Chaula Bara
A quintessential Odia snack, Chaula Bara are irresistibly crispy fritters made from a coarse batter of rice and urad dal. Delicately spiced with cumin, ginger, and green chilies, these golden-fried delights are a beloved street food, best enjoyed piping hot with a side of spicy ghuguni or chutney.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Soak the Rice and Dal
- b.Rinse the raw rice and urad dal separately under cold running water until the water runs clear.
- c.Place them in two separate bowls, cover with ample water, and let them soak for at least 4 to 6 hours, or overnight. Soaking is crucial for a soft interior.
- 2
Step 2
- a.Prepare the Batter
- b.Completely drain all the water from the soaked rice and dal.
- c.Transfer the drained ingredients to a grinder or a high-powered blender.
- d.Grind them together into a thick, coarse batter. Add water 1 tablespoon at a time only if necessary to help the blades move. The final texture should be grainy, not a smooth paste.
- 3
Step 3
- a.Aerate and Season the Batter
- b.Transfer the batter to a large mixing bowl.
- c.Add the finely chopped green chilies, grated ginger, cumin seeds, asafoetida, and salt.
- d.Using your hand or a sturdy whisk, beat the batter in a circular motion for 5-7 minutes. This incorporates air, making the baras light and fluffy. To test, drop a small dollop of batter into a bowl of water; if it floats, it's ready.
- 4
Step 4
- a.Deep-Fry the Baras
- b.Heat the vegetable oil in a kadai or deep pan over medium-high heat. The oil is ready when a tiny drop of batter sizzles and rises to the top immediately.
- c.Wet your hands with water to prevent sticking. Take a small, lemon-sized portion of the batter and gently slide it into the hot oil.
- d.Fry in batches of 5-6, ensuring not to overcrowd the pan. Overcrowding will lower the oil temperature and result in oily baras.
- e.Fry for about 4-5 minutes, turning occasionally, until they are deep golden brown and uniformly crispy on all sides.
- 5
Step 5
- a.Drain and Serve
- b.Using a slotted spoon, remove the fried baras from the oil.
- c.Place them on a wire rack or a plate lined with paper towels to drain any excess oil.
- d.Serve immediately while hot and crispy with traditional Odia ghuguni (yellow pea curry) or a spicy tomato chutney.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The batter's consistency is key. It must be thick and coarse. A runny batter will absorb excess oil and won't be crispy.
- 2Do not skip whipping the batter. This step is essential for a light, airy texture inside and a crispy exterior.
- 3Maintain a consistent medium-high heat for the oil. If it's too low, the baras will be greasy; if it's too high, they will brown too quickly and remain raw inside.
- 4For an authentic flavor, use short-grain raw rice (arwa chawal).
- 5Chaula Bara tastes best when served fresh. They tend to lose their crispiness as they cool down.
Adapt it for your goals.
Add Vegetables
For extra flavor and texture, mix in 2-3 tablespoons of finely chopped onions or fresh cilantro into the batter just before frying.
Spice it UpSpice it Up
Add 1/2 teaspoon of crushed black peppercorns or a pinch of red chili powder to the batter for an extra kick of heat.
Herbaceous TwistHerbaceous Twist
Incorporate 1 tablespoon of finely chopped curry leaves or mint leaves for a fresh, aromatic flavor.
Why this is on our healthy list.
Source of Plant-Based Protein
Urad dal is a rich source of plant-based protein, which is essential for muscle repair, and building body tissues.
Provides Energy
The carbohydrates from rice provide a quick and easily digestible source of energy to fuel your body and brain.
Aids Digestion
Spices like ginger and asafoetida (hing) are well-known in traditional medicine for their digestive properties, helping to reduce bloating and indigestion.
Gluten-Free Snack
Made entirely from rice and lentils, Chaula Bara is naturally gluten-free, making it a suitable snack for individuals with gluten sensitivity or celiac disease.
Frequently asked questions
One serving of Chaula Bara, which is approximately 5 pieces, contains around 260-280 calories. The exact number can vary based on the amount of oil absorbed during frying.