Modern take on phulaura

Growing up in Nepal, rainy days or chilly winter evenings often brought a sense of togetherness in our home. On those special days, when my mother had some free time and all the family members were at home, she would prepare ‘phuraula’—a traditional Nepali fritter made from coarsely ground black lentils. 

We would sit around, eating phuraula straight from the kitchen, paired with steaming cups of milk tea infused with ginger and cardamom. The warm, crispy fritters and the spicy, aromatic tea were the perfect companions for those cozy moments, filling both our stomachs and our hearts.

The nostalgia of those times often takes me back to my plate, piled high with phuraula, and the joy of eating together as a family. While this recipe isn’t exactly the same as my mother’s, it’s my humble attempt to recreate the flavors and memories of those days.

Phuraula is not just a snack. It carries deep cultural and spiritual significance, particularly among the Brahmin community in Nepal. It’s often prepared during rituals and celebrations, especially on ‘shraddha’—a day of honoring and praying for one’s ancestors. On such occasions, the dish is made without garlic or onion to keep it pure and in line with traditional dietary restrictions. 

However, on regular days, my mother would add garlic and onion to enhance the flavor. Ginger was her favorite spice, and our family’s version of phuraula always had a generous amount of it, making it the perfect comfort food on cold days.

But beyond its nostalgic and cultural importance, phuraula is also a dish with significant nutritional value. Lentils, particularly black lentils (kalo dal or kalo urad dal), are a powerhouse of nutrients. They are high in protein, rich in dietary fiber, and naturally gluten-free, making them a fantastic ingredient for healthy eating. Phuraula combines the goodness of these lentils with spices like ginger, which is known for its anti-inflammatory properties, and cumin, which aids digestion. This not only makes phuraula a delicious snack but also a healthful one.

Phuraula recipe 

Ingredients

• 200 g black lentils (kalo dal) or black gram (kalo urad dal)
• 1 tbsp ginger, finely grated (optional but recommended for a warming flavor)
• 2 green chilies, finely chopped
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric powder (optional)
• 10 g coriander leaves, finely chopped
• 5 g salt (or to taste)
• Mustard oil or regular oil for frying

Optional (for regular family days)

• 1 small onion, finely chopped
• 2-3 garlic cloves, minced

Instructions

• Wash the black lentils thoroughly and soak them in water for six to eight hours or overnight. Drain the lentils and grind them coarsely using a mortar and pestle or a food processor. Avoid adding water to retain the texture.
• Transfer the ground lentils to a bowl. Mix in ginger, green chilies, cumin seeds, turmeric powder (if using), coriander leaves, and salt. For family versions, add the chopped onion and garlic.
• Heat mustard oil in a deep frying pan over medium heat.
• Take small portions of the mixture, shape them into rough balls or drop spoonfuls into the hot oil.
• Fry until the fritters turn golden brown and crispy, turning occasionally for even cooking.
• Remove the phuraula with a slotted spoon, drain on paper towels, and serve hot.

Serving suggestions

Enjoy phuraula with a hot cup of ginger and cardamom milk tea (tato tato chiya) or pair it with homemade achar or gundruk ko jhol for a more traditional touch.

Health benefits of black lentils

Black lentils (kalo dal or urad dal) are a nutrient-dense food with a range of health benefits. Black lentils are an excellent plant-based protein source, making them ideal for vegetarians and vegans.The fiber content aids digestion, promotes gut health, and helps regulate blood sugar levels. Naturally gluten-free, phuraula is a safe snack option for those with gluten intolerance or celiac disease.

Black lentils contain iron, potassium, and magnesium, which support overall health, including better oxygen flow, heart health, and strong bones. The antioxidants in lentils, combined with the anti-inflammatory properties of ginger, make this dish especially beneficial for cold weather and rainy days.

Phuraula’s simplicity and versatility make it a great candidate for modern snacks or even as an all-day dining option. Imagine having bite-sized phuraula poppers served as a side dish in cafes or as a complement to chai in tea stalls. Its portability and gluten-free nature make it an ideal snack to enjoy on the go, while the crispy texture and hearty flavor pair beautifully with various chutneys or dips.

Why not reintroduce phuraula in a contemporary way? Here are some ideas:

Phuraula sliders: Use phuraula patties in place of burger patties for a Nepali-inspired slider.

Tea-time platter: Serve phuraula as part of a platter with assorted chutneys like timur ko achar or tomato chutney.

Moveable snack packs: Package bite-sized phuraula pieces with a small container of dipping sauce for a convenient, on-the-go snack.

Phuraula wraps: Wrap crispy phuraula fritters in roti with fresh salad and a tangy yogurt sauce for a fusion meal.

All-day snack: Position phuraula as a healthier alternative to processed snacks, appealing to both traditional and modern palates.

Phuraula is a piece of Nepal’s culinary history. It reminds us of the beauty of simple, hearty meals made with love and shared with family. In a world where fast food and modern dishes dominate, let’s not forget these traditional gems that carry stories, culture, and nostalgia.

The author is London-based R&D chef