Babru recipe | how to make babru with step wise pictorial method.
Babru is a cuisine from the land of Himachal Pradesh, a place which is not only blessed with breathtaking natural beauty, but also a tasteful blend of exquisite cuisines having a unique aroma and flavour to it.
This is like a kachori/poori which is made by stuffing soaked and ground black gram daal /Urad daal paste to the kneaded dough patties. These patties are then rolled and deep fried and served with hot Chane Madra. Having a unique taste and aroma, babru is the most famous breakfast recipe of himachal pradesh. The process of making babru is very easy like we usually adopt for making pooris. The diiference lies in the process that these are the stuffed one.
Babru – recipe card
Babru recipe | how to make babru
Babru is a kachori/poori made by stuffing soaked and ground black gram dal paste to the kneaded dough patties.
- 2 cup Whole Wheat Flour
- 1/2 cup All purpose flour
- 1/2 cup Black Gram Dal / black Urad Dal
- 1/4 tsp Baking powder
- Salt a pinch
- Oil for frying
- Soak the dal in sufficient amount of water overnight / 6-7 hours.
- In the morning/after 6-7 hours, grind the dal to a paste, neither too soft nor too coarse. Keep aside.
- Take a bowl, add whole wheat flour, all purpose flour, baking powder & salt and knead it well with water.
- Cover the dough with wet muslin cloth and keep aside for 1/2 an hour on your kitchen shelf.
- After half an hour, take the dough, pinch a small ball from it.
- Roll the ball with the help of a rolling pin to the shape of a small puri.
- Place a teaspoon of the grinded daal in the center.
- Cover from all sides and seal well.
- Roll it out to the medium size pooris. Dust the flour wherever needed.
- Heat oil in a pan and carefully slide the pooris and fry them.
- Drain on a kitchen towel.
- Your Babru is ready.
Pictorial recipe of Babru
1. Soak the dal in sufficient amount of water overnight / 6-7 hours.
2. In the morning/after 6-7 hours, grind the dal to a paste, neither too soft nor too coarse. Keep aside.
3. Take a bowl, add whole wheat flour, all purpose flour, baking powder & salt and knead it well with water.
4. Cover the dough with wet muslin cloth and keep aside for 1/2 an hour on your kitchen shelf.
5. After half an hour, take the dough, pinch a small ball from it.
6. Roll the ball with the help of a rolling pin to the shape of a small puri.
7. Place a teaspoon of the grinded daal in the center.
8. Cover from all sides and seal well.
9. Roll it out to the medium size pooris. Dust the flour wherever needed.
10. Heat oil in a pan and carefully slide the pooris and fry them.
11. Drain on a kitchen towel.
Your Babru is ready.
Serve hot with Chana Madra
Regards
PAYAL BALI SHARMA
SHAILENDER SHARMA
I stayed in Dehradun for some months, which is close to Himachal Pradesh, but I never heard of babru. I wish I had the chance to try these. They look so good!
Babru is one of the traditional cuisine of HP. But you know the traditions are diminishing day by day with each move of our’s to modernization. That might be the reason you didn’t hear about Babru inspite of being so close to Himachal Pradesh.
But still the heart of India lives in its traditions and cultures. You can find such cuisines deep inside the cities.
However Babru is very easy to make. You can have them anytime. And thank you dear for dropping by.