BABRU

Babru is a traditional Himachali deep-fried bread that resembles kachori in appearance but is unique in its flavor and preparation. Native to the Mandi region of Himachal Pradesh, this savoury delight is typically prepared during special occasions and local festivals.

Essentially, it is wheat flour dough stuffed with black gram (urad dal), rolled out, and deep-fried. Babru is often served with chana madra or tamarind chutney. It reflects the rich heritage of Himachal and showcases how simple ingredients can create deep, satisfying flavors.

Preparation time: 10 minutes
Soaking time: 8 hours
Cooking time: 15 minutes
Serves: 2

Ingredients
For the dough:

1 cup wheat flour

1 tsp oil

Salt to taste

For the stuffing:

1 cup pressure-cooked black gram (urad dal)

1 green chilli

½-inch piece of ginger

Salt to taste

Other:

Oil for frying

1. Add oil and salt in wheat flour and knead medium dough with water. cover and keep aside.
2. Soak black gram for 8 hours or overnight and pressure cook them.
3. Drain excess water from pressure cooked black gram and grind it with salt ,ginger and green chilli. our stuffing is ready.
4. Divide dough in lemon sized balls, take one and roll it little, put spoon full of stuffing in centre and seal it carefully, roll it lightly like stuffed paratha. continue with rest of balls and stuffing.
5. heat oil, deep fry Babru one at a time until golden brown and Crisp from both side, on a medium flame.
6. Drain and remove them in tissue lined plate.
7. Serve hot.