Egg Bara

EGG BARA



Egg Bara image

Just Today I tried this dish as we often make Onion Bara, masala Bara so I thougt why not Egg bara. My most of the customer liked it.

Recipe From food.com

Provided by Dhruva

Categories     Nepalese

Time 25m

Yield 3 serving(s)

Number Of Ingredients 10

5 eggs
1 cup black lentil paste
1/2 cup cornstarch or 1/2 cup flour
1 teaspoon salt
1 teaspoon cumin powder
1 green chili, finely chopped
1 teaspoon turmeric powder
1 teaspoon garam masala
1 cup water
2 liters corn oil, for deep frying

Steps:

  • Boil eggs and peel them.
  • Prepare black lentil paste batter.
  • Add spices, salt, termaric, green chilli, and water to make a fine paste.
  • Cut the eggs in half and cover them with the spiced batter.
  • Put all the eggs one by one into the frying oil.
  • Remove eggs from oil when they are well done.
  • Serve eggs as a snack.

NEPALI BARA



Nepali Bara image

This is a classic Nepali appetizer consisting of spiced lentil patties cooked in a thick-bottomed pan or tawa. Any combination of minced meat or vegetables can be added to flavour these delicious lentil patties.

Recipe From food.com

Provided by Tulsi Regmi

Categories     Nepalese

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

1 cup black lentils
1 cup moong lentils
2 eggs, beaten
1/2 lb lean ground chicken (Lamb or pork can also be used. Minced vegetables are used for vegetarian cooking)
1 tablespoon garlic, minced
1 tablespoon ginger, minced
3 green chilies, minced
1/2 teaspoon turmeric
1/4 teaspoon asafoetida powder
salt and pepper
2 tablespoons oil (for mixture)
1/2 cup oil (for cooking)

Steps:

  • In a large bowl, soak the lentils overnight. Next day, rinse the soaked lentils thoroughly. If no outer skin of the lentils is desired, you can rub the soaked lentils between your palms and the outer skin will wash off.
  • Transfer the washed lentils to a large blender, add a small amount of water, and blend it into a thick paste.
  • Transfer the lentil mixture to a large mixing bowl. Add the oil, minced garlic, ginger and green chilies. Add turmeric, asafoetida, and salt and pepper. Add the beaten eggs and ground meat. Combine the lentil mixture thoroughly. At this point, it is better to store the lentil mixture in the refrigerator for a couple of hours to allow for the flavours to fuse.
  • For cooking, heat 2 tablespoons of cooking oil in a non-stick, thick-bottomed pan or tawa under medium heat. Pour a half cup of the lentil mixture onto the pan and gently spread the mixture into the shape of a mini-pancake. Repeat with other patties, ensuring to not overcrowd the pan so that you can turn over the patties more easily.
  • Cook the patties on one side until the edges have crisped up and the patties themselves have attained a golden brown colour. Turn the patties over onto the other side and cook until the patties have cooked and are golden brown. You can use paper towel to remove any excess oil if required.
  • Transfer to a serving dish and serve hot with mango chutney or any other condiment.
  • It is also common to add an egg topping or a minced meat topping or whatever toppings you desire.
  • For convenience, an alternative to cooking your baras in a pan is using a waffle machine. For this, heat up your waffle machine and using oil spray coat the top and bottom surfaces. Pour a half cup of the lentil mixture on the bottom surface, gently spread out the mixture, and close the lid to cook. Cook until the lentil patty is cooked and has attained a golden brown colour, approximately 5-7 minutes. Baking is another healthy way to cook baras.

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