Buckwheat flatbread stuffed with soaked urad dal and deep-fried until crispy — the distinctive Kullu-Manali fried bread from buckwheat grown at high altitude.
Ingredients
For the dough:
1.5 cups buckwheat flour (kuttu ka atta)
1/2 cup whole wheat flour — for binding
1/2 tsp salt
Warm water — approximately 1/2 cup
For filling:
1/2 cup split black urad dal — soaked 3 hours and coarsely ground
1/4 tsp asafoetida
1/2 tsp cumin seeds
Salt to taste
Oil for deep frying
Method
Make filling: drain soaked urad dal. Grind coarsely — not a smooth paste.
Add asafoetida, cumin and salt. Mix.
Make dough: combine buckwheat flour and wheat flour with salt.
Add warm water gradually and knead 5 to 6 minutes into a smooth firm dough. Cover. Rest 10 minutes.
Divide into 6 balls. Roll each into a round 10 cm wide.
Place 2 tbsp urad dal filling in the centre. Fold and seal edges completely.
Flatten gently to a disc about 1.5 cm thick — babru is thicker than regular puri.
Heat oil for deep frying on medium. Fry babru on medium heat for 3 to 4 minutes per side until golden and cooked through.
Drain on paper towels. Serve with curd and green chutney.