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. 

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.