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Bara recipe with ground urdi

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This bara recipe with ground urdi is the traditional way of making bara. The baras are heavier, tastier, more filling and don’t fall apart on you. Try making it today!
Course Breakfast
Cuisine Caribbean, Indian
Keyword bara
Prep Time 1 hr 30 mins
Cook Time 1 min
Total Time 1 hr 31 mins
Servings 6 doubles
Author We Trini Food


  • 3 cups flour
  • 1 tbsp ground urdi
  • 1 tsp yeast
  • 1 tsp sugar
  • ½ tsp salt
  • ½ tsp turmeric
  • 1 tsp tamarind sauce
  • 1⅓ cups warm water
  • oil for frying and rolling out the dough


  • Add the first 7 ingredients to a large bowl (flour, ground urdi, yeast, sugar, salt, turmeric, tamarind sauce).
  • Mix thoroughly.
  • Make a small well in the center of the dry mix.
  • Add half of the water.
  • Knead.
  • Continue adding the water and kneading to form a smooth dough.
  • Add ½ to 1 tsp of oil on both sides of the dough.
  • Cover and leave to rest for 1 - 2 hours.
  • Coat hands with oil.
  • Divide dough into 2-inch dough balls.
  • Place dough balls on a tray and cover.


  • Place large pot on medium to high heat.
  • Add enough oil for deep frying (2 - 3 cups of oil).
  • Leave oil to heat up.
  • Rub oil on a flat prepping surface like a countertop.
  • Coat your hands with oil.
  • Place a dough ball on the oiled area.
  • Press, push, pull and stretch the dough to form a very thin disc (the edges must also be very thin).
  • Lift the stretched bara up (with both hands).
  • Place in the very hot oil.
  • Flip over when the bara floats (takes 2 - 3 seconds).
  • Remove from the oil after another 2 - 3 seconds.
  • Place on paper towels in an airtight container and cover.
  • Repeat for all other dough balls.
  • Serve hot with doubles channa and condiments.