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Bara is a popular Nepali snack made from urad dal, known for its crispy texture and savory flavor. Often enjoyed during festivals and family gatherings, this dish holds cultural significance in Nepalese cuisine. It's commonly served as a snack or appetizer, bringing people together over shared meals.
Soak urad dal in water for at least 4 hours or overnight.
Drain the water and grind the dal into a smooth batter. You can use a food processor or wet grinder.
Transfer the batter to a mixing bowl.
Add finely chopped onion, green chilies, ginger, garlic, cumin seeds, turmeric powder, red chili powder, garam masala, coriander leaves, and salt. Mix well.
Heat oil in a deep frying pan or kadai over medium heat. You need enough oil to submerge the Bara.
Take a small portion of the batter and shape it into a small patty or round shape. You can use your fingers or a spoon for this.
Carefully slide the shaped batter into the hot oil. Fry in batches to avoid overcrowding.
Fry the Bara until they are golden brown and crispy on the outside, about 3-4 minutes per side.
Remove the Bara from the oil and drain on paper towels to remove excess oil.
Enjoy your meal!
Bara is a traditional Nepali snack made from urad dal, seasoned with spices and fried until crispy.
Bara originates from Nepal, where it is a favorite among locals and often served during festive occasions.
Key ingredients include urad dal, onion, green chilies, ginger, garlic, cumin seeds, turmeric powder, and red chili powder.
Bara takes approximately 255-500 minutes total time to prepare and cook.
Bara is often served with spicy chutneys or pickles and can be enjoyed alongside tea or as part of a meal.