Crispy fried patties made from ground black lentil batter, seasoned with ginger, cumin, and green chilies. A Newari staple served at festivals, often topped with a fried egg or minced meat.
Nutrition & Info
Equipment Needed
Instructions
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1
Drain soaked black lentils and grind them into a thick smooth batter using minimal water. The batter should be thick enough to hold its shape.
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2
Mix in ginger, green chilies, cumin, turmeric, and salt. Beat the batter vigorously to incorporate air for a lighter texture.
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3
Heat oil in a flat frying pan. Pour spoonfuls of batter and flatten into round patties about half an inch thick.
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4
Fry on medium heat until golden and crispy on both sides, about three to four minutes per side.
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5
Optionally crack an egg on top of each bara while the second side cooks. Serve hot with achaar (pickle).
Did You Know?
Bara is so central to Newari culture that there is a saying: a Newari feast without bara is like a wedding without music.
Chef's Notes
Equipment Tips
- grinder or blender
- frying pan
- mixing bowl
The Story Behind Bara
Bara is a cornerstone of Newari cuisine, deeply woven into the fabric of the Kathmandu Valley's food culture. The dish originates from the Newar community's tradition of elaborate multi-course feasts called bhoj, where bara appears in multiple courses. The technique of soaking and grinding black lentils into a smooth batter was perfected over generations. Different variations exist for different occasions: plain bara for everyday eating, egg-topped bara for celebrations, and meat-topped bara for special feasts.
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