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.
Prep25m
Cook45m
Soak480m
Servings4
Serving:1 bowl3 baras and 1 cup ghuguni per serving793 cal
Rinse the dried yellow peas and urad dal separately under cold running water until the water runs clear.
In a large bowl, soak the yellow peas in 4-5 cups of water for at least 8 hours or overnight.
In a separate bowl, soak the urad dal in 3 cups of water for 4-6 hours.
Once soaked, drain the water completely from both the peas and the dal.
2
Cook the Yellow Peas for Ghuguni
Transfer the soaked and drained yellow peas to a pressure cooker.
Add 4 cups of fresh water, 0.5 tsp of turmeric powder, and 1 tsp of salt.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or for about 15-20 minutes, until the peas are tender but still hold their shape.
Turn off the heat and allow the pressure to release naturally before opening the cooker.
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 792.95 calories per serving with 34.58g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or snack or dinner.
Heat mustard oil in a heavy-bottomed pan (kadai) over medium heat until it's slightly smoking.
Add the bay leaf and 1 tsp of cumin seeds. Let them crackle for about 30 seconds.
Add 0.25 tsp of hing, followed by the 2 finely chopped onions. Sauté for 6-8 minutes until the onions are soft and golden brown.
Add the ginger-garlic paste and 2 slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
Stir in the 2 finely chopped tomatoes and cook for 5-7 minutes until they turn soft and mushy.
Add the remaining turmeric powder, red chili powder, cumin powder, and coriander powder. Mix well and cook the masala for 3-4 minutes, until the oil begins to separate from the mixture.
4
Finish the Ghuguni
Pour the cooked yellow peas along with their cooking water into the pan with the masala.
Add the remaining 0.5 tsp of salt and mix everything thoroughly.
Using the back of your ladle, gently mash some of the peas against the side of the pan to help thicken the gravy.
Bring the curry to a boil, then reduce the heat to low, cover, and let it simmer for 8-10 minutes for the flavors to meld together.
Stir in the garam masala, mix well, and turn off the heat. Keep the ghuguni covered while you prepare the baras.
5
Prepare the Bara Batter
Place the soaked and drained urad dal into a grinder or blender. Add a minimal amount of cold water (start with 2-3 tbsp) to help it grind.
Grind to a very smooth, thick, and fluffy batter. Avoid making it runny.
Transfer the batter to a large mixing bowl. Add the 1-inch finely chopped ginger, 1 finely chopped green chili, 0.5 tsp cumin seeds, 0.25 tsp hing, 2 tbsp rice flour, and 0.75 tsp salt.
Using your hand or a whisk, beat the batter in a circular motion for 5-7 minutes. This is a crucial step to incorporate air, making the baras light and spongy.
6
Fry the Baras
Heat vegetable oil for deep frying in a kadai over medium heat. The oil should be hot but not smoking.
To test the batter's readiness, drop a small dollop into a bowl of water; if it floats, it's perfectly aerated. To test the oil, drop a tiny bit of batter into it; it should sizzle and rise to the top immediately.
Wet your palms with water to prevent sticking. Take a lemon-sized portion of the batter, flatten it on your palm, and make a small hole in the center with your thumb.
Carefully slide the shaped bara into the hot oil. Fry 3-4 baras at a time, avoiding overcrowding the pan.
Fry for 2-3 minutes per side, flipping occasionally, until they are evenly golden brown and crisp.
Remove the fried baras with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
7
Assemble and Serve
To serve, place 3-4 hot, freshly fried baras in a serving bowl.
Ladle a generous amount of the hot ghuguni over the baras, making sure they are well-soaked in the curry.
Garnish with a sprinkle of finely chopped onions, a handful of sev, and fresh coriander leaves.
Serve immediately with a lemon wedge on the side for an extra burst of flavor.
Pro Tips
1For extra fluffy baras, ensure the batter is thick and well-aerated. Whisking it vigorously is the key.
2To check if the bara batter is ready, drop a small dollop into a bowl of water. If it floats, it's ready to be fried.
3Do not overcrowd the pan while frying baras, as this can lower the oil temperature and result in oily, undercooked fritters.
4Fry the baras on a consistent medium heat to ensure they cook through evenly without burning on the outside.
5For softer baras, you can soak the freshly fried fritters in a bowl of warm, salted water for 5 minutes before adding them to the ghuguni.
6The consistency of ghuguni should be like a thick gravy. Adjust by adding a little hot water if it becomes too thick upon cooling.
Recipe Variations
Healthier Version
Healthier Version
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.
Ingredient Substitution
Ingredient Substitution
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.
Flavor Enhancement
Flavor Enhancement
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.
Health Benefits
✨
Rich in Plant-Based Protein
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.
✨
High in Dietary Fiber
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.
⚡
Provides Sustained Energy
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.
❤️
Source of Essential Minerals
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.
Frequently Asked Questions
How many calories are in one serving of Bara Ghuguni?
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.
Is Bara Ghuguni healthy?
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.
Can I make this recipe gluten-free?
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.
Can I prepare the components in advance?
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.
My baras turned out hard, not soft. What went wrong?
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.
