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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
Total Time 1 hour 40 minutes


  • 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


  • 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.


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