Cover Story: Babru (Urad Dal Stuffed Pooris) & Channa Madra
July 13, 2025
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Cover Story: Babru (Urad Dal Stuffed Pooris) & Channa Madra

by Archive Manager
Oct 20, 2014, 12:00 am IST
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Babru (Urad Dal Stuffed Pooris) & Channa Madra

Himachal Pradesh, a beautiful destination not only for tourist for sightseeing but also for foodies. It has a unique taste in dishes that too without heavy spices. We bring out an auspicious recipe from the valley exclusively for you this deepavali.
Cuisine: Kangra (Himachal Pradesh)
Ingredients
For Babru

  • 8 2 cups Wheat Flour
  • 8 3/4 cup All purpose flour / Maida
  • 8 Salt to taste
  • 8 1/2 cup Black Gram Dal / Urad Dal
  • 8 Baking powder – 1/4 tsp
  • 8 Oil for frying

For Channa Madra

  • 8 1 cup Kabuli Chana
  • 8 2 tbsp Ghee
  • 8 3 Cardamoms
  • 8 4 Cloves
  • 8 Turmeric a pinch
  • 8 3/4 tsp Cumin powder
  • 8 Salt to taste
  • 8 1 cup Curd
  • 8 2 tsp Rice flour mixed in water
  • 8 1/2 tsp Garam Masala

Method
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

How to make Channa Madra

  •  Wash and soak channa overnight in water.
  • Pressure cooks 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.

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