Babru

Babru is a traditional breakfast recipe that originates from the Northern state of Himachal Pradesh. This lip-smacking dish draws a parallel to the commonly known poori, except that this one is stuffed. Prepared by stuffing soaked black gram dal to a whole wheat dough added with salt and baking powder, this one of a kind dish provides you with a dining experience like none other.

This exotic recipe will be loved by the kids and adults of your family alike and will become an instant hit in your household. Serve this delectable main dish recipe at your next kitty party, pot luck or buffet, and flaunt your diverse cooking skills in front of family and friends. Prepare this dish to become a celebrated chef in the eyes of your loved ones and that star of any event. This easy-to-make dish can be cooked in no time and without any elaborate preparations. This mouth-watering dish can fill your appetite in one serving but your mind will crave for more with each bite you take. Pair this delectable dish with a side of any gravy vegetable of your choice along with tamarind chutney or ketchup and enjoy a hearty meal with your family. These delicious Babrus also make for an ideal tiffin recipe that can be relished as a quick in-between work bite. Follow this step-by-step recipe to prepare this unique and tasty dish and enjoy its goodness with your friends and family.

INGREDIENTS

3 cup wheat flour

2 cup refined oil

1/2 cup split black gram

1/2 teaspoon baking powder

0 salt as required

0 water as required

How to make Babru

Step 1

To prepare this delicacy first, soak black gram dal overnight or for 5-6 hours in water. Once done, drain the excess water and add the dal in a blender to grind it into a paste.

Step 2

Now, in a bowl mix wheat flour with 1/2 cup of refined oil, baking powder and salt . Combine all the ingredients well and using water knead a soft dough. Seal the dough airtight, use muslin cloth if required. Leave it undisturbed for about half an hour.

Step 3

When the dough is prepared, take small portions of it and roll it flat using a rolling pin (similar to preparing a chapati). Now in the centre of each portion add the black gram paste. Seal all sides of the potions to make sure the stuffing does not come out. Again roll it back to a circular shape similar to a poori.

Step 4

Now, in a wok heat oil over medium flame. Gently slip the prepared babru in the oil and fry on both sides until they appear fluffy and evenly cooked. Transfer into a serving dish and serve hot with any vegetable, tamarind chutney or pickle.