Authentic Himachali Khatta Meetha Babru with Warm Pahadi Chai
Crisp and flavorful Himachali Babru are deep-fried lentil-stuffed flatbreads offering a delightful sweet-and-sour profile. Enjoy them piping hot alongside a fragrant cup of spiced mountain tea for a traditional Himalayan treat.
70min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Knead the whole wheat flour with a little salt and water into a smooth, pliable dough and let it rest for 20 minutes.
2
Mix the soaked and ground chana dal with fennel seeds, dry ginger powder, tamarind pulp, jaggery powder, red chili powder, and salt to form a spiced filling.
3
Divide the dough into small equal portions and roll out each into a small disc.
4
Place a spoonful of the lentil filling in the center, seal the edges carefully, and gently roll out again into a stuffed flatbread.
5
Heat mustard oil in a deep kadhai until smoking hot, then lower the heat to medium.
6
Carefully slide the stuffed bread into the hot oil and fry until golden brown and crispy on both sides; drain on paper towels.
7
To make the Pahadi chai, boil water in a saucepan with crushed cardamom, grated ginger, and tea leaves for 5 minutes.
8
Add milk and sugar, simmer for another 3 minutes, then strain into warm cups.
9
Serve the crispy khatta meetha babru hot with the comforting spiced tea.
Ingredients
2 cups whole wheat flour
1/2 cup soaked and ground chana dal
1 teaspoon fennel seeds
1/2 teaspoon dry ginger powder
1 tablespoon tamarind pulp
1 tablespoon jaggery powder
1/2 teaspoon red chili powder
Salt to taste
Mustard oil for deep frying
2 cups water for tea
2 tablespoons loose black tea leaves
2 crushed green cardamom pods
1 small piece fresh ginger
1/2 cup milk
*This AI-generated recipe may contain inaccuracies.