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We hope you got insight from reading it, now let’s go back to radhaballabhi / radhaballavi (bengali style stuffed dal poori) recipe. You can cook radhaballabhi / radhaballavi (bengali style stuffed dal poori) using 20 ingredients and 13 steps. Here is how you achieve it.
The ingredients needed to cook Radhaballabhi / Radhaballavi (BENGALI STYLE STUFFED DAL POORI):
- Take 1 cup kalai dal (Bengali urad dal)
- You need As needed oil for deep frying
- Take For Dough:
- Provide 2 cup maida (all purpose flour)
- Provide 1/3 portion kalai dal paste
- Prepare 1 tsp fennel seed powder (crush seeds to make powder)
- Take 1/2 tsp cumin seed powder (crush seeds to make powder)
- Get 1/2 tbsp finely grated ginger
- You need 3 pinch salt
- Use 3 tbsp ghee or oil
- Provide As needed lukewarm water
- Provide For Stuffing:
- You need 2/3 portion kalai dal paste
- You need 1 tbsp ginger paste
- Provide 1 tsp green chilli paste
- Take 1 tsp bhaja masla (dry roast cumin seed and dried red chilli and grind to fine powder)
- You need 1/2 tsp fennel seed
- You need 1 tsp sugar
- Get 2 tbsp refined oil
- Take As needed salt
Instructions to make Radhaballabhi / Radhaballavi (BENGALI STYLE STUFFED DAL POORI):
- We will prepare the stuffing first and to do the same, heat 2 tbsp oil in a pan and temper with fennel seed, ginger paste and chilli paste. On a low flame, stir for around 40 seconds.
- Add kalai dal paste (soak overnight and next day make a paste of the dal), bhaja masla, sugar and salt and stir gently. Mix everything very well.
- 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). Mix oil and flour gently until it turns like bread crumbs.
- Now, add kalai 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 sized balls from the dough. With the help of your fingers, press the balls to make bowl shapes.
- Now, stuff them with kalai dal stuffing 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. The size should be approx 5″ in diameter.
- Heat sufficient oil in a deep bottom kadai and deep fry the discs one by one. With the spatula, press gently while frying to ensure the discs puff well.
- Remove one by one from the kadai and serve hot.
Radhaballavi recipe/Bengali style urad dal kachori #kachori #snacks #bengalifood. Radhaballabhi—Bengali kochuri with biuli'r or kolaier dal filling—Durga pujo special. Radhaballavi - Most Popular Bengali Radhaballavi Recipe in Bengali - Stuffed Fried Bread. Bijoli Grill Fish Roll (Fish Roll, Bengali Style) This delicious duo never fails to win any Bengali's heart.
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