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Home Dish Radhaballavi o Aloo Dum

Radhaballavi o Aloo Dum

Name: How to cook Radhaballavi o Aloo Dum - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: Us

Introduce

Chef :

Madhumita Bishnu

Radhaballavi o Aloo Dum

#FM #W2 Radhaballavi o Aloo Dum and also Chola Dal is a complete Main Meal to Bengali’s. It’s a top notch in comparison to Kochuri o Aloo Dum. Radhaballavi would be thicker in size than a Kochuri, filling will be mostly Urad Dal and can be enjoyed as a Main Meal, Breakfast, special occasions etc

Ingredient

Food ration :

5 servings

Cooking time :

Preparation time-15 mins, Cooking time-24h30mins

1 cup

& 1 Tbsp Urad Dal

1 Tbsp

Fennel seed

” ginger + 4 green chillies + salt paste

3 Tbsp

vegetable oil

1/4 tsp

nigella seeds

1/4 tsp

asafoetida

1 tsp

sugar

1.25 cups

Maida

1 Tbsp

oil

5-6

medium size Aloo or Potatoes

Dry red chillies

1 Tbsp

whole garam masala of green cardamom, cloves, cinnamon stick

1/2 tsp

cumin seeds

1.5 tsp

coriander powder

1 tsp

cumin powder

1/2 tsp

turmeric powder

1/2 tsp

Kashmiri Red chilli powder

1/4 tsp

Black salt

1/2 tsp

Aamchur powder

2 Tbsp

Tomato paste

1/2 tsp

dry kasuri Methi

3-4

green chillies paste

2 Tbsp

ginger paste

1/4 cup

yogurt

1 tsp

ghee

1/4 tsp

garam masala powder

1 Tbsp

cashew nut powder

4-5 Tbsp

mustard oil

Cooking instructions

* Step 1

Radhaballavi - soak Urad Dal overnight, drain, add to a blender, add 1/4 cup water and make a coarse paste, add to a bowl and set aside

* Step 2

Take Fennel seeds in a Haman Dista and make a fine powder

* Step 3

In a haman dista add chopped ginger- green chilies and salt and make a paste, set aside

* Step 4

In a bowl add Maida or refined flour, add salt, sugar, oil, 1 tsp ginger-green chilli paste, 1/4 cup Urad Dal paste, 1 tsp fennel powder, oil, and mix to form a crumbly texture.

* Step 5

Add water and make a soft dough, grease with oil and keep it covered for 30 mins

* Step 6

For the filling - in a wok heat oil, add Nigella seeds, asafoetida, ginger-green chilli paste, stir well. Add fennel seed powder, stir until oil surfaces, just sprinkle some water so that it doesn’t stick to the bottom. Add sugar and salt.

* Step 7

Add Urad Dal paste, stir well making sure the Dal doesn’t stick to the bottom. It will come off and form a ball meaning the filling is ready. Set aside

* Step 8

Take the dough, knead again and form balls. Flatten with two thumbs and add the filling, close from all sides and set aside after greasing a little. Roll out after greasing the rolling pin and the kitchen top, roll out thick on the sides and set aside

* Step 9

In a wok heat adequate oil and on medium flame add the Radhaballavi, press the edges, it will be puff up, flip sides and repeat and once puffed up, set aside

* Step 10

Radhaballavi are ready

* Step 11

For Aloo Dum - boil the potatoes with salt in a pressure cooker for 3 whistles, depressurise, drain and peel, add salt and mix well

* Step 12

In a wok heat mustard oil, add whole garam masala, dry red chilli, bay leaf, stir. Take a bowl add ginger paste, cumin powder, coriander powder and 2 Tbsp hot water, mix and add to the wok, stir and add turmeric powder, Kashmiri red chilli powder, green chilli paste. Stir until oil surfaces.