Farrah | How to make Farrah

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ByKajal Singh
Created on 23rd Jan 2016
  • Farrah, How to make Farrah
  • Farrah | How to make Farrah (7 likes)

  • 0 reviews
    Rate It!
  • By Kajal Singh
    Created on 23rd Jan 2016

About Farrah

An exclusive winter recipe that is spicy, chatpatta and mouth watering.

Farrah, a marvellous creation to spice up your day. Farrah is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingFarrah is just too tempting. This amazing recipe is provided by Kajal Singh. Be it kids or adults, no one can get away from this delicious dish. How to make Farrah is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Farrahby Kajal Singh. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Farrah is just the appropriate recipe to serve as many as 6. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

  • Prep Time3Hours
  • Cook Time20mins
  • Serves6People
Farrah

Ingredients to make Farrah

  • 2 cups of rice flour
  • 1/2 cup wheat flour
  • For the filling-
  • 2 cups of chana dal (soaked for 3 hours)
  • 4 cloves (grinded)
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • 4 green chillies (grinded)
  • 1 tsp ginger garlic paste
  • Salt according to taste
  • For tadka-
  • 1 tsp of mustard and cumin seeds
  • 4 green chillies
  • 4 tbsp of mustard oil
  • A pinch of asafoetida
  • 1 litre water (minimum)

How to make Farrah

  1. Mix both the flours and make a dough.
  2. Take the soaked daal, put it in the mixer jar along with all the filling ingredients and grind to form a thick paste.
  3. Make small balls from the dough and roll them with a rolling pin. Put in the filling and shape it like a gujiya.
  4. Take a deep utensil. Heat oil for the tadka and put in all the tadka ingredients. Once it begins to pop, pour in the water.
  5. Once the water begins to boil, put in 8-10 farrah. Let them cook for 8-10 minutes. Stir while cooking at regular intervals.
  6. Take the farrah out. Then put in the remaining Farrah and cook it in the same procedure. Take all the cooked farrahs and cut them in two.
  7. Serve it with green chutney and Farrah soup (in which you have cooked the Farrah).

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