Himachali Thali

A Himachali thali is comfort served on a plate—rustic, homely, and bursting with mountain flavours. From the soft and tangy Bhaturu (also called ghadhiya or taliyan rotiyan) to the zing of guava chutney, each dish has its own character.

Ingredients for Himachali Thali

For Bhaturu

• Wheat flour – 2 cups (Aashirvaad or any trusted brand)

• Salt – ½ tsp

• Ajwain – 1 tsp

• Activated yeast – ½ tsp

• P Mark Kachi Ghani Mustard Oil – for frying

For Guava Chutni

• Guava (ripe) – 2 medium

• Jeera – 1 tsp

• Ginger – 1 small piece

• Salt – to taste

• Mint leaves – 8–10

• Coriander leaves – a handful

• Red chilli powder – ½ tsp

• Sugar – 1 tsp

• Lemon juice – 1 tsp (or to taste)

For Kaddu ki Sabzi

• P Mark Kachi Ghani Mustard Oil – 2 tbsp

• Dhaniya seeds – 1 tsp

• Jeera – 1 tsp

• Methi dana – ½ tsp

• Ajwain – ½ tsp

• Black pepper – ½ tsp

• Ginger – 1 tsp, chopped

• Green chillies – 2, slit

• Kaddu (pumpkin) – 2 cups, diced

• Salt – to taste

• Aamchur – 1 tsp

• Turmeric – ½ tsp

• Kashmiri laal mirch – 1 tsp

For Pahadi Raita

• Pahadi kheera (local cucumber) – 1 medium, grated

• Dahi – 1 cup

• Rai powder – ½ tsp

• Salt – to taste

• Green chillies – 1, finely chopped

• Bhuna jeera powder – ½ tsp

• Onion – ½, finely chopped
  

Method for Himachali Thali

Bhaturu

1. Mix wheat flour with salt, ajwain, and activated yeast.

2. Knead into a soft dough using water as needed.

3. Cover and rest 3–4 hours until fermented.

4. Shape into hand-sized rounds and let rest again for 15–20 minutes to puff.

5. Fry them golden brown in P Mark Mustard Oil.

Guava Chutni

1. Add guava, jeera, ginger, salt, mint, coriander, red chilli powder, and sugar to a grinder.

2. Blend into a smooth paste.

3. Finish with a squeeze of lemon and serve fresh.

Kaddu ki Sabzi

1. Heat P Mark Mustard Oil until it smokes lightly, then cool for a few seconds.

2. Add dhaniya, jeera, methidana, ajwain, black pepper, ginger, and green chillies. Let them crackle.

3. Toss in kaddu pieces with salt, aamchur, turmeric, and mirch powder.

4. Cook covered until soft, stirring occasionally.

Pahadi Raita

1. Grate kheera and squeeze lightly to remove excess water.

2. Mix with dahi, rai powder, salt, green chillies, bhuna jeera, and onions.

3. Chill before serving for extra freshness.
   

Serving Suggestion

Plate up your Bhaturu hot with kaddu ki sabzi, a spoonful of guava chutni, and cooling raita on the side. That’s a mountain hug on a thali! 💛

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