Babru is a traditional deep-fried stuffed flatbread from Himachal Pradesh, a North Indian state.
Babru
Ingredients
Method
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
Babru
Ingredients
- 1 tsp oil
- 250 gram gms blackdal
- 500 gms whole wheat flour
- 1/8 tsp baking powder
- Salt to taste
- Water to knead
- Oil to deep fry
Instructions
- 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.
Instead of making a flatbread thali, you have cooked an entire thali from the state Vaishali…everything looks fantastic!
I know for sure that these deep fried beauties are a delight to have with chana madra.
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.
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.