Babru is a famous black gram stuffed kachoris or puris. The black gram or the whole urad dal is soaked overnight and is ground to a course mix, before stuffing it into the kachoris and deep fried in oil. It makes for a delicious weekend breakfast with any Indian sabzi.
Serve the Babru Recipe (Himachali Black Gram Stuffed Bread), along with Chana Madra and Boondi Raita for a delicious weekend breakfast.
If you like this recipe, you can also try other Puri recipes such as
Cuisine: Himachal
Course: Snack
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok), Glass Mixing Bowl
Cooks in 20 M
Total in 30 M
To begin making Babru Recipe (Himachali Black Gram Stuffed Bread), wash the whole black gram and soak in enough water overnight. Drain the water in the morning and grind it to a coarse mix using a mixer grinder and keep aside.
Now, make a stiff dough of the whole wheat flour and salt, adding little water at a time as your would do for making the puris.
Divide the dough into 20 equal lemon sized balls, before proceeding further.
Now, take each wheat flour dough, fill it with a spoon full of the black gram mixture, seal it from all the sides and roll it gently into a small puri's and keep aside.
Like wise, stuff and roll out the rest of the babru's.
Heat oil in a pan, once it is hot enough, fry each prepared babru until it turns light golden brown on each side and drain it into a kitch towel. Fry the rest of the babru's.
Serve the Babru Recipe (Himachali Black Gram Stuffed Bread), along with Chana Madra and Boondi Raita for a delicious weekend breakfast.