BARA

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Maas ko Baara or Woh is made from ground split Urad Beans (kaalo maas ko daal). They are light and spongy daal patties that resemble small flat pancakes. Maas ko Baara is best served fresh, but can be stored overnight.

Woh is made similar to Baara, the difference is Baara is deep-fried, whereas Woh is pan-fried with only small amounts of oil, making it a relatively healthier version. The lentil patties is delicious on its own, but serving with other dishes makes a wonderful lunch or snack. I love this dish since I was introduced to it nearly 12 years ago, when I first came to Kathmandu and had the opportunity to eat Newari food. I have always wanted to learn how to make baras, and coincidentally, I found the recipe in the blog Taste of Nepal by Jyoti Pandey Pathak, whose Nepali cookbook ~ Taste of Nepal has inspired many of the Nepali dishes that I have cooked at home. This dish can be served with Alu Sadeko and Chicken Choyyla. Enjoy 🙂 …Happy Cooking ~ Kamakshi

Note : Woh or Baras can be both veg and non-veg. I included chicken mince in my recipe, however, you can skip the meat and make plain baras too.

Prep Time : 6 hrs/ Overnight to soak the lentils Cook Time : 30 mins
Yields : 25 baras

INGREDIENTS

3 cups Split black Urad Dal
500 gms Chicken Mince
1 tbsp Fresh Ginger, finely minced
1 tbsp Garlic, finely minced
1 tsp Coriander (Dhania) Powder
1 tsp Cumin (Zeera) Powder
1 Pinch Asafedita (Hing)
3-4 Green Chillies, finely chopped
1/2 cup Green Coriander/ Cilantro, finely chopped
2 Green Garlic , finely chopped
1 tbsp Salt ( or as per taste)
1 cup Oil

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