Chana Dal Fara is another popular dish of UP and Bihar. I posted the Kala Chana Ghugni recipe earlier and hope to post more regional cuisine recipes. Fara is also called gojha or peetha in different parts of the state. It is a gujiya shaped steamed lentil stuffed dumplings. There are two variations of fara or gojha, one is made with wheat flour and another one with rice flour. At my place, we prefer to make the wheat flour fara. We use soaked chana dal mixed with some spices as stuffing and stuff it in poori sized fara shells.
Its pouring in Mumbai and my cravings for garma- garam bhajiya with adrak wali chai was already on its peak when I decided to keep aside my healthy eating idea and decided to stuff myself with some crispy and piping hot bhajiyas or pakoras. I love and also miss all the varieties of pakoras be it moong dal, channa dal, potato or onion made by mom and how much I enjoyed it with the green, tamarind and tomato sauce too. Moong dal pakora being one of my favorite is also very popular in Mumbai and is easily available with any street-food vendor. I love the texture of moong dal bhajiya, this deep fried bhajiya is crispy from outside, soft and porous from inside.