It is a joyful and fulfilling experience for me, as I put together not just one but around 11–12 different Phalahari Thalis.
Each thoughtfully arranged with a variety of dishes. Every thali reflected devotion, care, and creativity, combining fruits and vrat-friendly recipes.
Uploading so many thalis gave me immense satisfaction.
For today’s special Phalahari Thali 13, I prepared a variety of vrat-friendly dishes with great care and creativity.
To make the Phalahari Thali more special and well-balanced, I prepared Amaranth Flour Halwa with a unique twist by using refreshing Mandarin (Orange) juice, which added a light citrus flavour to the richness of the halwa.
Along with that, I prepared a versatile dough using Sabudana in hindi (Tapioca Pearl), boiled potato and roughly ground almond.
Which together create a soft, binding mixture with a rich and slightly nutty flavour.
To enhance the flavour of the dough, I also added finely chopped green chilli and fresh coriander leaves, which brought a refreshing aroma and a mild spicy touch to the preparation.
For seasoning, I used pink rock salt (sendha namak), making it perfectly suitable for fasting.
From this same dough, I made both crispy Tapioca Thalipeeth and soft Paniyaram, offering two different textures and flavours from one preparation.
Along with this, I served sweet lassi to bring a cooling and soothing element to the meal.
I also included crispy fried Foxnuts (Makhana), which added a crunchy texture and completed the thali beautifully.
At last, I also served fresh green chutney to the Phalahari Thali. This chutney added a refreshing and slightly tangy flavour.
These dishes not only followed the fasting traditions but also brought a unique and wholesome touch to the Thali.
The Thali consists of following recipe, I highlighted all recipe…
- Citrus Twist Rajgira (Amaranth) Halwa (Phalahari Special)
- Sabudana (Sago/Tapioca Pearl) Paniyaram/thalipeeth
- Sweet Lassi
- Makhane (Fox Nut) Fry
- Green Chutney
Phalahari Thali 13 by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.