Babru

Babru is a traditional deep-fried stuffed flatbread from Himachal Pradesh, a North Indian state.

 

Babru , the Himachali deep-fried flatbread has been on my mind since we did The Cooking Odyssey where we picked the Indian States and cooked traditional dishes. I had picked Himachal Pradesh and made Rajma ka Madra, Ambua, Nashpati ki Sabzi and Meetha Chawal. I could have done Babru too, but it somehow didn’t happen.

 

This time I made sure that I must work on the Babru . Strange that I had completely forgotten that the recipes had raw urad dal stuffing. I rechecked and visited a couple of sites to check, but nowhere they were clear on this! So I asked a distant cousin who lived in Himachal, who said they cook the urad dal paste, but not much. I make Bedmi Poori which is the Delhi Speciality and is stuffed with cooked spicy urad dal, Babru is just the same, but the stuffing is without any spices and the dal is slightly cooked.

 

So when I finally got on to making Babru with the Himachal Meal, I knew that even though my family is not a poori fan, they will surely enjoy it. They all love stuffed pooris ! Babru makes a delicious flatbread and pairs extremely well with Chana Madra

 

.Babru

Babru

Ingredients

1 tsp oil
250 gms black gram dal
500 gms whole wheat flour
1/8 tsp baking powder
Salt to taste
Water to knead
Oil to deep fry

Method

Soak the dal overnight .
Clean and husk the dal .
Grind to a paste.
Heat a tsp of oil in a non-stick pan.
Add the dal paste and cook a little so that there is no moisture .
Add salt , mix well and keep aside .
Add baking powder to the flour and knead the dough .
Cover and let rest for 15 minutes .
Pinch out small balls .
Take a ball, roll into a 4” dia.
Place a tsp of the prepared dal, bring the sides together and seal.
Roll again, very lightly this time.
Roll into a thick poori.
Deep fry adjusting the flame so that it cooks well and is golden .
Babru
Let’s look at the Thali’s I have posted so far for The Thali and Platter Festival-

 

Week 1
Everyday Thalis

 

 

Week 2
Regional Thalis

 

Day 6 Parathe wali Gali ki Thali
Day 6 Kaddu ki Khatti Meethi Sabzi
Day 7 Sindhi Meal
Day 7 Sev ka Raita
Day 8 A Meal from Kerela
Day 8 Nadan Urulaizhangu Curry
Day 9 Chettinad Wedding Spread
Day 9 Potato Masala
Day 10 Bengali Vegetarian Thali
Day 10 Anarosher Chutney

Week 3

Platters

Day 11 Gujarati Farsan Platter
Day 11 Dudhi na Muthiya
Day 12 Pakora Platter
Day 12 Stuffed Whole Onion Pakora
Day 13 Chatpati Chaat Platter
Day 13 Chatpati Chole ki Chaat
Day 14 Sindhi Breads
Day 14 Aatey jo Chilro
Day 15 Udupi Tiffin Recipes
Day 15 Rava Idli
Day 16 Marashtrian Mix Platter
Day 16 Matar ki Karanji

Week 4

Flatbread Special Thalis

Day 17 Maharashtrian Rustic Thali
Day 17 Matar ki Karanji
Day 18 Himachal Pradesh Thali

Print Recipe
Babru
Babru is a traditional deep-fried stuffed flatbread from Himachal Pradesh, a North Indian state. It can be called a variation of a poori.
Course Dinner, Lunch
Cuisine Indian Cuisine
Prep Time 15 Minutes
Cook Time 25 Minutes
Passive Time 60-80 Minutes
Servings
Course Dinner, Lunch
Cuisine Indian Cuisine
Prep Time 15 Minutes
Cook Time 25 Minutes
Passive Time 60-80 Minutes
Servings
Instructions
  1. Soak the dal overnight.
  2. Clean and husk the dal.
  3. Grind to a paste.
  4. Heat a tsp of oil in a non-stick pan.
  5. Add the dal paste and cook a little so that there is no moisture.
  6. Add salt, mix well and keep aside.
  7. Add baking powder to the flour and knead the dough.
  8. Cover and let rest for 15 minutes.
  9. Pinch out small balls.
  10. Take a ball, roll into a 4” dia.
  11. Place a tsp of the prepared dal, bring the sides together and seal.
  12. Roll again, very lightly this time.
  13. Roll into a thick poori.
  14. Deep fry adjusting the flame so that it cooks well and is golden.
Recipe Notes

Babru

 

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4 thoughts on “Babru”

  1. This marathon not only taught me about the different pooris but also about the different varieties of pooris. So many poori varieties and man my bookmark list are growing crazily. This babru with chana madra looks like an amazing combination. Nicely done.

  2. These pooris are one of my favourite and your pooris look perfectly puffed up and flaky. Would love to dig in with some aloo here.

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