The Exemplary Cuttacki Street Fare : Bara Ghuguni




When it comes to Regional Food in India , Odisha has somehow stayed behind in promoting its cuisine. However, if you have stayed in Odisha or ever had an Odiya Friend, you can’t miss noticing the fact that every Odiya loves food and every Odiya loves cooking food.
Odiya Food is very humble, less oily, less spicy (well many people do include green chilli separately in their menu who have a hot palate) and yet delicious.

However, like any other cuisine, Odiya cuisine also has its gamut of comfort food which spoils you to the core and makes you keep coming back for more. And I would do injustice If I forget to mention about the famous Cuttack Side Bara Ghuguni. Bara (pronounced as Borra) is medu vada which is consumed with Alu Dum (Ptotao Curry) or Ghuguni (Yellow Peas and Potato Curry). And this is invariably one of the most well liked breakfast item.

The way to eat Bara Ghuguni is : Take a rice bowl, put 2 Bara on the bottom, pour some generous amount of ghuguni. Sprinkle some chopped onion and sev and garnish with freshly chopped coriander leaves. And that’s it. Enjoy the hot piping snack and you might end up licking your bowl !!





Guys you have to try it out to believe what I am saying ..


What You Need for Making Bara or Medu Vada:

1 cup urad daal
1 green chili
1/2 inch ginger
Pinch of Hing
1/2 tsp Salt to taste
1 onion chopped
1 tbsp coriander chopped
4-5 curry leaves
Oil for deep frying

For the batter :
Soak urad daal for 4 hours.
Drain water and wash it 2 to 3 times under running water to remove any foam formed.
Grind to a thick paste along with green chillies and ginger using 1 tsp water. Do not add excess water.
Let it ferment for 4 to 6 hours
Add onion,hing, coriander and curry leaves and mix everything nicely.

For Frying :
Heat oil in a wok.
Grease your left palm with water.
Water will help thebatter slide easily into oil.
Add two to three wadas at a time.
Turn the wadas and fry the other side till they are golden brown in color.
Serve with sauce or chutney

Note : If the wadas don't slip from your hand easily and are become watery, put the mixture in fridge for half an hour and then deep fry. However, this should be done after allowing the mixture to ferment.

For the Ghuguni ,click here :

link : http://flavoursunlimited.blogspot.in/2009/10/guguni.html


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