DISH RESEARCH · Snack
Phulaura
The Nepal Tourism Board’s phulaura is a golden deep-fried split-lentil ball served hot with its coriander-and-peanut Badame Dhaniya dip.
About Phulaura
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
The Nepal Tourism Board’s phulaura consists of deep-fried lentil balls, presented as a snack or appetizer in Nepali kitchens and for some festivals or rituals. This version selects split black lentils.
The lentils are soaked and blended into a paste. Spoonfuls go into hot frying oil and cook until golden brown, then rest on absorbent paper to drain the extra oil.
The balls are served hot with the cookbook’s Badame Dhaniya, a coriander-and-peanut dip. Its coriander is first dipped in the selected salt-water cleaning mixture.
Coriander, green chilli, garlic, salt, timmur powder and lemon juice are blended into a fine paste. Peanuts are roasted, ground and mixed through that same paste.
Mustard oil heats the fenugreek seeds and turmeric for the dip’s finishing tempering. The resulting coriander-and-peanut sauce accompanies the golden lentil balls.
Ingredients in Phulaura
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Split Black Grambase
- Waterbinder
- Onionseasoning
- Garlicseasoning
- Cumin Seedseasoning
- Vegetable Oilcooking medium
- Chilli pepperseasoning
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Countries & places
- Nepal
- Cooking traditions
- Nepali