Babru
Himachal's own version of a stuffed puri, made with fermented urad dal filling encased in wheat dough and deep-fried, served with tangy chutney.
- Prep
- 180 min
- Cook
- 30 min
- Total
- 210 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 290 kcal
Equipment
- •Kadai
- •Rolling board
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 12 g
- carbs
- 38 g
- fibre
- 6 g
- protein
- 9 g
- calories
- 290 kcal
Instructions
- 1
Knead the wheat flour with water and a little salt into a firm dough. Cover and rest for 20 minutes.
- 2
Mix the ground urad dal (black gram lentils) with fennel seeds, asafoetida, red chilli powder and salt to make the filling.
- 3
Divide the dough into small balls. Flatten each ball into a round disc.
- 4
Place a spoonful of urad dal filling in the centre of each disc. Seal the edges tightly into a ball.
- 5
Gently press each stuffed ball into a small, thick puri (flatbread).
- 6
Heat oil in a kadai (deep curved pan) until medium-hot.
- 7
Deep fry the babru on medium heat until golden brown and puffed. Turn them occasionally so they cook evenly.
- 8
Drain on paper towels. Serve warm with tamarind or mint chutney.
Chef's tips
Fry on medium heat rather than high heat. This ensures the lentil filling cooks completely without burning the outside crust.
Ingredient substitutions
- urad dal → moong dal
Storage
Best eaten fresh; store for a day in an airtight container.
Reheating
Reheat in an oven or air fryer to regain crispness.
Common mistakes to avoid
- •Frying over heat that is too high, which leaves the inner lentil filling undercooked.
Serving suggestions
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