Authentic Himachali Babru Recipe | Traditional Urad Dal Stuffed Bread
Babru is a traditional Himachali stuffed bread made with wheat flour dough and a savoury filling of coarsely ground black urad dal. Deep fried until crisp and golden, this Authentic Himachali Babru Recipe has a crunchy outer layer and a soft, flavourful filling. Popular across parts of Himachal Pradesh, especially Kangra, Mandi and Chamba, Babru is enjoyed for breakfast, as an evening snack or with a simple meal. It is commonly served with Chana Madra, curd or chutney, making it one of the best-known breads in traditional Himachali cuisine.
Servings 4 People
Calories 540kcal
Equipment
- Large mixing bowl, Mixer grinder (for grinding the soaked urad dal), Chakla and rolling pin (or a clean rolling board and rolling pin), Deep kadai or heavy-bottomed frying pan, Slotted spoon, Kitchen tissue or a wire rack for draining excess oil
Ingredients
- For the Urad Dal Filling
- 1 cup whole black urad dal sabut urad, soaked overnight
- Salt to taste
- A small pinch of hing asafoetida (optional)
- For the Dough
- 2 cups whole wheat flour atta
- ½ teaspoon salt or to taste
- ¼ teaspoon baking powder optional
- 1 teaspoon oil
- ¾ –1 cup water or as required to knead a firm dough
- For Deep Frying
- Oil as required for deep frying (mustard oil or refined oil)
Instructions
- Step-by-Step Himachali Babru Recipe
- Step 1: Soak the Urad Dal
- Wash the whole black urad dal thoroughly and soak it in enough water for 6–8 hours or overnight.
- Step 2: Prepare the Filling
- Drain the soaked dal completely. Grind it to a coarse mixture without adding water unless necessary. The filling should retain a little texture and should not become a smooth paste. Add salt and a pinch of hing, if using, and mix well.
- Step 3: Prepare the Dough
- In a large mixing bowl, combine the whole wheat flour, salt and baking powder, if using. Add the oil and mix well. Gradually add water and knead into a firm, smooth dough, similar to poori dough. Knead for 4–5 minutes, cover with a damp cloth and let it rest for 20–30 minutes.
- Step 4: Divide the Dough
- Divide the rested dough into 12 equal portions and roll each portion into a smooth ball.
- Step 5: Stuff the Babru
- Flatten one dough ball into a small disc. Place about 1 heaped teaspoon of the prepared urad dal filling in the centre. Bring the edges together and seal them well. Gently roll into a round disc about 3–4 inches in diameter, keeping it slightly thicker than a poori. Cover the prepared Babru with a clean kitchen cloth while shaping the remaining pieces.
- Step 6: Deep Fry
- Heat oil in a deep kadai over medium heat. To check the temperature, drop a tiny piece of dough into the oil. If it rises steadily without turning brown immediately, the oil is ready.
- Carefully slide one Babru into the hot oil. Press it gently with a slotted spoon to help it puff slightly. Fry until both sides turn light golden brown. Avoid overcrowding the kadai, as it lowers the oil temperature and affects even cooking.
- Step 7: Drain and Serve
- Remove the fried Babru using a slotted spoon and place it on kitchen tissue or a wire rack to drain excess oil. Serve hot with Chana Madra, curd, mint chutney, tamarind chutney or a cup of hot tea.
- Cooking Tip: Once the urad dal has been soaked, the entire preparation—from grinding the filling to frying the Babru—takes approximately 40–45 minutes.
Notes
Madhu Savara's Tips
- Use a firm dough similar to poori dough. This helps the Babru hold its shape and prevents excess oil absorption.
- Grind the soaked black urad dal to a coarse mixture, not a smooth paste. The coarse texture gives Authentic Himachali Babru its traditional taste.
- Seal the edges carefully after stuffing so the filling does not come out during rolling or frying.
- Roll each Babru gently and keep it slightly thicker than a poori for the best texture.
- Fry on medium heat to ensure the outside turns crisp while the filling cooks evenly.
- If using mustard oil, heat it until it reaches frying temperature, then reduce to medium heat before adding the Babru.
- Serve Himachali Babru hot with Chana Madra, curd, mint chutney or pickle for a traditional meal.
Variations
- Add a small quantity of ajwain to the urad dal filling for a subtle flavour.
- Finely chopped green chilli can be added for a mildly spicy variation.
- Shallow fry on a tawa using less oil for a lighter version, although the traditional Babru Recipe is deep fried.
- A Sweet Babru is also prepared in some parts of Himachal Pradesh using jaggery and other ingredients. It is a different recipe from the savoury Urad Dal Stuffed Babru.