PHARA (rice flour dumplings with chickpea filling)

Monsoons demand hot and spicy snacks. Phara (rice flour dumplings with spicy chickpea filling) is just the snack, which hits the spot in rainy evenings, served with steaming cups of chai. This dish needs some planning, but is well worth the effort. 

PHARA

(rice flour dumplings with chickpea filling)

Serves  6

Time:

Preparation: 3hrs(soaking time) + 10 mins

Cooking time: 20 mins+20 mins + 10 mins frying

Ingredients

Rice flour                                             250 gms

Gram dal ( split chickpeas)                   200gms

Green cardamom                                 2nos

Cloves                                                 2nos

Pepper corns                                       8 nos

Bay leaf                                               2nos

Cinnamon                                            ½”pc

Turmeric pdr                                       ½ tsp

Green chillies                                      4 nos

Fresh green coriander                         2tbsp chopped

Lime juice                                           1 tsp

Salt                                                     to taste

Cold water(to knead rice flour)           1/3cup

Water for boiling                                 1 ½ ltr

Vegetable oil for shallow frying

Method

Ø  Soak gram dal for 3 hrs

Ø  Drain

Ø  Heat 1 tbsp oil.  add whole spices. Add soaked dal. Add turmeric and salt to taste.

Ø  Stir for 1 minute on med flame

Ø  Add enough warm water to cover the lentils

Ø  Cover and cook on low flame for 20 mins or till dal softens and the water dries

Ø  Mash with the back of a wooden ladle when soft

Ø  Allow to cool slightly

Ø  Add chopped green chillies, green coriander and lime juice...check seasoning

Ø  Knead rice flour with ½ tsp salt and cold water to a soft dough

Ø  Put water to boil in a large pan. add 1 tbs salt and 2 tbsp oil.

Ø  Divide dough equally into 1” balls

Ø  Apply oil lightly on palm

Ø  Press to make a 2” wide, 1/4 cm thick disk

Ø  Take 2 tsp mashed dal , put in centre of disk, fold rice flour into a half moon crescent shape by bringing edges together.

Ø  Press edge to seal well. check for any gaps in dumpling. press well to seal.

Ø  Finish the dough and lentil mixture in same way, by making dumplings

Ø  Gently drop in boiling water

Ø  Boil for 15 mins. Scoop out dumplings with slotted spoon ,once they float on top

Ø  Heat pan , add oil for shallow frying

Ø  Cut dumplings in 2 cm thick slices.

Ø  Shallow fry to a golden crisp on both sides

Ø  Serve hot with green coriander chutney

nutritive Value:  Phara is a low fat snack. can be had without frying to make it fat free.

little cheat: Chickpeas can be swapped with fresh green peas for variety.