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Bara is a popular Surinamese snack made from a blend of lentils, particularly urad dal and chana dal. This delightful dish holds a special place in Surinamese culture, often enjoyed during festive occasions or as a street food treat. Crispy on the outside and soft on the inside, Bara is perfect for any time of day.
Drain and rinse the soaked urad dal and chana dal.
In a food processor, blend the lentils into a smooth paste. If needed, add a small amount of water to facilitate blending. The consistency should be thick and not too watery.
Transfer the lentil paste to a large mixing bowl.
Add the finely chopped onion, minced garlic, grated ginger, chopped green chilies, ground cumin, ground coriander, ground turmeric, ground black pepper, salt, and baking powder. Mix well to combine.
Stir in the chopped cilantro and spinach or fenugreek leaves (if using).
In a deep skillet or frying pan, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C).
With wet hands, take small portions of the lentil batter and shape them into small, round patties or balls.
Carefully place the patties into the hot oil, frying them in batches to avoid overcrowding the pan.
Fry the bara for about 3-4 minutes on each side, or until they are golden brown and crispy.
Use a slotted spoon to remove the fritters from the oil and drain them on paper towels.
Serve the bara hot with a side of chutney or sauce of your choice.
Enjoy your meal!
Bara is a savory snack made from ground lentils, primarily urad dal and chana dal, mixed with spices and herbs.
Bara originates from Suriname, where it is a beloved street food and cultural delicacy.
The key ingredients include split urad dal, split chickpeas, onion, garlic, ginger, green chilies, and spices.
Bara takes about 40-60 minutes to prepare and cook.
Bara is often served with chutney, yogurt dip, or as part of a larger snack platter.