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:

1. 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.
2. 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.
3. 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.
4. Heat oil in a frying pan or skillet over medium heat. Make sure there is enough oil to deep fry the baras.
5. 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.
6. 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.
7. Once fried, remove the bara from the oil and place it on a paper towel to drain excess oil.
8. Repeat the process with the remaining lentil batter, frying each bara until you’ve used up all the batter.
9. 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!

The post Newari Bara Recipe appeared first on Recipe Ideas 101.

Here’s a recipe to make vegetable samosas at home:

Ingredients:

For the filling:

• 2 medium potatoes, boiled, peeled, and mashed
• 1 cup mixed vegetables (such as peas, carrots, corn), finely chopped
• 1 small onion, finely chopped
• 2 green chilies, finely chopped (adjust according to spice preference)
• 1 teaspoon ginger, grated
• 1 teaspoon garlic, minced
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala powder
• 1 tablespoon lemon juice
• 2 tablespoons oil
• Salt to taste
• Fresh coriander leaves, chopped (optional)

For the pastry shell:

• 2 cups all-purpose flour
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• Water, as needed

For frying:

• Oil for deep frying

Instructions:

1. Prepare the filling:

• Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
• Add chopped onion, ginger, and garlic. Sauté until the onions turn golden brown.
• Add green chilies, turmeric powder, coriander powder, and garam masala powder. Mix well.
• Add mixed vegetables and cook for a few minutes until they become tender.
• Add mashed potatoes, salt, and lemon juice. Mix everything together and cook for a couple of minutes.
• Remove from heat and let the filling cool. Add chopped coriander leaves if desired.

1. Prepare the pastry shell:

• In a mixing bowl, combine all-purpose flour, salt, and oil. Mix well until the mixture resembles breadcrumbs.
• Gradually add water, a little at a time, and knead the dough until it becomes smooth and pliable.
• Cover the dough with a damp cloth and let it rest for about 20-30 minutes.

1. Assemble the samosas:

• Divide the dough into small balls and roll each ball into a thin oval or circular shape.
• Cut the rolled dough in half. Take one half and fold it into a cone shape, overlapping the straight edges and sealing the edges with water.
• Fill the cone with the vegetable filling, making sure not to overstuff it.
• Moisten the edges of the cone with water and press to seal the samosa. Repeat the process with the remaining dough and filling.

1. Fry the samosas:

• Heat oil in a deep frying pan or pot over medium heat.
• Once the oil is hot, carefully slide in a few samosas at a time. Fry them until they turn golden brown and crispy. Flip them occasionally to ensure even frying.
• Remove the fried samosas using a slotted spoon and place them on a paper towel-lined plate to remove excess oil.

1. Serve:

• Vegetable samosas are traditionally served hot with tamarind chutney or mint chutney. They can also be enjoyed on their own or with a cup of tea as a snack.

Enjoy your homemade vegetable samosas with their crispy exterior and flavourful vegetable filling!

The post Vegetable Samosa Recipe appeared first on Recipe Ideas 101.