Farali paratha or sama rice paratha is an easy and low calories fasting or upvas recipe made from sama rice or moriya. it is very nutritious, healthy, filling, and gluten-free. I also share tasty and extremely easy farali chutney which tastes great with paratha. These parathas are soft and very easy to prepare with all available ingredients in your kitchen. do try this!
The key to making soft farali paratha at home are:
- Grind sama rice into a coarse powder so it will easily bind into the mixture and give an even texture to paratha.
- The boiled potato and rajgira flour help to bind the paratha mixture, so if your paratha breaks in while roasting it, just add some rajgira flour and prepare the dough.
- Crushed peanut powder not only gives a crunchy bite to vada but also helps to absorb moisture from the mixture.
- Lastly roast paratha on medium flame till it becomes slightly golden brown spots on both sides.
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Recipe video
Farali paratha recipe | vrat ka paratha | how to make sama rice paratha
Ingredients
For cooking sama rice
- 1 cup sama rice/moriyo
- 2 cup water
- Salt to taste
- 1 tsp black pepper powder
- 1 tsp oil
For farali paratha
- 1 cup cooked sama rice / moriyo
- 2 medium size boiled potatoes
- ¼ cup rajgira flour
- 3-4 green chilli paste
- 4 tbsp crushed peanuts powder
- Salt to taste
- ½ cup coriander leaves
- Oil or ghee for roasting
For farali chutney
- ½ cup coriander leaves
- 2-3 green chilli
- ¼ cup roasted peanuts
- 1 tbsp lemon juice
- Salt to taste
- ½ tsp cumin powder
- 1 tbsp curd
- Some ice cubes or cold water
Instructions
Making farali paratha
- In a mixture jar, add 1 cup of sama rice and grind it into a coarse powder.
- Now in a pan, add 2 cups of water, salt, black pepper powder, and oil. Bring it to a boil.
- Then add sama rice powder gradually and mix well.
- Cover and cook mixture on low flame till it absorbs the water completely and becomes soft and dry.
- Switch off the flame and take it out into the mixing bowl.
- Then add 2 grated boiled potatoes, rajgira flour, green chili paste, crushed peanuts powder, salt to taste, and some coriander leaves.
- Mix well and knead the dough.
- Then add 1 tsp oil and make a smooth dough.
- Now divide the dough into 10 equal portions and make smooth balls.
- Grease plastic sheet or parchment paper with oil and add paratha ball into center and press it with a dish or roll it very gently.
- Heat the tawa or skillet on medium heat. Spread some oil on it.
- Add paratha and when you see a few bubbles on it apply some oil on another side and flip it.
- Cook paratha till it has brown spots on both sides.
- Serve farali paratha with farali chutney and masala tea.
Making Farali peanut chutney
- In a grinding jar, add coriander leaves, green chili, roasted peanut, lemon juice, salt, cumin powder, curd, and some ice cubes. Grind into a smooth paste
- Remove it to the bowl and serve with farali paratha.
Notes
- cook sama rice powder till it absorbs all water and become dry.
- Roast paratha on medium flame.
- Store farali chutney into an air-tight container for 4-5 days in the refrigerator.
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