Bara - Fiji Style | How to Make Bara
- 1 cup yellow split peas (muttar ke dal or channa dal)
- 4-5 garlic cloves
- 1 medium onion
- 1-2 chili peppers (adjust to preference)
- handful of cilantro - about 1/4 cup chopped
- Sprig of curry leaves
- 1 teaspoon whole cumin seeds
- 1 teaspoon roasted cumin powder
- 1 teaspoon baking powder
- 1/4 teaspoon turmeric
- 1/2 teaspoon Fiji/garam masala
- 1/2 teaspoon paprika or chili powder (optional)
- 1/8 teaspoon asafetida (hing)
- 1 Tablespoon plain flour (only if your mix doesn't bind well)
- Oil for frying
- Soak split peas for a minimum of 6 hours or overnight. Rewash thoroughly before grinding in a food processor.
- Grind split peas in small batches until fine and grainy - not a paste
- On the last batch, add garlic, onion, chili peppers, cilantro, salt, and cumin seeds. Grind to same consistency.
- In a big bowl, add the split peas you just grinned along with all of the other ingredients except the oil for frying. Mix well
- Heat oil in a pan on medium heat. With wet hands, take 1 tablespoon portions of bara mix and make a round ball. Flatten to a disc/circle. Avoid cracks. If your mix isn't binding well, add plain flour.
- Carefully place the bara in the hot oil. Do not overcrowd the pan. Leave the baras alone until they float up to the top. Fry on both sides until golden brown.
- Place baras on a absorbent towel or a wire rack.
- Serve warm with your favorite chutney. I love it with tamarind/imli chutney
Watch me make it here!