Entree: India – Chhattisgarh – बरा ➤ Barā (Savory deep-fried spiced lentil fritters from Chhattisgarh)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Additional 3 hrs

Total 3 hrs 50 min

Ingredients

- 2 cups (400 g) chana dal (split chickpeas), soaked 3 hours and drained
- 1 small onion, finely chopped, about 3 oz (85 g)
- 2 green chilies, finely chopped
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (8 g) cilantro (coriander) leaves, chopped
- 1/2 tsp (2.5 g) cumin seeds
- 1/4 tsp (0.5 g) asafoetida (hing)
- 1/2 tsp (2.5 g) garam masala
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2 g) baking soda (optional, for lighter texture)
- 2 cups (480 ml) neutral oil for deep frying
- For accompanying potato curry (aloo sabzi):
  - 1 lb (450 g) potatoes, peeled and cut into 1-inch cubes
  - 2 tbsp (30 ml) vegetable oil
  - 1/2 tsp (2.5 g) mustard seeds
  - 1/2 tsp (2.5 g) cumin seeds
  - 1/4 tsp (1 g) turmeric powder
  - 1 tsp (2 g) coriander powder
  - 1 tsp (5 g) salt
  - 1 cup (240 ml) water
  - 2 tbsp (8 g) chopped cilantro for garnish
- Lemon wedges for serving — no measurement required

Instructions

1. Prepare batter: Drain soaked chana dal thoroughly. Grind dal in a food processor or wet grinder with minimal water to a coarse, slightly grainy paste (not smooth). Transfer to a bowl.
2. Season batter: Fold in chopped onion, green chilies, ginger, cilantro, cumin seeds, asafoetida, garam masala, and salt. Sprinkle baking soda over the batter just before frying and fold gently if using. Batter should be thick enough to hold a spoonful shape; if too stiff, add 1–2 tbsp (15–30 ml) water.
3. Heat oil: In a deep heavy pot, heat the oil to 350°F (175°C). Test with a small drop of batter; it should sizzle and rise slowly.
4. Fry bara: Using a wet spoon or hand (wet your hands), shape tablespoon-sized portions of batter into flattened discs and carefully slide into hot oil, frying in batches to avoid crowding. Fry until golden brown and crisp, about 3–4 minutes per side. Drain on paper towels and keep warm.
5. Make potato curry: While frying, heat 2 tbsp (30 ml) oil in a saucepan over medium heat. Add mustard seeds; when they sputter, add cumin seeds and let brown briefly. Add potatoes, turmeric, coriander powder, and salt; toss to coat. Add 1 cup (240 ml) water, cover, and simmer 15–20 minutes until potatoes are tender and sauce thickens. Garnish with chopped cilantro.
6. Serve: Arrange bara on a platter with hot aloo sabzi, lemon wedges, and optional chutney or plain yogurt. Traditionally eaten by dipping the hot bara into the potato curry or chutney.