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Bara
Black lentil patties
Newari bara (wo): crisp-edged black lentil patties from the Kathmandu Valley
Bara, or wo in the Newar language, is a thick, savoury pancake of ground black lentils that the Newar people of the Kathmandu Valley have made for centuries. It is cooked on a flat griddle until spotted brown and lacy at the edges but soft and airy inside. It is festival food above all: it appears at Sithi Nakha in early summer, on the plates of Newar feasts and at roadside stalls in Kirtipur and Patan, where it is often topped with a cracked egg. This plant-based version keeps it plain, with ginger, garlic and cumin in the batter. Eat it hot with golbheda ko achar. The usual mistake is to add too much water when grinding: the batter must be thick enough to hold a peak, or the bara spread thin and go flat. Chef's tip: beat the ground batter by hand for 3–4 minutes until it turns pale and fluffy; the air you whip in is what makes the bara light.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 9 oz split husked black lentils (urad dal, maas)soaked in cold water for at least 6 hours or overnight
- ⅔ oz fresh gingerroughly chopped
- 1 tsp ground cumin
- ¼ tsp ground turmeric
- 1 tsp salt
- 2 spring onions (optional)finely chopped
- 4 tbsp mustard oilfor the griddle
To serve
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What you'll need
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Method
0/7 doneStep 1: Drain 9 oz split husked black lentils (urad dal, maas) well; soaked lentils should crush easily between your fingers. Put them in a blender with ⅔ oz fresh ginger, 4 garlic cloves and 1 green chilli and 3–4 tablespoons of water, just enough to keep the blades moving.
5 minStep 2: Blend in bursts for 3–4 minutes, scraping down the sides, to a thick, slightly grainy paste. It should hold its shape on a spoon. Only add water a teaspoon at a time.
4 minStep 3: Tip into a bowl, add 1 tsp ground cumin, ¼ tsp ground turmeric, 1 tsp salt and 2 spring onions, and beat vigorously with your hand or a wooden spoon for 3–4 minutes, until the batter is pale, fluffy and a small blob floats in a cup of water.
4 minStep 4: Heat a heavy flat griddle or frying pan over a medium heat and brush with a little 1 tbsp mustard oil. When a drop of batter sizzles gently, it's ready.
2 minStep 5: Wet your fingers, take a large spoonful of batter and spread it into a round about 10 cm across and 1 cm thick, pressing a small dip in the middle with a fingertip so the centre cooks through. Make 3 or 4 at a time.
Step 6: Drizzle a little more 2 tbsp mustard oil around the edges and cook for 3–4 minutes, until the edges are lacy and crisp and the underside is deep golden. Flip and cook 3 minutes more, pressing lightly, until both sides are spotted brown and the centre springs back.
7 minStep 7: Repeat with the rest of the batter and 1 tbsp mustard oil, keeping the cooked bara warm in a low oven. Serve hot with 6 tbsp golbheda ko achar (Nepali tomato achar).
12 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 17 g
- Carbs
- 34 g
- Fat
- 15 g
- Fibre
- 9 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bara take?
- About 40 minutes in total: 20 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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