Authentic Himachali Khatta Meetha Babru with Chana Dal
Crispy, golden wheat-lentil stuffed breads served alongside a tangy and sweet black chickpea gravy. This traditional Himachali delicacy offers a comforting blend of earthy spices and jaggery.
70min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Knead the whole wheat flour with a little oil and water into a smooth, pliable dough and let it rest for 20 minutes.
2
Coarsely grind the boiled chana dal along with fennel seeds, ginger powder, and salt to make a dry stuffing.
3
Divide the dough into equal lemon-sized balls, flatten them slightly, and stuff each with a spoonful of the dal mixture.
4
Roll out the stuffed dough gently into thick discs without letting the filling spill out.
5
Heat mustard oil in a heavy-bottomed kadhai and deep-fry the babrus on medium heat until golden brown and crispy on both sides.
6
For the sweet and sour accompaniment, heat a teaspoon of oil, temper cumin seeds, and add the remaining boiled chana dal.
7
Stir in turmeric, red chilli powder, tamarind pulp, and jaggery powder with a splash of water, simmering until thick and glossy.
8
Serve the hot, crispy babrus immediately with the prepared tangy chana dal.
Ingredients
2 cups whole wheat flour
1 cup soaked and boiled chana dal
1 tsp fennel seeds
1/2 tsp dry ginger powder
1 tsp cumin seeds
2 tbsp jaggery powder
1 tbsp tamarind pulp
1/2 tsp turmeric powder
1/2 tsp red chilli powder
Mustard oil for frying and cooking
Salt to taste
Water as required
*This AI-generated recipe may contain inaccuracies.