Babru
Veg
Vegan
Himachali stuffed fried bread — puri dough filled with a paste of soaked black urad dal seasoned with cumin and dried chillies, then deep-fried until puffed and golden. A speciality of the Mandi and Shimla regions, served at breakfast with tamarind chutney or khatta.
Cuisines
Himachali
Best for
Breakfast
Lunch
Recipe
Prep: 30 min
Cook: 20 min
Total: 50 min
2-3 servings
Ingredients
| 1 cup | whole wheat flour |
| 1/2 cup | black gram dal (urad dal) |
| 1 tablespoon | ghee |
| 1/2 teaspoon | salt |
| — | water as needed |
| — | oil for frying |
Instructions
- 1 Wash and soak the black gram dal in water for 4-5 hours or overnight.
- 2 Drain the dal and grind it into a coarse paste without adding much water.
- 3 In a bowl, mix the whole wheat flour with salt and ghee.
- 4 Add water gradually to the flour mixture and knead into a soft dough.
- 5 Divide the dough into small balls and flatten them slightly.
- 6 Take a small portion of the dal paste and place it in the center of each flattened dough ball.
- 7 Carefully fold the edges over the filling and seal it properly.
- 8 Gently roll the stuffed dough balls into small discs, taking care not to let the filling spill out.
- 9 Heat oil in a deep frying pan over medium heat.
- 10 Fry each babru until golden brown and crispy on both sides.
- 11 Remove the babru from the oil and drain on paper towels to remove excess oil.
- 12 Serve hot with chutney or curd.
Tips
Ensure the dal paste is not too watery to prevent leakage while rolling the babru.