Ingredients for Bara

2 cups Biri Dali(urad dal)
2 medium sized onion chopped
2 tsp. chopped coriander leaves
6 green chilies, chopped finely
A pinch of baking soda
Oil for deep frying

Ingredients for Ghuguni
Dried Peas 1 cup
2 medium sized Potato(Optional)
1 medium sizd tomato
Salt, turmeric as required
1 spoon of zeera powder, i spoon dhaniya powder
3 Spoon oil, coriander leaves copped

Grind to a paste
1 Medium sized onion, 3 cloves garlic, 1 inch ginger
1 green cardamom, 1 small piece cinnamon, 3 cloves

Method
Bara

Soak the Biri Dali in water for 4-5 hours. Drain it and grind it in a grinder using very little water to get a smooth dough. Mix the chopped coriander leaves,
chopped onion, green chillis, salt and baking soda. Heat oil in a kadhai. Take some oil in palm, take small balls of dough in hand, flatten it little bit and  with a small hole in the center.
Fry it in oil till golden brown.

Ghuguni

Soak the dry yellow peas in water for 6-7 hours. Boil and cube the potatoes into 2 cm cubes. Heat 3 spoon of oil in a frying pan, add 1 some cumin seeds, when they
splutter add some chopped green chillis and then the ground paste. Fry till the oil separates from the frying pan. Add turmeric, chopped tomato, zeera pawder
dhaniya powder. Cook for few more minutes till tomatoes are done. Then add the boiled peas and potatoes and little water. Cover and simmer for 3-4 mins more.
Finally sprinkle some chopped coriander leaves.

2 Responses
  1. priya Says:

    I prepared bara and it was delicious and i made this as an appetizer in parties.It is a good appetizer.

  2. Saumya Patnaik Says:

    I have tried without adding baking soda to maka bara. Right after grinding, kept the batter in the refrigerator for approx.30 min. On frying, they were really crispy.

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