Bara, pronounced “baa-ruh,” is a type of savory pancake or fritter made primarily from black lentils. Imagine crispy, golden-brown rounds bursting with lentil flavor, often served as a snack, appetizer, or even part of a larger meal. Its versatility and deliciousness make it a beloved staple in Newari cuisine. It also known as Wo in the Newari language
Bara Recipe
Bara Recipe
Bara is a popular Newari dish made from lentils. It is a type of savory pancake that is often served as a snack or appetizer. Bara can be made with different types of lentils, but the most common type is black lentils.
Equipment
- 1 Mixing Bowl You'll need a medium-sized bowl to mix the batter ingredients.
- 1 Blender or food processor or Grinder This is the easiest way to grind the lentils into a smooth batter.  If you don't have one, you can use a mortar and pestle, but it will take more time and effort.
- 1 Non-stick frying pan A non-stick pan is ideal for frying the Bara without them sticking. If you don't have a non-stick pan, you can use a regular pan with a little more oil.
- 1 Spatula A spatula will help you flip the Bara while they're frying.
- 1 Tongs Tongs can be helpful for flipping the Bara when they're hot.
- Paper towels Drain extra oil from the fried Bara on paper towels.
- Measuring cups and spoons These will help you accurately measure the ingredients.
- Airtight container  If you have any leftover Bara, you can store them in an airtight container in the refrigerator for up to 2 days.
Ingredients
- 2 Cups Black lentils, soaked overnight
- 1 Teaspoon Salt
- ½ Teaspoon Cumin powder
- ½ Teaspoon Coriander powder
- ½ Teaspoon Asafoetida
- 1/4Â Teaspoon Red chili powder
- 1/4Â Teaspoon Garam masala
- 1/4Â Cup Chopped cilantro
- 1/4Â Cup Chopped onion
- 1/4Â Cup Chopped green chilies
- Oil for frying
Instructions
- Soak it up: Begin by soaking the black lentils overnight. This softens them for grinding and kickstarts the fermentation process, enhancing their digestibility and adding a subtle tang.
- Grind to perfection: Drain and rinse the soaked lentils. Use a blender or food processor to grind them into a fine paste. Aim for a smooth consistency, free of large lentil bits.
- Spice it right: Transfer the lentil paste to a mixing bowl. Add the salt, turmeric powder, cumin powder, coriander powder, asafoetida, red chili powder, and garam masala. Mix well to ensure even distribution of the spices.
- Fresh is best: Finely chop the cilantro, onion, and green chilies. Fold them gently into the lentil batter, incorporating their vibrant colors and flavors.
- Heat it up: Heat a non-stick pan over medium heat. Add a thin layer of oil, swirling it to coat the pan's bottom.
- Batter up: Using a ladle or spoon, pour a small amount of batter into the pan, spreading it gently into a thin pancake. The size can be customized to your preference.
- Sizzle and shine: Fry the bara for 2-3 minutes per side, or until golden brown and crispy. The edges should be slightly firm, and the center should be cooked through.
- Repeat and relish: Continue frying the remaining batter, making fresh batches as needed. Once done, drain the baras on paper towels to remove excess oil.
- Serve with flair: Enjoy your homemade baras hot, paired with your favorite accompaniments like chutneys, achaar, or simply a squeeze of lemon.
Video
Notes
Tips and tricks:
- Ginger-garlic boost:Â For an extra layer of flavor, add 1/2 teaspoon of ginger-garlic paste to the batter.
- No blender, no worries:Â If you lack a blender or food processor, you can grind the lentils using a mortar and pestle. It might take a bit longer, but the results will be just as delicious.
- Make ahead magic:Â To save time, you can prepare the bara batter ahead and refrigerate it overnight. Just fry them up when you’re ready to eat.
- Leftover love:Â Store leftover baras in an airtight container at room temperature for up to 2 days. Reheat them in a toaster oven or oven until warmed through before serving.
Traditional vs. Modern Variations:
- Classic Bara: Crafted exclusively with black lentils, resulting in a slightly denser pancake with a distinct earthy flavor. Often served as a simple breakfast or evening snack, paired with chutneys and pickles such as tomato or radish.
- Contemporary Bara: Integrates various lentils like moong dal (yellow lentils) for a softer texture. Some recipes incorporate chopped onions, garlic, ginger, and spices like cumin and coriander for enhanced flavor complexity. Popular fillings include minced chicken, chopped vegetables, or even eggs for a richer protein boost.
Cooking Techniques:
- Tawa Cooking: Traditionally prepared on a flat iron griddle called a tawa, resulting in a slightly crispy exterior and a slightly softer interior.
- Pan-frying: A more convenient option using a non-stick pan, requiring less oil and delivering consistent results.
- Deep-frying: Yields a crispier texture, often favored for street food versions of bara, though less health-conscious.
Serving Suggestions:
Bara is exceptionally versatile and can be enjoyed in various ways:
- Plain Delight: A simple yet satisfying snack dipped in chutneys like tomato, cilantro, or mint.
- Accompanied by Achar: Tangy pickled vegetables like radish or carrot achar add a contrasting flavor dimension.
- As Part of a Set Meal: Traditionally featured in the Nepalese “Samaybaji” set meal, alongside curries, vegetables, and other small dishes.
- Stuffed Goodness: Fill bara with your preferred ingredients like spiced minced chicken, potato masala, or even scrambled eggs for a heartier main course.
- Soup Sidekick: Bara can be crumbled and added to lentil soups for a textural element and an added protein boost.
The Cultural Significance of Bara:
Bara goes beyond being a delicious dish; it holds cultural significance in Nepal. It is often prepared during festivals and religious ceremonies, symbolizing good luck and prosperity. Sharing bara strengthens community bonds and brings families together.
Exploring Variations:
Beyond the classic lentil bara, you can discover regional variations and creative interpretations:
- Thukpa Bara: Bara dumplings in a spicy tomato broth, popular in eastern Nepal.
- Bara Chat: Savory bara pieces tossed with onions, tomatoes, spices, and chutneys, resembling a chaat version.
- Sweet Bara: A unique twist with added sugar and grated coconut, served as a dessert.
Conclusion
With its flexibility and delightful flavor, bara promises a culinary adventure for all palates. Feel free to experiment, discover your favorite variation, and let the spirit of this Nepalese delicacy fill your kitchen!
