Babru Recipe (Himachali Black Gram Stuffed Bread)
Description:
Babru, a delicious Himachali specialty, is a type of stuffed puri or kachori filled with black gram, or whole urad dal, that is soaked overnight, ground into a coarse mixture, and stuffed into the dough. These golden, deep-fried breads are crispy on the outside with a savory filling on the inside. They make for a satisfying and hearty breakfast or snack, especially when paired with a flavorful Indian sabzi or side dish like Chana Madra and Boondi Raita. Babru is a popular choice for a weekend breakfast in Himachal Pradesh and is sure to please any palate with its rich, earthy flavors.
Cuisine: Himachali
Course: Snack
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 2 cups |
| Black Urad Dal (Whole) | 1 cup |
| Water | As required (for kneading) |
| Oil | For frying |
| Salt | To taste |
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Instructions
-
Prepare the Black Urad Dal:
Start by washing the black urad dal thoroughly. Soak the dal in enough water overnight, allowing it to soften and swell. In the morning, drain the water and grind the soaked dal into a coarse mixture using a mixer grinder. Set the mixture aside for later use. -
Make the Dough:
In a large bowl, combine the whole wheat flour with salt. Gradually add water, little by little, and knead the mixture into a stiff dough. The dough should be smooth and firm, similar to the dough used for puris. Once ready, divide the dough into 20 equal portions, each roughly the size of a lemon. -
Stuff the Babru:
Take each portion of dough and flatten it into a small disc. Place a spoonful of the prepared black gram mixture in the center of the disc. Carefully seal the edges of the dough around the filling, pinching them together to form a small stuffed ball. Gently roll the stuffed dough ball into a small, round puri, ensuring that the filling remains sealed inside. Repeat this process with the remaining dough and filling. -
Fry the Babru:
Heat oil in a deep pan or kadhai. The oil should be hot enough for frying but not smoking. Once the oil reaches the right temperature, carefully place each stuffed and rolled babru into the oil, one at a time. Fry the babru until they turn golden brown and crispy on both sides. Make sure they are cooked through, with a crunchy exterior and a soft, flavorful filling. Once done, remove the babru from the oil and drain excess oil by placing them on a kitchen towel. -
Serve:
Serve the hot, crispy Babru with a side of Chana Madra and Boondi Raita for a truly authentic Himachali breakfast experience. The savory filling paired with the light, crispy texture of the puris makes for a delightful meal that is both satisfying and flavorful.
Tip: You can adjust the amount of salt in the filling according to your preference. Some variations of Babru also include a pinch of asafoetida (hing) or other spices to enhance the flavor of the black gram filling.
Enjoy the wholesome taste of Babru, a traditional Himachali dish that brings a taste of the mountains to your kitchen!
Nutritional Information (Approximate per serving):
- Calories: 150-200 kcal (depending on the size of the Babru)
- Carbohydrates: 25-30 g
- Protein: 5-7 g
- Fat: 5-7 g
- Fiber: 4-6 g
Indulge in the simple yet satisfying flavors of this Himachali delicacy and enjoy the crispy, savory goodness of Babru at any time of the day!
