Bara

Bara are savory pancakes of soaked and ground black lentils, fried until the edges turn dark and crackly. They are festival food in the Kathmandu Valley, pressed out by hand at Newari celebrations and often topped with a smear of egg or served alongside spicy choyla. The lentil batter needs no flour and no leavening — just patience with the soaking and a steady hand at the pan. They are the snack that holds a feast together.

Crisp lentil cakes with a crackling edge

The outside is deeply browned and almost crisp, giving way to a soft, airy center with a mild, nutty flavor. Ginger, garlic, and a whisper of cumin keep them savory, and the contrast of crunchy rim and tender middle is what makes them so hard to stop eating. Warm from the pan, with a little choyla on the side, they are irresistible. Make extra — they rarely survive to the next day.

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