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Wheat farre Recipe

A favorite and filling dish famous to be served as breakfast or snack dish along with spicy chutney or achaar

Prep time:
4hrs 0mins

cook time:
20minutes

serves:
3

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Wheat Flour 2 cup

Wheat Flour

Description

Wheat flour is obtained by grinding wheat grains. It is white in color and has powder like consis ...

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Bengal Gram 1 cup

Bengal Gram

Description

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Garlic cloves 8-9

Garlic cloves

Description

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Green Chillies 4-5

Green Chillies

Description

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Ginger 2 inch

Ginger

Description

Ginger is a knobby, multiple “fingered” rhizome with light to dark tan colored skin w ...

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Oil To fry

Oil

Description

Oil is purified fat obtained from plant and animal sources. It is liquid at room temperature. The ...

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Water Your requirement

Water

Description

Water is transparent, odourless and tasteless liquid that is a constituent of rivers, lakes and o ...

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Water Your requirement

Water

Description

Water is transparent, odourless and tasteless liquid that is a constituent of rivers, lakes and o ...

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Salt To test

Salt

Description

Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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Black pepper 2 tea spoon

Black pepper

Description

Black pepper known as “king ...

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Cumin (jeera) Powder 1 tea spoon

Cumin (jeera) Powder

Description

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Turmeric Powder 1 tea spoon

Turmeric Powder

Description

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Details

Vegetarian

Level : Difficult

Cuisine : Bihari

Course : NA

Allergy Information

- Serve with spicy chutney or achaar

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Recipe Notes

It's your choice to eat steamed or deep fried

Ingredients For Wheat farre Recipe

Wheatflour 2 cup

Wheat Flour

Description

Wheat flour is obtained by grinding wheat grains. It is white in color and has powder like consis ...

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Soaked bengal gram 1 cup

Black Chana

Description

Black chana is a legume belonging ...

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Crushed garlic cloves 8-9

Garlic

Description

Garlic belongs to a similar family as onions, shallots, and leeks. It is a veget ...

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Few chopped green chillies 4-5

Green Chilli

Description

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1 tbsp Ginger 2 inch

Ginger

Description

Ginger is a knobby, multiple “fingered” rhizome with light to dark tan colored skin w ...

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Oil To fry

Oil

Description

Oil is purified fat obtained from plant and animal sources. It is liquid at room temperature. The ...

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Warm Water Your requirement

Water

Description

Water is transparent, odourless and tasteless liquid that is a constituent of rivers, lakes and o ...

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Warm Water Your requirement

Water

Description

Water is transparent, odourless and tasteless liquid that is a constituent of rivers, lakes and o ...

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Salt according taste To test

Salt

Description

Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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Blackpepper 2 tea spoon

Black pepper

Description

Black pepper known as “king ...

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Cumin seeds powder 1 tea spoon

Ground Cumin

Description

Ground Cumin is the powder form of dried cumin seeds of Cuminum cyminum plant. It is used as a sp ...

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Turmeric powder 1 tea spoon

Ground Turmeric

Description

Turmeric is obtained from the root of the Curcuma longa plant which belongs to the ginger family. ...

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Methods

How to make Wheat farre Recipe

1. 1. Start kneading a soft dough of the wheat flour. The dough should be same as the dough made for making wheat chapatis. Then keep the dough aside while you prepare the stuffing for wheat ke farre
2. 2. take the soaked Bengal gram and wash it well with clean plain water nicely. Then transfer it to a mixer jar.Add ginger, garlic petals and green chilli to the mixer jar and grind the ingredients together to form a granular mixture.
3. 3. Transfer this paste to plate and add salt, turmeric powder, cumin seeds powder and black pepper powder to it. Mix the ingredients well and the Bengal Gram Stuffing or the bengal gram Stuffing for wheat ke farreis ready to be used.
4. 4. Now take a deep pan oand fill it will water. The amount of water should be enough so that the farre are completely submerged in it while boiling.
5. 5. Then take the whole wheat dough and make small balls of it. The size of the balls should be same as the size of lemons. Roll and smoothen the balls.
6. 6. Now take one ball and dust it with dry whole wheat flour and roll it flat like a chapati.
7. 7. Then place some Bengal Gram Stuffing at its centre and bring the sides together for binding to form a semi-circular dumpling . Prepare all the dumplings or wheat ke farre in the same way.
8. 8. Now transfer all the farre slowly and carefully into the boiling water and cover the pan containing water with a lid. Then lower the flame to medium level and let the wheat ke farre boil in water for 12 minutes.
9. 9. After 12 minutes take one farre out of the water into a plate and poke a knife at its center. If the knife comes out clean then the farre are cooked and you can turn off the flame. Otherwise, cook the farre for few more minutes.
10. 10. Transfer the cooked and hot wheat ke farre to a big plate. Allow the moisture over the wheat layer to evaporate
11. 11. Now poar oil in deep pan for fry until the colour change and crispy