Babru

Soak the urad dal for 4–6 hours, then drain and grind into a smooth, thick paste with minimal water. The paste should be stiff, not runny.

Season the urad dal paste with green chillies, grated ginger, cumin seeds, asafoetida, and salt. Mix well and set aside.

In a large bowl, combine maida, baking soda, yogurt, and a pinch of salt. Add water gradually and knead into a smooth, soft dough. Cover and rest for 20 minutes.

Divide the dough into 12 equal balls. Flatten each ball into a small disc about 8 cm in diameter.

Place a teaspoon of the urad dal filling in the centre of each disc. Bring the edges together to seal completely and pinch tightly. Gently flatten the stuffed ball.

Roll out each stuffed ball into a round puri about 12 cm in diameter, being careful not to let the filling break through.

Heat oil in a deep kadai to 170°C. Slide one babru into the oil — it should puff up within seconds.

Fry for 2–3 minutes, pressing gently with a slotted spoon to encourage puffing, then flip and fry the other side for another 2 minutes until golden brown.

Drain on paper towels and serve hot with tamarind chutney, yogurt, or aloo sabzi.