🇳🇵 Nepal recipe
Bara
Bara is a Newari lentil pancake made from ground black lentil batter that is pan-fried on a heavy griddle until golden and crispy on the outside while remaining soft and spongy within. The batter is soaked and ground to a thick paste, then seasoned with ginger, cumin, and Sichuan pepper. Bara can be served plain, topped with a fried egg (anda bara), or with minced meat (keema bara). It is a popular breakfast and snack throughout the Kathmandu Valley.
Prep20 mins + overnight soak
Cook25 mins
Serves4
Difficultymedium
Ingredients
- 2 cups black gram lentils (urad dal), soaked overnight
- 1 small onion, finely chopped
- 2 tablespoons fresh ginger, grated
- 3 green chilies, finely minced
- 1 teaspoon ground cumin
- 1/2 teaspoon Sichuan pepper (timur), ground
- 1/2 teaspoon turmeric powder
- 3 tablespoons fresh cilantro, finely chopped
- Salt to taste
- Vegetable oil for frying
- 4 eggs (optional, for anda bara)
Method
9 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
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Nutrition per serving
- Calories
- 220
- Protein
- 11 g
- Carbs
- 26 g
- Fat
- 8 g
