How to Make Perfect Radhaballavi at Home?

wellhealthorganic.com Radhaballavi: Radhaballavi, also known as Radhaballabhi, are delightful dal puris filled with spiced dal. They are soft and utterly delicious, making them a popular choice for breakfast or snacks, especially in Bengali cuisine.

Radhaballavi

Preparation Time: 9 hours

Cooking Time: 30 minutes

Total Time: 9 hours 30 minutes

Cuisine: Bengali

Course: Breakfast, Snacks

Diet: Vegetarian

Difficulty Level: Moderate

Ingredients:

For Poori Dough:

• 1 cup all-purpose flour (maida)
• 1 cup whole wheat flour (atta)
• 2 tablespoons Ghee
• 1 teaspoon salt
• ⅔ to ¾ cup water (or as required)

For Soaking & Grinding Urad Dal:

• ½ cup urad dal (115 grams)
• 1 cup water for soaking
• 3 tablespoons water for grinding

For Spice Mix:

• 1 teaspoon fennel seeds (saunf)
• 1 teaspoon cumin seeds (jeera)
• 1 to 2 dry red chilies, broken and seeds removed
• 2 thin strands of mace

For Urad Dal Stuffing:

• ½ tablespoon Ghee
• 1 generous pinch asafoetida (hing)
• 1 inch ginger, roughly chopped
• 1 teaspoon sugar
• Salt, as required

Other Ingredients:

• Oil for deep frying

Also Read: Khoya Barfi

Instructions:

Making Poori Dough:

1. In a large bowl, combine all-purpose flour, whole wheat flour, ghee, and salt.
2. Gradually add water and knead into a smooth, pliable dough.
3. Place a damp cloth over the dough and allow it to rest for 30 minutes.

Making Spice Mix:

1. Heat a pan over low flame and add fennel seeds and cumin seeds. Stir for a minute.
2. Add dry red chilies and roast until aromatic. Be cautious not to burn them.
3. Turn off the heat and add mace strands. Let the spices cool down.
4. Grind the cooled spices into a fine powder and set aside.

Soaking and Grinding Urad Dal:

1. Rinse urad dal and soak it in water for 4 to 5 hours or overnight. Drain the water afterward.
2. Grind soaked urad dal with ginger and water to a semi-coarse consistency. Set aside.

Making Urad Dal Stuffing:

1. Heat ghee in a pan, then sprinkle in the asafoetida.
2. Stir in the ground urad dal paste, sugar, and salt. Cook for 3 to 4 minutes until the mixture thickens.
3. Add the spice powder, mix well, and remove from heat. Let it cool.

Assembling and Stuffing Radhaballabhi:

1. Divide the dough into 10 to 12 balls. Flatten each ball and place a portion of the urad dal stuffing in the center.
2. Seal the edges to enclose the filling and flatten gently with a rolling pin to form a puri.
3. Repeat for the remaining dough and stuffing.

Frying Radhaballabhi:

1. Heat oil in a pan over medium heat. To check if the oil is ready, drop a small piece of dough. It should rise gradually.
2. Gently slide each puri into the hot oil and fry until golden brown on both sides.
3. Remove the puris with a slotted spoon and drain excess oil on paper towels.

Also Read: Veg Clear Soup

Notes:

• Nutrition information provided is approximate and based on one piece of Radhaballabhi.
• Serve hot or warm with Bengali dum aloo or cholar dal.