Baras are deep-fried lentil fritters, crispy on the outside and soft on the inside.
These crispy and savoury fritters are especially enjoyed during the monsoon rains, providing a warm and comforting treat that pairs perfectly with a hot cup of tea.
Ingredients: 1 cup urad dal, 2tbsp sooji, 1 medium-sized onion (finely chopped), 2-3 green chillies (finely chopped), 1-inch ginger (grated), 1/4 cup chopped coriander leaves, 1/4 cup chopped curry leaves, 1/2 teaspoon cumin seeds, salt to taste, and oil for deep frying
inse and soak the urad dal for 4-5 hours or overnight, then drain and grind to a thick, smooth, cake-batter-like consistency, adding water if needed.
Transfer the batter to a bowl, add sooji, chopped onions, green chillies, ginger, coriander leaves, curry leaves, cumin seeds, and salt, then mix.
Heat oil in a deep frying pan or kadai over medium heat.
Wet your hands, shape a small portion of batter into a flattened ball (optional hole in centre), and gently slide into the hot oil.
Fry the baras in batches until golden brown and crisp on both sides, then drain on a paper towel-lined plate.
Serve the baras hot with Ghuguni, chutney, ketchup, or any side dish of your choice.