5. CHAULA BARA

In this country, every city is identified either for a historical monument, for a temple, for a famous living personality or for a special kind of local culinary. When you think of Hyderabad it would be Biryani, think of Mumbai it is Vada pav, likewise when you talk about this little town  Barpali only one thing will pump your adrenal and that is ‘Chaula Bara’.

The gastronomy of Barpali goes synonymous with its thriving agricultural economy.  For Rs.10/- you would be served a dana full of 20 pieces of these mouth-watering ‘chaula bara’. So you can work out a unit of it cost you roughly 50 Paisa. Could you imagine getting anything else at such a cheaper price on this Earth, while the inflationary index is kept on soaring all the time high?  It is a contemporary food, hence no need for tracing back to its origin. If you happen to be at Barpali, you will find the way-side cart-vendors selling ‘chaul bara’ at every corner of the street. At Gandhi Chowk every evening there stands three push-carts who prepare the warm chaul bara. These carts are able to halt the traffic at the prime time of the business hours.

‘Chaula bara’ is a deep-fried Oriya snack made of rice. Each of these is of one-quarter of a table tennis ball size, with yellow in its appearance. ‘Chaula bara’ in a green leaf-bowl. Crispy Rice Vada (Chaula bara)is made out of parboiled rice and black gram. The proportion is 6:1 soaked for overnight and then made into a thick paste batter. To that, add salt, cumin seeds, chopped onion(optional), and peppers are added and then deep-fried until it is crispy. To make tamarind Chutney, add added tamarind pulp water, salt, sugar, chopped coriander leaves, and green chilly.

For AlooDum take four to five boiled potato, cut into small pieces. Heat a pan add one tsp oil, two tsp chopped onion, one tsp ginger, and garlic paste, saute it for five minutes, add two tsp chopped tomatoes, salt to taste, turmeric powder, chilly powder, and then the boiled potatoes, cook for two to three minutes now add two cups water and garam masala powder, cook for five minutes. To make tomato chutney, add cumin powder, garam masala powder, and other herbs, cook them with mustard oil and enjoy hot and spicy. Serve it with Tomato chutney, tamarind chutney, and a bowl of aloo dum to get a blast of flavors in your mouth.