Odisha bara ghuguni recipe is a very popular delicacy of Odisha. People love this in their breakfast and snack. A must-try combo recipe for those who have not tried it yet. Though bara and ghuguni/ghugni can be eaten separately. But the combination is just utterly delectable.
Bara is same as bada or medu bara prepared with black gram or urad dal. But it tastes slightly different. These baras are crispy from outside and spongy within and are full of onions and other spices. Which makes these the most appetizing.
In Odisha, you will find bara ghuguni almost everywhere. Starting from the roadside thela walas or vendors to big restaurants. The crispy and spicy bara along with the lip-smacking ghuguni is just enough to salivate your taste buds.
- 2 cups black gram or urad dal
- 2 tablespoons semolina/ rawa/ suji
- 2 chopped onions, medium size
- 1/2 inch grated ginger
- 1-2 chopped green chilies
- 1/2 tablespoon whole cumin seeds
- 1/2 cup chopped curry leaves
- A pinch of asafoetida or hing
- Salt to taste
- Oil for deep frying
- 1 cup dried yellow peas
- 1 potato medium size
- 1 finely chopped onion medium size
- 1 tablespoon ginger-garlic paste
- 1 finely chopped tomato big size
- 1 tablespoon cumin paste/powder
- 1 teaspoon dry red chili powder
- 1 teaspoon turmeric powder
- 1 bay leaf
- 1/2 teaspoon kasuri methi
- 4 tablespoons chopped coriander leaves
- 4 tablespoons cooking oil
- Salt to taste
HOW TO MAKE ODISHA BARA GHUGUNI RECIPE
Bara Preparation Steps
- Soak the urad dal overnight in water.
- Wash it thoroughly. Grind it to a paste.
- With a whisk stir the batter in a circular motion for 5 to 10 minutes. This is an important step. As it will make the bara spongy. Remember to stir it in one direction only. Then leave it for an hour for fermenting.
- Add remaining ingredients to it. Again stir for 1 -2 minutes more.
- Now heat oil in a pan or kadhai.
- Once the oil becomes hot wet your hand with water. Then take some batter and make a hole in it with your thumb to give it a doughnut shape. Now carefully drop it into the hot oil. Fry each side until both sides become crisp and golden brown.
- Repeat the same with the remaining batter.
- Soak the dried yellow peas overnight or 6-7 hours in enough water.
- Peeled the potato and cut into small cubes. Pressure cook the soaked yellow peas and potato cubes with 1/2 teaspoon turmeric powder and some salt for 2 whistles over medium flame. Leave the pressure to settle down on its own.
- Heat oil in a pan or kadhai.
- Add bay leaf and finely chopped onion.
- Once the onion turns slightly golden brown add turmeric and red chili powder. Stir for some seconds.
- Add ginger-garlic paste and cumin paste. Stir for 1-2 minutes or until oil separates. If needed sprinkle some water.
- Add chopped tomatoes and salt. Stir until tomatoes become mushy.
- Add kasuri methi. Stir for some seconds.
- Add cooked yellow peas and mix it well. Cook it for 5 minutes more.
- Finally, add chopped coriander leaves.
- Odisha bara ghuguni recipe is ready to serve. Serve hot.