Known as wo in Nepal Bhasa, bara is a Newari staple of the Kathmandu Valley served as good-luck sagun at festivals such as Mha Puja and Pancha Dan (theGundruk, Nepali Taste).
Crisp-edged and lacy underneath, giving way to a soft, almost spongy lentil interior that tastes nutty and gently savoury. A runny egg or peppery meat topping turns each bite rich and full.
Whipping air into the soaked, skinned lentil paste traps tiny bubbles that set into a light spongy crumb when fried. The starch and protein at the contact surface brown into a crisp, savoury crust.
Variations
Plain bara for offerings, egg bara (kheyn wo), minced-meat bara, buff bara, paneer-topped bara
On the Palate
Where Bara Newari sits in the Nepali flavor cloud
Ingredients
Serves 4How it's made
8 steps · 20 min
- 1600 min
Soak split black lentils (urad dal) for 8 to 10 hours, then rub off the skins.
- 212 min
Grind the lentils with a little water into a thick, fluffy pale batter.
- 34 min
Beat in salt, grated ginger and a pinch of asafoetida until airy.
Watch outBeat the lentil batter until it's pale and airy — drop a bit in water and it should float; that trapped air is what makes the crumb spongy.
- 43 min
Heat a flat griddle and grease lightly with oil.
- 53 min
Spoon batter on and spread into a thick round with a hollow centre.
Watch outSpread it into a thick round and press a hollow in the middle — that dip holds the egg and helps the center cook through.
- 62 min
Crack an egg into the centre or press in spiced minced meat.
- 78 min
Shallow-fry until the base is crisp and golden, then flip.
Watch outShallow-fry until the base is crisp and deep golden before you flip — turn it early and the soft crumb tears.
- 82 min
Serve hot with achar or a bowl of meat curry.
