Farali refers to fasting. During some Indian festivals, only certain food is eaten while fasting and this post is about making Farali Roti using the Farali flour available these days at most Indian groceries. The flour is mix of arrowroot, potato, Amaranth, chestnut and some other flours that is consumed during fasting. So I bought this two packs on Farali Flour from Indian grocery and thought I want to make some recipes. Though I don’t fast, I love to prepare different recipes. And in this post I will share very basic simple roti first.
Roti is our staple food and can be eaten in many ways so I thought why not make roti first using this flour. This roti can be then served with farali aloo, with mango pulp or just as it is.
You will need the following ingredients to prepare the dough. 1 cup flour makes about 8-10 rotis, depending on the size.
1 cup farali flour (ready made fasting flour)
½ cup mashed potato (boiled, peeled and mashed)
1 tsp oil
½ cup water or as needed
extra farali flour for dusting
If desired then spread ghee to keep the roti soft.
Sindho Namak aka pink salt can be added if your diet allow to consume sindhow namak.
Making farali roti is the same as making regular everyday chapati.
Prepare the dough using flour, water, boiled mashed potato, and oil. Make small golf size balls. Roll and bake the roti.
- 1 cup farali flour ready made fasting flour
- ½ cup mashed potato boiled, peeled and mashed
- 1 tsp oil
- ½ cup water or as needed
- extra farali flour for dusting
- 4-6 tsp ghee optional
- Into the mixing bowl take flour, mashed potato and oil and mix it into the flour.
- Add water gradually and make a soft pliable dough.
- Cover the dough and let it rest at least for 30 minutes.
- Heat tawa or frying pan over medium low heat.
- Divide the dough into 10 parts.
- Take one part of the dough. Roll it into a ball.
- Coat it lightly with the extra flour.
- Place on the rolling board or worktop and roll into a circle of 5-6 inch diameter.
- In between if the dough sticks, just dust it with more flour.
- Put the rolled roti on the tawa.
- Roast it till bubbles appear.
- Turn it over and roast for 20 -30 seconds.
- Can let it puff up over naked flame if you like.
- Repeat steps 7 to 14 with the remaining dough.
- You can smear a bit of ghee over the rotis before serving.