Fried Fare

Name: Fried Fare
Total time: 1500 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 Cup rice flour; as required Water; as per taste Salt; 2 Teaspoon Oil; as required Steamer; 1/2 teaspoon turmeric powder; 2 Green chillies (chopped); as required Coriander(Chopped) leaves; as required Curry leaves; 1 small piece of Carrot(chopped); 1 Capsicum (chopped); As required Dry red chilli (Chopped); 1 pinch Hing; 1/2 teaspoon Whole Jeera; 2 drops lemon

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Gazhiabad

#india2020It is a typical recipe of Chattisgarh ....just steam it and enjoy ☺️it with any Chutney.

Unlock foodie @cook_24976550

Gazhiabad

#india2020It is a typical recipe of Chattisgarh ....just steam it and enjoy ☺️it with any Chutney.

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Ingredients

25 mins

2 servings

1 Cuprice flour
as requiredWater
as per tasteSalt
2 TeaspoonOil
as requiredSteamer
1/2 teaspoonturmeric powder
2Green chillies (chopped)
as required Coriander(Chopped) leaves
as requiredCurry leaves
1small piece of Carrot(chopped)
1Capsicum (chopped)
As required Dry red chilli (Chopped)
1 pinchHing
1/2 teaspoonWhole Jeera
2 drops lemon

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Steps

25 mins

1

Take a bowl add there rice flour, salt, chopped Dhania leaves, chopped capsicum, chopped carrot and mix it properly and by adding little water form a Dough.
2

Now Switch on the gas and place there a steamer. I have used my idli maker for this. Add there 2 glasses of water. Allow the steam comes then grease the plate. Now in the mean time prepare our fare. Apply little oil on your palm and shape the mix as shown in the fig.
3

Now on the greased plate put it and place that stand to the steamer it will take 15 min and steam them in medium flame. Now turn off the gas and cool the fare completely and take it out to a plate.
4

Now again Switch on the gas and place there a kadhai and it's tike for tadka. Add there oil, mustard seeds, Zeera, red chilli, curry leaves, a little turmeric, salt, hing and fry it. Now add Fare to it and fry till it will turn crispy. Now add few drops of lemon juice to it and some Coriander leaves. It's optional then turn off the flame and serve it hot with the Chutney.