1/-रुपए me itna सब कुछ खिलते hai
1/-रुपए me itna सब कुछ खिलते hai 😳 is a medium Indian recipe that serves 1. 620 calories per serving. Recipe by NIKHATTU LADKA VLOGS on YouTube.
Prep: 25 min | Cook: 1 hr 10 min | Total: 1 hr 50 min
Cost: $0.78 total, $0.78 per serving
Ingredients
- 1 cup Whole Wheat Flour (for soft rotis, sifted)
- 0.5 cup Water (lukewarm for dough)
- 1 tablespoon Ghee (for brushing hot rotis)
- 1 cup Basmati Rice (double‑key (extra portion) rice, rinsed)
- 2 cups Water (for rice) (for cooking rice)
- 1 cup Chickpeas (Kabuli) (cooked, oil‑free Amritsari style)
- 0.25 cup Onion (finely chopped)
- 0.25 cup Tomato (finely chopped)
- 0.5 teaspoon Garam Masala (for chole seasoning)
- 1 medium Aloo (Potato) (peeled and cubed)
- 0.5 cup Soybeans (soaked and boiled)
- 0.25 teaspoon Turmeric Powder (for sabzi color)
- 0.25 teaspoon Cumin Seeds (tempering for sabzi)
- to taste Salt
- 1 glass Buttermilk (Chaash) (chilled, lightly salted)
- a few Ice Cubes (to chill chaas)
Instructions
Prepare Roti Dough
In a mixing bowl combine whole wheat flour with lukewarm water, knead into a smooth soft dough, cover and let rest for 5 minutes.
Time: PT5M
Roll and Cook Rotis
Divide dough into small balls, roll each into a thin circle, heat a tawa over medium heat (≈180°C), cook each side 30‑40 seconds, brush hot roti with ghee immediately after removing from heat.
Time: PT10M
Temperature: 180°C
Rinse and Cook Rice
Rinse basmati rice until water runs clear, add 2 cups water to 1 cup rice in a saucepan, bring to boil, then simmer covered on low heat for 15‑18 minutes until water is absorbed, fluff with fork.
Time: PT20M
Temperature: 100°C
Prepare Amritsari Chole (Oil‑Free)
In a pressure cooker combine cooked chickpeas, chopped onion, tomato, garam masala, salt and ¼ cup water, pressure cook for 2 whistles (≈10 minutes). No oil is added; the chickpeas absorb the spice broth.
Time: PT15M
Temperature: 100°C
Make Aloo‑Soybean Sabzi
Heat a teaspoon of water in a pan, add cumin seeds, then add cubed potatoes and boiled soybeans, sprinkle turmeric, salt and a splash of water, cover and cook on medium heat for 12‑15 minutes until potatoes are tender.
Time: PT15M
Temperature: 180°C
Prepare Cold Chaas
In a glass, pour chilled buttermilk, add a pinch of salt, stir, and add a few ice cubes to keep it extra cold.
Time: PT5M
Assemble the Thali
Place 2 ghee‑brushed rotis, a generous serving of double‑key rice, a ladle of Amritsari chole, a bowl of aloo‑soybean sabzi, and a glass of cold chaas on a plate. Serve hot.
Time: PT5M
Nutrition Facts
- Calories
- 620
- Protein
- 20g
- Carbohydrates
- 100g
- Fat
- 15g
- Fiber
- 10g
Dietary info: Vegetarian, Contains dairy, Contains soy
Allergens: Gluten, Dairy, Soy
Ingredient Substitutions
- Instead of Whole Wheat Flour: All‑purpose flour
- Instead of Ghee: Unsalted butter
- Instead of Basmati Rice: Any long grain rice
- Instead of Chickpeas (Kabuli): Canned chickpeas
- Instead of Garam Masala: Chaat masala
- Instead of Aloo (Potato): Sweet potato
- Instead of Soybeans: Green peas
- Instead of Buttermilk (Chaash): Plain yogurt diluted with water
Equipment Needed
- Mixing Bowl
- Rolling Pin
- Tawa or Flat Skillet
- Saucepan with Lid
- Pressure Cooker or Large Pot
- Wooden Spoon
- Knife
- Cutting Board
- Glass Serving Bowl
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Ensuring rotis stay soft by resting dough and brushing with ghee while hot
- Cooking rice with a tight‑fitting lid to prevent excess moisture loss
- Pressure cooking chole without oil to achieve the oil‑free Amritsari flavor
- Cooking aloo‑soybean sabzi until potatoes are fully tender without burning
Chef Tips from the Video
- Soak soybeans overnight to reduce cooking time
- Use fresh ghee for the richest flavor
- For authentic Amritsari chole, add a pinch of asafoetida (hing) during cooking
Troubleshooting
Rotis turn hard after cooling
Wrap cooked rotis in a clean kitchen towel and store in an insulated container; reheat briefly on tawa with a dab of ghee.
Rice is sticky or clumped
Rinse rice thoroughly before cooking and use the correct water ratio; fluff with a fork after cooking.
Chole is too dry
Add a little more water during pressure cooking or stir in a spoonful of plain yogurt for moisture.
Sabzi is watery
Uncover the pan in the last 3‑4 minutes to allow excess liquid to evaporate.
Chaash tastes too sour
Add a pinch of sugar or a little more salt to balance the tanginess.
Storage
Refrigerator: Store cooked rice, chole, and sabzi in airtight containers for up to 3 days. Chaas keeps 2 days refrigerated.
Freezer: Freeze rice and chole in portioned bags for up to 1 month. Thaw before reheating.
Room temperature: Do not keep cooked items at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook rice and chole a day ahead; reheat on stovetop with a splash of water
- Aloo‑soybean sabzi can be prepared up to 2 days in advance and stored in the fridge
- Roti dough can be refrigerated for up to 12 hours; roll and cook when needed
Frequently Asked Questions
What is the cultural significance and history of a one‑rupee thali in Indian street food culture?
The one‑rupee thali is a popular budget offering in many North Indian towns, especially near railway stations and petrol pumps, where vendors serve a complete meal for just one rupee to attract laborers and travelers. It reflects the Indian tradition of providing a balanced plate—carbs, protein, and a drink—at an extremely low cost.
What are the traditional regional variations of a thali like this in North Indian cuisine?
In Punjab and Haryana, the thali often includes butter‑rich roti, sarson da saag, and lassi, while in Uttar Pradesh you might find dal, aloo sabzi, and sweet lassi. The version shown by Nikhattu Ladka Vlogs uses Amritsari chole and a soy‑bean twist, showcasing a modern, budget‑friendly adaptation.
How is a one‑rupee thali traditionally served in Indian street food settings?
Vendors typically serve the items on a metal or banana leaf plate, arranging rotis, rice, a ladle of curry, a vegetable side, and a small glass of chaas side by side. The presentation is simple but aims to fill the stomach quickly.
On what occasions or celebrations is a simple thali like this associated in Indian culture?
While not tied to festivals, such thalis are common during daily lunch breaks for laborers, school children’s mid‑day meals, and community gatherings where an affordable, filling meal is needed for many people.
What makes the one‑rupee thali special or unique in Indian cuisine?
Its uniqueness lies in delivering a complete, nutritionally balanced meal—carbs, protein, fats, and a probiotic drink—at a price that most can afford, highlighting Indian ingenuity in cost‑effective cooking.
What are the most common mistakes to avoid when making the one‑rupee thali at home?
Common errors include over‑kneading the roti dough (making it tough), using too much water for rice (causing mushiness), under‑cooking chickpeas, and forgetting to chill the chaas, which can make it taste flat.
Why does this recipe use oil‑free Amritsari chole instead of traditional oil‑rich chole?
The video emphasizes a no‑oil version to keep the cost low and the calorie count modest while still delivering the classic tangy spice profile of Amritsari chole through water‑based cooking and spices.
Can I make the one‑rupee thali ahead of time and how should I store each component?
Yes. Cook rice, chole, and sabzi a day ahead and refrigerate in airtight containers. Reheat on the stovetop with a splash of water. Store chaas in the fridge and serve chilled. Keep rotis wrapped in a cloth to retain softness.
What texture and appearance should I look for when making the aloo‑soybean sabzi?
The potatoes should be tender but not falling apart, and the soybeans should be plump. The sabzi should have a light golden hue from turmeric and a glossy coating from the minimal water used.
What does the YouTube channel Nikhattu Ladka Vlogs specialize in?
The YouTube channel Nikhattu Ladka Vlogs specializes in ultra‑budget Indian street‑food style cooking, showcasing how to create filling meals for as little as one rupee per plate, often filmed on location near local markets and petrol pumps.
How does the YouTube channel Nikhattu Ladka Vlogs' approach to Indian budget cooking differ from other Indian cooking channels?
Nikhattu Ladka Vlogs focuses exclusively on extreme cost‑cutting techniques, using minimal ingredients, no‑oil methods, and real‑world pricing commentary, whereas most Indian cooking channels emphasize flavor, variety, and often use standard ingredient quantities without price constraints.
Last updated: September 6, 2026
