Himachal Pradesh was one of those first states that I had finalized, though the actual cooking took place much later. Having decided and sure what I was going to cook, I never bothered about looking deeper into the recipe. So when I finally decided to make these, I was really so confused and not sure what to do.

Because I had already made other versions of Urad Dal stuffed pooris. Though dough used is a mix of wheat flour and maida, the stuffing was the same. Only saving grace was the batter stuffed was not roasted. Or atleast that's what I assumed.

The recipe I referred was from NDTV or the channa madra from google search and from here.

It was a busy evening and I had planned this and nothing else. So I was quite apprehensive about the whole thing. Hubby dear was sort of okay as he was quite busy. However Dad loved the Channa Madra and said we could add to our regular fare.

Coming to the recipe, stuffing a raw Urad batter is quite tricky and with so much of past experience handling almost the same sort of recipe, I can say I was able to manage. However I wish there was a clear instruction that said if we ought to cook the dal or not.

Anyway as I said this gave a nice twist and a different outlook from the other Urad dal pooris that I have made. I may try this again sometime, though not in near future!

It was really one kind of an experience still.

Babru | Urad Dal Stuffed Pooris

Ingredients Needed:

Wheat Flour - 2 cups
All purpose flour / Maida - 3/4 cup
Salt to taste
Black Gram Dal / Urad Dal - 1/2 cup
Baking powder - 1/4 tsp
Oil for frying

How to make Babru

For the filling:

Soak the dal in water and leave overnight.

Grind the dal to a paste, not so very soft, but not coarse as well.

For the Outer layer:

Add the baking soda to the flour along with some water and knead it well.

Pinch small balls from the dough. Flatten the sides of the ball and place small teaspoons of the daal in the center.

Cover from all sides and seal well. Dust with flour and roll out medium size pooris.

Heat a Kadai with oil and when hot, gently slide the pooris and fry on both sides.

Drain on a kitchen towel and serve with Channa Madra

Notes:

I used de-husked Urad dal, else you will have to remove the husk before grinding

The Urad dal paste is not roasted, so you got to be very careful while grinding. It can't be watery or loose.

This tends to be more like a vada batter stuffed inside the deep roasted pooris.

However with the Madra, it tasted awesome.

Also make sure the outer layer is stiff and you roll it gently, because once you slide into the hot oil, the stuffing may come out.

Channa Madra

Ingredients Needed:

Kabuli Chana - 1 cup
Ghee - 2 tbsp
Cardamoms - 3
Cloves - 4
Turmeric a pinch
Cumin powder - 3/4 tsp
Salt for taste
Curds - 1 cup
Rice flour - 2 tsp mixed in water
Garam Masala - 1/2 tsp

How to make Channa Madra

Wash and soak channa overnight in water.

Pressure cook the channa till soft

Heat the ghee in a pan.

Add cardamoms, cloves, garam masala, turmeric, cumin. Saute well.

Then add the boiled Kabuli channa, combine everything well.

Let it cook for couple of minutes.

Then add beaten curds and mix well.

Meanwhile mix the rice flour in water and then add to the pan. Simmer so that the gravy thickens and gets cooked.

Cook with lid covered for 20 mins.

Serve hot with Babrus

Notes

The recipe asked for Black cardamom, clove powder. Instead I added garam masala. This also requires raisins to be added. I simply skipped knowing the gravy will be anyway bland and can't afford to be adding sweet.

Surprisingly even when there is no spice to this gravy, the final one went very well with the Babrus.

Maybe I can use the same spices and add either red chili powder or green chillies to make it spicy and improvise on this.

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Babru, Channa Madra from Himachal Pradesh

Course Breakfast, Dinner, Main Dish – Gravies

Cuisine Himachal Pradesh

Dish Type Poori Recipes

Author Srivalli

Tried this recipe?Mention @Cooking4all or tag #Cooking4all!

Comments

Priya Suresh says

April 09, 2014 at 6:53 pm

Babru sounds almost like Bedmi puri, channa madra and babru looks fabulous, a prefect pair.

Usha says

April 09, 2014 at 7:07 pm

Same pinch Valli. babru looks interesting. I know some of the not so popular cuisines, recipes are not clearly written. Nice combo.

nandoos Kitchen says

April 10, 2014 at 1:19 am

babru and channa madra both together it looks so nice and yumm..

The Pumpkin Farm says

April 10, 2014 at 3:55 am

even i had planned for this recipe...until i found the one i have posted..didnt know about babru though, will try this combo soon, looks tempting

Jayanthi Padmanabhan says

April 10, 2014 at 6:57 am

babru and madra combination sounds very tasty.. looks great

Nivedhanams Sowmya says

April 10, 2014 at 10:49 am

the puri is so similar to bedmi puri and this combo is looking delicious

vaishali sabnani says

April 10, 2014 at 11:49 am

Must be difficult to manage stuffing that daal...I have been to Himachal and tasted the food...it he channa Madra is delicious..yet to try the babru, though had a good mind to make it this time..but somehow didn't.

Varadas Kitchen says

April 11, 2014 at 2:42 am

Nice combo. Tricky poori. Unless you find a nicely written blog it is so hard to follow directions on unknown dishes.

Suma Gandlur says

April 11, 2014 at 3:14 am

Nice combo. Valli, your theme of breads is interesting and they are going well so far. Am curious what you are cooking for the rest of the NE states.

Gayathri Kumar says

April 12, 2014 at 7:07 am

For most of the NE states, the recipe being not clear is one of the problems. I had to redo channa madra because the recipe which I followed gave inaccurate ingredient list. Poori has turned out great Valli...

Harini-Jaya R says

April 14, 2014 at 8:05 pm

Super combo!! I thought it was a bedmi puri as well!!

Archana Potdar says

April 19, 2014 at 4:50 pm

Babru sound delicious Valli. Can I bake it? I think the falvours will not come through. As for madra haha we seem to be raining madras.

Chef Mireille says

April 20, 2014 at 3:56 am

the madra was a bit hit with my Mom also

Pavani N says

April 22, 2014 at 8:20 pm

Babrus sound very interesting with raw urad stuffing. Chana madra sounds aromatic and since I tend to prefer bland, not so spicy food I'll probably like it.

Saraswathi Tharagaram says

April 23, 2014 at 4:22 am

Seems to be a super hit Combination.. And no one cant resist this combo after seeing your pictures..truly appetizing !!

Padmajha PJ says

May 08, 2014 at 3:00 am

Wonderful combo Srivalli. The babru looks so good!

Priya Srinivasan says

May 10, 2014 at 8:17 am

babru sounds very much like our bedmi poori. Lovely combo.

Sandhya Ramakrishnan says

May 11, 2014 at 2:49 am

Channa madra sounded so delicious when I read about it and now seeing your dish I am so tempted 🙂

Manjula Bharath says

May 25, 2014 at 5:28 pm

channa madra with babru looks very tempting and delicious dear :)you have kept up with theme of bread making from every state very well dear 🙂

Sapana Behl says

May 29, 2014 at 8:36 am

Urad dal stuffed Babru with Chana madra must be a tatsty combination...

Babru, Channa Madra from Himachal Pradesh

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