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A quintessential Odia snack, Chaula Bara are irresistibly crispy fritters made from a coarse batter of rice and urad dal. Delicately spiced with cumin, ginger, and green chilies, these golden-fried delights are a beloved street food, best enjoyed piping hot with a side of spicy ghuguni or chutney.
Soak the Rice and Dal
Prepare the Batter
Aerate and Season the Batter
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A quintessential Odia snack, Chaula Bara are irresistibly crispy fritters made from a coarse batter of rice and urad dal. Delicately spiced with cumin, ginger, and green chilies, these golden-fried delights are a beloved street food, best enjoyed piping hot with a side of spicy ghuguni or chutney.
This odia recipe takes 45 minutes to prepare and yields 4 servings. At 378.27 calories per serving with 9.79g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Deep-Fry the Baras
Drain and Serve
For extra flavor and texture, mix in 2-3 tablespoons of finely chopped onions or fresh cilantro into the batter just before frying.
Add 1/2 teaspoon of crushed black peppercorns or a pinch of red chili powder to the batter for an extra kick of heat.
Incorporate 1 tablespoon of finely chopped curry leaves or mint leaves for a fresh, aromatic flavor.
Urad dal is a rich source of plant-based protein, which is essential for muscle repair, and building body tissues.
The carbohydrates from rice provide a quick and easily digestible source of energy to fuel your body and brain.
Spices like ginger and asafoetida (hing) are well-known in traditional medicine for their digestive properties, helping to reduce bloating and indigestion.
Made entirely from rice and lentils, Chaula Bara is naturally gluten-free, making it a suitable snack for individuals with gluten sensitivity or celiac disease.
One serving of Chaula Bara, which is approximately 5 pieces, contains around 260-280 calories. The exact number can vary based on the amount of oil absorbed during frying.
Chaula Bara is a deep-fried snack, so it should be enjoyed in moderation. However, it is made from lentils and rice, providing plant-based protein and carbohydrates. The spices like ginger and asafoetida offer digestive benefits.
While you can try, the texture will be different. Traditional Chaula Bara gets its signature crispy and airy texture from deep-frying. In an air fryer, they will be denser and more like a baked cake. For best results, brush them with oil and air fry at 180°C (350°F) for 15-20 minutes, flipping halfway.
Oily baras are usually a result of two things: incorrect oil temperature or a runny batter. Ensure your oil is hot enough before adding the batter, and don't overcrowd the pan. The batter should be thick enough to hold its shape.
Traditionally, a short-grain raw rice (arwa chawal) is used. This type of rice provides the right amount of starch for a crispy texture. You can also use other short-grain varieties like Sona Masoori.
Chaula Bara is best eaten fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat and regain some crispiness, place them in an air fryer or a hot oven for a few minutes.