What Is Bara?
Bara (बरा) is one of the most iconic foods of the Newari community — Nepal’s indigenous people of the Kathmandu Valley. These crispy, savoury lentil pancakes are made from ground black lentils (urad dal), shaped into thick rounds, and pan-fried until golden and crunchy on the outside with a soft, fluffy interior.
Bara is street food, festival food, and everyday snack food all at once. You’ll find it at Newari restaurants (bhojanalaya) in Kathmandu, served on a leaf plate with achar and a fried egg on top (called ‘egg bara’). During festivals like Indra Jatra, Dashain, and Tihar, Bara is made in enormous quantities and shared among families.
Types of Bara
- Plain Bara — simple lentil pancake, crispy and satisfying on its own
- Egg Bara (Anda Bara) — a raw egg cracked onto the bara while cooking; the most popular version
- Keema Bara — spiced minced meat (usually buff or chicken) pressed into the bara before frying
- Wo — the Newari name for Bara; identical dish, different language
Ingredients for Nepali Bara (Makes 8–10 Bara)
- 300g black urad dal (split black lentils, without skin)
- 1 tsp cumin seeds
- 1 inch fresh ginger, grated
- 2–3 green chillies, finely chopped
- 1 tsp turmeric powder
- Salt to taste
- Oil for frying (mustard oil for authenticity, or vegetable oil)
- Fresh coriander, finely chopped
For Egg Bara (optional):
- 4–5 eggs
For Keema Bara (optional):
- 200g minced chicken or beef
- ½ tsp cumin, ½ tsp garam masala, salt, chilli to taste
How to Make Bara — Step by Step
Step 1: Soak the Lentils
Wash the urad dal and soak in cold water for at least 6 hours or overnight. The dal will swell and soften significantly.
Step 2: Grind to a Batter
Drain the soaked dal and transfer to a blender or food processor. Add grated ginger, green chillies, cumin seeds, turmeric, and salt. Blend to a thick, smooth batter — add just 2–3 tablespoons of water if needed to help blending. The batter should be very thick, almost like a stiff paste. Add fresh coriander and mix through.
Important: The batter must be thick — if it’s too thin, the bara won’t hold its shape or get crispy.
Step 3: Rest the Batter
Cover and rest the batter for 30 minutes. This helps it firm up and develop flavour.
Step 4: Shape the Bara
Wet your hands with water. Take a generous handful of batter (about 3–4 tablespoons) and shape into a flat round disc about 1cm thick and 8–10cm in diameter. Make a small hole in the centre with your finger — this helps the bara cook evenly and is the traditional shape.
Step 5: Fry the Bara
Heat oil in a heavy frying pan or tawa over medium heat. Add enough oil to shallow fry — about 1–2cm depth. Carefully slide the bara into the hot oil. Fry for 3–4 minutes on one side until deep golden and crispy, then flip and fry for another 3 minutes.
Step 6: Egg Bara (Optional)
After flipping the bara, crack a raw egg directly onto the top of each bara. Cover the pan with a lid and cook for 2 minutes until the egg white is set but the yolk remains runny. This is the classic Kathmandu street food version.
Step 7: Drain and Serve
Remove from oil and drain briefly on kitchen paper. Serve immediately — Bara is best eaten hot and fresh when the outside is at its crispiest.
How to Serve Nepali Bara
- ✅ With Golbheda Ko Achar (tomato chutney) — the classic pairing
- ✅ With Aloo Achar on the side
- ✅ As part of a Newari thali (Samay Baji set)
- ✅ With a cup of masala chai as a snack
- ✅ At festivals — made in bulk and served to guests
Bara Tips for the Best Results
- Thick batter is essential: This is the most common mistake — too much water makes the bara spread and go soggy. Keep it stiff.
- Hot oil: Make sure the oil is properly hot before adding the bara — test with a tiny drop of batter, it should sizzle immediately.
- Don’t rush the flip: Wait until the base is properly golden before turning — flipping too early causes the bara to break.
- Urad dal without skin: Use white/cream coloured split urad dal (without skin) for the best texture and colour.
- Mustard oil: Frying in mustard oil gives Bara its authentic Newari flavour and a characteristic golden colour.
What Is Samay Baji?
Samay Baji is the traditional Newari festival meal — a platter of chiura (beaten rice), Bara, boiled soybeans (bhatmas), dried fish, achar, and sometimes egg or meat. Bara is always the centrepiece. It’s served at Newari festivals, weddings, and special occasions throughout the year.
Where to Buy Urad Dal and Nepali Ingredients in the UK
Split urad dal, mustard oil, and fresh Nepali spices are available at MasalaMart — delivered across the UK with free delivery on orders over £50.