In Western Odisha, chaaul bara, or challa bara, is a well-known street snack. It has a crispy outside and a fluffy, soft interior. It pairs well with two varieties of specialty chutneys: Patalganta chutney (tomato chutney) and Tentel Jhol (Tentuli Jhola, or tamarind water). The combination of hot Baras dipped in tamarind water and tomato chutney is divine.
Hereās the mouthwatering Chaula Bara Recipe,
Ingredient for Chaula Bara Recipe
Ā½ a spoonful of urad dal
Ā¼ teaspoon of carom seeds
Ā½ teaspoon of cumin seeds
3ā4 chopped green chilies
1- inch of chopped ginger
Diced coriander leaves: 2 teaspoons
Curry leaves: 2 chopped springs
1/2 teaspoon of baking soda
Procedure For Chaula Bara Recipe:
In boiling water, wash and soak the rice and urad dal for six to seven hours, or overnight.
Add a small amount of water and grind to a thick, smooth batter. Stir it for a while until the batter becomes light.
Next, thoroughly mix in the chopped onion, cumin, carom, baking soda, salt, chopped green chili, ginger, coriander, and curry leaves.
In the meantime, warm up enough oil in a heavy-based pan for deep-frying. When the oil is hot, delicately drop a spoonful of batter into it with care. Proceed in the same manner with the leftover batter.
Continue to fry until the color turns golden. Cook the opposite side after flipping. After all of the Baras have turned a light golden color, remove them to absorbent paper to drain any remaining oil.
Regarding Tomato Chutney:
2 medium tomatoes, chopped
Chopped leaves of coriander: 1 tablespoon
Chop 1 tablespoon of mint leaves
A one-third spoonful of powdered Kashmiri red chili
Procedure Tomato chutney:
Put all of the ingredientsāchopped tomato, green chili, ginger, garlic, pudina leaves, and coriander leavesāinto a blending jar and use one tablespoon of water to combine them into a smooth paste.
As necessary, add more water to adjust the consistency. Next, thoroughly combine the red chili powder and salt.
The tomato jam is prepared.
2 teaspoons of tamarind pulp
2-3 chopped green chilies
Chopped garlic, 3-4 cloves
1/2 teaspoon of chili powder
1 tablespoon of sugar, optional
2 tablespoons of refined oil
Panchphoran: 1 tablespoon of black cumin seeds, cumin, fenugreek, mustard, and Saunf.
Chopped coriander leaves: 1 tablespoon
For fifteen minutes, soak the tamarind pulp in water. After mashing the pulp with water, take out any remaining pulp and seeds.
Pour the water into a bowl and dilute it with a small amount of ordinary water as needed.
Add the chopped garlic, ginger, and green chili to the tamarind water along with the sugar, salt, and red chili powder.
Then, add two teaspoons of refined oil, curry leaves, and panchphoran to a hot pan. Finally, add this tadka to the mixture of tamarind and water. Top with chopped coriander leaves.
Enjoy your evening with chaula bara served in a green leafy dish or dana with tomato chutney and tentel jhol.
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Rice that has been parboiled is often used to make challa bara. You can also prepare with any type of rice if you donāt have par-boiled rice.
In tentuli jhol, tadka is not required. It tastes fine without tadka as well.
It is possible to fry the chaula bara again to give them extra crunch and color.
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