Himachali Babru
Crispy, deep-fried flatbreads stuffed with a spiced black gram paste, originating from the hills of Himachal Pradesh. Best enjoyed hot with a tangy tamarind chutney or savory potato curry.
55min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Grind the soaked urad dal coarsely without adding much water.
2
Heat a tablespoon of oil in a pan, add cumin and fennel seeds, then stir in the ground dal, red chili powder, asafoetida, and salt; sauté until dry and aromatic, then let it cool.
3
In a large bowl, mix the whole wheat flour with a pinch of salt and water to knead a soft, pliable dough. Let it rest for 15 minutes.
4
Divide the dough into small equal-sized balls.
5
Roll out a ball slightly, place a small portion of the urad dal filling in the center, bring the edges together to seal, and roll it out gently into a disc.
6
Heat mustard oil in a deep kadhai until smoking hot, then lower the flame to medium.
7
Slide the stuffed flatbread gently into the hot oil and fry until puffed, golden brown, and crispy on both sides.
8
Drain on paper towels and serve hot.
Ingredients
1 cup whole wheat flour
1/2 cup split black urad dal, soaked for 4 hours and drained
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1/2 teaspoon red chili powder
1/2 teaspoon asafoetida
Salt to taste
Water as needed
Mustard oil for deep frying
*This AI-generated recipe may contain inaccuracies.