Chana Madra And Babru

Day 11 BM #56 - 

For the last day of this week, let us travel to the hilly region of Himachal Pradesh and enjoy their famous flatbread and its accompaniment.

The Chana Madra was a little mild for our taste buds and so I generously added red chili powder. 

I felt that the Babru were like the bland cousins of Bedmi puris :).

Chana Madra And Babru

Recipe Source here and here
Ingredients - 

For Chana Madra - 
Garbanzo Beans / Chickpeas / Kabuli Chana 1 cup
Yogurt 1 cup
Almonds 10
Salt, Turmeric, Red Chili Powder, Ginger Powder and Coriander Powder as needed
Seasoning (Ghee 1 Tbsp, Cloves 2, Cinnamon 1 inch, Black Cardamom 2-3 seeds, Bay Leaf 1)
For Babru - 
Whole Wheat Flour 1 cup
All Purpose Flour/Maida 1/2 cup
Salt 1/4 tsp
Baking Powder 1/8 tsp
Urad Dal, soaked and drained 1/4 cup
Oil to deep fry

Chana Madra And Babru

Method Of Preparation -
For Chana Madra - 
Soak Chana overnight. Pressure cook adding salt and turmeric until tender. Drain and set aside both the Chana and water.

Blanch the almonds and blend along with yogurt and set aside.

In a heated pan, add ghee and the rest of the seasoning ingredients. After they start sizzling, add the ginger powder, coriander powder and red chili powder and saute for a few seconds.

Remove from heat. Upon cooling add the yogurt mixture to the Spices and let it simmer for a few minutes.

Add the cooked Chana and the reserved water. Adjust the consistency and let it come to a boil.

Remove and serve it hot with Babru and rice.

For Babru -
In a mixing bowl, add the flours, salt and baking powder.

Add warm water to knead into a soft dough. Cover and keep aside.

Coarsely grind the Urad dal and set aside.

Divide the dough into 12 equal portions.

Flatten each portion and fill about 1/2 teaspoon of coarsely ground urad dal. Bring the edges together and roll out into a thin disc. Continue with the remaining batter.

Meanwhile heat oil in a pan.

When the oil is hot enough, gently slide the rolled out discs and fry on both sides. Drain onto paper towels and erve them hot.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

Preparation Time 1 hour
Makes 2 cups of Chana Madra and 12 Babrus


  1. Very delicious looking madra .Love the way you have presented it.

  2. I made it last year and even I found it very bland.

  3. While in Himachal I took a demo on madra , these guys add grated radish to the madra which tastes very very delicious . I have a version on the blog , try it next time .
    But all in all the set up looks great and a wonderful choice .

  4. Unknown Says:
  5. Beautiful setup... Looks so well made...

  6. Excellent and delicious looking meal. I wish I was there to get a taste of it.

  7. read about this so many times during last mega BM....your platter looks eye pleasing....despite only few ingredients going in..simple but elegant

  8. Kalyani Says:
  9. very nice presented :-)) this combo is new to me !!

  10. Kalyani Says:
  11. dunno if the earlier comment went thro' :

    this combo looks so good ! yet to attempt any Pahadi recipes although have bookmarked many...

  12. Delicious and inviting combo.

  13. Sandhiya Says:
  14. Lot of different version of channa recipe in this BM, It looks delicious and nicely presented.

  15. Srividhya Says:
  16. recipe from himachal .. wow sounds very interesitng and yum .Thanks for the share

  17. Srivalli Says:
  18. we enjoyed this combo when I had made it last have plated it so well Harini..very pretty clicks!

  19. Pavani Says:
  20. I made this combo for one of the previous BM and loved how different they tasted from our regular food. Love your presentation.

  21. Archana Says:
  22. I had made madrra for the last BM but Babru was way out of my league.

  23. Suma Gandlur Says:
  24. My eyes are on that babru. Have to try them sometime later.
    I am loving your simple thalis, very doable kind.

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