Farrah | How to make Farrah

By Kajal Singh  |  23rd Jan 2016  |  
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  • Farrah, How to make Farrah
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About Farrah Recipe

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

Farrah is one dish which makes its accompaniments tastier. With the right mix of flavours, Farrah has always been everyone's favourite. This recipe by Kajal Singh is the perfect one to try at home for your family. The Farrah recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Farrah is 180 minutes and the time taken for cooking is 20 minutes. This is recipe of Farrah is perfect to serve 6 people. Farrah is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Farrah. So do try it next time and share your experience of cooking Farrah by commenting on this page below!


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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