Himachali Babru Buckwheat Kachori Stuffed Fried Snack Kullu

Method

1. 1

   Make the filling: Drain the soaked urad dal. Grind coarsely in a blender with minimal water — just enough to get the blender moving. The filling should be a coarse paste, not smooth. Mix with grated ginger, finely chopped green chillies, cumin seeds, salt and 1 tsp oil. The filling should be dry enough to hold its shape.

2. 2

   Make the buckwheat dough: In a bowl, mix 1 cup buckwheat flour, 2 tbsp ghee and a pinch of salt. Rub the ghee into the flour until crumbly. Add water gradually, about 1 tbsp at a time, mixing until the dough comes together. Knead for 3 to 4 minutes. Buckwheat dough is less elastic than wheat dough and will feel slightly coarser — this is correct. Cover and rest for 15 minutes.

3. 3

   Divide dough: Divide into 10 equal portions. Keep covered.

4. 4

   Shape each babru: Take one dough portion. Flatten into a disc about 8 cm wide using your palm or rolling pin. Buckwheat dough may crack at the edges — patch any cracks by pressing.

5. 5

   Fill: Place 1 tbsp of the dal filling in the centre. Gather the edges up and seal firmly at the top. Press gently to flatten into a thick disc about 7 cm wide.

6. 6

   Flatten gently: Using a rolling pin, gently roll to about 6 mm thickness. Work carefully — buckwheat dough tears more easily than wheat dough.

7. 7

   Heat oil: Pour oil into a deep pan to 8 cm depth. Heat to medium.

8. 8

   Fry: Gently slide 3 to 4 babru into the oil. Fry on medium heat for 3 to 4 minutes per side until golden-brown. Total frying time about 6 to 8 minutes.

9. 9

   Drain: Remove with slotted spoon and drain on paper towels.

10. 10

    Serve: Serve hot with green chutney and yogurt or alongside the Himachali dham preparations.