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Crispy, fluffy lentil fritters (bara) are soaked in a savory and aromatic yellow pea curry (ghuguni). This beloved street food from Odisha is a comforting and flavorful meal, perfect for any time of day.
For 4 servings
Soak Peas and Lentils
Cook the Yellow Peas for Ghuguni
Prepare the Ghuguni Masala
Crispy, fluffy lentil fritters (bara) are soaked in a savory and aromatic yellow pea curry (ghuguni). This beloved street food from Odisha is a comforting and flavorful meal, perfect for any time of day.
This odia recipe takes 70 minutes to prepare and yields 4 servings. At 789.09 calories per serving with 34.43g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or snack or dinner.
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Finish the Ghuguni
Prepare the Bara Batter
Fry the Baras
Assemble and Serve
To reduce oil, cook the baras in an appe (paniyaram) pan with a few drops of oil in each cavity, or shape them into flat patties and cook them in an air fryer at 180°C (350°F) for 12-15 minutes, flipping halfway through.
You can make ghuguni with dried green peas or black chickpeas (kala chana) for a different flavor and texture. The cooking time will need to be adjusted accordingly.
For a tangy twist, add 1 tsp of tamarind paste or amchur (dry mango powder) to the ghuguni in the last few minutes of simmering. A garnish of freshly grated coconut can also be added.
Urad dal and yellow peas provide essential amino acids, which are crucial for muscle repair, building tissues, and supporting overall body function, making it a great meal for vegetarians and vegans.
The lentils and peas are excellent sources of both soluble and insoluble fiber. This aids in smooth digestion, promotes gut health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
The complex carbohydrates from the legumes provide a slow and steady release of energy, keeping you feeling full and energetic for longer periods compared to simple carbohydrates.
This dish is packed with important minerals like iron for blood health, magnesium for nerve and muscle function, and potassium, which helps in regulating blood pressure.
One serving of Bara Ghuguni contains approximately 550-650 calories. The calorie count can vary based on the amount of oil absorbed during frying and the serving size.
Bara Ghuguni offers a good balance of nutrients. The ghuguni is rich in plant-based protein and fiber from the peas. However, the baras are deep-fried, which adds significant fat and calories. To make it healthier, consider air-frying the baras or cooking them in an appe pan.
Yes, this recipe is naturally gluten-free as it uses lentils, peas, and rice flour. However, ensure your asafoetida (hing) is pure and not compounded with wheat flour. Always check labels for a certified gluten-free product if you have a high sensitivity.
Yes, you can prepare parts of the dish in advance. The ghuguni can be made a day or two ahead and stored in the refrigerator; its flavor often improves overnight. However, for the best texture, the bara batter should be prepared fresh and the baras should be fried just before serving.
Hard baras are usually the result of two things: insufficient aeration of the batter or too much water. Make sure to whisk the urad dal batter vigorously for at least 5-7 minutes to incorporate air. Also, add water very sparingly while grinding; the batter should be thick and paste-like, not runny.
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