I’ve got for you a traditional appetizer/breakfast item that has also been mom’s signature dish. It’s called Fara and its the North Indian answer to dumplings that’s so popular across the globe. Mom’s world famous Fara has been one of her most coveted recipes and I’ve had the pleasure of devouring it on numerous occasions such as Diwali and Dusshera among other festivals throughout my childhood and even now when I visit her in India. With Diwali around the corner this seemed like a perfect appetizer recipe to be shared here.
Fara is a special delicacy from the state of UP in India and depending on the region, its made using either rice flour or regular whole wheat flour.Mom uses whole wheat flour and it’s to die for!The dumplings have a delicious split pea lentil (chana dal) filling and the dough is just a regular chapati dough. The lentils have to be soaked for at least 4 hrs. or overnight and ground to a paste with ginger, garlic, cumin and cilantro. The dough is stuffed with the lentil filling and boiled in ample water for a few minutes. Once cool enough they’re cut into small pieces and pan fried with caraway seeds and curry leaves. Its certainly a special food item to serve your guests and you’ll get rave reviews each time because its so unique.
It does involve some extra effort as all special family recipes do but the result is worth it. Each bite has layers of different flavors. The caraway seeds and curry leaves add an earthy aromatic flavor to the fara and as you bite into the crisp exterior the flavors from the lentils combined with ginger, garlic and cumin come through. It’s pure joy and you just cannot stop at one! The good part is that it can be made ahead and frozen. Just thaw and pan fry when you need it.Its best served with some green chutney on the side. It’s also super healthy and packed with protein, vitamins and fiber making it a nutritious and wholesome dish.Make it this Diwali and impress your guests!
Wishing you all A Very Happy Diwali!
Here are some more Diwali recipe ideas:
Rasgulla
Coconut Cardamom Balls(Laddoo)
Aloo Gobhi
Pua with Fennel and Bananas
Jackfruit Shami Kebabs
Ingredients
- whole wheat flour/chapati flour-2 cups
- water to knead
- chana dal soaked 2 cups
- green chillies 2-3
- garlic cloves 5-6
- ginger 2 inch piece
- cumin seeds 2 tsp
- salt to taste
- 1 pinch asafetida
- 2 tsp caraway seeds
- curry leaves
- oil
- black salt
Instructions
- Knead the whole wheat flour by adding water a little at a time until it forms a soft pliable dough.You can also use your dough attachment in you mixer.Cover and keep aside.
- In the mean time fill a large pot with water and bring it to a boil with a tbsp of oil.
- Place the filling ingredients in your food processor and pulse until the mixture comes together into a paste.Check for seasonings and adjust.
- Now take a small roll of the dough and roll out into a small circle.Take a tbsp or two of the filling and roll it from one side to the other as you would an empanada or calzone..Add a little water to the edges and stick them firmly.Drop it gently into the boiling water.
- Continue with the rest of the dough similarly and keep dropping them into the boiling water.Cook on medium heat for about 15 mins.The dumpling should be firm to touch and also rise to the top.
- Once they're done carefully take them out one-by-one with a slotted spatula and cut them into bite sized pieces.
- You can eat them straight away with green chutney if you prefer.
- Or heat oil in a pan and add the asafetida, caraway seeds and a few curry leaves.Once they splutter add the fara pieces and pan fry until golden and slightly crispy.Sprinkle some black salt and serve hot with chutney!
Indian spices add a wonderful depth of flavor to meats and poultry and this recipe is one such example where a few ingredients transform a mundane dish to something phenomenal.The tandoori spice blend consisting of aromatic spices such as coriander,cumin and cardamom is a great way to enjoy some Indian flavors effortlessly.
