Deep-fried stuffed bread

Name: Deep-fried stuffed bread
Yield: Makes 12
Cuisine: India
Ingredients: 1 cm/½ in fresh root ginger, grated, or 5 ml/1 tsp ginger purée; 1 cm/½ in fresh root ginger, grated, or 5 ml/1 tsp ginger purée; 1 green chilli, finely chopped and deseeded salt, to taste; 1 green chilli, finely chopped and deseeded salt, to taste; 75 g/3 oz/½ cup yellow split gram (channa dhal); 15 ml/1 tbsp sunflower or light olive oil; 15 ml/1 tbsp sunflower or light olive oil; oil, for deep-frying; 25 g/1 oz butter or ghee; 25 g/1 oz butter or ghee; 2.5 ml/½ tsp baking powder; 2.5 ml/½ tsp salt, or to taste; 15 ml/1 tbsp finely chopped fresh coriander (cilantro); 350 g/12 oz/3 cups plain (all-purpose) flour, plus extra for dusting

Preparation info

Makes
12

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

In north India, breads like puri and bhatoora, which are deep-fried in oil, are very popular. Babru are similar to the dhal puri (fried breads stuffed with lentils) eaten in the northern territory. Traditionally, black gram dhal is used for the stuffing, but here yellow split gram, also known as Bengal gram, is used as it is more readily available. You will need to soak the channa dhal for at least 3 hours.

Ingredients

Asia
India
Main course
Vegetarian

Ingredients

Method