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BARA RECIPE

INGREDIENTS

  • 1 Cup coarse besan (approx. 245g)

  • 4-5 Garlic (Pounded)

  • 15 - 20 Curry Leaves (finely chopped)

  • 1 medium onion (finely diced)

  • 15-20 curry leaves (finely diced)

  • 1-2 large red chilies to taste

  • 1 tablespoon chilli powder (optional)

  • 1 teaspoon jeera (cumin seeds)

  • 1 teaspoon Saurf (fennel seeds)

  • Salt to taste

  • Water (approx 200ml)

  • Oil to fry

DIRECTIONS

  • Mix coarse besan with water to make a thick paste. (paste should not be watery)

  • Add curry leaves, finely chopped onions, grounded garlic and chillies, jeera (cumin seeds), saurf (fennel seeds) and salt.

  • Thoroughly mix all the ingredients together.

  • Heat oil in deep wok. (note if oil is not hot enough, the bara will soak a lot of oil).

  • With wet hands make flat patties and gently place into the oil.

  • Turn the patties using the spoon and cook till golden brown on both sides.

  • Remove cooked patties from the oil and place on a grease paper.

  • Drain the excess oil and serve hot with tamarind chutney and tea

NOTE

  • To check temperature of oil, place wooden spoon in the oil, if oil produces steady bubble, oil is ready for frying.

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