Radhaballabhi Recipe (Bengali Stuffed Poori With Spiced Urad Dal)
A vegetarian Bengali Recipes recipe with all purpose flour (maida), water - water, black urad dal (whole). Ready in 1h 20m, serves 4.
Curated byAnanya Chatterjee🇮🇳
Instructions
23 steps- 1
To prepare Radhaballabhi Recipe, get prep with all the ingredients first
- 2
Soak clean urad dal for 4 hours
black urad dal (whole)(1/2 cup) - 3
Wet grind urad dal in keep aside
black urad dal (whole)(1/2 cup) - 4
In a bowl, add maida and water little by little and knead the flour into the pliable dough
all purpose flour (maida)(2 cups)water - water - 5
Set it aside for poori dough
- 6
In a Frying pan, dry roast Kashmiri chili, 1/2 teaspoon of cumin seeds and 1/2 teaspoon of fennel seeds until they turn light brownish and fresh aroma emanates from it
-/2 cumin seeds (jeera)(1 teaspoon)-/2 fennel seeds (saunf)(1 teaspoon)kashmiri red chilli powder(2)sunflower oil - for deep frying - 7
Allow it to cool down and grind them into a coarse powder
kashmiri red chilli powder(2)garam masala powder(1 teaspoon) - 8
This is known as bhaja masala
garam masala powder(1 teaspoon) - 9
In a Blender, added washed dal, green chili, ginger, and salt
ginger(1 teaspoon)salt(1/2 teaspoon) - 10
Grind them coarsely
- 11
In the same frying pan, add oil
sunflower oil - for deep frying - 12
Once the oil is hot, add remaining cumin seeds and fennel seeds
-/2 cumin seeds (jeera)(1 teaspoon)-/2 fennel seeds (saunf)(1 teaspoon) - 13
Fry them for few seconds until they turn brownish and sizzle
- 14
Now, add the urad dal paste to the seeds and combine well
black urad dal (whole)(1/2 cup)-/2 cumin seeds (jeera)(1 teaspoon)-/2 fennel seeds (saunf)(1 teaspoon) - 15
Stir in the bhaja masala, garam masala, sugar and salt
garam masala powder(1 teaspoon)sugar(1/2 teaspoon)salt(1/2 teaspoon) - 16
Cook until the spice powders are combined well with the urad dal paste till the paste is golden brown, switch off the flame
black urad dal (whole)(1/2 cup)kashmiri red chilli powder(2)garam masala powder(1 teaspoon) - 17
Allow it to cool and make small balls out of the urad dal paste
black urad dal (whole)(1/2 cup) - 18
For the stuffing, take a lemon sized dough and smoothen the cracks and make a ball
- 19
Roll the dough and spoon about a tablespoon of urad dal filling, smoothen the edges, cover the stuffing with dough and roll the dough such that the filling doesn’t come out of poori
black urad dal (whole)(1/2 cup) - 20
In a Kadai, heat enough oil to deep fry one Radhaballabhi poori at a time, till both sides are browned and cooked
sunflower oil - for deep frying - 21
Flip only once, such that they puff evenly
- 22
Drain the excess oil from the puffed puris with a paper towel
- 23
Serve warm Radhaballabhi with spicy Dum Aloo
Rate this recipe
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Radhaballabhi Recipe (Bengali Stuffed Poori With Spiced Urad Dal)
A vegetarian Bengali Recipes recipe with all purpose flour (maida), water - water, black urad dal (whole). Ready in 1h 20m, serves 4.
Curated byAnanya Chatterjee🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
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Directions
23 steps- 1
To prepare Radhaballabhi Recipe, get prep with all the ingredients first
- 2
Soak clean urad dal for 4 hours
black urad dal (whole)(1/2 cup) - 3
Wet grind urad dal in keep aside
black urad dal (whole)(1/2 cup) - 4
In a bowl, add maida and water little by little and knead the flour into the pliable dough
all purpose flour (maida)(2 cups)water - water - 5
Set it aside for poori dough
- 6
In a Frying pan, dry roast Kashmiri chili, 1/2 teaspoon of cumin seeds and 1/2 teaspoon of fennel seeds until they turn light brownish and fresh aroma emanates from it
-/2 cumin seeds (jeera)(1 teaspoon)-/2 fennel seeds (saunf)(1 teaspoon)kashmiri red chilli powder(2)sunflower oil - for deep frying - 7
Allow it to cool down and grind them into a coarse powder
kashmiri red chilli powder(2)garam masala powder(1 teaspoon) - 8
This is known as bhaja masala
garam masala powder(1 teaspoon) - 9
In a Blender, added washed dal, green chili, ginger, and salt
ginger(1 teaspoon)salt(1/2 teaspoon) - 10
Grind them coarsely
- 11
In the same frying pan, add oil
sunflower oil - for deep frying - 12
Once the oil is hot, add remaining cumin seeds and fennel seeds
-/2 cumin seeds (jeera)(1 teaspoon)-/2 fennel seeds (saunf)(1 teaspoon) - 13
Fry them for few seconds until they turn brownish and sizzle
- 14
Now, add the urad dal paste to the seeds and combine well
black urad dal (whole)(1/2 cup)-/2 cumin seeds (jeera)(1 teaspoon)-/2 fennel seeds (saunf)(1 teaspoon) - 15
Stir in the bhaja masala, garam masala, sugar and salt
garam masala powder(1 teaspoon)sugar(1/2 teaspoon)salt(1/2 teaspoon) - 16
Cook until the spice powders are combined well with the urad dal paste till the paste is golden brown, switch off the flame
black urad dal (whole)(1/2 cup)kashmiri red chilli powder(2)garam masala powder(1 teaspoon) - 17
Allow it to cool and make small balls out of the urad dal paste
black urad dal (whole)(1/2 cup) - 18
For the stuffing, take a lemon sized dough and smoothen the cracks and make a ball
- 19
Roll the dough and spoon about a tablespoon of urad dal filling, smoothen the edges, cover the stuffing with dough and roll the dough such that the filling doesn’t come out of poori
black urad dal (whole)(1/2 cup) - 20
In a Kadai, heat enough oil to deep fry one Radhaballabhi poori at a time, till both sides are browned and cooked
sunflower oil - for deep frying - 21
Flip only once, such that they puff evenly
- 22
Drain the excess oil from the puffed puris with a paper towel
- 23
Serve warm Radhaballabhi with spicy Dum Aloo
Rate this recipe
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