Authentic Himachali Babru with Tamarind Chutney and Spiced Potato Curry
Crispy, deep-fried whole wheat flatbreads stuffed with a spiced black gram lentil paste, offering a delightful crunch in every bite. Perfectly paired with tangy tamarind chutney and hearty potato curry, this traditional Himachali delicacy warms the soul with authentic mountain flavors.
75min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Knead the whole wheat flour with water and a pinch of salt into a smooth, pliable dough; let it rest for 20 minutes.
2
Grind the soaked urad dal coarsely without adding much water.
3
Heat a tablespoon of oil in a pan, add cumin seeds, fennel seeds, and asafoetida, then sauté the ground dal paste with red chili powder, garam masala, and salt until dry.
4
Divide the dough into small lemon-sized balls, roll each into a small disc, place a spoonful of the dal filling in the center, and seal the edges securely.
5
Gently roll out the stuffed dough balls into thick circles without letting the filling spill out.
6
Heat mustard oil in a heavy-bottomed kadhai until smoking hot, then slide in the babru and fry on medium-high heat until golden brown and puffed.
7
Prepare the tamarind chutney by boiling the tamarind pulp with jaggery, ginger powder, and water until thickened into a glossy syrup.
8
Serve the crispy hot babru immediately alongside the tangy tamarind chutney and a side of spiced potato curry.
Ingredients
2 cups whole wheat flour
1/2 cup split black gram lentils (urad dal), soaked overnight and ground to a paste
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1/2 teaspoon asafoetida (hing)
1 teaspoon red chili powder
1/2 teaspoon garam masala
Salt to taste
Mustard oil for deep frying
1 cup tamarind pulp for chutney
1/2 cup jaggery
1 teaspoon dry ginger powder
4 medium boiled potatoes, cubed for the curry
2 tablespoons mustard oil for curry tempering
*This AI-generated recipe may contain inaccuracies.