Delicious Farey

Delicious Farey(Stuffed Dumplings)

Karwachauth is coming. Indian festivals when wives fast for the wellbeing of their husbands. There is some charm to this festival; it’s bright, shinning and happy. Its like grown up romance but cute. Throughout the day empty, growling stomach reminds you that yes. Yes you love that lazy, fat, middle age man who can’t tell red from pink or what you wore in morning, to the moon and back. So you dress up like a bride again and wait for the moon like never before. The moon is beautiful this day, fast is over and you like to believe that with some magical powers you starved for the long life of your husband.

The day was always exciting at home. From all the shenanigans, I remember the entire food mom used to make. I never realized then but now I know how difficult it is to cook with empty stomach. Respect mom!! Now far from home, I try to relive the day and create the same excitement. So I made these ‘Chawal ke phare’ or stuffed dumplings just like mom used to make every Karwachauth. I absolutely loved them.

Chawal ke Phare (Stuffed Dumplings)

1.                1 cup rice flour(1cup=200gram)

2.                1/4 cup wheat flour

3.                200ml. water

4.                1/2 teaspoon oil

5.                1teaspoon salt

Filling

1.                100 gram Chana daal 

2.                25 gram urad daal 

3.                1/2 teaspoon grated ginger

4.                1/2 teaspoon asafetida( heeng)

5.                1-2 green chili

6.                10-12 garlic cloves

7.                Chopped coriander leaves

8.                1/2 teaspoon jeera powder

9.                salt as required

10.             ¼ teaspoon garam masala

How to prepare it.

1.      Soak chana daal and urad daal for5-6 hours.tg

2.      Boil water (200ml.) add 1\2 teaspoon oil and ½ teaspoon salt.

3.      Take rice flour and wheat flour gently mix flour and add boil water. Knead it well with hands.  When done cover it and keep it aside for 15-20 minutes.

4.      Coarsely blend chana and urad daal, ginger,green chilly,and heeng . Don't make a fine paste. Daal should be coarse.

5.     Add salt, jeera powder,garam masala,and chopped coriander leaves.

6.     Mix everything very well.

7.      To make phare or dumpling, boil water(1litre) add ½ teaspoon oil and 1 teaspoon salt in a deep pan

8.      Roll kneaded flour, add daal mixture and gently close the dumpling with fingers.

9.      Transfer these dumplings in boiling water. In 10-12 minute these dumplings will come on surface. Take them out when done.

10.  You can also steam them to cook.

11.   Let the dumplings cool down to room temperature and using a sharp knife cut them into small pieces.

12.  In a separate pan, heat some oil and add cumin seeds,black musterd seeds(rai),red chilly,curry leaves and turmeric powder asafoetida, then add pieces of phare or dumplings add salt (if required) and aamchoor powder(1/4 teaspoon). Let them fry till crisp each side.

13.  Garnished with corriender leaves and serve with coriander chutne