How to make Farra - Delicious rice snack from Chattisgadh, which was earlier a part of Madhya Pradesh.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rice flour (चावल का आटा), Cooked rice (पके हुए चावल)

Cuisine : Madhya Pradesh

Course : Snacks and Starters

Farra Recipe Card

Farra
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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Farra checkout Vazha Elai Kozhakattai, Vazha Elai Kozhakattai, Rice Flour And Spring Onion Cheelay, Nivagrya . You can also find more Snacks and Starters recipes like Masala Dosa, Dal Pakwan, Ludo Corn, Peas Potato Pattice in Tomato Gravy.

Prep Time : 6-10 minutes

Cook time : Cooking Time

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Farra Recipe

  • Rice flour 1/2 cup

  • Cooked rice mashed 1/3 cup

  • Salt to taste

  • Oil 2 tablespoons

  • Ginger chopped 1/2 inch

  • White sesame seeds 1 teaspoon

  • Garlic cloves chopped 2-3

  • Green chilli chopped 1

  • Fresh coriander leaves 2 tablespoons

Method

Step 1

Put rice flour, cooked rice and salt in a bowl, add two tablespoons of warm water, or as required, little by little, and knead into soft but firm dough. Rest for five to ten minutes.

Step 2

Grease your palms with some oil and shape the mixture into medium sized croquettes.

Step 3

Heat oil in a non-stick pan. Add ginger, sesame seeds, garlic and green chilli and saute till the seeds sputter.

Step 4

Add the rice croquettes and sauté well for three to four minutes, stirring carefully.

Step 5

Sprinkle a little water and cook, covered, for six to eight minutes or till the faraa is cooked and raw smell disappears.

Step 6

Garnish with coriander leaves and serve hot as it is or with green chutney or tomato ketchup.