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Babru | Urad Dal Stuffed Pooris, Channa Madra

Course Breakfast, Dinner, Main Dish – Gravies
Cuisine Himachal Pradesh
Dish Type Poori Recipes
Author Srivalli

Ingredients

For Urad Dal Stuffed Pooris

  • 2 cups Wheat Flour
  • 3/4 cup All Purpose Flour / Maida
  • Salt to taste
  • 1/2 cup Urad Dal / Black Gram Dal
  • 1/4 tsp Baking Powder
  • Cooking Oil for frying

For Channa Madra

  • 1 cup Kabuli Chana
  • 2 tbsp Ghee
  • 3 Cardamom
  • 4 Cloves
  • A Pinch Turmeric Powder
  • 3/4 tsp Cumin Powder
  • Salt to taste
  • 1 cup Curds
  • 2 tsp Rice Flour (Mixed in water)
  • 1/2 tsp Garam Masala

Instructions

How to make Babru | Urad Dal Stuffed Pooris

    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 cooking oil and when hot, gently slide the pooris and fry on both sides.
    • Drain on a kitchen towel and serve with Channa Madra.

    How to make Channa Madra

    • Wash and soak channa overnight in water.
    • Pressure cook the channa till soft.
    • Heat ghee in a pan. Add cardamoms, cloves, garam masala, turmeric powder and 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

    For Babru / Urad Dal Stuffed Pooris:
    1. I used de-husked Urad dal, else you will have to remove the husk before grinding.
    2. 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.
    3. 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.
    For Channa Madra:
    1. 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.
    2. Surprisingly, even when there is no spice to this gravy, the final one went very well with the Babrus.
    3. 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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