Aunty Molly's Urdi Bara brought back memories of my great-grandmother, and the simple, traditional food I grew up on. Recipes like this are special to me, and I'm happy to share it with you today!
Aunty Molly made a large batch, but I will give you the recipe for a small amount.
Yields 10-14 bara (depending on the size)
You'll need:
1 cup of flour
1 cup of soaked, washed and freshly ground urdi
4-6 bandhania/chadon beni leaves
5 cloves of garlic, minced
hot pepper (to your liking)
1/2 teaspoon of turmeric
1 teaspoon of yeast
salt (your preference)
oil for deep frying
In the video, I referred to bara as a "fritter". I think it can be a fritter or flatbread, depending on how you fry it and how you eat it.
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R.
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