Himachal Babru Buckwheat Fried Stuffed Bread Black Gram Kullu

Method

1. 1

   Make filling: drain soaked urad dal. Grind coarsely — not a smooth paste.

2. 2

   Add asafoetida, cumin and salt. Mix.

3. 3

   Make dough: combine buckwheat flour and wheat flour with salt.

4. 4

   Add warm water gradually and knead 5 to 6 minutes into a smooth firm dough. Cover. Rest 10 minutes.

5. 5

   Divide into 6 balls. Roll each into a round 10 cm wide.

6. 6

   Place 2 tbsp urad dal filling in the centre. Fold and seal edges completely.

7. 7

   Flatten gently to a disc about 1.5 cm thick — babru is thicker than regular puri.

8. 8

   Heat oil for deep frying on medium. Fry babru on medium heat for 3 to 4 minutes per side until golden and cooked through.

9. 9

   Drain on paper towels. Serve with curd and green chutney.