Chana dal ke Phare or Pittha

Ingredients(for 4-5 servings)

Wheat flour 2 cup

Chana daal – 1 cup (soaked in water for 2-3 hrs)

Garlic cloves – 6-7

Ginger 1” peice

Green Chilli 4-5

Garam masala 1 tsp

Heeng 2 pinch

Coriander powder 1 tsp

Green coriander leaves Chopped 2 tbls

Salt – as per taste

Cumin seeds – 1 tsp

Oil –4 tbsp

Method

Remove the excess water from the daal and coarsely grind with ginger, garlic, green chilly and add salt, heeng, coriander powder, garam masala, green corianderleaves and mix well.

Knead wheat flour as a soft puri dough

Devide the dough into 20-25 parts and make smooth ball with each part.

Now roll each ball as a small puri and fill the daal mixture, Fold it to make a semi circle and seal the top of the circle (gujiya like shape).

Make all phara as same procedure.

Now boil around 1.5 litre water in a big deep pan with salt and two spoon oil. when water start boiling put phara on it one by one and cook on medium flame atleast 10-15 minuts.

For checking take out one of them and prick with a pointed knife, if it comes out clean it's cooked otherwise cook some more time.

You can serve this boil phara also or serve after frying.

For frying ........

Take out the phara from the water and let it to be cool.

Cut each phara into 4 peices and keep aside.

Heat oil in pan put cumin seeds when cumin turn brown add phara pieces and fry on low flame till golden brown and crispy.

Serve hot with green chutney or sauce