Bobaru are made in Kullu for festivals and family occasions: a wheat and jaggery batter is left to ferment, then fried in spoonfuls until puffed, dark golden and crisp outside.
They keep for days and travel well — the original pahadi road-trip snack.
Recipe card
Bobaru (Kullu Sweet Fritters)
- Prep
- 4 hr
- Cook
- 30 min
- Total
- 4 hr 30 min
- Makes
- About 20 fritters
- Diet
- Vegetarian
Ingredients
Method
- Make the batter
Mix the flour, yeast, fennel and cardamom. Add the jaggery water and yogurt and whisk into a thick batter that drops slowly from a spoon.
- Ferment
Cover and leave in a warm spot for 3–4 hours until bubbly.
- Fry
Heat oil to medium. Drop spoonfuls of batter into the oil and fry, turning, until puffed and deep golden, about 4–5 minutes.
- Drain and serve
Drain on paper and serve warm, or cool completely and store in a tin.
Tips from our kitchen
- Fry on medium heat — jaggery burns quickly at high heat.
- Sesame seeds in the batter add a lovely crunch.
