As mentioned on my several fasting Posts, On the days Hindus fast, there is a list of foods that they are “allowed” to eat. The list – often referred to as farali food – includes all the fruits and nuts, milk and milk products including yogurt. It also includes potatoes, sweet potatoes, cassava, tapiaco, ragigara, Morio and amaranth etc…. In fact, the sumptuous delicacies you can eat in place of everyday food makes you feel that you are having a feast because of the variety you can make.
I managed to get some Farari flour which was made up of a combination of Amaranth and Morio Seeds. When I was young and my mum used to make farari puris using this flour, I would never eat them because of their dark colour. Now that I have made and tried the puris, I really enjoyed them and will be using this flour more often. You will find recipes for normal wheat flour puris on my blog.
Ingredients
- 1 cup Farari Atta (amaranth and morio flour)
- 1 tbls oil
- ¼ tsp salt
- ¼ tsp roasted coarsely ground cumin seeds
- ¼ tsp red chili flakes
Method
- Transfer the flour to a mixing bowl. Add the oil, salt,cumin seeds and chili flakes to the flour. Using warm water bind the dough. Add the water in small amounts until you feel it all coming together. Knead it well and keep it covered to rest for 30 minutes.
2. Divide the dough into 15 small balls. Dust some of the dry farari atta on your work top and roll out the puris into very small chappatis.
3. Once they are all rolled out, heat the oil. To test if the oil is ready, drop a tiny piece of dough into the oil. If it raises up quickly, the oil is ready. Fry one or two puris at a time. Keep pressing them to keep them under the oil as this will make them puff up.
4. Once all are done, you can serve them hot with any farari curry ( or any curry if you are not fasting). Any left over puris can be saved in an air tight container for a day or two.
Farari puris using Amaranth Morio seeds Flour (Gluten free Indian bread)
As mentioned on my several fasting Posts, On the days Hindus fast, there is a list of foods that they are “allowed” to eat. The list – often referred to as farali food – includes all the fruits and nuts, milk and milk products including yogurt. It also includes potatoes, sweet potatoes, cassava, tapiaco, ragigara, Morio and amaranth etc…. In fact, the sumptuous delicacies you can eat in place of everyday food makes you feel that you are having a feast because of the variety you can make.I managed to get some Farari flour which was made up of a combination of Amaranth and Morio Seeds. When I was young and my mu used to make farari puris using this flour, I would never eat them because of their dark colour. Now that I have made and tried the puris, I really enjoyed them and will be using this flour more often. You will find recipes for normal wheat flour puris on my blog.Ingredients
- 1 cup Farari Atta ( amaranth and morio flour)
- 1 tbls oil
- ¼ tsp salt
- ¼ tsp roasted coarsely ground cumin seeds
- ¼ tsp red chili flakes
Instructions
- Transfer the flour to a mixing bowl. Add the oil, salt,cumin seeds and chili flakes to the flour. Using warm water bind the dough. Add the water in small amounts until you feel it all coming together. Knead it well and keep it covered to rest for 30 minutes.
- Divide the dough into 15 small balls. Dust some of the dry farari atta on your work top and roll out the puris.
- Once they are all rolled out, heat the oil. To test if the oil is ready, drop a tiny piece of dough into the oil. If it raises up quickly, the oil is ready. Fry one or two puris at a time. Keep pressing them to remain under the oil as this will make them puff up
- Once all are done, you can serve them hot with any farari curry ( or any curry if you are not fasting). Any left over puris can be saved in an air tight container for a day or two.
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