– Rice, parboiled: 2 cups – ½ a spoonful of urad dal – ¼ teaspoon of carom seeds – ½ teaspoon of cumin seeds – 1 medium onion, chopped – 3–4 chopped green chilies – 1- inch of chopped ginger – Diced coriander leaves: 2 teaspoons – Curry leaves: 2 chopped springs – 1/2 teaspoon of baking soda – Warm water – Add salt to taste. – Deep-frying oil
- wash and soak the rice and urad dal
- Add a small amount of water and grind to a thick, smooth batter
- mix in the chopped onion, cumin, carom, baking soda, salt, chopped green chili, ginger, coriander, and curry leaves.
- Continue to fry until the color turns golden.
– 2 medium tomatoes, chopped – 2 green chilies. – Ginger: ½ inch – 2 cloves of garlic – Chopped leaves of coriander: 1 tablespoon – Chop 1 tablespoon of mint leaves – A one-third spoonful of powdered Kashmiri red chili – Add salt to taste.
– 2 teaspoons of tamarind pulp – 2-3 chopped green chilies – Chopped garlic, 3-4 cloves – 1/2 teaspoon of chili powder – Add salt to taste. – 1 tablespoon of sugar, optional – 2 tablespoons of refined oil – Panchphoran: 1 tablespoon of black cumin seeds, cumin, fenugreek, mustard, and Saunf. – Curry foliage: 1 stem – Water when needed – Chopped coriander leaves: 1 tablespoon
- Rice that has been parboiled is often used to make challa bara.
- In tentuli jhol, tadka is not required. It tastes fine without tadka as well.
- It is possible to fry the chaula bara again to give them extra crunch and color.