Radhaballavi: Utterly Delicious Deep Fried Puffy Bread

In Bengali culture, only one name comes to mind when we need to serve an authentic veg breakfast. That is Radhaballavi. These utterly delicious deep fried puffy bread or should we say ‘stuffed poori’  are expression of love when words are inadequate. As they appear on every occasion and win over everyone's hearts, these dal-stuffed pooris have nevertheless grown to be a significant element of Bengali heritage. Radhaballavi also is a famous Bengali street cuisine snack that is eaten with dum aloo.

These pooris are quite similar to Urad dal kachori. Simply said, the filling is a bit on more on milder side in terms of spiciness and has a slight hint of sweetness. So, dum aloo or cholar dal go extremely well with Radhaballavi. This  dish has  no onion, no garlic in it.

Now, let’s get into the preparation of this amazingly delicious Bengali haute cuisine.

Ingredients:

•    1 cup urad dal – soak overnight and next day make a paste of the dal

•    oil, as required for deep frying

For Dough:

•    2 cup maida (all purpose flour)

•    1/3 portion of urad dal paste

•    1 teaspoon fennel seed powder (crush seeds to make powder)

•    1/2 teaspoon cumin seed powder (crush seeds to make powder)

•    1/2 tablespoon finely grated ginger

•    2-3 pinch salt

•    3 tablespoon ghee or oil

•    lukewarm water, as needed

For Stuffing:

•    2/3 portion of urad dal paste

•    1 tablespoon ginger paste

•    1 teaspoon green chilli paste

•    1 teaspoon garam masala

•    1/2 teaspoon fennel seed

•    1 teaspoon sugar

•    2 tablespoon refined oil

•    salt, according to taste

Procedure for Preparation of Radhaballavi:

•    We will prepare the stuffing first and to do the same, heat 2 tablespoon oil in a pan and temper with fennel seed, ginger paste and chilli paste, on a low flame, stir for around 40 seconds

•    Add urad dal paste, garam masala, sugar and salt and stir gently 

•    Keep on stirring until the dal paste mixes well with other spices and the moisture evaporates

•    When the mixture will take a dough like shape in the pan, it is done

•    Remove the stuffing mixture from flame and let it cool down

•    Meanwhile, prepare the dough. In a large bowel, mix maida with salt and ghee (or oil) and mix oil and flour gently until it turns like bread crumbs 

•    Now, add urad dal paste, fennel seed powder, cumin seed powder and grated ginger and mix well

•     Start kneading and since the dal paste has moisture, you will not require additional water at the starting 

•    Add required lukewarm water after sometime and knead to a soft dough

•     Let the dough rest for 30 minute

•    To prepare Radhaballabhi, cut standard lemon sized balls from the dough 

•    With the help of your fingers, press the balls to make bowl-type shape

•    Now, stuff them with urad dal stuffing that we prepared and seal the edges to make round dumplings

•    Press the dumpling with your palm to flatten them

•    Rub the dumplings with little oil and roll out uniformly to flat round disc 

•    Heat sufficient oil in a deep bottom kadhai and deep fry the discs one by one and with the spatula, press gently while frying to ensure the discs puff well

•    Once puffed, remove them from kadhai and serve them hot

It is believed that Radhballavi is one of those recipes where there isn’t any shortcut to it. And Preparation of the filling of Radhaballavi needs some care and a bit of elbow grease. So, without  any delay get to the preparation of this one of the most amazing Bengali version of kachori.