Chana Dal Fara Recipe
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. Try out this Chana Dal Fara Recipe.
  • Coursemain course
  • Cuisinenorth indian
Servings Prep Time
10-15pieces 3-4Hours
Cook Time
Servings Prep Time
10-15pieces 3-4Hours
Cook Time
For Filling:
For Dough:
For Fried Fara:
  1. In a mixer jar add dal, coriander leaves, asafoetida, salt, garlic, cumin seeds.
  2. Blend everything well together to make a smooth paste using little water. Don’t add more water as we require a thick paste.
  3. Keep aside and prepare the dough
  4. Knead a soft dough by using wheat flour, salt and water.
  5. Divide the dough into equal proportion and roll each portion into thin pooris.
  6. Place 1 tsp of the filling and fold it to make a semi-circle and seal the edges.
  7. Repeat the same process for the rest of the dough and filling.
  8. Now there are two methods either steam them or add them to the boiling water.
  9. For boiling water method: Boil water in a deep pan and add 1 tsp oil and add the faras to it. Cook them till they become soft and floats on the water surface.
  10. To check its cooked or not insert a knife, if it comes out clean it is done. Remove, cool and cut into pieces.
  11. For steaming method: Place the faras on a steamer plate or use your idli cooker to cook it.
  12. In a pan add ghee, mustard seeds, curry leaves once the mustard seeds start to crackle, add the cut pieces of fara.
  13. Sprinkle some red chilli powder and salt. Fry it till the edges become crispy or as per your liking.
  14. Serve immediately with green coriander chutney or with hot tea.
Recipe Notes
Steps of Preparation
Chana Dal Gojha