Bara

What is Bara? Chhattisgarhi Bara

Bara, a distinctive Vada variant akin to South India, stars fermented Urad Dal. Mixed with vegetables and spices, it’s a light and healthy snack with minimal oil.

A small number of chopped chillies, fresh coriander, and chopped onion, are mixed with the Bara batter before frying it.

Bara embodies Chhattisgarh’s culinary culture, gracing festivals, village fairs, and mandatory appearances at Bastar weddings.

How is Bara made?

The bara is made from the fermented Urad millet or lentils. To make Bara, the process is given below

1. Soak the urad dal for 8-10 hrs. and fine-grind them in the grinder (or stone grinder for the traditional preparation).
2. Add 2-3 green chillies, ginger, curry leaves, and coriander leaves with the urad dal and make a fine and thick paste out of it.
3. Now add salt, and cumin powder and mix them well for 10-15 mins. The more you whip, the paste would be lighter and the bara will be tastier.
4. Heat the oil in a pan and start putting small round/flat-shaped bara in the hot oil. Fry them until they get golden brown.
5. Serve & eat.

How is Bara served?

It’s a tradition to serve the Bara in Dona (Dona is a bowl prepared with dry Sal leaves) with tomato chutney. You can also serve it with tamarind chutney.