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Bara, mungo and turmeric doughnuts

Bara, mungo and turmeric doughnuts

Snacks

Deep-fried beignets made with mung bean flour, garlic, turmeric, and cumin, cooked in hot oil: a crispy, Surinamese-Indian snack.

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Recipe from CTHOE, MediaWiki default, Mahjon99, adapted by Recette de cuisine ·

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The bara is a snack from the Surinamese-Indian cuisine, in the shape of a ring and made with mung bean flour.

Ingredients and directions

  • Prep time40 min
  • Cook time15 min
  • Resting3 hr
  • Total3 hr 55 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodDeep-fried
  • Estimated cost$7.81 $1.95 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 14, 2026.
  • Vegetarian
  • Vegan

Ingredients

4 people
  • $1.60
  • $0.80
  • $0.53
  • $0.04
  • $0.04
  • $0.01
  • $0.48
  • $0.11
  • $4.20

Prices from US supermarkets for 8 of 9 ingredients; Belgian prices for the rest.

Directions

  1. The night before, soak the mung bean flour overnight.
  2. Wash the hot pepper, remove the stem, cut it in half, and remove the seeds. ≈ 8 min
  3. Peel the garlic and mince it finely. ≈ 8 min
  4. Sift the mung bean flour. ≈ 2 min
  5. Dryly toast the cumin seeds in a frying pan to develop their aroma, then grind them finely using a mortar and pestle.
  6. In a mixing bowl, combine the wheat flour, yeast, bicarbonate, mung bean flour, garlic, chili pepper, turmeric or curry powder, cumin, salt, tarragon leaves or spinach, and a little water to form a soft dough. ≈ 4 min
  7. Thoroughly knead the dough to ensure a uniform consistency. ≈ 10 min
  8. Add 1 tablespoon of oil and knead again. ≈ 10 min
  9. Cover the dough with a clean dishcloth and let it rest for 2 to 3 hours.
  10. Just before cooking, heat the oil in a wok over high heat.
  11. Create flat, round pancakes with a hole in the center. ≈ 10 min
  12. Place the rings in the oil and continuously pour hot oil over them with a spoon.
  13. The reeds are clearly inflating: if they are not, the oil is not hot enough. ≈ 3 min
  14. Fry them until they are golden brown.
  15. Drain them on paper towels. ≈ 2 min
  16. Serve them very hot. ≈ 2 min

The bill

Bara, mungo and turmeric doughnuts

  • 1 kg of wheat flour (type 405 or equivalent)$1.60
  • 500 g of mungo bean flour (urdi), finely ground$0.80
  • 6 cloves of garlic$0.53
  • 1 teaspoon of salt$0.04
  • 1 teaspoon of baking powder$0.04
  • 1 teaspoon of baking soda$0.01
  • 1 teaspoon of turmeric or 2 teaspoons of massala$0.48
  • 2 tablespoons of cumin seeds (or 2 teaspoons of ground cumin)$0.11
  • 1 liter of sunflower oil$4.20

Total$7.81

that's $1.95 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 1 kg of wheat flour (type 405 or equivalent)
  • 500 g of mungo bean flour (urdi), finely ground
  • 6 cloves of garlic
  • 1 teaspoon of salt
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of turmeric or 2 teaspoons of massala
  • “Madame-Jeannette hot pepper, with a flavourful taste”
  • 2 tablespoons of cumin seeds (or 2 teaspoons of ground cumin)
  • 6 young tajar leaves (or, alternatively, a small amount of spinach)
  • water, in sufficient quantity
  • 1 liter of sunflower oil

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