Soak the urad dal for 4-5 hours or overnight

Grind the urad dal making it a thick paste

Now whisk the urad dal batter for 10mins until fluffy and keep aside for fermentation for 4 - 5hours.

Add chopped ginger, onion and chillies, baking soda, salt as per taste & semolina to the batter. Mix it very well.

Take a kadhai add oil to it for deep frying. Take some water in your palm and take a small portion of batter and make small balls in a doughnut shape, making small hole in the middle of the bara.

Make sure the oil is hot. Keep the flame at low - medium. Then glid the bara one by one in the oil.

Fry it until golden brown and crisp. Enjoy with ghuguni.

For Ghuguni :

Soak the Yellow peas for 8hrs or overnight.

Pressure cook the yellow peas and potatoes for 2-3 whistles with a pinch of turmeric powder and salt.

Once pressured cooked, let it cool down. After that peel the outer skin of the potatoes. Keep it aside.

Take a kadhai and heat the kadhai, add some oil.

Then add cumin seeds to the hot oil, and splutter it for 1min.

Then add chopped onions to it and saute it until golden brown.

Add ginger garlic paste to it and saute until cooked.

Now add cumin powder, garam masala powder, cumin powder, coriander powder, red chilli powder and saute it.

Then add chopped tomatoes to it and mix it well. Cook until oil separates from the masalas and cooked well.

Now add the chopped boiled potatoes and yellow peas to the masala mixture. Mix it very well.

Now add some water to it(as per curry thickness). I added 1/2 cup to 1 cup water to it and add salt as per requirement.

Simmer the mixture with lid until semi thick consistency for 5-7 mins at low - medium heat.

Once the ghuguni is ready, enjoy it with bara and top it with some chopped onions(optional).

Happy Eating :).