Allergy-Free Festival Thali Recipe with Amritsari Chole, Jeera Pulao, and Chapati: Savor the Celebration! 

3 Mins read
Allergy Free Festival Thali

Introducing the “Allergy-Free Festival Thali Recipe” – a delightful compilation of three classic and flavoursome dishes that are perfect for celebrating special occasions or savouring the rich tastes of Indian cuisine. This delectable thali features Amritsari Chole, Jeera Pulao, and Chapati, each offering a unique blend of spices and textures that will surely tantalize your taste buds.

Amritsari Chole is a hearty and aromatic chickpea curry that’s made with a medley of spices, including cinnamon, cloves, and black cardamom. The chickpeas are cooked to perfection in a pressure cooker, creating a rich and flavorful base. The combination of ginger, garlic, and a host of spice powders infuses these chickpeas with a mouthwatering taste. Garnished with fresh cilantro, this dish is a true Punjabi classic.

This Festival Thali Recipe is free from :

  • Wheat
  • Peanuts
  • tree nuts
  • dairy
  • casein
  • soy
  • egg
  • sesame
  • fish
  • shellfish

Allergy-Free Ingredients –

  1. Chole (chickpeas) soaked overnight – 1 cup
  2. Onion finely chopped – 1 Big
  3. Tomatoes finely chopped – 2 Big
  4. ginger , garlic paste – 1 tbsp
  5. Bay leaf – 1 piece
  6. Cinnamon sticks – 1 one inch piece
  7. Black pepper cons – 1 Tsp
  8. Cloves – 3-4 pieces
  9. Turmeric powder – 1tsp
  10. hing powder – 1/4 tsp
  11. red chilli powder – 1 tsp
  12. Coriander powder – 2 Tsp
  13. Cumin powder – 1 Tsp
  14. Nutmeg powder – ½ Tsp
  15. amchur powder – 1/2 tsp
  16. Black cardamom – 1
  17. salt to taste
  18. Vegetable OIl – 1 Tbsp
  19. Tea powder – 1 Tsp
  20. Garnishing – Cilantro

Method For Allergy-Free Festival Thali –

  1. Take a muslin cloth or cheesecloth, add tea powder, cinnamon stick, bay leaf, pepper cons, and cloves. Tie it together. Pressure cooker add chole, tied masala bag, salt to taste and cook for 3-4 whistles.
  2. In a pan heat oil. Add black cardamom and hing.
  3.  Add onions and saute till they turn translucent.
  4. Add ginger-garlic paste and saute for a minute.
  5.  Add tomatoes and salt and saute till tomatoes turn nice mushy.
  6.  Add turmeric powder, red chilli powder, and chole masala. Saute for a minute.
  7.  Add boiled chole and mix well.
  8.  Add water to the desired consistency.
  9.  Boil on low flame for 15-20 minutes.
  10.  Add amchur powder and mix well.
  11.  Garnish with finely chopped cilantro.

Jeera Pulao 

Ingredients – 

  1. Rice – Basmati or long grain – ½ cup
  2. Onion – finely slit – 1
  3. Vegetable oil – 1 TBSP
  4. Cinnamon stick – ½ inch -1
  5. Bay leaf – 1
  6. Cumin seeds / Jeera – 2 Tsp
  7. Hing powder – ½ Tsp
  8. Salt to taste
  9. Water – 2-3 cups
  10. Finely chopped cilantro for garnishing.

Method –

  • Wash the rice and soak it in water for 30-40 minutes.
  • Cooking the rice:
    • Boil 2-3 cups of water in a pot.
    • Add ½ teaspoon of salt and 1 teaspoon of vegetable oil to the boiling water.
    • Drain the soaked rice and add it to the pot.
    • Cook the rice until it is completely cooked.
    • Once cooked, drain the excess water and set the rice aside.
  • Preparing the Pulao:
    • In a kadai or a deep pan, heat some vegetable oil.
    • Once the oil is hot, add a cinnamon stick, bay leaf, cumin seeds, and a pinch of hing powder.
    • Add finely slit onions to the kadai and sauté them until they caramelize.
    • Add the cooked rice to the kadai.
    • Season the rice with salt according to taste and mix well.
    • Garnish the pulao with finely chopped cilantro.


This is the only option with gluten. For Gluten-free , skip this or replace with gluten-free roti options.

Ingredients –

  1. Whole Wheat flour – 1 cup
  2. Cooking oil – 2 tbsp
  3. ​salt to taste
  4. Water – ½ cup


  1. Take the flour in a bowl, add salt and oil and mix well. Make a soft dough by adding enough water. Cover and keep aside for 20-30 minutes.
  2. Take a dough ball of lemon size. Roll it into a disc the size of a puri. Apply a few drops of oil and fold in half, again apply 1-2 drops of oil and fold to get a triangle shape. Dust with dry flour and roll it into a disc by applying pressure at the corner to get a round shape.
  3. Dry roast the chapati on a griddle/skillet/non-stick pan on medium heat. Then flip and apply a little oil on both sides and cook till both sides are golden brown

Try Another Crispy & Crunchy Nut-Free Recipe Murmura Gur Patti.

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