Lentil stuffed bread from himachal


  • 1/2 kilogram black gram daal
  • 1 kilogram flour
  • 1/2 teaspoon baking powder
  • Salt according to taste
  • Oil, to fry


  1. Soak the daal in warm water and leave overnight.
  2. Clean and husk the daal and grind it to a paste.
  3. Add the baking soda to the flour along with some water and knead it well.
  4. Make small rounds from the dough and add the prepared daal to each ball.
  5. Roll it like a chappati and deep-fry it. Serve hot with any sabji.

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