Phara | How to make Phara

By vinita arya  |  7th May 2016  |  
4 from 1 review Rate It!
  • Phara, How to make Phara
  • Prep Time


  • Cook Time


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About Phara Recipe

A Bihar authenticity that is yummy and healthy.

Phara, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by vinita arya. Phara is a dish which demands no explanations, it's a whole world of flavour in itself. Phara is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Phara by vinita arya is perfect to serve 10 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Phara.


Ingredients to make Phara

  • Rice flour 500 gm
  • maida 100 gm
  • ghee 50 gm
  • salt
  • sugar 2 tsp
  • Soaked chana dal 500 gm
  • cumin 2 tbsp
  • ginger paste 1 and 1/2 tbsp
  • garlic paste 1 and 1/2 tbsp
  • green chillies 5-6 nos
  • Big cardamom 5 nos
  • Chopped coriander 1 handful
  • hing

How to make Phara

  1. Knead a dough of rice flour, maida, ghee, salt and sugar with water. Keep this aside for an hour.
  2. Grind a coarse paste of soaked chana dal, cumin, ginger-garlic paste, cardamom, green chillies to form a thick paste. Then mix the salt, hing and chopped coriander to it.
  3. Make balls of the dough and roll like roti shapes but a little thicker. Cut bangle sized circles with the help of small katoris. Put a dal paste in a circle and fold it like a semi circle but don't lock edges and keep it a little opened. Now the pharas are ready to be steamed.
  4. Boil water in a momo maker, put oil in the vessel to avoid stickiness. Keep all the pharas to steam or in parts as convenient to you. Steam till it's cooked properly. Take it out once it's cooled down.
  5. Serve with chapati and dhaniya ki chutney.

My Tip:

It can be served for lunch or dinner with kheer and sorso bata sabji.

Reviews for Phara (1)

Anushree Ghosh3 years ago

Healthy and yummy, thanks for sharing!