Babru
An authentic vegetarian recipe from Himachal Pradesh, India
Cook Time
30 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
300g All-purpose flour (maida)
150g Black gram (urad dal, soaked and ground)
50ml Yogurt
2g Baking soda
2piece Green chillies (finely chopped)
10g Ginger (grated)
4g Cumin seeds
1g Asafoetida (hing)
5g Salt
500ml Oil for deep frying
80ml Water
11 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Soak the urad dal for 4–6 hours, then drain and grind into a smooth, thick paste with minimal water. The paste should be stiff, not runny.
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Season the urad dal paste with green chillies, grated ginger, cumin seeds, asafoetida, and salt. Mix well and set aside.
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In a large bowl, combine maida, baking soda, yogurt, and a pinch of salt. Add water gradually and knead into a smooth, soft dough. Cover and rest for 20 minutes.
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Divide the dough into 12 equal balls. Flatten each ball into a small disc about 8 cm in diameter.
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Place a teaspoon of the urad dal filling in the centre of each disc. Bring the edges together to seal completely and pinch tightly. Gently flatten the stuffed ball.
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Roll out each stuffed ball into a round puri about 12 cm in diameter, being careful not to let the filling break through.
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Heat oil in a deep kadai to 170°C. Slide one babru into the oil — it should puff up within seconds.
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Fry for 2–3 minutes, pressing gently with a slotted spoon to encourage puffing, then flip and fry the other side for another 2 minutes until golden brown.
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Drain on paper towels and serve hot with tamarind chutney, yogurt, or aloo sabzi.
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Chef's Tips
The urad dal filling must be thick and dry — a wet filling will make the babru soggy and prevent it from puffing.
Ensure the oil is at the right temperature before frying; too cool and the babru will absorb oil, too hot and it will brown before cooking through.
Babru is a popular street food in Shimla and Mandi, often served at fairs and festivals.
For a crispier babru, add a tablespoon of semolina (sooji) to the dough.
About This Dish
Babru is a traditional vegetarian dish from Himachal Pradesh, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The urad dal filling must be thick and dry — a wet filling will make the babru soggy and prevent it from puffing. - Ensure the oil is at the right temperature before frying; too cool and the babru will absorb oil, too hot and it will brown before cooking through. - Babru is a popular street food in Shimla and Mandi, often served at fairs and festivals. - For a crispier babru, add a tablespoon of semolina (sooji) to the dough.
Category
Vegetarian
Cook Time
30 mins
Servings
4 servings
Difficulty
Medium