Newari Bara is a traditional dish that originates from the Newar community of Nepal. It is a popular street food and snack, often enjoyed during festivals and special occasions.
Bara is commonly served with a variety of toppings and accompaniments, including chopped onions, green chilies, cilantro, yogurt, and achaar (pickle). It is often enjoyed as a standalone snack or can be served as part of a larger Newari meal, accompanied by other traditional dishes like samay baji, chhoila, and chatamari.
Newari Bara is known for its rich flavor, unique texture, and aromatic spices. It is a beloved dish among the Newar community and has gained popularity beyond Nepal’s borders as well.
Here’s a recipe for Newari Bara, a traditional dish from the Newari community of Nepal:
Ingredients:
- 2 cups black lentils (urad dal)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- Oil for frying
- Chopped onions, green chilies, and cilantro for garnish
Instructions:
- Wash the black lentils (urad dal) thoroughly and soak them in water for about 4-5 hours or overnight. This will help in softening the lentils and reducing the cooking time.
- After soaking, drain the water from the lentils and grind them into a smooth paste using a blender or food processor. Add a little water if needed, but make sure not to make the batter too runny.
- Transfer the lentil batter to a mixing bowl and add ginger-garlic paste, cumin powder, turmeric powder, red chili powder, and salt. Mix everything well to combine the spices evenly with the lentil batter.
- Heat oil in a frying pan or skillet over medium heat. Make sure there is enough oil to deep fry the baras.
- Take a ladleful of the lentil batter and pour it onto the hot oil, spreading it gently with the back of the ladle to form a round shape. You can make it as big or small as you like, but traditionally, baras are about 4-5 inches in diameter.
- Fry the bara on medium heat until it turns golden brown and crispy on both sides. Make sure to flip it carefully to avoid any splattering of oil.
- Once fried, remove the bara from the oil and place it on a paper towel to drain excess oil.
- Repeat the process with the remaining lentil batter, frying each bara until you’ve used up all the batter.
- Serve the baras hot, garnished with chopped onions, green chilies, and cilantro. You can also enjoy them with a side of yogurt or achaar (pickle) if you prefer.
Newari baras are usually served as a snack or appetizer, and they are deliciously crispy on the outside and soft on the inside. Enjoy!
