You must be wondering why this kind of name for a thali.
People from Delhi and especially from the Chandni Chowk area only can understand the feelings and sentiments behind this name.

Hi there, today I want you to take to the land of food paradise of Delhi 'Chandni chowk'.
This thaali is typical Chandni Chowk food or popularly known as Purani dilli's food (Old Delhi's food).
The food you get there is just amazingly awesome and taste is just out of this world.
In Chandni Chowk there are famous food joints/shops which are there from years and some are even a century old!
The deep connection shared between Food and Chandni Chowk stretches way back to the Mughal Era. You will watch agape as you experience the atmosphere of shops that have existed since the 18th Century.
One thing which I love about the food scene there is the TASTE. When the whole world is going towards gastronomical cooking and fancy styling, there they still serve their food in the most simple way. For them taste is the king of food. Their dishes might be lacking in presentation part but taste wise they can beat any top 5 star chef or restaurant. The taste of the dishes over here has been passed on from one generation to the next, so as to preserve its remarkably unique taste.

Being in all the foodie groups on Facebook you get to see lots of food and virtually get transported to that place through food.
Recently when a foodie friend posted a typical dish of Delhi or rather I should say of Chandni Chowk I was so overwhelmed to see it. This post of mine is dedicated to this friend whose platter literally took me to my childhood memories. Ohhh I have such lovely and fond foodie memories of that place.

My special thali here comprises of:

Alloo ki Sabzi
Pethe ki Sabzi
Boondi raita
Sooji Halwa
Methi ki Launji

Nagori Pooris are one of the special pooris served for breakfast. They are crispy and crumbly and are made with Maida,Semolina and Oil. they are served with potato curry and are paired with halwa. This is a mix and match combo of savoury and sweet flavours.

Aloo Sabzi is an all time favourite basic sabzi recipe made with potatoes and tomatoes. It is a simple recipe made with basic ingredients available at home in which boiled and mashed potatoes are dunked in tomato gravy and cooked to a thick gravy. Served with poori, parantha or chapati.

The humble Pumpkin(I've used the yellow one) can't be tastier than this simple dish. The sweet and sour pumpkin or kaddu or pethe ki sabzi is my all time favourite. You can have it with poori parantha or chapatis. or like me have it on its own ;)


The most easiest and simplest way to incorporate veggies and toppings to your curd is making a Raita. Boondi ka Raita is one very common, simple dish yet staple in many Indian households.

Sooji halwa is a very easy and quick to make Indian pudding. It is made with semolina.


For making this I've used store bought pack and followed the instructions mentioned on the pack to make it.
::Let's start making this tempting thali. I'll give the recipe for each dish separately for easy understanding. 

1.NAGORI (Makes 6-8)


All purpose Flour/ Maida- 1 Cup
Semoline/ Sooji- 1/2 Cup
Oil- 2 tablespoon
Carom seeds/ Ajwain- 1/4 Teaspoon
Salt- 1/2 Teaspoon

Oil for frying


Mix together all the ingredients and make a medium hard dough with the help of water.
It should take around 1/4th to 1/2 cup of water to bind it.
Keep aside the dough to rest for half an hour.
After that knead the dough again for a minute and divide the dough in lemon sized balls.
Roll out each ball into 3-4 inches diskette. Make sure to evenly roll it out.
Meanwhile, in a wok keep the oil on the flame.
Fry the pooris in medium hot oil.
Gently place a poori in the oil and press with the slotted spoon and fry till it becomes golden brown. Turn it and fry the other side too.
Take it out on an absorbent paper.
Similarly fry all the pooris.

2.ALOO KI SABZI (Serves 4)


Potatoes- 4(Medium)
Clarified butter/ Ghee- 1 tablespoon
Cumin seeds- 1 teaspoon
Methi Launji masala- 2 teaspoon
Ginger Powder- 1/2 teaspoon
Asafoetida- A pinch
Tomato Puree- 1 tablespoon
Red chilli Powder- 1 teaspoon 
Corinader Powder- 1 teaspoon 
Turmeric Powder- 1 teaspoon 
Garam masala Powder- 1 teaspoon 
Salt to taste
Water- 2 cups


Start by boiling the potatoes. When they are done let them cool completely.
Next we have to peel and mash potatoes. Remember the potatoes should be completely cooled before mashing otherwise they will become mushy and lumpy.
We have to mash the potatoes with hand only.
Do not make a mushy paste. Just slightly mash them as shown in the pic.

Next heat the ghee in a wok or pan.
Add cumin seeds and methi launji masala. Let the seeds crackle.
Add asafoetida and ginger powder.
Mix it well.

Now add tomato puree, chilli powder,corainder powder,turmeric powder and garam masala powder.
Mix all the masalas well with the puree.
Sauté it for 4-5 minutes till the gravy leaves the oil.

Add potatoes, salt and water. Give it a good mix.

Cover and let the sabzi cook cook on low flame for about 10 minutes or till the gravy thickens.

Garnish with chopped coriander leaves.

You can serve this sabzi with pooris,paranthas or chapatis.
(P.S. If you don't have Methi Launji masala substitute it with 1teaspoon each of slightly crushed whole coriander seeds and fenugrrek seeds)


Yellow Pumpkin/ Kaddu/ Petha- 800 grams(peeled and cubed)
Oil- 1 tablespoon
Cumin seeds- 1 teaspoon
Mustard seeds- 1 teaspoon
Fenugreek seeds- 1 teaspoon
Fennel/Saunff- 1 teaspoon
Ginger powder- 1/2 teaspoon
Asafoetida- a pinch
Red chilli powder- 1 teaspoon
Coriander powder- 1 teaspoon
Salt to taste
Turmeric powder- 1 teaspoon
Sugar- 1 teaspoon
Garam masala powder- 1 teaspoon
Amchoor powder/ dry mango powder- 1 teaspoon
Water- 1/2 cup- 3/4 cup


Heat the oil in a wok or pan.
Add cumin seeds, mustard seeds, fenugreek seeds and saunff. Let the seeds crackle.
Add asafoetida and ginger powder.
Mix it well.

Next add red chilli powder,coriander powder and turmeric powder.
Mix well.

Add cubed pumpkin pieces.
Mix them with well with all the masalas.

Add salt and water.
Let it cook on low heat for 20-25 minutes. But keep checking it in between.
If the water dries add little more water.

After 20-25 minutes check the pumpkin pieces. If they are done and become soft then add sugar, amchoor powder and garam masala.
Mix well.

Khatti meethi pethe ki sabzi is ready.



Yogurt- 1 cup
Boondi- 1/4 cup
Salt to taste
Chaat masala
Red chilli powder
Roasted cumin seeds powder


Soak boondi in water for 15-20 minutes.
Drain the water and slightly squeeze the boondis to remove excess water.
Whisk the yogurt well to smooth consistency.
There should be no lumps in the yogurt.
Add the squeezed boondi.
Add all the masalas.
Mix well.
You can garnish with some chopped coriander.
(P.S. I've used store bought boondi for the raita.)


Sooji Halwa Recipe


For making this I've used store bought pack and followed the instructions mentioned on the pack to make it.



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