, add lukewarm water gradually and knead until smooth and pliable. Let rest for 5 minutes.
Time: PT5M
Cook Basmati Rice
Rinse rice until water runs clear. In a medium pot, combine rice with 1 cup water, a pinch of salt, and bring to a boil. Reduce heat, cover, and simmer for 12‑15 minutes until water is absorbed. Turn off heat and let sit covered for 5 minutes.
Time: PT15M
Temperature: Medium heat
Roll and Cook Rotis
Divide dough into two equal balls. On a lightly floured surface, roll each ball into a 6‑inch circle. Heat a tawa over medium‑high heat, place roti, cook 30 seconds, flip, cook another 30 seconds, press gently with a cloth to puff. Remove and keep warm.
Time: PT5M
Temperature: Medium‑high heat
Prepare Chole Bhindi
Heat 1 tbsp oil in a saucepan over medium heat. Add cumin seeds; when they sizzle, add sliced okra and sauté 4‑5 minutes until slightly browned. Add drained chickpeas, turmeric, red chili powder, garam masala, and salt. Stir, cover, and cook 8‑10 minutes until okra is tender and flavors meld.
Time: PT15M
Temperature: Medium heat
Prepare Soybean Aloo
In another skillet, heat 1 tbsp oil over medium heat. Add diced potatoes, sauté 5 minutes until golden. Add soybeans, turmeric, chili powder, salt, and a splash of water. Cover and cook 8‑10 minutes until potatoes are soft and soybeans are heated through.
Time: PT15M
Temperature: Medium heat
Make Yogurt‑Cucumber Raita
In a small bowl, whisk yogurt until smooth. Add grated cucumber, a pinch of salt, and half of the chopped cilantro. Mix well and refrigerate until serving.
Time: PT5M
Plate the Thali
On a large plate, place the two rotis, a serving of basmati rice, a scoop each of chole bhindi and soybean aloo, and a small bowl of raita. Garnish with remaining cilantro.
Time: PT2M
Nutrition Facts
- Calories
- 650
- Protein
- 20g
- Carbohydrates
- 100g
- Fat
- 15g
- Fiber
- 12g
Dietary info: Vegetarian, High‑Protein, Contains Gluten, Contains Dairy
Allergens: Gluten (wheat), Dairy (yogurt), Soy
Ingredient Substitutions
- Instead of Whole Wheat Flour: All-Purpose Flour
- Instead of Basmati Rice: Long Grain Rice
- Instead of Canned Chickpeas: Dry chickpeas (soaked)
- Instead of Fresh Okra (Bhindi): Frozen okra
- Instead of Canned Soybeans: Dry soybeans (soaked)
- Instead of Potato: Sweet potato
- Instead of Plain Yogurt: Greek yogurt
- Instead of Vegetable Oil: Canola oil, Sunflower oil
Equipment Needed
- Mixing Bowl
- Rolling Pin
- Tawa or Flat Skillet
- Saucepan with Lid
- Medium Pot
- Wooden Spoon
- Grater
- Knife
- Cutting Board
- Serving Plate
Critical Steps — Do Not Skip
- Kneading and resting the roti dough
- Cooking basmati rice with proper water ratio
- Ensuring okra is dry before sautéing to avoid slime
- Cooking rotis on a hot tawa for proper puff
Chef Tips from the Video
- Soak okra in a little salt for 10 minutes, then rinse and dry – this reduces slime.
- Add a pinch of asafoetida (hing) to the chole bhindi for extra depth.
- For extra fluffiness, roll rotis slightly thinner and cook quickly on high heat.
Troubleshooting
Rice turns mushy or sticks to the pot.
Rinse rice thoroughly, use the correct water‑to‑rice ratio (1:2), and avoid lifting the lid while cooking.
Rotis do not puff up.
Ensure the tawa is hot before placing the roti and press gently with a cloth after flipping.
Okra becomes slimy.
Pat okra dry before cutting and avoid adding excess water during sautéing.
Raita is watery.
Squeeze grated cucumber to remove excess moisture before mixing with yogurt.
Storage
Refrigerator: Store cooked components (rice, chole bhindi, soybean aloo, raita) in airtight containers for up to 3 days.
Freezer: Rice and cooked legumes can be frozen for up to 1 month; thaw before reheating.
Room temperature: Do not keep the thali 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 raita a few hours ahead; it tastes better after the flavors meld.
- Chickpeas and soybeans can be pre‑cooked and kept refrigerated.
Frequently Asked Questions
What is the cultural significance and history of a thali in Indian cuisine?
A thali represents a balanced meal in Indian culture, traditionally offering a variety of flavors, textures, and nutrients on a single platter. It reflects the principle of "taste in every bite" and is served during everyday meals as well as festive occasions.
What are the traditional regional variations of a thali in North Indian cuisine?
North Indian thalis often feature wheat rotis, basmati rice, dal, vegetable curries like bhindi or aloo, and a dairy side such as raita or paneer. In Punjab, you’ll find butter‑rich dishes, while in Gujarat the thali leans toward sweet‑savory combos.
How is a thali traditionally served in Indian households during summer?
During summer, Indian households often add cooling elements like plain yogurt, cucumber raita, or buttermilk (chaas) to the thali, alongside lighter vegetable preparations and plenty of fresh herbs to balance the heat.
What occasions or celebrations is a thali traditionally associated with in Indian culture?
Thalis are served at daily family meals, religious festivals, weddings, and community feasts. They are especially common during festivals like Diwali, Navratri, and regional harvest celebrations.
What makes this ₹1 Thali special or unique in Indian cuisine?
The ₹1 Thali showcases how a complete, protein‑rich Indian meal can be assembled on a minimal budget, highlighting the versatility of staple ingredients like wheat, rice, legumes, and seasonal vegetables.
What are the most common mistakes to avoid when making the chole bhindi component of this thali?
Common mistakes include using wet okra, which makes the dish slimy, and over‑cooking the chickpeas, which can turn them mushy. Dry the okra well and add chickpeas only at the end of the sauté.
Why does this recipe use whole‑wheat flour for rotis instead of all‑purpose flour?
Whole‑wheat flour provides a nuttier flavor and higher fiber content, staying true to traditional North Indian roti preparation while keeping the meal nutritious and filling.
Can I make the rice and vegetable curries ahead of time and how should I store them?
Yes, cook the rice and both curries a few hours ahead. Store each component in separate airtight containers in the refrigerator and reheat gently on the stovetop or microwave before serving.
What texture and appearance should I look for when cooking the soybean aloo?
The potatoes should be golden‑brown on the outside and soft inside, while the soybeans stay firm yet heated through. The sauce should be glossy and lightly thickened, coating the vegetables.
What does the YouTube channel Nikhattu Ladka Vlogs specialize in?
The YouTube channel Nikhattu Ladka Vlogs focuses on everyday Indian street‑food concepts, budget‑friendly meals, and community‑driven cooking challenges that highlight affordable yet flavorful dishes.
How does the YouTube channel Nikhattu Ladka Vlogs' approach to Indian cooking differ from other Indian cooking channels?
Nikhattu Ladka Vlogs emphasizes ultra‑budget meals, often using a single rupee concept, and engages viewers with real‑world street‑food scenarios, whereas many other channels focus on restaurant‑style or gourmet Indian recipes.
Last updated: September 6, 2026
