Traditional Bara Recipe: A Delicious Taste of Trinidad and Tobago

Ingredients

  • 2 cups split peas
  • 2 cups water for soaking
  • 2 teaspoons turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup water for blending
  • Vegetable oil for frying

Steps and instructions

  1. Place the split peas in a bowl and cover with 2 cups of water. Let them soak overnight, or for at least 8 hours.
  2. Drain the peas and place them in a blender or food processor.
  3. Add the turmeric, cumin, coriander, garlic, salt, and pepper to the blender.
  4. Add 1/2 cup of water to the blender and blend until the mixture forms a thick paste.
  5. Heat the vegetable oil in a frying pan over medium heat.
  6. Form the pea mixture into small, flat patties and place them in the hot oil.
  7. Fry the patties for a few minutes on each side, until they are golden brown.
  8. Remove the patties from the oil and place them on a plate lined with paper towels to drain the excess oil.
  9. Allow the patties to cool slightly before serving.

Tools for making

  • Blender or Food Processor - Used to blend the soaked split peas and other ingredients into a smooth paste.
  • Frying Pan - Used to heat the vegetable oil and fry the split pea patties.
  • Spatula - Used to flip the split pea patties while frying.
  • Paper Towels - Used to drain excess oil from the fried patties.

Recipe variations

  • Use chickpeas or lentils instead of split peas for a different flavor and texture.
  • Add diced onions, chopped cilantro, or grated ginger to the pea mixture for added flavor.
  • Experiment with different spices such as curry powder, paprika, or garam masala.
  • Try shallow frying the bara instead of deep frying for a lighter version.
  • For a gluten-free option, use chickpea flour or gluten-free all-purpose flour instead of regular flour.
  • Add finely chopped vegetables like carrots, bell peppers, or spinach to the pea mixture for added nutrition.
  • For a vegan option, use a plant-based yogurt or coconut milk instead of regular yogurt in the recipe.
  • Serve the bara with chutneys or sauces like mint chutney, tamarind chutney, or yogurt sauce for added flavor.

Recipe overview

This Bara recipe gives you the opportunity to create a traditional Indian snack right in your own kitchen. Prepared with soaked split peas and a blend of aromatic spices, these small, flat patties are fried until they achieve a beautiful golden brown color. The soaking process softens the peas and makes them easier to blend, while the frying process gives the bara a crunchy exterior and a soft, flavorful inside. This recipe is perfect for serving as an appetizer or a snack, and can also be used in vegetarian or vegan diets. Enjoy making this delicious and nutritious Indian delicacy at home with our step-by-step instructions!

Common questions

  1. Can I use canned split peas instead of dried? No, this recipe requires dried split peas that have been soaked overnight.
  2. Can I substitute the spices with a pre-made curry powder? Yes, you can use curry powder instead of the individual spices. Use about 2 tablespoons of curry powder in place of the turmeric, cumin, and coriander.
  3. Can I bake the bara instead of frying? Traditionally, bara is fried for a crispy texture. However, if you prefer a healthier option, you can try baking them at 375°F (190°C) for about 20-25 minutes, flipping halfway through.
  4. Can I freeze the uncooked patties? Yes, you can freeze the uncooked patties. Place them on a baking sheet lined with parchment paper and freeze until firm. Then transfer them to a sealable bag or container for long-term storage. When ready to use, thaw them in the refrigerator overnight before frying.
  5. What can I serve with bara? Bara is traditionally served with chutneys, such as tamarind chutney or mint chutney. It can also be enjoyed with yogurt or as a filling for sandwiches.

Serving dishes and utensils

Origin stories

Bara is a staple food in the cuisine of Trinidad and Tobago, a nation known for its diverse culinary traditions derived from its rich multi-ethnic history. The dish's roots trace back to the East Indian indentured laborers who were brought to the Caribbean islands during the 19th and early 20th centuries. These laborers used their culinary skills and the ingredients available to them in the new world to create dishes that were reminiscent of their home, including Bara. This delectable fried delicacy is now an integral component of the popular street food "Doubles" — a hearty sandwich made with two pieces of Bara filled with spicy curry channa (chickpeas). It is the beloved breakfast of many Trinidadians and has become synonymous with the country's food culture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.