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.

This thaali is typical Chandni Chowk food or popularly known as Purani dilli's food (Old Delhi's food).

My special thali here comprises of:
Aloo ki Sabzi
Pethe ki Sabzi
Boondi raita
Sooji Halwa
Methi ki Launji

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.