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Home Dish Radhaballabhi / Radhaballavi (BENGALI STYLE STUFFED DAL POORI)

Radhaballabhi / Radhaballavi (BENGALI STYLE STUFFED DAL POORI)

Name: How to cook Radhaballabhi / Radhaballavi (BENGALI STYLE STUFFED DAL POORI) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 pieces
Cuisine: Us

Introduce

Chef :

Deepsikha Chakraborty

Radhaballabhi / Radhaballavi (BENGALI STYLE STUFFED DAL POORI)

#paratha Radhaballabhi or Radhaballavi is a utterly delicious deep fried puffy bread (similar to Luchi) stuffed with Kalai Dal (Bengali Urad Dal) and this tastes heavenly with Niramish Alur Dom or Chanar/Cholar Dal. And yes, when I say this is a vegetarian dish, what I mean is that this is an absolute Sattvic Aahar and contains no onion and garlic. Bengalis consider onion and garlic to be non-vegetarian ingredients. This is a super tasty Bengali breakfast.

Ingredient

Food ration :

8 pieces

Cooking time :

1 hour

1 cup

kalai dal (Bengali urad dal)

As needed

oil for deep frying

2 cup

maida (all purpose flour)

2/3 portion

kalai dal paste

1 tsp

fennel seed powder (crush seeds to make powder)

1/2 tsp

cumin seed powder (crush seeds to make powder)

1/2 tbsp

finely grated ginger

As needed

salt

3 tbsp

ghee or oil

As needed

lukewarm water

1 tbsp

ginger paste

1 tsp

green chilli paste

1 tsp

bhaja masla (dry roast cumin seed and dried red chilli and grind to fine powder)

1/2 tsp

fennel seed

1 tsp

sugar

2 tbsp

refined oil

Cooking instructions

* Step 1

We will prepare the stuffing first and to do the same, heat 2 tbsp oil in a pan and temper with fennel seed, ginger paste and chilli paste. On a low flame, stir for around 40 seconds.

* Step 2

Add kalai dal paste (soak overnight and next day make a paste of the dal), bhaja masla, sugar and salt and stir gently. Mix everything very well.

* Step 3

Keep on stirring until the dal paste mixes well with other spices and the moisture evaporates. When the mixture will take a dough like shape in the pan, it is done.

* Step 4

Remove the stuffing mixture from flame and let it cool down.

* Step 5

Meanwhile, prepare the dough. In a large bowel, mix maida with salt and ghee (or oil). Mix oil and flour gently until it turns like bread crumbs.

* Step 6

Now, add kalai dal paste, fennel seed powder, cumin seed powder and grated ginger and mix well. Start kneading and since the dal paste has moisture, you will not require additional water at the starting.

* Step 7

Add required lukewarm water after sometime and knead to a soft dough. Let the dough rest for 30 minute.

* Step 8

To prepare Radhaballabhi, cut standard sized balls from the dough. With the help of your fingers, press the balls to make bowl shapes.

* Step 9

Now, stuff them with kalai dal stuffing and seal the edges to make round dumplings.

* Step 10

Press the dumpling with your palm to flatten them.

* Step 11

Rub the dumplings with little oil and roll out uniformly to flat round disc. The size should be approx 5″ in diameter.

* Step 12

Heat sufficient oil in a deep bottom kadai and deep fry the discs one by one. With the spatula, press gently while frying to ensure the discs puff well.