MithoBara
Bara is a soft, savory lentil pancake that works as a snack, breakfast, or festive side.
Ingredients
- 2 cups Skinless black lentils (kalo dal)
- 1 inch Ginger
- 4 cloves Garlic
- 1 Green chili
- 1 tsp Cumin powder
- 1/4 tsp Turmeric
- 1/4 cup Coriander leaves, chopped
- 4 Egg, optional topping
- 6 tbsp Vegetable oil, for shallow frying
- to taste Salt
Steps
- Makes about 8 patties. Soak the lentils 6 hours, then rub them between your palms under water and float off the skins.
- Grind the drained lentils with ginger, garlic and green chili into a thick, smooth batter using as little water as you can.
- Beat the batter hard with a whisk or your hand for 3-4 minutes until it lightens; a spoonful should float in water. This is what makes bara soft rather than dense.
- Fold in cumin, turmeric, coriander leaves and salt.
- Heat a flat pan with a tablespoon of oil, drop a ladle of batter and spread it into a 4-inch disc about a centimetre thick.
- Fry 3 minutes until the base sets and browns.
- For the egg version, crack an egg over the top and spread it, then flip once the egg has set and cook the other side until golden.
- Serve hot with achar; the plain patties are the vegetarian version and equally traditional.
Nutrition
| Per serving (2 pieces · with egg) | Per 100 g |
|---|---|
| 332 kcal | 166 kcal |
| Protein: 16.4 g | 8.2 g |
| Carbs: 27.6 g | 13.8 g |
| Fat: 18 g | 9 g |
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