Phara is lentil dumping stuffed in wheat flour. One of the healthiest recipe, full of protein as well as taste. It is served with the chutney of your choice. I mostly serve it with parwal (pointed gourd) ki chutney or hari chutney. Sounds weird, most people cannot imagine parwal in a chutney but yes that's possible. I will post the recipe of "parwal ki chutney" later.

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Divya Singh's Secret Indian Recipe !

Preparation Time: 
10 minutes
Cooking Time: 
15 minutes


Masoor ki daal (200 grams)
Moong ki daal ( 200 grams)
Garlic (7-8 cloves)
Green chillies (as you like it)
Wheat flour
Soak masoor dal an moong dal separately for about 4 hours.
Make a dough of wheat flour with some salt and keep it aside. The dough consistency should be hard but not very hard.
Grind in massor dal, moong dal, garlic, green chillies and salt in a grinder into a very smooth paste with very little water. The paste should not be runny.
Roll small circles of the dough (slightly bigger than pooris) and stuff them with dal paste. Close the circles like ghujiyas to form the dumpling shape and keep them aside.
In a pot pour 2 glasses of water and bring it to boil.
Stir in 3 -4 dumplings at a time into the water and let it boil on a medium flame. Let it cook for about 15 minutes.
Check if the dumplings are cooked by pricking in toothpick inside the dumplings. if they come put clean, the dumplings are cooked, if not cook for some more time.
Let them cool. Cut them in big chunks and serve them with chutney of your choice.
You can also stir fry them in little oil to make crispy phara. To make crispy phara add oil in kadhai and sputter some mustard seeds. Add the cooled and cut phara into the oil, stir fry them till they are crispy. Don't put hot phara in the oil as they may start sticking and stuffing may spread all over.