Authentic Himachali Khatta Meetha Babru V2 with Warm Pahadi Chai
Crispy, golden-fried sweet black gram stuffed flatbreads offer a delightful contrast of textures. Served alongside steaming mountain tea, this traditional delicacy provides ultimate comfort on crisp days.
65min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Knead the whole wheat flour with water and a little oil into a smooth, pliable dough and let it rest for 20 minutes.
2
Coarsely grind the boiled black gram along with jaggery, fennel seeds, dry ginger powder, cardamom powder, asafoetida, and a pinch of salt.
3
Divide the dough and the sweet lentil filling into equal-sized small portions.
4
Roll out a small ball of dough, place a portion of the filling in the center, seal the edges carefully, and gently roll it out into a thick disc.
5
Heat mustard oil in a deep kadhai until smoking hot, then lower the heat to medium.
6
Slide the babru into the hot oil and fry until it puffs up, turns golden brown, and becomes delightfully crisp on both sides.
7
Remove with a slotted spoon, drain excess oil on paper towels, and serve hot with freshly brewed Pahadi Chai.
Ingredients
2 cups whole wheat flour
1 cup soaked and boiled black gram (chana dal)
1/2 cup jaggery powder
1 tsp fennel seeds
1/2 tsp dry ginger powder
1/2 tsp cardamom powder
A pinch of asafoetida
Mustard oil for deep frying
Salt to taste
Water as required
*This AI-generated recipe may contain inaccuracies.