Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, desi momos (farre). One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Desi momos (farre) is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Desi momos (farre) is something which I have loved my entire life. They are fine and they look wonderful.
Fara or Pitha or Desi Momos or Salted Gujhiya is a traditional indian recipe commonly eaten in eastern UP and Bihar region of India. A subreddit dedicated to the Japanese Gravure Model Momose Momo. Momo is a type of East and South Asian steamed filled dumpling, popular across the Indian subcontinent and the Himalayan regions of South Asia.
To begin with this particular recipe, we must prepare a few components. You can have desi momos (farre) using 10 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Desi momos (farre):
- Get 1 cup chana daal
- Prepare 3/4 cup urad daal (without chilka)
- Prepare 10-15 garlic cloves
- Get 4-5 green chillies
- Get 1 big piece ginger
- Take Pinch hing
- Make ready 2 cup wheat flour (rice flour optional)
- Make ready to taste salt
- Take little oil
- Make ready 1 tbsp ghee
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Instructions to make Desi momos (farre):
- Firstly soak the daal for 7 to 8 hrs
- Wash and grind the daal with above mentioned ingredients
- Knead the wheat flour with little oil and salt
- Now take a big vessel filled with water and let it come to a boil.
- Make small puris and stuff the daal and you can make it like gujiya shape or you can give it any shape you like.
- When all the farras are stuffed add them in boiling water add 1 to 2 spoon of oil in water so that the farras do not stick to each other.
- Let it boil for 20 mins.and drain out in a strainer let it cool
- Next step take a kadhai add 1 tbsp of pure ghee add cumin seeds and fry the desi momos and enjoy it with garlic chutney and ghee.
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