Rice Fara - Chhattisgarhi Cuisine with Bong flavour (Fusion style)

 

            This traditional snack from Chhattisgarh is very popular and is especially made during special occasions and festivals. They come in long cylindrical shapes that are first steamed and them tempered in few spices. These healthy small bites are at times boiled and then stir fried. You can enjoy it as an appetizer with any chutney of your choice. They are also ideal as a tea time snack. 

          However, check out my version of Fara where I gave a Bong flavor to it. I added some freshly ground spice mix to the dough. The tempering is in mustard oil with panch phoron. I then garnished it with kasundi that gives this dish a slight kick. They are an ideal snack menu for kitty parties, can be packed for picnics. So check out the step by step pictorial recipe to prepare it. 

Dry roast & grind - 

• 2 dry red chilies
• 2 bay leaves
• 1 tsp. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. fennel seeds
• 1/2 tsp. peppercorns
• 2 green cardamom
• 1/2 tsp. carom seeds

Dough - 

• 1 cup rice flour
• 1/2 cup cooked rice mashed
• pinch of baking soda
• 1 tsp. nigella seeds
• 1 tsp. oil to knead
• salt to taste
• 1 tsp. ginger-chili paste
• 2 tbsp. coriander leaves, finely chopped
• 1 tsp. ground spice powder

Tempering - 

• 1 tbsp. mustard oil
• 1 tsp. panch phoron
• 1 tsp. garlic, chopped
• 1-2 green chilies, chopped
• 1 tsp. ground spice powder
• 1-2 tsp. kasundi
• 1 tsp. lime juice
• coriander leaves, to garnish

          Dry roast all the mentioned ingredients slightly or till you get a nice aroma. Set aside to cool down. Then grind into a fine powder. Keep aside. 

          For the dough - take all the ingredients and mix well. knead into a dough by adding required quantity of water. 

          Rub some oil in your palm and divide into equal portions. Give a cylindrical shape to each of them.

          Transfer to a greased steamer plate and steam for 15 minutes. Set aside to cool slightly.

          Tempering - Heat mustard oil in a pan and temper with panch phoron. After it stops spluttering, add the garlic and green chilies. Sauté for a minute. 

          Now add the steamed fara and 1 tsp. of the spice powder. Stir fry for 1-2 minutes. When done, add kasundi, lime juice and coriander leaves. 

          Serve as an appetizer with kasundi or as a tea-time snack. 

 Dry roast all the mentioned ingredients slightly or till you get a nice aroma. 

        Set aside to cool down. Then grind into a fine powder. Keep aside. 

                       For the dough - take all the ingredients.

                            Mix well.

                    knead into a dough by adding required quantity of water. 

                   Rub some oil in your palm & divide into equal portions. 

                       Give a cylindrical shape to each of them.

                      Transfer to a greased steamer plate.

                    Steam for 15 minutes and set aside to cool slightly.

 For the tempering - Heat mustard oil in a pan & temper with panch phoron.

    After it stops spluttering, add garlic & green chilies. Sauté for a minute. 

Add the steamed fara & 1 tsp. of the spice powder. Stir fry for 2 minutes. 

                   When done, add kasundi, lime juice & coriander leaves. 

                 Serve as an appetizer with kasundi or as a tea-time snack.