Imagine tasting the vibrant flavors of Nepal right in the comfort of your own kitchen. Bara, a savory and delicious pancake, is a popular Nepali street food known for its simplicity and delectable taste. Today, I'll guide you through making an authentic Bara Nepali recipe that you can easily prepare at home.
Ingredients for Bara
To make Bara, you'll need the following ingredients:
- 1 cup black lentils (masoor dal)
- 1 teaspoon ginger, minced
- 2 cloves garlic, minced
- 1 green chili, chopped (adjust to taste)
- 1/2 teaspoon cumin seeds
- Pinch of asafoetida (hing)
- Salt to taste
- Vegetable oil or ghee for frying
- Fresh coriander, for garnish
How to Make Bara
Preparation
- Soak the Lentils: Rinse the black lentils thoroughly and soak them in water for at least 4-6 hours. This will soften them, making them easier to grind into a batter.
- Grind the Batter: Drain the soaked lentils and blend them with ginger, garlic, green chili, cumin seeds, asafoetida, and salt to form a smooth batter. Add a little water if necessary, but keep the batter thick.
🍳 Note: The batter should be smooth with a consistency thick enough to spread on a pan.
Cooking the Bara
- Heat the Pan: Heat a non-stick skillet or tawa over medium heat. Add a few drops of oil or ghee and spread it around with a cloth or tissue paper.
- Pour and Spread the Batter: Pour a small ladle full of batter onto the pan. Quickly spread it into a circular shape using the back of the ladle or a spatula. The bara should be about 1/4 inch thick.
- Cooking: Drizzle a little oil or ghee around the edges. Cook on medium heat until you see the edges starting to crisp up, then flip it over to cook the other side until it turns golden brown. This usually takes 2-3 minutes per side.
Serving Suggestions
Bara is versatile; here are a few ways to serve it:
- Bara with Buff: Commonly served with spicy minced buffalo or lamb meat, known as Chhoela.
- Bara with Curry: Pair it with any vegetable curry or daal for a wholesome meal.
- Plain with Chutney: Serve with mint or cilantro chutney for a lighter option.
🍴 Note: The traditional Nepali way to enjoy Bara is with a touch of ghee and a sprinkle of red chili flakes for added flavor.
Variations and Tips
You can experiment with Bara by:
- Adding minced onions or tomatoes into the batter for extra texture.
- Incorporating different spices like fenugreek seeds or coriander powder for a unique taste.
- Trying variations like Egg Bara by adding an egg on top while cooking.
🧊 Note: Ensure the batter is well-rested for at least 30 minutes to achieve the right texture.
Now that you've learned how to make Nepali Bara, you can bring a piece of Nepal's rich food culture into your home. Whether for a snack or a full meal, Bara stands out with its simplicity yet intriguing taste. Enjoy the process, and don't forget to tweak the recipe to suit your taste preferences. This dish not only provides a culinary adventure but also connects you with the Nepali tradition of sharing food and culture.
Can I make Bara with other lentils?
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Yes, while black lentils (masoor dal) are traditional, you can experiment with other types like yellow lentils (mung dal) or even chickpeas (chana dal). The taste will differ, but it can be an interesting variation.
How can I store leftover Bara?
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Bara is best eaten fresh, but if you must store it, keep it in an airtight container in the refrigerator for up to 24 hours. Reheat by lightly frying again or warming in the microwave.
Is Bara gluten-free?
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Yes, Bara is naturally gluten-free as it uses lentils and no flour. Just ensure that your spices and other ingredients are also gluten-free if you have concerns.
