Crispy fried pastry made from buckwheat flour with a soaked black dal filling — a traditional snack of the Kullu and Mandi regions of Himachal Pradesh.
Ingredients
For the outer pastry:
1 cup kuttu ka atta (buckwheat flour)
2 tbsp ghee
A pinch of salt
Water — for kneading (about 1/3 cup)
For the filling:
1/2 cup urad dal (whole black dal or split urad) — soaked for 3 hours
1 tsp ginger — grated
2 green chillies — finely chopped
1/2 tsp cumin seeds
Salt to taste
1 tsp oil
Oil for deep frying
Method
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.
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.
Divide dough: Divide into 10 equal portions. Keep covered.
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.
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.
Flatten gently: Using a rolling pin, gently roll to about 6 mm thickness. Work carefully — buckwheat dough tears more easily than wheat dough.
Heat oil: Pour oil into a deep pan to 8 cm depth. Heat to medium.
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.
Drain: Remove with slotted spoon and drain on paper towels.
Serve: Serve hot with green chutney and yogurt or alongside the Himachali dham preparations.