Here I will share the recipe of radhaballavi with chana dal stuffing. Its a traditional bengali recipe of Radhaballavi. If you are not aware of this name Radhaballavi you can compare it with stuffed poori or dal puri which is very popular in North India.Radhaballavi is a common item which is served in bengali wedding reception party. I will share easy recipe which is easy to make and served best with dum aloo, chana masala or cholar dal(split bengal gram lentils curry).
Ingredients-
- All purpose flour(maida)- 11/2cup
- Wheat flour-1/2cup
- Chana dal(split bengal gram)-1/2 cup
- Green chilli paste-1tsp
- Asafoetida(hing)- 1/2tsp
- Ginger paste-1tsp
- Fenugreek-1/2tsp
- Turmeric powder-1pinch
- Roasted cumin seeds powder-1tsp
- Oil
- Salt to taste
- Sugar to taste
How to cook-
Soak dal for 4-5hrs minimum. Soak it overnight if you are planning to make Radhaballavi for breakfast. Then drain it, grind it and make a paste of it. Heat a nonstick pan and add 2-3tsp oil. Add hing, ginger paste, chilli paste, fenugreek powder, roasted cumin powder, and fry it.Add a pinch of turmeric powder, dal paste, salt and sugar and mix it well and cook this in low flame for 2 minutes. when the mixture is dry switch off the flame and cool it.Now the stuffing is ready.
In a big bowl add wheat flour and all purpose flour, little salt and 1tbsp oil. Add warm water and make a soft dough and cover it and keep aside .Keep the dough covered for atleast 1hour.
Divide the dough into 12 equal part. Stuff each ball with 1tbsp of stuffing and close it properly. Now make a poori out of it with the help of a rolling pin. Heat oil in a kadai , fry one by one on medium flame on both the sides.
Serve hot with your favourite side dish, preferebly aloo dum or chana masala.
Tips-
Fry the stuffed poori in low to medium heat so that it cooks well from both the side. Dont fry in high heat.
Its served in almost all swwet shops in Bengal...its also called as Bedmi pooris in Rajasthan and UP....Thanks for the recipe....
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