Mixed Dal Farre / Fara

 

         This traditional snack from Uttar Pradesh is very popular and is especially made during special occasions and festivals. It almost resembles gujiya and is a savoury version of it. These healthy small bites can be either boiled or steamed and then stir fried. You can enjoy it as an appetizer with any chutney or sauce. They are also ideal as a tea time snack. So check out the step by step pictorial recipe to prepare it. 

          It is typically stuffed with chana dal, but I gave a twist by replacing chana dal with mixed dal. The outer layer is generally prepared with rice flour or plain flour, but I substituted with wheat flour for a healthy touch. They are an ideal snack menu for kitty party, can be packed for picnics or can be relished as a lunch box meal. 

Dough - 

• 1/2 cup whole wheat flour
• pinch pf salt
• 1 tsp. oil
• water as needed 

Stuffing - 

• 1/2 cup mixed lentils, soaked overnight
• 2-3 garlic cloves
• 1/2" ginger
• 2 green chilies
• 1/2 tsp. cumin seeds
• salt to taste 
• 1/2 tsp. turmeric powder
• pinch of asafoetida
• 1/2 tsp. garam masala powder
• handful of coriander leaves, chopped

Tempering - 

• 2 tbsp. oil + 1 tsp. oil 
• 1/2 tsp. mustard seeds 
• 1/2 tsp. cumin seeds 
• 1 sprig curry leaves 
• 1 tsp. red chili powder
• 1 tbsp. coriander leaves

           For the dough - In a bowl, mix together the whole wheat flour, salt and oil. Then add water, little at a time and knead a tight dough. Cover with a wet cloth and keep aside for 10 minutes.

          For the stuffing - Blend together the soaked dal, ginger, garlic, green chilies and cumin seeds into a coarse paste. (Do not add any water). Add rest of the ingredients and keep aside. 

          Divide the dough into equal small balls. Roll each of them just like a poori. Place some of the stuffing and seal all edges with a fork. Make similar farre and keep aside. 

          In a pan, bring sufficient water to boil. Add some some salt and 1 tsp. oil. Gently drop the prepared farre and boil for 15 minutes. 

          When done, remove with a slotted spoon and keep aside. After it cools down, cut into pieces and keep aside. 

          For the tempering - Heat 2 tbsp. oil in a pan and temper with mustard seeds cumin seeds and curry leaves. After it stops spluttering, add chili powder and give it a stir. 

          Add the farre pieces and give it a toss. Stir fry for a minute and switch off the flame. Garnish with coriander leaves and serve as an appetizer with sauce or green chutney or as a tea time snack.

                                        The prepared stuffing.

                                      Roll each ball of dough into a poori. Place some of the 

                                      stuffing and seal all edges with a fork. 

                                     Bring sufficient water to boil. Add some some salt and

                                     1 tsp. oil. Gently drop the prepared farre.

                                     Boil for 15 minutes. 

                                    Remove with a slotted spoon and keep aside. 

                                     After it cools down, cut into pieces and keep aside. 

                  Heat 2 tbsp. oil & temper with mustard seeds, cumin seeds & 

                curry leaves. After it stops spluttering, add chili powder & give

                it a stir. 

                                      Add the Farre pieces and give it a toss. Stir fry for a 

                                      minute and switch off the flame.

                                    Garnish with coriander leaves.

             Serve as an appetizer with sauce / green chutney or as a tea time snack.