India is a diverse country. Its diversity can be seen in its food also. One can treat the palate with a different kind of food after every few miles. Starting from the other end of peninsula, there are steamy and fermented flavors of the south, delicacies of Maharashtra, spicy curries and pure ghee laced food of Rajasthan, world-famous Awadhi cuisine, chhola- bhatura of vibrant Punjab, unique fish preparations of Bengal and Orissa and mouthwatering cuisine of Kashmir. Food of each region has some or other peculiarities. Some dishes are well known and popular but some lesser known and locally popular dishes are still to be explored. In this series, we will try to enlist some delicious dishes. Some may have similar names but are prepared in a different manner and taste excellent. These regional recipes are very delicious to have.
This is a traditional dish from eastern Uttar Pradesh. It is specially prepared on occasion of Karva Chauth. It is very tasty but at the same time is healthy and nutritious.
Whole wheat flour – 160 g
Chana dal/ urad dal – 60 g
Salt – 1+1/2 t
Ginger -1/2 inch piece
Garlic – 3 cloves
Green chillies – 2
Jeera – ½ t
Onion – 1 medium
Vinegar – 1t
Soak dal overnight. Make a soft dough with flour and ½ t salt. Keep aside for half an hour. Drain water from dal and grind with ½ t salt, garlic cloves, and one green chili. Peel, wash and chop the ginger fine. Add to the dal mixture. Divide dough into 10 portions and roll each portion into the size of a poori. Divide dal mixture into ten portions. Stuff each poori with one portion of dal mixture and fold into a semi-circle. Press the edges firmly. Boil one-liter water in a saucepan. Drop pharas one by one in the pan as soon as the water starts boiling. Place the lid. Cook on sim for ten minutes after the water starts boiling again. Poke a phara with the tip of a knife. If it comes out clean, pharas are done or cook for another 2-3 minutes or till done. Drain the water. Traditionally pharas are served with four accessories viz. melted ghee, powdered black salt, green chutney, and finely chopped onion soaked in vinegar.
For variety, cut a few pharas into thick slices. Chop onion, green chili, and coriander leaves. Heat one T oil in a karahi. Fry chopped onion until translucent, add chili, fry for a few seconds and add sliced pharas. Sprinkle a pinch of salt. Fry on a slow heat, turning occasionally. Garnish with chopped coriander leaves and serve hot with the same accessories.
Portion size: 5
Nutritive value per portion:
Calories-376 (add75 cal to fried one)
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