Vegetarian Platter -

Vegetarian Platter

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.

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Prep Time 30

Cook Time 1

Total Time 1 30

Servings: 4 peoples

Course: Main Course

Cuisine: American, Indian

Ingredients Method Notes

Ingredients

Roasted Chickpeas

2 cups boiled black chickpeas
1 tablespoon oil
2 green chilies slit lengthwise
½ teaspoon table salt adjust to taste
¼ teaspoon black salt
½ teaspoon ground cumin
½ teaspoon garam masala roasted spice mix
½ teaspoon red chili flakes

Potato Curry

4 medium potatoes boiled and lightly mashed
3 medium tomatoes
2 green chilies
2 tablespoons oil
½ teaspoon mustard seeds
6–8 curry leaves
1 teaspoon table salt adjust to taste
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon red chili flakes
2 tablespoons fresh cilantro leaves chopped
2 cups water

Curd Vada

For Vada:

1 cup split black gram lentils soaked 1 hour
Oil for deep frying

For Yogurt Base:

2 cups plain yogurt whisked until smooth

For Tamarind Chutney:

½ cup tamarind pulp
3 tablespoons jaggery or brown sugar
½ teaspoon fennel seeds
½ teaspoon roasted ground cumin
¼ teaspoon black salt
½ teaspoon red chili powder

For Garnish:

2 tablespoons green chutney mint-coriander
¼ teaspoon black salt
½ teaspoon roasted ground cumin
½ teaspoon red chili powder
2 tablespoons fresh cilantro chopped

Sago Pudding

½ cup sago pearls tapioca pearls, soaked 1–2 hours
1 liter whole milk
½ teaspoon ground cardamom
2 tablespoons sugar or adjust to taste
2 tablespoons almonds chopped
2 tablespoons cashews chopped

Deep-Fried Bread & Salad

For Bread:

2 cups all-purpose flour
½ teaspoon salt
2 teaspoons oil
Water as needed to knead dough
Oil for deep frying

For Salad:

1 cucumber sliced
1 carrot sliced or julienned

Method

Methods

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.

Potato Curry

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.

Curd Vada

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.

Sago Pudding

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.

Deep-Fried Bread & Salad

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.

Tips for Making the Perfect Vegetarian Platter

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.

Variations You Can Try

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.

Q4: Is this vegetarian platter healthy?
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