Bara (Surinamese Fried Black Lentil Fritters)
In short: Crisp, airy rings of ground black lentil batter with garlic, cumin and spring onion, fried until golden and served hot with chili sauce or chutney. It takes about 50 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 25 min
- Resting
- 6 h 15 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 250 kcal
Bara is a deep-fried lentil snack sold hot at Surinamese snack stalls and roti shops and made at home for gatherings. Skinned black lentils (urad dal) are soaked and ground into a light, fluffy batter flavored with garlic, cumin and spring onion, then shaped into small discs with a hole in the middle and fried until golden. The outside is crisp, the inside soft and airy. Eat them straight from the fryer with chili sauce or tamarind chutney.
Instructions
- Rinse the dal in several changes of water. Cover it with at least 5 cm (2 in) of cold water and soak for 6 hours or overnight.
- Drain well. Grind the dal in a food processor or blender with the cold water, adding it a spoonful at a time, to a thick, smooth, fluffy paste that holds a peak.
- Transfer to a bowl and beat hard with a wooden spoon or whisk for 3 to 4 minutes to add air. A small spoonful dropped into water should float.
- Fold in the cumin, spring onions, garlic, chili, salt and baking powder. Rest for 15 minutes.
- Pour oil to a depth of 6 cm into a deep pot and heat to 175°C (350°F).
- Wet your hands and a plate. Take a portion of batter about the size of a golf ball (30 g), flatten it into a 6 cm disc on the plate, and poke a hole through the center with a wet finger.
- Slide 4 or 5 discs into the hot oil. Fry for 3 to 4 minutes, turning once, until deep golden. Drain on a rack and let the oil come back to temperature between batches.
- Serve hot with chili sauce or tamarind chutney.
Tips
- Keep a bowl of water next to you. Wet hands and a wet plate stop the sticky batter from clinging while you shape it.
- Do not skip the beating, because it makes the bara light. If the batter is too loose to shape, beat in 1 tablespoon of rice flour.
Questions and answers
Can I make bara batter ahead of time?
You can grind the dal and refrigerate it for up to 24 hours. Beat it well again and add the salt and baking powder just before frying so the batter stays airy.
Can I freeze bara?
Yes. Freeze cooled fried bara on a tray, then bag them for up to 2 months. Reheat in a 200°C (400°F) oven for 8 to 10 minutes until crisp.
What is bara usually eaten with?
Chili sauce, tamarind chutney or a sharp pepper sauce are the usual dips. Bara is also good as a side with soup.
How long does it take to make Bara (Surinamese Fried Black Lentil Fritters)?
About 50 min in total: 25 min of preparation and 25 min of cooking.
How many calories are in Bara (Surinamese Fried Black Lentil Fritters)?
About 250 kcal per serving, with 11 g of protein, 27 g of carbohydrates and 11 g of fat. These values are estimates.
Nutrition per serving
| Calories | 250 kcal |
|---|---|
| Protein | 11 g |
| Carbohydrates | 27 g |
| Fat | 11 g |
| Fiber | 6 g |
| Sugar | 1 g |
| Sodium | 520 mg |
Estimated values, calculated from the ingredients.
