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Guyanese Bara

The Quirky Foodster Team

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Ingredients

  • 250g (2 cups) split pea flour
  • 5g (1 tsp) instant yeast
  • 5g (1 tsp) sugar
  • 3g (1/2 tsp) turmeric
  • 5g (1 tsp) ground cumin (geera)
  • 5g (1 tsp) salt
  • 200ml (3/4 cup) warm water, as needed
  • 500ml (2 cups) vegetable oil, for frying

Method

  1. Combine split pea flour, yeast, sugar, turmeric, cumin and salt in a bowl.
  2. Gradually add warm water, mixing to a smooth, thick batter slightly thinner than pancake batter. Cover and let rest in a warm place for 45-60 minutes until slightly bubbly.
  3. Heat oil to 175°C (347°F) in a deep frying pan.
  4. Wet your hands with a little oil or water and flatten a small portion of batter into a disc directly in your palm, then gently slide into the hot oil.
  5. Fry for 1-2 minutes per side until puffed and light golden (bara should stay soft, not deeply browned or crisp).
  6. Remove and drain briefly on paper towel before serving warm.

Introduction: Bara are small, fluffy fried lentil-flour breads, traditionally served alongside curried channa (chickpeas) as 'doubles-style' street food, though in Guyana they are eaten in their own right with various curries and chutneys, another legacy of Indo-Guyanese cuisine.

Cultural Background: Bara are small, fluffy fried lentil-flour breads, traditionally served alongside curried channa (chickpeas) as 'doubles-style' street food, though in Guyana they are eaten in their own right with various curries and chutneys, another legacy of Indo-Guyanese cuisine.

Tips: The batter should rest until visibly bubbly for the characteristic soft, fluffy texture. Fry at a slightly lower temperature than other fritters — bara are meant to stay pale gold and soft, not crisp.

Variations: Serve sandwiched around curried channa as a Guyanese 'doubles'. Add finely chopped pepper to the batter for a spicier version.

Storage: Best eaten fresh and warm; store leftovers in an airtight container at room temperature for 1 day.

Reheating: Warm briefly in a low oven (150°C/300°F) for 3-4 minutes; avoid over-crisping, as bara should remain soft.

Nutrition: Approx. 130 kcal, 5g protein, 16g carbohydrate, 6g fat per piece.

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