A Wholesome Vegetarian Platter: A Complete Feast on One Plate
A perfectly balanced Vegetarian Platter is a delight when it comes to comfort food that is both tasty, nutritious, and fulfilling. Think of a meal of spicy, tangy, creamy, and it’s the balance of crunch, comfort, and sweetness that forms the perfect meal.
Today, I am posting my own homemade Vegetarian Platter, which consists of Roasted Chickpeas, Potato Curry, Curd Vada, Sago Pudding, crispy deep-fried bread, and fresh salad. Every dish is a delight in itself, and when combined, it becomes a nutritious meal that brings the family together during a celebration or even a weekend outing.
Table of Contents
Why a Vegetarian Platter?
A Vegetarian Platter is not merely a food but an experience in itself, all on one plate. Roasted chickpeas, soothing potato curry, cooling curd vada, and a creamy sago pudding each have their own taste and texture. You’re already creating a mini-platter that feels both wholesome and indulgent. You can add to this some deep-fried bread and crisp salad
The special thing about this platter is the balance; the spicy, sweet, tangy, and savory flavors blend together beautifully. Light yogurt is used to balance bold curries, and the sweet pudding is used to join soft vadas with crunchy bread. It is a delight to the heart and the stomach and can be used during a festival, a family dinner, or even a very nice weekend treat.
What is a Vegetarian Platter?
A Vegetarian Platter is a perfect combination of food items that is presented on a single plate. It is like a small platter that features various flavors, textures, and cooking styles. You get a full meal, containing a balance of protein, carbs, fiber, and healthy fats, and not just one dish.
Why You’ll Love This Vegetarian Platter
This dish will meet all your cravings. It is daring like roasted chickpeas, warm like potato curry, cool like curd vada, and sweet like sago pudding. The dishes are a perfect match to each other, and every bite is delicious. It is not merely food but a festival of diversity.
A Balance of Flavors & Textures
The most extraordinary thing about this platter is the balance that it creates between contrasting things. The soft vadas are tasty with the tangy chutneys. The curry is made rich with the crispy fried bread. And lastly, the meal is completed with a sweet taste of the creamy pudding. It is an adventure for your palate with each bite.
Perfect for Every Occasion
Perfect for a birthday treat, a festive family dinner, or a weekend meal, this Vegetarian Platter can fit perfectly. It is rich, vibrant, and easily customizable, and everyone at the table is going to love it. Also, you are able to modify the spice content and serving size to fit children, adults, or visitors.
Homemade Goodness in Every Bite
The greatest advantage of making this Vegetarian Platter at home is the fresh and genuine flavors. You can see right into what you are putting into every dish, and it can be as healthy or decadent as you wish. Homemade chutneys, freshly fried bread, and a creamy pudding are all personal and comforting touches that can never be found in store-bought meals.
Health Benefits of a Vegetarian Platter
A properly made vegetarian dish is not only tasty, but it is also nutritious. Chickpeas are a source of plant-based protein and fiber, potatoes are a source of carbohydrates to provide energy, curd vada provides probiotics to the gut, and sago pudding provides a light dose of calcium and good carbs.
When it is mixed with fresh vegetables in the salad, this Vegetarian Platter is a complete meal that not only nourishes the body but also satisfies the taste buds.
Serving Suggestions
It is best served on a large platter or plate with small bowls holding each dish. This gives the meal a traditional and organized appearance. To add that freshness, add a bit of fresh herbs to each dish, like coriander or mint. Don’t forget to bring chutneys to have on the side in case everyone wants to make flavors their own way, Vegetarian Platter.
Vegetarian Platter
Ingredients
Method
- Roasted Chickpeas
- Heat oil in a pan and add slit green chilies.
- Add the boiled black chickpeas.
- Sprinkle with salt, black salt, ground cumin, roasted spice blend, and red chili flakes.
- Toss well and sauté for 3–4 minutes until coated and aromatic.
- Blend tomatoes and green chilies into a smooth puree.
- Heat oil in a pressure cooker, add mustard seeds and curry leaves.
- Add the tomato puree and cook for 7–8 minutes until the oil separates.
- Stir in the mashed potatoes, salt, ground coriander, ground turmeric, and red chili flakes.
- Mix well, add water, and pressure cook for 4–5 whistles.
- Garnish with freshly chopped cilantro leaves.
- Grind soaked lentils into a smooth, fluffy batter.
- Drop spoonfuls into hot oil and fry until golden brown.
- Soak the fried fritters in cool water for 5 minutes, then squeeze gently.
- Place them in whisked yogurt.
- For tamarind chutney, cook tamarind pulp with jaggery (or brown sugar), fennel seeds, roasted ground cumin, black salt, and red chili powder until thick. Cool.
- Drizzle tamarind chutney and green chutney over the yogurt fritters.
- Sprinkle with black salt, roasted cumin, red chili powder, and fresh cilantro.
- Boil milk in a heavy-bottomed pan.
- Add soaked tapioca pearls and ground cardamom.
- Stir continuously and cook for 30 minutes until thick and creamy.
- Add sugar, chopped almonds, and chopped cashews. Stir well.
- Mix all-purpose flour, salt, and oil. Add water gradually to make a firm dough. Rest for 20 minutes.
- Divide into small balls, roll into discs, and deep fry until golden and puffed.
- Serve hot with sliced cucumber and carrot salad on the side.
- Plan ahead: Prepare chutneys and the pudding a day earlier to save time.
- Balance spices: Keep one or two mild dishes to balance the spicy ones.
- Play with colors: A vibrant plate with greens, yellows, and reds looks more appealing.
- Add seasonal veggies: Include salad or stir-fried vegetables based on what’s fresh in the market.
- Serve hot and fresh: Dishes like potato curry and fried bread taste best when served warm.
- The beauty of a vegetarian platter is its flexibility. If you want to switch things up:
- Replace sago pudding with fruit custard or kheer.
- Swap curd vada with boondi raita for a quicker alternative.
- Use jeera rice or steamed rice instead of fried bread.
- Add a side of pickles or papad for extra crunch.
- Experiment with different beans or lentils instead of chickpeas.
Notes
FAQs About Vegetarian Platter
Q1: Can I make this vegetarian platter vegan?Yes! Replace curd with plant-based yogurt (like almond or soy), and use vegan milk (coconut or oat milk) for the sago pudding. Q2: What bread works best with this platter?
Deep-fried bread like puri works perfectly, but you can also serve it with chapati, naan, or even rice for a lighter option. Q3: Can I prepare the dishes in advance?
Yes, you can:
- Tamarind chutney & green chutney can be made 2–3 days in advance.
- Sago pudding can be prepared a day ahead and refrigerated.
- Potato curry and roasted chickpeas taste best fresh but can be made a few hours earlier.
Absolutely! It combines protein (chickpeas, urad dal), carbs (potatoes, sago, bread), probiotics (curd), and micronutrients (nuts, salad, spices). Moderation with oil and fried items makes it wholesome. Q5: Can I serve this platter at festivals?
Yes! This vegetarian platter is festive, filling, and works wonderfully for celebrations, family lunches, or even as a weekend indulgence. Nutrition Information (Per Serving of Vegetarian Platter)
- Calories: ~550–600 kcal
- Protein: 16–18 g
- Carbohydrates: 85–90 g
- Fiber: 12–14 g
- Fat: 18–20 g
- Sugar (natural & added): 12–14 g
- Calcium: 12% of daily requirement
- Iron: 20% of daily requirement
