Prep Time:
8 hours (soaking) + 15 minutes (batter prep)
Cook Time:
20–30 minutes
Total Time:
Approx. 8 hours 45 minutes
Yield:
8–10 medium-sized bara
Servings:
4-5 servings
Notes:
You can soak the lentils overnight for convenience.
Yield may vary slightly depending on the size of each bara.
🧡 Personal Story & Cultural Context
Growing up in Kathmandu, I was surrounded by a diverse food culture—and bara was always something special. Although I’m not from the Newar community myself, bara found its way into my life through occasional treats with my mom. We’d make it together on rare Saturdays—our only day off from a busy school week. I remember waking up early for school, coming home tired, and looking forward to those weekends when we’d take time to prepare this savory, spiced lentil pancake.
It wasn’t something we made often—partly because it wasn’t a family tradition, and partly because bara was so easily available from street vendors or local Newari shops. But whenever we did make it at home, it felt festive. That blend of crispy edges and soft inside, the warm spices, and the aroma of fried lentils brings back a lot of comfort.
🧾 Ingredients for Nepali Bara
1 cup black lentils (maas ko daal)
1 tsp ginger paste
1 tsp garlic paste
1 tsp cumin powder
1 tsp turmeric powder
Salt to taste
1 green chili, finely chopped (optional)
Fresh coriander, chopped
½ onion, finely chopped (optional)
Mustard oil (or vegetable oil) for frying
👩🍳 Instructions
Step 1: Soak the Lentils
Rinse and soak black lentils overnight or at least 6–8 hours. Remove the black skins if you want a softer texture.
Step 2: Remove Skins & Make the Batter
After soaking, wash the lentils 4–5 times. As you rinse, you’ll notice the black skins float to the surface—gently pour off the floating skins with water each time.
You won’t be able to remove all of them, but this helps get rid of the majority.
Once mostly de-skinned, drain and blend the lentils into a smooth batter using as little water as possible.
Add ginger paste, garlic paste, cumin powder, turmeric, salt, green chili, coriander, and onion. Mix well.
Step 3: Shape the Bara
Traditionally, bara is shaped using your hands (han)—wet your palms, scoop a small portion of batter, and gently shape it into a round patty. This method gives it that authentic, rustic feel.
But honestly, when I’m feeling lazy (which happens often!), I just use a ladle. I scoop the batter and gently spread it in the pan to form a neat round. It’s quick, less messy, and still tastes just as good!
Step 4: Add Toppings
For egg bara: Once the bara is slightly cooked on one side, crack a small egg directly on top. Let it cook until the egg sets and the bottom is golden.
For meat or paneer: Press a spoonful of pre-cooked minced meat or grated cheese on top of the bara before flipping gently.
Step 5: Fry Until Golden
Fry on medium heat until both sides are golden brown and toppings are cooked through.
Place on paper towels to remove excess oil.
🧂 Serving Suggestions
Serve hot with spicy tomato achar or any other achar.
Egg and meat bara go great with a hot cup of Nepali tea or yogurt dip (dahi achar).
🍽️ Final Thoughts
Making Nepali Bara at home is a small but meaningful way to connect with the rich, diverse flavors of Kathmandu’s food culture—even if it’s just on a quiet weekend. Whether you go the traditional route or take shortcuts like I sometimes do, the result is always deeply satisfying.
If you enjoyed this recipe, be sure to check out some of my other recipes here!
And if you’re curious about the places behind these dishes, visit my travel blog where I share stories, photos, and tips from different parts of Nepal—including hidden Newari neighborhoods and must-try food spots in Kathmandu.
