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Cook Time 1 hour 15 minutes
Ingredients Method Notes

Ingredients
  

  • 2.5 cups whole wheat flour coarse ground
  • 1 cup dhokla/handva flour
  • 4 cups chopped fang
  • 10 cloves garlic paste
  • 2 inch piece of ginger paste
  • 7-8 green chillies paste - reduce to sun your taste
  • 2-3 teaspoons sugar
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon ajwain/carom seeds
  • 3 teaspoon coriander -cumin seeds powder
  • 4-5 tablespoons oil/moyan
  • sour yogurt to bind the dough
  • salt to taste
  • To Temper
  • 5 tablespoons oil
  • 2 teaspoons mustard seeds/rai
  • 1 teaspoon red chilli powder/mirchi powder
  • 4 teaspoons sesame seeds / til
  • a pinch of hing/ asafoetida

Method
 

  1. Wash and cut the faang leaves in ribbons.
  2. In a large mixing bowl mix the flours, green chillies, ginger, garlic, sugar, ajwain seeds, turmeric powder, coriander and cumin seeds powder, salt, oil and enough yogurt to bind very soft sticky dough.
  3. Shape them as muthiya and steam for a good 45 minutes to 1 hour on high flame.
  4. To check the doneness of the fangiya, they are done if a knife inserted in it comes out clean.
  5. Cool the Faangiya well.
  6. To temper, slice the fangiya in roundels.
  7. In a large Karahi, heat the oil, add the mustard seeds, sesame seeds, hing. Once the seeds splutter add the sliced faangiya.
  8. Cook them for few minutes until the faangiya have been coated well and developed a light brown crust.
  9. Enjoy with a hot cup of chai.

Notes

Ensure that the steamer has enough water as the Faangiya will cook for close to an hour. Yogurt should be a little sour.