RADHABALLAVI

Hi all🙋🏻,



See what I made yesterday night.. RADHABALLAVI!!! Complemented it with ghooghni (Bongo chana masala) and instant jalebis!!! 

FOR JALEBIS, you can click the link given..

INSTANT JALEBI https://vinitaskitchen.wordpress.com/2015/06/17/instant-jalebi/

As Navratri  is going on, so have to be bounded with vegetarian food stuffs. 

RADHABALLAVI is a crispy poori, stuffed with urad dal.. usually bigger in size and sautéed  with some spices and bhaja masala.. A very distinct flavour it gives to this puri and makes it different from other stuffed pooris too.

It is very common brekky of Bengal..although I made these in dinner. As I am born and brought up in Kolkata, so this was our breakfast on every Sundays especially.

First of all I’ll give you the recipe of BHAJA MASALA:

INGREDIENTS:

1 tbsp cumin

4-5 whole red chillies

METHOD:

Dry roast both the ingredients separately and cool them down. Grind them into a powder. Store it in an airtight container for further use.

Below recipe will yield 15 RADHABALLAVIS:

INGREDIENTS:

FOR STUFFING:

1 cup urad or bengal split dal …. Soak it with 2 cups of water for 4-5 hours.

2 tsp oil.. I used mustard.. You can opt for any.

1 tsp fennel seeds or saunf

1 tsp sugar

2-3 pinches asafoetida or hing

1″ ginger

2 green chillies

2 tbsp of bhaja masala

FOR POORIS:

2 cups maida or APF

1 tsp salt

1/4 cup oil

Warm water to knead into soft dough

2 cups oil for frying

METHOD:

FOR STUFFING:

Grind the soaked dal with ginger and green chillies into fine paste.

Now heat oil in a skillet and add oil.

Add saunf.. Let it splutter. Add sugar and asafoetida.

Now add the dal paste and sauté until they come together. Here I did some change. I didn’t grind the dal. I boiled them until done. Cooled and mashed them completely. Thereafter I added the coarsely grinded ginger and chilly. Reason was that the grinded dal sticks too much in the skillet and it’s tedious job to sauté them. Boiled makes the work easier.


Now as the dal has been sautéed, transfer it into any bowl and add bhaja masala and mix them well. Keep it aside.

FOR POORIS:

Take maida, salt and 1/4 cup oil in a bowl and keep on mixing with your fingers until crumbly.

Now slowly keep on adding warm water and knead the flour into soft dough.

Apply some oil and keep it covered for 30 minutes.

After 30 minutes, make equal sized balls from the dough.

By the time, heat 2 cups of oil in a skillet at medium high heat.

As we make stuffed pooris, in the same way make small cavity by pressing each ball and place 1-2 tsp of stuffing into it. Press the end and close the opening. Press and roll into thick shaped poori with the help of pastry roller and some flour for dusting. Repeat the same process for all the remaining balls.


Now deep fry all the pooris until done, flipping both the sides.

Enjoy it hot with allor dom, mishti narkol diye chona daal or ghooghni.

KEEP COOKING!!

4 Comments Add yours

  1. Delicious… Very yummy

    Liked by 1 person

  2. Looks delicious 😄

    Liked by 1 person

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