Bhubaneswar, Jan 5: Chaula Bara, a renowned street snack from Western Odisha, is a delightful combination of crispy exterior and fluffy interior. Pairing perfectly with two distinct chutneys – tentel jhol (tamarind water) and patalganta chutney (tomato chutney) – these hot baras achieve a heavenly taste when immersed in the tangy tamarind water and flavorful tomato chutney. Dive into the recipe for this lip-smacking Chaula Bara experience.
For Chaula Bara:
Par-Boiled rice - 2 Cups
Urad dal - 2 tablespoons
Carom seeds - ¼ teaspoon
Cumin seeds - ½ teaspoon
Onion - 1 medium, chopped
Green chili - 3 - 4, chopped
Ginger - 1 inch, chopped
Coriander leaves - 2 tablespoons, chopped
Curry leaves - 2 springs, chopped
Baking soda - 1/2 teaspoon
Hot water
Salt to taste
Oil to deep fry
For Tomato Chutney:
Tomato - 2 medium, chopped
Green chili - 2 nos.
Ginger - ½ inch
Garlic - 2 cloves
Coriander leaves- 1 tablespoon, chopped
Mint leaves - 1 tablespoon, chopped
Kashmiri red chilli powder - ½ tablespoon
Salt to taste
Tamarind Pulp - 2 tablespoons
Green chilli - 2 -3, chopped
Garlic - 3 - 4 cloves, chopped
Chilli powder - ½ teaspoon
Salt to taste
Sugar - 1 tablespoon, optional
Refined oil - 2 tatablespoons
Panchphoran - ¼ tablespoon (cumin, mustard, saunf, black cumin & fenugreek seeds)
Curry leaves - 1 stem
Water as required
Coriander leaves - 1 tablespoon, chopped
Procedure:
For Chaula Bara:
Wash and soak the rice and urad dal in hot water for 6 to 7 hours or overnight.
Grind to a thick smooth batter by adding little water. Stir it for sometime so that the batter is light.
Now add chopped onion, carom seeds, cumin seeds, baking soda, salt, chopped green chilli, ginger, coriander leaves and curry leaves and mix it well.
Meanwhile heat oil for deep frying in a heavy bottomed pan. Once oil is hot, take a spoonful of batter in your hand and carefully drop into hot oil. Repeat the same with the remaining batter.
Fry till the color changes to golden colour. Flip and cook the other side. When all baras turns into light golden colour, remove to an absorbent paper so that excess oil is drained out.
For Tomato chutney:
Take all ingredients i.e. chopped tomato, green chilli, ginger, garlic, pudina leaves, coriander leaves in a blending jar and make a smooth paste with 1 tablespoon of water.
Adjust the consistency by adding extra water as you required. Then add salt and red chilli powder and mix well.
Tomato chutney is ready.
Soak the tamarind pulp in water for 15 minutes. Mash the pulp in water and remove the pulp and seeds, if any.
Take the water in a bowl and adjust the consistency by adding little plain water as required.
Crush the ginger, garlic and green chilli and add to the tamarind water along with salt, sugar & red chilli powder.
Then add 2 tablespoons of refined oil in a heated pan, add panchphoran and curry leaves and add this tadka to the tamarind water mixture. Add chopped coriander leaves on top.
Tentel jhol / tamarind water is ready to go with the crispy chaula bara.
Serve the chaula bara in a green leafy bowl or dana along with tentel jhol and tomato chutney and enjoy your evening.
