Maas ko Bara : Wo ~ Nepali Style Lentil Patties

Maas ko Baara or Woh is made from ground split Urad Beans (kaalo maas ko daal).  They are light and spongy daal patties that resemble small flat pancakes.  Maas ko Baara is best served fresh, but can be stored overnight.

Woh is made similar to Baara, the difference is Baara is deep-fried, whereas Woh is pan-fried with only small amounts of oil, making it a relatively healthier version The lentil patties is delicious on its own, but serving with other dishes makes a wonderful lunch or snack. I love this dish since I was introduced to it nearly 12 years ago, when I first came to Kathmandu and had the opportunity to eat Newari food. I have always wanted to learn how to make baras, and coincidentally, I found the recipe in the blog Taste of Nepal by Jyoti Pandey Pathak, whose Nepali cookbook ~ Taste of Nepal has inspired many of the Nepali dishes that I have cooked at home.  This dish can be served with Alu  Sadeko and Chicken Choyyla. Enjoy 🙂 …Happy Cooking ~ Kamakshi

Note : Woh or Baras can be both veg and non-veg. I included chicken mince in my recipe, however, you can skip the meat and make plain baras too.

Prep Time :  6 hrs/ Overnight to soak the lentils                        Cook Time : 30 mins
Yields : 25 baras


  • 3 cups Split black Urad Dal
  • 500 gms Chicken Mince
  • 1 tbsp Fresh Ginger, finely minced
  • 1 tbsp Garlic, finely minced
  • 1 tsp Coriander (Dhania) Powder
  • 1 tsp Cumin (Zeera) Powder
  • 1 Pinch Asafedita (Hing)
  • 3-4 Green Chillies, finely chopped
  • 1/2 cup Green Coriander/ Cilantro, finely chopped
  • 2 Green Garlic , finely chopped
  • 1 tbsp Salt ( or as per taste)
  • 1 cup Oil


  • In a large bowl, wash and soak the lentils overnight, until the lentil doubles in volume. Rub the lentils between  your palms to loosen the black outer cover and drain and wash the lentil couple of times, until most of the outer cover is removed. It does not matter, if you have a few covers left behind.
  • Add the washed lentils in a blender and using very little water, make it into a smooth paste. Place the batter in a bowl and whisk it for couple of minutes to make it light and fluffy.

Add all the other ingredients to the batter (except the oil), mix well  and let it rest in room temperature for 15 mins.

  • Heat a non-stick pan or skillet and add 1 tbsp of oil. Pour 1/2 cup batter into the skillet and using a spoon , gently spread the batter in circle. In one go, you can easily make 2-3 Woh depending upon the size of your pan. Leave ample space between the Woh so that you can flip them over easily.
  • Cook for couple of minutes till the edges become crisp and the underside become a golden brown. Turn the Woh over and drizzle  a tsp of oil around the edges and top.Cook till it becomes brown on both sides. The Woh should be cooked over medium flame to ensure that it is cooked well , both inside and outside.
  • Transfer to a serving dish and serve hot.

Note : You can substitute chicken mince with any other mince of your choice.  You can also add an egg topping to make Anda Bara/Woh.