Bara

Ingredients

1 cup split urad dal (black gram lentils), soaked overnight
1 cup split chickpeas (chana dal), soaked overnight
1 small onion, finely chopped
2 cloves garlic, minced
1-inch piece ginger, grated
2 green chilies, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground black pepper
1 teaspoon salt (or to taste)
1 teaspoon baking powder
1/4 cup fresh cilantro, chopped
1/4 cup fresh spinach or fenugreek leaves, chopped (optional)
Vegetable oil (for frying)

Instructions

Prepare the Lentil Batter

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.

Mix the Ingredients

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).

Heat the Oil

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).

Shape and Fry the Bara

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.