By Nandini Bhushan
Odiya cuisine, hailing from the eastern state of Odisha, is a delightful blend of flavour and tradition that reflects the cultural tapestry of the region. The food culture is a beautiful combination of influences of various dynasties and communities that offer a wide variety of vegetarian as well as non-vegetarian delight. Lesser on spices and high on flavours, it is known for its emphasis on satwik as well as seafood delicacies. Due to similar geographic conditions, the food is to an extent similar to the neighbouring states of Bihar and Bengal.
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Chaula Bara
The crispy fritter Chaula Bara is one of the most loved streets of western Odisha. The deep-fried snack is served along with morcha chatni in a green leaf bowl called dona.
Ingredients
(Serving for 4 to 6 persons)
Parboiled rice: 2 cups
Urad Dal: 2 tsp
Cumin seed: ½ tsp
Carom seed: ½ tsp
Onion: 1 chopped
Grated ginger: ½ tsp
Green chilli: 4 chopped
Curry leaves: 5 to 6
Coriander leaves: 2 tsp chopped
Baking soda: a pinch
Salt to taste
Oil for frying
Step 1
Wash and soak the rice overnight.
Step 2
In a mixing jar grind together soaked rice and dal along with little water into a smooth paste. Mix it with your hand to make the batter fluffy and light.
Step 3
Now add chopped onion, cumin seed, carom seed, chopped onion, green chili, grated ginger, curry leaves, coriander leaves, baking soda and salt and give it all a good mix to combine all the ingredients together.
Step 4
Heat oil in a heavy bottom deep frying pan. Make a small ball shaped roundle and gradually drop in the oil. Fry until the colour changes to golden brown.
Step 5
Once done take them out in an absorbent paper. Serve the bara in dona and serve with patalganta jhol (tomato chutney).
