Chef’s Nectar delicious, “Babru”


Babru Himachli Breakfast

Babru is a traditional breakfast recipe that originates from the Northern state of Himachal Pradesh. This lip-smacking dish draws a parallel to the commonly known poori, except that this one is stuffed.

Ingredients for delicious Babru

  • 3 cup wheat flour
  • 2 cup refined oil
  • 1/2 cup split black gram
  • 1/2 teaspoon baking powder
  • salt as required or to taste
  • water as required

Method of making Babru

. Prepare A Paste Of The Dal

To prepare this delicacy first, soak black gram dal overnight or for 5-6 hours in water. Once done, drain the excess water and add the dal in a blender to grind it into a paste.

. Knead A Wheat Flour Dough

Now, in a bowl mix wheat flour with 1/2 cup of refined oil, baking powder and salt . Combine all the ingredients well and using water knead a soft dough. Seal the dough airtight, use muslin cloth if required. Leave it undisturbed for about half an hour.

. Stuff The Dal Paste In The Dough

When the dough is prepared, take small portions of it and roll it flat using a rolling pin (similar to preparing a chapati). Now in the centre of each portion add the black gram paste. Seal all sides of the potions to make sure the stuffing does not come out. Again roll it back to a circular shape similar to a poori.

. Fry The Babru And Serve Hot

Now, in a wok heat oil over medium flame. Gently slip the prepared babru in the oil and fry on both sides until they appear fluffy and evenly cooked. Transfer into a serving dish and serve hot with any vegetable, tamarind chutney or pickle.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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