Dal Fara/ Gojha/ Dal ka pitha/ Aate ka fara/ Aate ka peetha/pangojhwa

Aate Dal ka Fara/ Gojha/ Aate ka peetha

Chana dal Farra is prepared by the steaming method or by boiling method. when using rice flour we used the steaming method & when using wheat flour we use the boiling method. This dish is fondly cooked and eaten in Uttarpradesh especially in the eastern regions. This recipe is popular in Chhattisgarh also. This is eaten as a side dish or as breakfast or in between the two meals as a snack. This simple dish places high place in day to day menu. This can be enjoyed straight after boiling with the spiciest chutney. Some times it is fried with simple tadka to make it even tastier. Dal Fara is served with delicious tomato garlic chutney or green coriander chutney. checkout our various Chutney recipes here. This fara recipe is very easy to make & its ingredients will easily be available in your kitchen. So no worries grab your kitchen tool & start making this delicious snack from North-India. The people from south-India, you know everything about your masala vada right?. This will taste relatively similar as both have Bengal gram but it has a slight twist of wheat flour & boiling which makes it healthy & filling. Try this & tell us in the comment section below. The garlic & Asafoetida (heeng) used in the dal (Bengal Gram) mixture makes this easily digestible and light on the stomach. It is extremely healthy because of its high protein, carbohydrate and fiber content and is prepared without the use of any oil. Come, we and you together make this North Indian recipe.

Ingredients :

For filling:

1 cup soaked Bengal gram

4-5 garlic pods

2 green chili

1 tsp cumin seeds

1/2 tsp asafoetida

salt

3 cup whole wheat flour

For tadka:

2-3 strings of curry leaves

1 tsp mustard seeds

1-2 tbsp mustard oil

salt

Recipe:

Make filling:

In a chutney jar. Take chili, garlic, cumin seeds & Asafoetida. Grind them all coarsely first.

In the same jar add soaked Bengal gram dal & grind coarsely. (Do not add water)

Now remove in a small bowl. Add salt & keep it aside.

Make Fara:

Put water for boiling & make chapati dough from wheat flour.

Now make a very small ball out of the dough & roll into poori shape. It should not be very thin.

Now place a small scoop of dal mixture in that poori. Fold & seal.

Make all the faras like this.

As the water starts boiling. Add all the fares & keep the flame medium & cook till they start floating.

After they Start floating keep flame high for 2 mins & again put flame to low & let it cook for 3 mins more.

Now remove them from water. It is ready to be eaten just like this. Or we can fry it with simple tadka. In a pan, add mustard oil, mustard seeds & curry leaves. 

As mustard splutters, add bite-sized cut faras into pan & fry till few sides are golden brown on medium flame.

& it is ready to eat. Enjoy with tomato garlic chutney.

Ps:

1. Make sure when you fold faras folding, It should be perfectly sealed.
2. For frying faras, Use a non-stick pan or iron kadhai to avoid sticking of Fara.
3. make sure you check in between cooking of fara, because of flames of different gases are different. Approximately it takes 10-12 mins for Faras to get cooked.

Check out our onion paratha, gobi paratha & Beetroot paratha recipe also. They are delicious & healthy.
check our other North-Indian delicacies, south-Indian Vada & north-Indian Vada.

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