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Mini Platter

A wholesome, delicious Mini 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 Mini Platter
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 peoples
Course: Main Course, vegeterian
Cuisine: American, Indian
Ingredients Method Notes

Ingredients
  

All Ingredients
Chickpea Curry:
  • 1 cup boiled black chickpeas
  • 2 tomatoes
  • 1 green chili
  • 1 bay leaf
  • 1 tsp chili flakes
  • 1 tsp coriander powder
  • 1 tsp salt to taste
  • 1 tsp kasuri methi dried fenugreek leaves
  • 2 tbsp oil
  • Water as needed
Yogurt Curry:
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 6–8 curry leaves
  • ½ tsp red chili powder
  • 1 cup yogurt
  • 2 tbsp gram flour besan
  • ½ tsp turmeric powder
  • 1 tsp salt
  • 2 cups water
Vegetable Fillers:
  • ½ cup gram flour
  • 1 onion chopped
  • 2 tbsp coriander leaves chopped
  • 1 green chili chopped
  • ½ tsp salt
  • ½ tsp red chili powder
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • ¼ tsp turmeric powder
Curd Vada:
  • 1 cup white lentils
  • 1 cup yogurt whisked smooth
  • Oil for frying
Tamarind Chutney:
  • 2 tbsp tamarind pulp
  • 1–2 tbsp jaggery
  • ½ tsp fennel seeds
  • ½ tsp roasted cumin powder
  • ¼ tsp black salt
  • ¼ tsp red chili powder
Green Chutney:
  • 2 tbsp coriander leaves
  • 1 green chili
  • ½ tsp salt
  • 1 tsp lemon juice
Sago Pudding:
  • 1 cup sago pearls sabudana, soaked 1–2 hours
  • 1 liter milk
  • ¼ tsp cardamom powder
  • 10–12 almonds chopped
  • 10–12 cashews chopped
  • Sugar to taste
Deep-Fried Bread & Salad:
  • Deep-fried bread like puris
  • 1 cucumber chopped
  • 1 carrot chopped
  • Salt and lemon juice to taste

Method
 

All Methods (Mini Platter)
    Chickpea Curry:
    1. Blend tomatoes and green chili into a smooth puree.
    2. Heat oil in a pressure cooker, add bay leaf, then pour in the puree.
    3. Add chili flakes, coriander powder, and salt. Cook for 15 minutes until thick.
    4. Add boiled black chickpeas and kasuri methi.
    5. Pour water for desired gravy, close lid, and cook for 5–6 whistles.
    6. Serve hot with steamed rice or roti.
    Yogurt Curry:
    1. Blend yogurt, gram flour, turmeric, and salt until smooth.
    2. Heat oil in a pan, splutter mustard seeds, then add curry leaves and red chili powder.
    3. Pour in the yogurt mixture, add water, and simmer on low for 40 minutes.
    Vegetable Fillers:
    1. Mix gram flour, onion, coriander, green chili, salt, red chili, cumin, coriander, and turmeric powder into a thick batter.
    2. Heat oil in a pan and drop spoonfuls of the batter. Cook until golden and slightly crispy.
    3. Add the cooked fillers into yogurt curry and let soak for a few minutes.
    Curd Vada:
    1. Soak urad dal for 1 hour. Grind to a smooth, fluffy batter.
    2. Heat oil and fry spoonfuls of the batter until golden and crisp.
    3. Soak fried vadas in cool water for 5 minutes, then squeeze gently to remove excess water.
    4. Dip vadas in whisked yogurt.
    Tamarind Chutney:
    1. Cook tamarind pulp with jaggery, fennel seeds, roasted cumin, black salt, and red chili powder until thick.
    2. Cool slightly and drizzle over vadas.
    Green Chutney:
    1. Blend coriander leaves, green chili, salt, and lemon juice until smooth.
    2. Add over vadas along with spices.
    Sago Pudding:
    1. Boil milk in a pan.
    2. Add soaked sago pearls and cardamom powder.
    3. Stir continuously and cook for 30 minutes until creamy.
    4. Add almonds, cashews, and sugar. Mix well.
    5. Serve warm or chilled.
    Deep-Fried Bread & Salad:
    1. Prepare deep-fried bread
    2. Chop cucumber and carrot, season with salt and lemon juice.
    3. Serve bread with fresh salad on the side.

    Notes

    FAQs About Mini Platter

    Q1. Can I make this platter vegan?
     Yes. Replace curd with almond or soy yogurt, and use coconut/oat milk for sago pudding.
    Q2. Can I prepare the dishes in advance?
     Definitely. Tamarind and green chutneys keep well for 2–3 days. Sago pudding can be made a day before. Curries taste best fresh but can be prepped a few hours ahead.
    Q3. What breads pair best with a mini platter?
     Deep-fried bread like puris is traditional, but chapati, naan, or rice work just as well.
    Q4. Is this platter suitable for festivals?
     Absolutely. It’s festive, colorful, and nourishing, making it perfect for pujas, family gatherings, or weekend celebrations.
    Q5. Is the platter healthy despite being indulgent?
     Yes, when portioned wisely. It offers plant protein, probiotics, healthy carbs, and fiber. Just keep fried items in moderation.

    Nutrition Information (Per Serving of Mini 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