Steamed & Pan-Seared Fara

Ingredients

For the Dough

• 1½ cups Water
• ½ tsp Salt
• 1 tbsp Ghee
• 1½ cups Rice flour
• ¼ tsp MSG

For the Stuffing

• ½ cup Chana dal (split chickpeas, soaked)
• ½ cup Urad dal (black gram, soaked)
• ½ tsp Salt
• ½ tsp Red chilli powder
• ½ tsp Turmeric
• ½ tsp Coriander powder
• 1 tbsp Fresh coriander (chopped)
• ½ tbsp Green chilli (chopped)
• 2 tsp Ginger-garlic paste
• ¼ tsp MSG

For Pan Searing

• 1 tbsp Oil
• 1 tsp Mustard seeds
• 1 tsp Green chilli (chopped)
• ½ tsp Turmeric

For Tomato Chutney

• 2 Tomatoes
• 3 Green chillies
• 2 tbsp Peanuts
• ½ tsp Red chilli powder
• ½ tsp Salt
• ¼ tsp MSG

Method of Preparation

Chef Ajay Chopra

1. Prepare the Dough

   Heat water with salt and ghee in a pan. Once it comes to a boil, switch off the flame. Add the rice flour and mix with a spoon. Transfer the mixture to a plate and allow it to cool slightly. Add MSG and knead into a smooth, pliable dough, applying ghee to your hands while kneading. Cover with a damp cloth and set aside.

2. Prepare the Stuffing

   In a mixer jar, combine the chana dal and urad dal, soaked for 5–6 hours, with salt, red chilli powder, turmeric, coriander powder, chopped coriander, green chilli, ginger-garlic paste and MSG. Coarsely grind the mixture to prepare the stuffing.

3. Shape and Steam the Faras

   Roll the dough into a thick, flat circle and cut into rounds using a round cutter. Place the stuffing on one half of each round and fold it over to form a half-moon shape. Repeat with the remaining dough and stuffing. Grease the steamer trays with ghee, arrange the Faras and steam for 10–12 minutes until cooked. Remove and set aside briefly.

4. Pan-Sear the Faras

   Heat oil in a pan and add mustard seeds. Once they crackle, add the chopped green chilli and sauté. Add turmeric, followed by the steamed Faras. Toss gently and pan-sear until lightly cooked on the surface.

5. Prepare the Tomato Chutney

   In a mixer jar, combine tomatoes, green chillies, roasted peanuts, red chilli powder, salt and MSG. Grind until smooth.

6. Serve

   Plate the steamed and pan-seared Faras and serve with the freshly prepared tomato chutney.