Bara (urad dal fritters)
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Ring-shaped fritters of ground urad dal, fried in mustard oil, made in Jharkhand for festivals, weddings and fairs.
Region: JharkhandOccasion: Festivals, weddings, fairs (melas) and family celebrationsTime: 40 min + 4 hr soakingServes: 4 (about 16 baras)Vegan
Ingredients
- 1 cup urad dal, soaked 4 hours
- 2 green chillies, finely chopped
- 1 tsp grated ginger
- ½ tsp cumin seeds
- 1 small onion, finely chopped (optional)
- Salt to taste
- Mustard oil for deep frying
Method
- Drain the urad dal and grind it with very little water to a thick, fluffy paste.
- Beat the paste with your hand for a few minutes to make it light, then mix in the chillies, ginger, cumin, onion and salt.
- Heat the oil to medium-hot. Wet your hands, take a small ball of batter, flatten it on your palm and make a hole in the centre.
- Slide it into the oil and fry, turning once, until crisp and golden.
- Drain and serve with chutney or with dhuska and ghugni.
History
Fried pulse fritters are found in many parts of India, and in Jharkhand bara is part of the food of festivals and fairs.
Significance
Bara stalls are a common sight at Jharkhand’s village fairs, and baras are cooked in large numbers at weddings and festivals.