Radhaballabhi Recipe (Bengali Stuffed Poori with Spiced Urad Dal)
Cuisine: Bengali
Course: North Indian Breakfast
Diet: Vegetarian
Servings: 4
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 80 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 2 cups |
| Water | As needed |
| Black Urad Dal (Whole) | 1/2 cup |
| Cumin Seeds (Jeera) | 1-1/2 teaspoons |
| Fennel Seeds (Saunf) | 1-1/2 teaspoons |
| Kashmiri Red Chilli Powder | 2 teaspoons |
| Garam Masala Powder | 1 teaspoon |
| Ginger (grated) | 1 teaspoon |
| Sugar | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Sunflower Oil | For deep frying |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 350 |
| Protein | 10 g |
| Carbohydrates | 50 g |
| Fat | 15 g |
| Fiber | 5 g |
Instructions
-
Preparation of Urad Dal:
- Begin by soaking the black urad dal in water for approximately 4 hours, ensuring that it is clean and free from impurities. After soaking, drain the water and transfer the urad dal to a blender. Grind it to a coarse paste, adding a small amount of water if necessary, then set aside.
-
-
Making the Dough:
- In a mixing bowl, add the all-purpose flour (maida) and gradually incorporate water, little by little. Knead the mixture until it forms a pliable dough that is smooth and elastic. Cover the dough with a damp cloth and set it aside to rest.
-
Preparing the Bhaja Masala:
- Heat a frying pan over medium heat and dry roast the Kashmiri red chili powder along with 1/2 teaspoon of cumin seeds and 1/2 teaspoon of fennel seeds. Roast until the spices turn a light brown and release their aromatic fragrance. Remove from heat and allow them to cool. Once cooled, grind the spices into a coarse powder; this fragrant blend is known as bhaja masala.
-
Cooking the Urad Dal Filling:
- In the same frying pan, add a generous amount of sunflower oil and heat it. Once the oil is hot, add the remaining cumin seeds and fennel seeds, frying them until they turn golden and sizzle.
- Incorporate the coarsely ground urad dal paste into the pan, stirring well to combine with the spices. Add the bhaja masala, garam masala, grated ginger, sugar, and salt. Cook the mixture, stirring frequently, until the spices are well combined and the filling takes on a golden brown color. Once cooked, switch off the heat and allow the filling to cool.
-
Assembling the Radhaballabhi:
- Once the filling has cooled, take a small portion (about a tablespoon) of the urad dal mixture and form it into small balls.
- For the poori, take a lemon-sized ball of dough, smooth out any cracks, and flatten it slightly. Place a small ball of the urad dal filling in the center. Gently fold the edges of the dough over the filling, sealing it completely, then roll it out carefully into a thin, circular shape, ensuring that the filling does not escape.
-
Frying the Radhaballabhi:
- In a deep kadai, heat enough oil to submerge one poori at a time. When the oil is hot, gently slide in the stuffed poori. Fry until both sides are golden brown and puffed up, flipping only once for even cooking.
-
Serving:
- Remove the fried Radhaballabhi from the oil and drain any excess oil on a paper towel. Serve warm, accompanied by a spicy Dum Aloo for a delightful breakfast experience.
Radhaballabhi is a beloved dish in Bengali cuisine, celebrated for its flavorful filling and crispy texture. This delightful stuffed poori pairs beautifully with a side of spicy curry, making it a perfect choice for a hearty breakfast or special occasions. Enjoy the delicious journey of flavors that each bite brings!
