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Himachali-Style Kachori

Once again we find ourselves in a snacking mood and this time we head high into the picturesque hills and valleys of Himachal Pradesh to savour one of their traditional snacks.

This is a snack called Babru, which is – in essence – a Himachali version of the Kachori and is made with black gram.

Here are the ingredients that you will require.


  1. Black Gram (Urad Dal): 500 grams

  2. Flour (Aata): 1 kilogram

  3. Mustard Oil: 100 millilitres

  4. Baking Powder: Half a teaspoon

  5. Salt: to taste

The quantities mentioned above are for five servings. Adjust the quantities proportionately to suit the number of servings that you require.


Place the black gram in warm water and let it soak overnight. The next morning drain the water and de-husk the black gram. Then grind the black gram into a coarse paste.


Take the flour in a mixing bowl and add the baking soda. Mix well. Then add water, a little at a time, to make dough. Knead it well.

Tear off small portions of the dough and use your hands to shape them into palm-sized balls. Use a rolling pin to roll each ball into a circular shape (don’t make it thin like a Chapatti.)

Add a portion of the black gram paste to the centre of each of the circular dough pieces. Then shape each piece into a ball again. Repeat the process of using a rolling pin to roll the stuffed dough balls into circular shapes that are around 3 inches in diameter.

Heat the Mustard Oil in a pan on a Medium flame. When the oil reaches its smoking point and starts emitting puffs of aromatic white smoke, turn the flame down to low.

Deep-fry the stuffed dough circles till they turn golden brown in colour. Keep turning the pieces over to ensure even frying on both sides. It’s best to deep-fry in batches to avoid burning the pieces.

Your Himachali-style Babru is now ready to be served. Traditionally it is eaten with any vegetable dish or with a pickle of your choice. It also makes an excellent accompaniment for hot cups of tea on a cold winter’s evening.

You can find more recipes at :

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