Farra

Name: Farra
Cuisine: Indian
Ingredients: 250 gm Rice flour; Dhuli urad daal 1oogm; 150 gm Chana daal; 1 small piece ginger; 8-10 cloves peeled garlic; 7-8 green chillies(can add more as per your taste); 1 tsp cumin seed; 6-7 black pepper corn; 2 cloves; 1/4 tsp each heeng n turmeric pwd; Salt as per taste; 1 tsp garam masala pwd; 1/2 tsp red chilli pwd; 1 cup warm water; Chopped coriander leaves 1 small bunch

Vanchita Shukla @cook_9366631

New Delhi

North Indian winter snack also a must in karwa chauth

Vanchita Shukla @cook_9366631

New Delhi

North Indian winter snack also a must in karwa chauth

Saved

Ingredients

250 gmRice flour
Dhuli urad daal 1oogm
150 gmChana daal
1small piece ginger
8-10 clovespeeled garlic
7-8green chillies(can add more as per your taste)
1 tspcumin seed
6-7black pepper corn
2cloves
1/4 tspeach heeng n turmeric pwd
Salt as per taste
1 tspgaram masala pwd
1/2 tspred chilli pwd
1 cupwarm water
Chopped coriander leaves 1 small bunch

Saved

Steps

1

Soak chana n urad daal for 3 hrs
2

Grind separetely both daals with help of only 1 to 2 tbsp water along with garlic, green chillies, black pepper, cloves,cumin and chopped coriander
3

Add turmeric, red chilli pwd,heeng, garam masala pwd n salt in daal paste
4

From the dough make a large chapati neither too thin nor thick then cut small poories with help of any small katori or lid
5

Fill the daal mixture in the centre and fold like gujhiya but do not close completely,keep it open so that filling is visible
6

Boil water in a pateela or idli cooke keep a greased perforated thali or rice chhalni on it
7

Arrange farras keeping some distance in the chhalni close the lid
8

Cook over medium heat for 12-15 minutes
9

When done, serve hot with chutney
10

Or heat little oil in a kadai put little rai (black mustard seeds) cuminn seeds n curry leaves cut farras in pieces and shallow fry for a minute then serve with any chutney