Farah: Daal aur Chaawal ki namkeen gujhiya

 

Farah: Daal aur Chaawal ki namkeen gujhiya

This recipe can be used as a starter or as a main course as per your choice.
Preparation Time: 20 minutes 
Cooking Time: 15 minutes 
Servings: 2 Person

Ingredients:

For Dough:

Rice Flour-1/2 Cup                                                                                                    
Wheat Flour-3/2 Cup                                                                                                       
Salt To Taste

For Stuffing:

White Urad Daal (Soaked For 5-6 Hours)- 1 Cup
Yellow (Arahar) Daal (Soaked For 5-6hours)- 1/3 Cup    
Ginger- 2-3 Inch     
Garlic- 5 Clove  
Cumin Seeds- 2 Table  Spoon  
Asafoetida- Two Pinch  
Green Chillies- 5
Coriander Leaves Chopped- 1 Cup
Salt To Taste    

                                                                                                    

Garnishing: 

Mustard Seeds- 1/2 Table Spoon
Oil- 2 Spoon     
Onion (Fine Sliced)- 1 Small 
Red Chilly Dried- 2
Few Curry Leaves

Method: 

Dough- Mix both the flour properly with salt and water, knead it soft and make 10 small sized balls out of them so that they can be flattened individually with the help of belan keeping them thick (about 0.3 centimetre thick).

Stuffing & Main Preparation- Drain the water from the soaked grams, wash them thoroughly, put both the grams together in a mixer jar, add ginger, garlic,chilly, asafoetida, cumin seed, salt and blend without adding water to it. Do not make a paste of it. Grind it in such a way that it appears coarse still no gram is left un-crushed. After this has been bended take it out in a bowl and mix the chopped coriander to it. Divide them into 10 seperate fillings balls. Now, place a nonstick cooker over the flame with 1/4th of it filled with water, add a pinch salt to it and 2 spoon of deshi ghee and bring this water to boil.

By the time water boils, prepare the farahs. For this take the flattened roti and take one filling ball, spread it on the half portion of the roti with the help of your fingers and when spread properly fold the other half of the roti on the side where you have spread the filling and press it a bit from sides. Prepare all the farahs in the same fashion. As water seems to boil put the farahs into the cooker one by one so that they do not stick with each other. After adding all the farahs in the cooker pressure cook it till 1 whistle and switch the flame off.

After the pressure goes off the cooker, take out all the farahs and drain the water and keep them in a plate separating from each other so that they do not stick with each other.

Garnishing- in a small pain add oil, when it is hot add mustard seeds as it starts cracking add curry leaves, red chilly and onion (fine sliced)to it. When the onion becomes golden brown just switch the flame off and pour the garnishing over the farahs in plate.

Serve hot with Green Coriander's Chutney or with Alloo Tamatar ki tangy sabzi.