Phapar is one of the most exotic whole grains that is actually a seed. Sometimes called a ‘pseudo- grain, it is one of the most versatile substitutes for wheat flour.
‘Phapar ko fulauro’ is a deep-fried snack which is popular during Maghe 'Sankranti' festival along with that there are sesame seed laddus, molasses, ghee, sweet potatoes and different varieties of yam which are also eaten during the festival, which is observed on the second week of January.
Maghe Sankranti is celebrated on the first day of Magh. Sankranti significance is to welcome the warmer days of Spring after the cold Winter months. Maghe Sankranti is similar to solstice festivals in other religious traditions.
INGREDIENTS-
250gms of Phapar (buckwheat) powder, sieved and cleaned
1 cup mustard leaves (Rai ko sag), finely chopped (Optional)
1 medium onion, chopped
2 green chillies, slit horizontally and chopped
1 tbsp grated fresh ginger
1 tbsp fresh coriander, chopped
½ tsp chilli powder
½ cup of water (check the consistency)
Oil for frying
Salt to taste
METHOD
*The key to making the perfect fulauro lies in the quality of the ingredients and heating the oil to just the right temperature. If the oil is not hot enough, they absorb too much oil.
Also, a thick batter will overwhelm the vegetables and make doughy fulauro. Make sure the ingredients are not too wet or the batter will be runny.
In a medium bowl, add all the ingredients and gradually add water to make a smooth batter with the consistency of thick cream.
Cover and set side for 15 minutes.
When the batter is well rested, it will thicken slightly. If the batter seems too thick add some water; if it feels too thin, add more Phapar powder.
Heat the oil in a heavy deep skillet over medium-high heat. Test the readiness of the oil by placing a drop of batter into the hot oil. If it bubbles and rises to the surface immediately, it is ready. Scoop up about a tablespoon of the mixture and gently drop into the oil. Fry, turning a few times, until golden brown and crispy, 2 to 3 minutes. With a slotted spoon, remove the fulauro, draining as much oil as possible, and transfer it to a paper towel lined platter. Fry six to seven pieces at a time, but do not crowd the pan.
Repeat with the remaining batter. Transfer the fulauro to a platter and serve immediately, while still crisp.
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