A deep-fried snack that’s crispy on the outside, soft on the inside. With the perfect mix of curry powder, garlic, and onion, Bara makes for a savory snack or a great side dish at any meal.
How to Make Bara
Step 1: Prep the Dough
Start by sifting together your dry ingredients—peas flour, regular flour, baking powder, and salt—into a large mixing bowl. This step ensures there are no lumps and gives you a smooth, even dough later. Next, toss in the chopped onion, scallions, shallot, garlic, pepper, and curry powder. Use a spoon (or your hands if you want to feel like a pro) to mix everything together, letting the seasonings distribute evenly. Slowly pour water into the bowl, a little at a time, mixing until the dough comes together. The dough should feel firm but pliable, not sticky.
Step 2: Shape the Bara
Pinch off small portions of dough, each about the size of a golf ball or small potato. Roll these portions between your palms to form smooth balls, then flatten them into rounds about ¼ inch thick. If the dough sticks, lightly flour your hands or rolling pin. You can get creative here—some people like perfectly round shapes, while others prefer a more rustic, uneven look.
Step 3: Heat the Oil
Pour oil into a frying pan or deep fryer and heat it over medium-high heat. To check if the oil is ready, drop a tiny piece of dough into it. If it sizzles and floats to the top, you’re good to go. Not hot enough? The dough will sink and soak up oil. Too hot? Your Bara will burn before they cook through.
Step 4: Fry the Bara
Carefully slide a few Bara into the oil at a time, making sure not to overcrowd the pan (this drops the oil temperature and leads to soggy Bara—no one wants that). Fry each piece for 2-3 minutes on one side, then flip and cook for another 2-3 minutes until they’re a beautiful golden brown. Use a slotted spoon to remove the fried Bara and place them on a paper towel-lined plate to drain excess oil.
Step 5: Serve and Enjoy
Your freshly fried Bara are ready to shine! Serve them piping hot with a side of tangy achar, tamarind sauce, or even a dollop of chutney. They’re crispy on the outside, soft on the inside, and bursting with spiced flavor. The hardest part? Waiting for them to cool just enough to eat without burning your fingers!
Pro Tips for Perfect Bara:
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If you try this recipe, let me know how it goes! And don’t forget to share it with your family—you know they’re gonna ask for it!
Bara
Equipment
- Mixing Bowl
- Frying pan
- Deep fryer
- Slotted Spoon
Ingredients
- 1 cup peas flour
- ½ cup regular flour
- 1 tsp baking powder
- 1 tsp salt
- 1 onion small chopped
- 1 tsp chopped pepper optional, adjust based on spice tolerance
- 1 tsp chopped shallot
- ¼ cup chopped scallions
- 1 clove garlic minced
- 1 tsp curry powder
- 1 pint oil for frying
- Water to mix dough
Instructions
Prep the Dough:
- Sift together the dry ingredients (peas flour, regular flour, baking powder, and salt).1 cup peas flour, ½ cup regular flour, 1 tsp baking powder, 1 tsp salt
- Add the chopped onion, shallot, garlic, pepper, scallions, and curry powder into the dry ingredients. Mix well.1 onion, 1 tsp chopped pepper, 1 tsp chopped shallot, 1 clove garlic, 1 tsp curry powder, 1/4 cup chopped scallions
- Gradually add water, mixing as you go, until the dough is stiff but smooth.Water
Form the Bara:
- Divide the dough into small pieces, about the size of a small potato.
- Roll each piece into a round, about ¼ inch thick, using your hands or a rolling pin.
Fry the Bara:
- Heat the oil in a frying pan or deep fryer until it’s hot and ready for frying.1 pint oil
- Fry the Bara in batches, turning them until they are golden brown and crispy, about 2-3 minutes per side.
- Drain the fried Bara on paper towels.
Notes
Nutrition
Alternative Recipe
This alternative version of Bara uses ground yellow split peas, which brings a bit more texture and flavor to the dough. The preparation is very similar to the first recipe, just a slight twist on the ingredients. Either way, you’re in for a delicious treat!
Bara (Alternative)
Equipment
- Mixing Bowl
- Frying pan
- Deep fryer
- Slotted Spoon
Ingredients
- 1 cup ground yellow split peas
- ½ cup regular flour
- 1 tsp baking powder
- 1 tsp salt
- 1 onion small chopped
- 1 tsp chopped pepper optional, adjust based on spice tolerance
- ¼ cup chopped scallions
- 1 tsp chopped shallot
- 1 clove garlic minced
- 1 tsp curry powder
- 1 pint oil for frying
- Water to mix dough
Instructions
Prep the Dough:
- Sift together the dry ingredients (peas flour, regular flour, baking powder, and salt).1 cup ground yellow split peas, ½ cup regular flour, 1 tsp baking powder, 1 tsp salt
- Add the chopped onion, shallot, garlic, pepper, scallions, and curry powder into the dry ingredients. Mix well.1 onion, 1 tsp chopped pepper, 1 tsp chopped shallot, 1 clove garlic, 1 tsp curry powder, 1/4 cup chopped scallions
- Gradually add water, mixing as you go, until the dough is stiff but smooth.Water
Form the Bara:
- Divide the dough into small pieces, about the size of a small potato.
- Roll each piece into a round, about ¼ inch thick, using your hands or a rolling pin.
Fry the Bara:
- Heat the oil in a frying pan or deep fryer until it’s hot and ready for frying.1 pint oil
- Fry the Bara in batches, turning them until they are golden brown and crispy, about 2-3 minutes per side.
- Drain the fried Bara on paper towels.
