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
- 1/4 Teaspoon Red chili powder
- 1/4 Teaspoon Garam masala
- 1/4 Cup Chopped cilantro
- 1/4 Cup Chopped onion
- 1/4 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: For an extra layer of flavor, add 1/2 teaspoon of ginger-garlic paste to the batter.
- No blender, no worries: 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: 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: 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.