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farali tandoori platter
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Farali Tandoori Platter Recipe

Servings 3
Author Siddhi Panchal


  • Sabudana Vada
  • 1 Cup Curd Hung
  • 150 gms Cottage Cheese
  • 2 Potatoes Medium
  • 1/4 Cup Green Chutney
  • 1 Tbsp Amaranth Flour
  • 1/2 Tsp Black Salt
  • 1 Tsp Ginger Paste
  • 1 Tsp Roasted Cumin Powder Roasted
  • 1 Tsp Red Chili Powder
  • 4-5 Black Pepper Whole Roasted and Crushed
  • 2 Clove Roasted and Crushed
  • pinch Cinnamon stick Roasted and Crushed
  • 1 Tsp Cooking Oil
  • Rock Salt to Taste



  • In a mixing bowl add hung curd, roasted spice mix (black pepper, clove, cinnamon stick), black salt, roasted cumin seed powder, Rajgira flour, ginger paste, and sendha salt to taste, red chili powder and finally add 1 tsp oil.
  • Whisk it well to make a lump free marination.
  • Add paneer cubes and sliced potatoes. Turn these around so they get well coated. Now add Sabudana vada to this marination.
  • Cover it with a lid and set it aside for 10-15 minutes.

Green Chutney Marination

  • In a bowl add green chutney and add paneer cubes, potato slices. Turn these around so they get well coated.
  • Cover it with a lid and set it aside for 10-15 minutes.


  • Hear a non-stick griddle.
  • Grease it with oil.
  • Now place the curd marinated items first (paneer cubes, potato slices & Sabudana vada)
  • Roast on the medium-low flame until golden.
  • Once the edges turn golden brown, sprinkle some oil and flip the sides.
  • Now as it gets beautiful golden from both the sides, take them out on a plate.
  • Carefully clean the griddle with a tissue paper.
  • Grease again and now place the green chutney marinated paneer cubes and potato slices.
  • Repeat the same step and cook until golden from both the sides.