Authentic Himachali Babru with Tamarind Chutney
Crispy and golden deep-fried bread stuffed with a spiced black gram paste, originating from the hills of Himachal Pradesh. Best enjoyed hot with a tangy tamarind chutney for a comforting snack.
50min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Coarsely grind the soaked urad dal without adding too much water.
2
Heat a tablespoon of mustard oil in a pan, add cumin and fennel seeds, then add the ground dal paste, red chili powder, asafoetida, and salt. Sauté until dry and fragrant, then let it cool.
3
Knead the whole wheat flour with water and a pinch of salt into a smooth, pliable dough.
4
Divide the dough and the dal filling into equal small portions.
5
Roll out a small dough ball, place a portion of the filling in the center, seal the edges, and gently roll it out into a thick disc.
6
Heat mustard oil in a deep kadhai until smoking hot, then lower the heat to medium.
7
Slip the stuffed babru into the hot oil and fry until golden brown and puffed up on both sides.
8
Drain on paper towels and serve piping hot with tangy tamarind chutney.
Ingredients
2 cups whole wheat flour
1/2 cup split black gram (urad dal), soaked overnight
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon red chili powder
1/4 teaspoon asafoetida (hing)
Salt to taste
Mustard oil for deep frying
Water as needed
Tamrind chutney for serving
*This AI-generated recipe may contain inaccuracies.