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.
Ingredients
2 cups black lentils (urad dal), soaked overnight
1 inch ginger, roughly chopped
2 green chilies
1 teaspoon cumin seeds
1/2 teaspoon turmeric
Salt to taste
Oil for frying
4 eggs (optional topping)
Instructions
1Drain soaked black lentils and grind them into a thick smooth batter using minimal water. The batter should be thick enough to hold its shape.
2Mix in ginger, green chilies, cumin, turmeric, and salt. Beat the batter vigorously to incorporate air for a lighter texture.
3Heat oil in a flat frying pan. Pour spoonfuls of batter and flatten into round patties about half an inch thick.
4Fry on medium heat until golden and crispy on both sides, about three to four minutes per side.
5Optionally 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.