In my ancestral home in father's village in Rae Bareli, there is a recipe that brings water in our mouth. Interestingly, it is not a well-known recipe in that area. I sometimes wonder who brought it there. But, starting from my grandfather to my father and the generation after him still salivate to hear about it. It's called faraa in hindi. It's just like the sweet gujhiya in shape that you eat on Holi, but contains coursely grinded urad daal and some mixture. After being shaped, these faraas are boiled in hot water to cook the outside flour skin and daal filling inside. Servings: 4
Fara Filling:
Urad and Chana daal - 1/2 cup each
Green chillies (Hari Mirch) - 2
Asafoetida (Heeng) - 1 pinch
Cumin (Jeera) - 1-2 teaspoonfuls
Chilli powder (Lal Mirch) - 1 teaspoonful
Garam Masala - 1 teaspoonful
Cooking Oil - 2 teaspoonfuls
Salt to taste
Outer Skin:
Wheat flour - 2 cups
Cooking Steps:
1. Soak Urad and Chana daals for 3-5 hours. Then, grind and mix the two daals making a paste.
2. Mix water and make dough with the wheat flour. Let it sit for half an hour.
3. Heat oil and add Jeera, Heeng, Hari and Lal Mirch, Garam Masala and fry the masala till it becomes light brown. Keep stirring and mix the daal paste and fry it till it dries a little.
4. Now, make (and roll) the flour dough into chapatis and fill the cooked daal paste. Fold this chapati and filling into half circles. Seal the edges of this half circle filled chapati roll with a little bit of water while rolling one edge over the other. This seals the contents and prevents ruptures. Now, the fara is ready to be cooked.
5. Boil the water in a pan and put it on low flame.
6. When these half-circle rolls are sealed, drop them into the boiling water and put the lid on.
7. After the fara cooks, it is taken out of the water and served hot. To eat, pour a little ghee or dip into a ghee bowl before taking a bite. You can also use a chutney, depending on the taste.
That completes the recipe. Now don't forget to serve it with love. Enjoy!!!
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