Authentic Chhattisgarhi Farha with Tomato Jeera Chutney
Traditional steamed rice flour dumplings seasoned with aromatic spices and tempered with mustard seeds. Served warm with a tangy, roasted tomato and cumin chutney for a comforting rural flavor.
50min
Total Time
4
Servings
Chhattisgarhi
Cuisine
Recipe
1
Boil water in a pan with salt, carom seeds, and a teaspoon of oil. Gradually add the rice flour while stirring continuously to avoid lumps.
2
Cover and let the dough steam-cook on low heat for 5 minutes, then knead it into a smooth, pliable dough while still warm.
3
Divide the dough into small lemon-sized portions, roll them into cylinders, and gently press the centers to shape traditional farha rolls.
4
Steam the shaped farha in a steamer or idli maker for 12 to 15 minutes until fully cooked and glossy.
5
Heat mustard oil in a wide pan, splutter cumin seeds, mustard seeds, curry leaves, and green chilies.
6
Add the steamed farha to the tempering along with turmeric powder and toss gently until lightly crisped on the edges.
7
For the chutney, roast the tomatoes and garlic, then grind them with roasted cumin powder, salt, and fresh coriander.
8
Garnish the farha with fresh coriander and serve hot alongside the tangy tomato-garlic chutney.
Ingredients
2 cups rice flour
2.5 cups water
1 teaspoon carom seeds (ajwain)
1 tablespoon sesame seeds
2 tablespoons mustard oil
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
2 sprigs curry leaves
2 green chilies, finely chopped
1/4 teaspoon turmeric powder
Fresh coriander leaves, chopped
Salt to taste
3 ripe tomatoes for chutney
4 cloves garlic for chutney
1 teaspoon roasted cumin powder
*This AI-generated recipe may contain inaccuracies.