Although Vara is considered the identity of Chhattisgarh, when it has a combination of cauliflower, potatoes and mild spices, its taste becomes more distinct. This recipe is perfect for those who want to eat less fried foods but don’t want to compromise on their taste. You can easily serve gobi vara with gravy in your morning breakfast, kids meal or dinner.

Ingredients to make Vegetable Gobi Vara – Cauliflower – 1 medium size – Potatoes – 2 (boiled and mashed) – Peas – 1/2 cup – Rice flour – 2 cups – Oil – 3-4 tablespoons – Cumin – 1 teaspoon – Asafoetida – 1 pinch – Ginger paste – 1 tablespoon – Salt – to taste – Turmeric powder – 1/2 teaspoon – Coriander powder – 1 tablespoon Small – red pepper powder – half a teaspoon – green coriander – for garnish

Preparation method: 1. Prepare the cauliflower: First, cut the cauliflower into small pieces, wash it and grate it well. Put it in water, then filter it well after washing it.

2. Fry vegetables: Heat the oil in a frying pan. Add cumin spices and asafoetida in it. Then add the shredded cabbage, ginger paste, chili pepper and all the dry spices and fry for 4-5 minutes.

3. Knead the dough: Put the rice flour in a large bowl. Add some salt to it and knead a soft dough with the help of lukewarm water.

4. Making balls and vara: To make gobi vara, make small balls of dough and roll them like puris. Fill these puris with the prepared cabbage mixture and keep them in a plate.

5. Cooking the farra: Boil water in a large pan. Cook the farra in water using a colander or steamer for 10-15 minutes.

6. Serve with the broth: Now take it out and make the broth like regular vegetables, add the balls to it and cook for 10 minutes. Finally, add green coriander and serve with roti or rice.

Tips and Tricks – If you want, you can make it even more delicious by stuffing some cheese into the fara. -Adjust the amount of spices according to your taste. It is best to serve it hot in the winter, because the taste of hot prey is better to eat.