Radhaballabhi Recipe (Bengali Stuffed Poori With Spiced Urad Dal) by Archana’s Kitchen

  • To prepare Radhaballabhi Recipe, get prep with all the ingredients first. Soak clean urad dal for 4 hours. Wet grind urad dal in keep aside.

  • In a bowl, add maida and water little by little and knead the flour into the pliable dough. Set it aside for poori dough.

  • 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.

  • Allow it to cool down and grind them into a coarse powder. This is known as bhaja masala.

  • In a Blender, added washed dal, green chili, ginger, and salt. Grind them coarsely.

  • In the same frying pan, add oil. Once the oil is hot, add remaining cumin seeds and fennel seeds. Fry them for few seconds until they turn brownish and sizzle.

  • Now, add the urad dal paste to the seeds and combine well.

  • Stir in the bhaja masala, garam masala, sugar and salt.

  • Cook until the spice powders are combined well with the urad dal paste till the paste is golden brown, switch off the flame.

  • Allow it to cool and make small balls out of the urad dal paste.

  • For the stuffing, take a lemon sized dough and smoothen the cracks and make a ball. 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.

  • In a Kadai, heat enough oil to deep fry one Radhaballabhi poori at a time, till both sides are browned and cooked. Flip only once, such that they puff evenly.

  • Drain the excess oil from the puffed puris with a paper towel.

  • Serve warm Radhaballabhi with spicy Dum Aloo.

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    Author: DelhiStyle

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