Entree: Nepal – Newari Cuisine – बरा ➤ Bara (Savory pan-fried lentil cake commonly served with spicy chutney in Newari cuisine)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Total 45 min

Ingredients

- 1 cup (200 g) split black gram (urad dal), soaked 4–8 hours and drained
- 2 tbsp (16 g) flattened rice (poha), soaked briefly and squeezed (optional for texture)
- 1/4 cup (30 g) finely chopped onion
- 2 green chilies, finely chopped (about 6 g)
- 1/4 cup (15 g) chopped cilantro or spring onion greens
- 1 tsp (5 g) minced ginger
- 1 tsp (6 g) cumin powder
- 1 tsp (6 g) coriander powder
- 1/2 tsp (2 g) turmeric powder
- 1/2 tsp (2 g) baking soda or a pinch of baking powder
- 1 tsp (5 g) salt, adjust to taste
- 1/2 cup (120 ml) vegetable oil for shallow frying, plus more as needed
- For Tomato-Onion Achar:
- 2 medium tomatoes, finely chopped, about 10 oz (285 g)
- 1 small red onion, finely chopped, about 3 oz (85 g)
- 1 tbsp (15 ml) vegetable oil
- 1/2 tsp (2 g) fenugreek seeds (optional)
- 1/2 tsp (3 g) mustard powder or 1 tsp (5 ml) mustard oil for flavor
- 1 tbsp (15 ml) lime juice or to taste
- 1/2 tsp (2 g) chili powder or to taste
- Salt to taste

Instructions

1. Drain soaked urad dal well and transfer to a blender or wet grinder. Add the squeezed flattened rice if using and grind to a thick, slightly coarse paste using minimal water — aim for a batter that holds shape, about the consistency of thick mashed potatoes.
2. Transfer batter to a bowl and fold in chopped onion, green chilies, cilantro, minced ginger, cumin, coriander, turmeric, and salt. Just before frying, sprinkle in baking soda and mix gently to incorporate.
3. Heat a heavy skillet over medium heat and add enough oil to coat the bottom, about 1/8 inch deep (use part of the 1/2 cup / 120 ml). Wet your hands and form small patties about 3–4 inches (7–10 cm) wide and 1/2 inch (1 cm) thick from the batter.
4. Carefully place patties in the hot oil and cook until deep golden and crisp on the underside, about 3–4 minutes, then flip and cook the other side for 3–4 minutes. Add more oil as needed between batches to maintain shallow-frying depth.
5. While frying, make the tomato-onion achar: heat 1 tbsp (15 ml) oil in a small pan, briefly fry fenugreek seeds if using until fragrant (10–15 seconds), add chopped tomatoes and onions and cook until softened, about 5–6 minutes. Stir in mustard powder or a splash of mustard oil, chili powder, lime juice, and salt. Cook 1 more minute and remove from heat; cool slightly.
6. Drain finished bara on paper towels. Serve warm, 2 bara per person, accompanied by tomato-onion achar. Optionally serve with yogurt or a fried egg for a heartier meal.