Faraa is an interesting yet simple dish of Chattisgarh. As this
state was carved out of Madhya Pradesh (MP) only as recently as 2000, the
culinary influences of this state are limited to what was seen in MP or has
influences from Orissa on the east and Maharashtra to the South west and Andhra
on the South.. So one could possibly guage that the cuisine is an amalgamation
of these, the primary one being from MP. Being the 10th largest
state of India, mining is an important economic activity in this state.
|Location map of Chattisgarh|
Today’s dish Faraa is like a steamed dumpling, only that there are
very few online resources from where the authentic recipes of Chattisgarh are
sought. In fact after I made this version, I watched on a TV FOOD channel
something called Bundelkhand ka Farra (from Bundelkhand, which is in Northern MP), and
the hostess and the guest were mentioning that this version itself is borrowed
from UP (Uttar Pradesh). But this dish on television was totally different from
the one below, although both of them originated perhaps from the same state.
With some creative license, we can only assume that certain
dishes are from that state based on the few authentic recipe sources we have…
This snack is pretty easy to make, although the dough is a tad
delicate to handle. I made a very small quantity adequate for clicks, and as we
liked it shall be making it again very soon !
BM : 39 ~ Indian State : Chattisgarh
Recipe : Faraa or Farra
Dish type : Steamed snack
Spice Level : Medium
Accompaniment : Green Chutney
Prep Time :15-20 mins, Cooking time
: NIl ; Serves : 2
Source : Here
- Rice flour – ½ cup
- Cooked rice – 1/3 cup
- Warm water – 3 to 4 TBSP (or as required)
- Til / white sesame seeds – 1 tsp
- Oil – 2 tsp
- Salt – to taste
- Garlic – 2 pods (or to taste – I didn’t add)
- Red chili flakes – 1 tsp (and / or diced green chilli)
- Ginger – optional – 1 tsp
- Coriander leaves – 2 tsp
the cooked rice well. In a large bowl, add rice flour and warm water little by
little or as required to make a soft but firm dough. Rest for 5 – 10 mins
your palms a bit and make thickish cylinders and cut them into 4 inch pieces.
oil in a non stick pan. Splutter sesame seeds, garlic and green chillies. Saute
the dough cylinder pieces and sauté well for 3 -4 mins carefully.
little water and cook covered for 8-10 mins till the faraa is cooked and raw
with coriander and serve hot as it is or with green chutney or tomato ketchup.
used store bought rice flour. Homemade flour might be coarser and requires
higher standing time
- I added both green chillies and red
going by the recipe source, I felt that adding ¼ cup of water (as mentioned in
the recipe) would make it soggy. So sprinkled only a little and let it brown and crisp a
bit as I was using non stick.