Entree: Nepal – Terai Lowlands – बरा ➤ barā (Savory pan-fried or deep-fried black-lentil patties typical of Nepal’s Terai)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Total 40 min

Ingredients

- 2 cups (400 g) black urad dal (whole black lentils), soaked 4–6 hours and drained
- 1/4 cup (40 g) short-grain rice (optional, for binding), soaked with dal and drained
- 1 medium (about 4 oz / 115 g) red onion, finely chopped
- 2 green chilies, finely chopped
- 1 tbsp (15 g) fresh ginger, grated
- 1/2 cup (15 g) fresh cilantro, chopped
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1 tsp (6 g) salt, or to taste
- 1/4 tsp (1 g) turmeric powder (optional)
- 1–2 tbsp (15–30 ml) vegetable oil for batter and shaping
- 1/2 cup (120 ml) vegetable oil for shallow frying (or more for deep frying)
- Mango achar or tomato chutney, for serving

Instructions

1. After soaking, drain lentils (and rice if using). Grind in a food processor or wet grinder to a coarse, slightly grainy paste—add small amounts of water only if necessary; batter should hold together but remain thick.
2. Transfer paste to a bowl and fold in chopped onion, green chilies, ginger, cilantro, cumin, coriander, turmeric if using, and salt. Mix thoroughly; the mixture should be moist but firm. Adjust seasoning.
3. Heat 1/2 cup oil in a wide skillet over medium heat for shallow frying. Wet hands with oil and shape about 1/3 cup portions of the batter into flat rounds about 3–4 in (7–10 cm) wide and 1/4–1/2 in (6–12 mm) thick.
4. Carefully place patties in the hot oil, cook 3–4 minutes per side until golden brown and crisp, lowering heat if they brown too fast to ensure interior cooks through. Work in batches to avoid crowding.
5. Transfer cooked bara to a paper towel-lined plate to drain. Keep warm in a low oven if making large batches.
6. Serve bara hot with mango achar, tomato chutney, or yogurt-based dip and steamed or fried vegetables as desired.