INGREDIENTS FOR THE DOUGH
- 1 cup whole wheat flour
- ¼ cup semolina (optional)
- ½ tsp salt
- 1 tsp ghee
INSTRUCTIONS
- Knead all the ingredients into a medium-soft dough, similar to paratha dough.
- Cover and let it rest for 30 minutes.
- Divide the dough into equal-sized balls.
INGREDIENTS FOR THE STUFFING
- ½ cup chana dal, soaked overnight
- 2–3 green chillies, chopped
- 1-inch ginger
- Salt to taste
- ¼ tsp ajwain (carom seeds)
- 1 tsp red chilli powder
- 1 tsp coriander powder
- ¼ tsp turmeric powder
- ½ tsp dry mango powder (amchur)
- ¼ tsp garam masala
- A pinch of hing (asafoetida)
- Fresh coriander leaves, chopped
INSTRUCTIONS
- Grind the soaked chana dal with ginger and green chillies into a coarse paste without adding water.
- Add all the remaining stuffing ingredients and mix well.
- Your stuffing is now ready.
LET’S MAKE CHANA DAL FARA
- Roll each dough ball into a circular disc.
- Place about 1 tbsp of stuffing in the center.
- Seal the edges using a little water.
- Meanwhile, bring a pot of water to a boil.
- Carefully place the fara into the boiling water.
- Cook over medium heat for 15–20 minutes.
- Once cooked, transfer to a sieve, allow it to cool slightly, then slice into pieces.
LET’S GIVE TADKA
- Heat mustard oil in a pan.
- Add cumin seeds.
- Add hing, turmeric powder, coriander powder, red chilli powder, salt and amchur.
- Fry for 1–2 minutes.
- Add the sliced fara and toss gently until well coated.
- Garnish with fresh coriander leaves.
- Your delicious Chana Dal Fara is ready to serve.
- Enjoy hot with your favorite chutney.
SPICE LEVEL: 🌶
