Chaul Bara (ଚାଉଲ୍ ବରା) is a popular street food in Western Odisha. People especially love it in Bargarh, Sambalpur, and Balangir. This crispy and flavorful delicacy has won the hearts of food lovers with its simple ingredients and unique taste.
What is Chaul Bara (ଚାଉଲ୍ ବରା)?
Chaul Bara is a deep-fried rice and black gram (urad dal) fritter that is crunchy on the outside and soft inside. Chefs often serve it with tangy tamarind chutney or a simple green chili for added flavor. People commonly enjoy the snack as a breakfast dish or evening snack.
History and Cultural Significance
Chaul Bara has its roots in the traditional cuisine of Western Odisha. the Chaul Bara originated in Bargarh and gradually became popular across Odisha and neighboring states. A staple at roadside stalls, this dish is a must-have for travelers exploring the region.
Ingredients Required
For Chaul Bara (ଚାଉଲ୍ ବରା):
- Rice (Chaul) – 2 cups
- Urad Dal (Black gram) – 1 cup
- Cumin seeds – 1 tsp
- Green chilies (chopped) – 2
- Ginger (grated) – 1 tsp
- Salt – as per taste
- Oil – for deep frying
- Water – as required
For Tomato Chutney:
- Tomatoes – 3 (chopped)
- Garlic – 3 cloves
- Green chilies – 2
- Mustard seeds – 1/2 tsp
- Curry leaves – 5-6
- Salt – as per taste
- Oil – 1 tbsp
- Tamarind pulp – 1 tsp
For Tamarind Chutney (ତେତେଲ୍ ଝୋଲ୍) :
- Tamarind – 1/2 cup (soaked in warm water)
- Jaggery – 1/4 cup
- Cumin powder – 1/2 tsp
- Black salt – 1/2 tsp
- Red chili powder – 1/2 tsp
- Water – as required
How to Prepare Chaul Bara (ଚାଉଲ୍ ବରା)?
- Soak the Rice and Dal: Wash and soak the rice and urad dal in water for about 5-6 hours.
- Make the Batter: Drain the water and grind the soaked rice and dal into a smooth yet slightly coarse batter. Add cumin seeds, chopped green chilies, grated ginger, and salt. Mix well.
- Ferment the Batter: Let the batter ferment for 5-6 hours for a better texture and taste.
- Deep Fry the Fritters: Heat oil in a pan, take small portions of the batter, and drop them into the hot oil. Fry until golden brown and crispy.
- Serve Hot: Enjoy Chaul Bara with tamarind chutney or spicy green chilies.
How to Prepare Tomato Chutney?
- Heat oil in a pan and add mustard seeds. Let them splutter.
- Add garlic, green chilies, and curry leaves. Sauté for a few seconds.
- Add chopped tomatoes and cook until they turn soft.
- Add salt and tamarind pulp, then cook for another 2 minutes.
- Blend the mixture into a smooth chutney and serve.
How to Prepare Tamarind Chutney?
- Extract tamarind pulp by mashing the soaked tamarind.
- In a pan, heat the tamarind pulp, jaggery, cumin powder, black salt, red chili powder, and water.
- Cook until the mixture thickens into a chutney-like consistency.
- Let it cool and serve with Chaul Bara.
Best Places to Eat Chaul Bara (ଚାଉଲ୍ ବରା)
To taste the most authentic Chaul Bara, visit these famous spots in Odisha:
- Bargarh: The birthplace of Chaul Bara, where almost every street vendor serves fresh and crispy fritters.
- Sambalpur: Known for its unique variations and spicy chutney accompaniments.
- Balangir: A popular destination for food lovers looking for an authentic experience.
Why is Chaul Bara So Special?
- Local Delicacy: It represents the rich culinary tradition of Western Odisha.
- Healthy & Tasty: Made with rice and dal, it is nutritious and delicious.
- Pocket-Friendly Snack: Easily available at affordable prices in roadside stalls.
Conclusion
Chaul Bara (ଚାଉଲ୍ ବରା) is more than just a snack; it’s a part of Odisha’s heritage and street food culture. Whether you are a local or a visitor, tasting Chaul Bara is a must when exploring Western Odisha. Its crispy texture and flavorful taste make it an Amazing delight for food lovers.
Have you tried Chaul Bara yet? Let us know your experience in the comments!