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Home Dish Radhaballavi & Aloo Dum

Radhaballavi & Aloo Dum

Name: How to cook Radhaballavi & Aloo Dum - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: Us

Introduce

Chef :

Kumkum Chatterjee

Radhaballavi & Aloo Dum

#picnicrecipes/post-4 #ebook/post-62 Radhaballavi is a type of stuffed and puffed puris.These are essentially made with urad dal and a famous breakfast recipe in Bengali cuisine.It is also a sure hit at picnics,parties and even in special occasions like Durga Puja or in marriage parties.The accompaniment that goes best with it are no onion or garlic Aloo Dum or cholar(chana) dal and considered as a festive food.

Ingredient

Food ration :

3 servings

Cooking time :

2 hours

1/4 th cup

urad dal soaked overnight

2 tsp

oil

1 tsp

ginger paste

green chilli

1/4 th tsp

hing

1/2 tsp

coarsely ground fennel powder

1/4 th tsp

kalonji

1/4 th tsp

salt

1/4 th tsp

sugar

For

Radhaballavi Puri (outer crust)

1.5 cups

all purpose flour

1/2 cup

whole wheat flour

2 tbsp

semolina soaked

1 tbsp

oil for mixing

1.5 cups

refined oil for frying

1/2 cup

water approximately for kneading

For

Aloo Dum:

7-8

potatoes cut into half

3 tbsp

mustard oil

1 tbsp

fresh cream or malai

1 tbsp

Aloo Dum masala

bay leaf

1/4 th tsp

asafoetida

1/2 tsp

garam masala

1/4 th tsp

fennel seed powder

1 tbsp

tomato puree

2 tbsp

green peas

1/2 cup

water

Cooking instructions

* Step 1

Soak urad dal overnight and grind to a semi coarse paste with ginger paste and 1 green chilli. Add salt and sugar to taste. Heat oil in a nonstick pan. Sprinkle hing and 1/4th tsp kalonji. Also add fennel seed powder and pour the dal paste. Toss till a smooth lump is formed. Set aside. Pour all-purpose flour and wheat flour in a bowl. Soak semolina for 10 minutes and add this to the flour. Sprinkle little salt and oil. Mix all. Add water and knead into a tight dough.

* Step 2

Keep it covered for 10 minutes. Smear a little oil and knead again. Divide into 15 balls approximately. Flatten into palm and place little dal stuffing in the center.Gather the edges and reshape into a ball. Smear little oil and roll each ball carefully so that stuffing does not come out.

* Step 3

Heat oil in a wok till it is smoking hot. Reduce heat to medium and slide each puri one by one and fry both sides till they puff up.Semolina added to dough helps to get crispy puffed puris. Remove radhaballavi with a slotted spoon and drain on a kitchen towel.

* Step 4

For Aloo Dum,boil potatoes in a pressure cooker 3-4 whistles. Drain water. Peel and fry them in mustard oil. Sprinkle hing and add ginger paste,aloo dum masala, roasted fennel seed powder, turmeric,red chilli powder, green peas, bay leaf, salt and sugar to taste. Add malai and toss. Add the stock along with some more water and boil till masala coats potatoes. Sprinkle chopped coriander and some more fresh cream. Serve crispy hot radhaballavi with Aloo Dum or Chana Dal.