Cover Story: Babru (Urad Dal Stuffed Pooris) & Channa Madra

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.