Nepali
Bara
Bara are Newari-style Nepali lentil patties made from soaked maas ko dal, ground into a thick batter and fried until the edges are crisp and the centers stay tender. They are best served warm with tomato-sesame achar or a simple radish pickle.
Watch it madeYummy Food World · 5:29
Ingredients
- Split black gram lentils, skinless maas ko dal or urad dal1 cup
- Water for soaking3 cups
- Water for grinding3 to 5 tbsp
- Fresh ginger, finely grated1 tbsp
- Garlic, crushed2 cloves
- Green chili, finely chopped1
- Cumin powder1 tsp
- Turmeric powder1/4 tsp
- Asafoetida1 pinch
- Salt3/4 tsp
- Fresh cilantro, finely chopped2 tbsp
- Mustard oil3 tbsp
Method
- Rinse the maas ko dal until the water runs mostly clear, then soak it in 3 cups water for at least 8 hours or overnight.
- Drain the lentils well and grind them on a silauto or in a blender with only 3 to 5 tablespoons water to make a thick, smooth paste.
- Transfer the batter to a bowl and beat it vigorously by hand for 3 to 4 minutes until it looks lighter and slightly fluffy.
- Mix in the ginger, garlic, green chili, cumin, turmeric, asafoetida, salt, and cilantro.
- Heat a heavy tawa or cast-iron pan over medium heat and add a thin layer of mustard oil.
- Spoon 1/4 of the batter onto the hot pan and spread it into a round patty about 1/2 inch thick, smoothing the center slightly thinner than the edges.
- Cook for 3 to 4 minutes until the bottom is deep golden and the edges look set.
- Flip carefully and cook the second side for another 3 to 4 minutes, adding a little more mustard oil around the edges if needed.
- Repeat with the remaining batter to make 4 bara total.
- Serve hot with tomato-sesame achar, mula ko achar, or another Nepali pickle.
Common questions
Can I substitute yellow split peas or moong dal for urad dal in bara?
Urad dal gives the classic chewy, airy texture and strongest binding. Yellow split peas or moong dal can work in a pinch, but the bara will be softer and less elastic. Soak and grind very thick, then beat well.
How long does it take from soaking to frying?
Plan for at least 8 hours of soaking, or overnight. Grinding and mixing take about 10 minutes, and frying each batch takes 6 to 8 minutes. If making multiple bara, allow extra time for pan reheating.
What are the most common mistakes when making bara?
Adding too much water is the biggest mistake; it makes the batter loose and the bara fragile. Also avoid under-beating the batter, which keeps it dense, and frying on too-high heat, which browns the outside before the center cooks.
How should I store leftover bara, and can I freeze it?
Cool completely, then refrigerate in an airtight container for up to 3 days. Freeze with parchment between pieces for up to 2 months. Reheat in a skillet or oven to restore the crust; microwaving makes it softer.
What are good ways to serve bara?
Serve bara hot with tomato achar, sesame chutney, or yogurt. It also pairs well with aloo tarkari, lentil soup, or tea as a snack. For a fuller meal, top with a fried egg or serve alongside beaten rice.