Recipies

Bara (बारा)

About Bara (बारा)

Bara is a savory lentil pancake, a staple of Newari cuisine in Nepal. It's a popular street food and a common dish during festivals and special occasions in the Kathmandu Valley and surrounding areas. It's known for its unique texture and flavorful taste.

Picture of Bara

History

Bara is deeply rooted in the Newari culture of Nepal, particularly in the Kathmandu Valley, where the Newar people have a rich culinary heritage. It's believed that the recipe has been passed down through generations. While specific written records of its exact origin are scarce, the dish is clearly ancient, evolving from the local agriculture and the Newar people's traditional use of lentils and simple cooking methods. Bara was likely developed as a nutritious and filling food, suitable for both everyday meals and feasts, utilizing the readily available ingredients. Over time, variations and regional preferences have developed, but the core essence of Bara as a savory lentil pancake remains consistent, connecting it to its historic roots in the Newari community.

Fact 1

Bara is a staple food of the Newar community.

How to prepare?

Black Lentils (Maas Ko Daal) - 1 cupRice Flour - 2-3 tablespoonsGinger - 1 inch piece, gratedGarlic - 2 cloves, mincedTurmeric Powder - 1/2 teaspoonSalt - to tasteWater - as neededOil - for fryingGreen Chilies - 1-2, finely chopped (optional)

Learn step by step to prepare Bara

  • 1
    Soak the black lentils in water for at least 4-6 hours or preferably overnight.
  • 2
    Drain the lentils and grind them into a coarse paste using a grinder or blender. Add very little water, just enough to help with the grinding. Do not make it too runny.
  • 3
    Transfer the lentil paste to a mixing bowl and add the rice flour, ginger, garlic, turmeric powder, salt and green chilies (if using). Mix well to form a thick batter.
  • 4
    Heat a flat pan or tawa over medium heat and grease with oil.
  • 5
    Pour a spoonful of the batter onto the pan and spread it gently to form a small, circular pancake about 3-4 inches in diameter. Avoid making it too thick.
  • 6
    Cook on medium heat for 2-3 minutes per side, or until golden brown and cooked through. Drizzle with oil as needed.
  • 7
    Flip the Bara carefully and cook the other side until done.
  • 8
    Remove the Bara from the pan and place on a serving plate.
  • 9
    Serve hot with your choice of pickles and/or meat dishes.
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