Atta Farray

Farray are made in Bihar & U.P. It is a very famous dish thete. I learnt this from my mom who used to make it as she belonged to U.P. So being an UPite i too relish this dish. This dish is a combination of Rice & Urad dal.

But today I  have given a twist by making it with whole wheat flour& chana dal.

Preparation time- 45 minutes
Makes – 20 pieces
2 cups whole wheat flour kneaded wrll
1cup chanadal coarsely grinded
Salt to taste
Green chillies chopped
Ginger  chopped
4 cups water
Cumin seeds
Pinch of asafoetida

Wash and drain channa dal and then grind it with asafoetida, salt, cumin seeds and green chillies till it become smooth batter. If needed add 2-4 tablespoon of water only. Please note that the batter should be quite thick so that the wheat flour puries can hold it in between.

In a separate bowl take whole wheat flour  and knead it very well. Make small balls from the dough.

Then take some refined oil in palm and make small purries by pressing the balls with your palm. Then place a small portion of the dal batter in between and fold the purries like semi circles. Repeat the process till the batter and dough finishes.

In a large pan pour 1 litre of water and place the farrahs over a sieve, cover it with a lid and steam it for 30 mintues. Alternatively one can use a steamer.
You can cut & deep fry them. Enjoy hot with green chutney.





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