Radhaballabhi / Radhaballavi (Bengali Style Stuffed Dal Poori)

Hey everyone, it's Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Radhaballabhi / Radhaballavi (BENGALI STYLE STUFFED DAL POORI). One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Radhaballabhi / Radhaballavi (BENGALI STYLE STUFFED DAL POORI) is one of the most favored of recent trending meals in the world. It's appreciated by millions daily. It's easy, it is fast, it tastes delicious. They are nice and they look wonderful. Radhaballabhi / Radhaballavi (BENGALI STYLE STUFFED DAL POORI) is something that I've loved my whole life.

Many things affect the quality of taste from Radhaballabhi / Radhaballavi (BENGALI STYLE STUFFED DAL POORI), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Radhaballabhi / Radhaballavi (BENGALI STYLE STUFFED DAL POORI) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Radhaballabhi / Radhaballavi (BENGALI STYLE STUFFED DAL POORI) is 8 pieces. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Radhaballabhi / Radhaballavi (BENGALI STYLE STUFFED DAL POORI) estimated approx 1 hour.

To begin with this particular recipe, we must prepare a few components. You can have Radhaballabhi / Radhaballavi (BENGALI STYLE STUFFED DAL POORI) using 20 ingredients and 13 steps. Here is how you cook it.

#paratha Radhaballabhi or Radhaballavi is a utterly delicious deep fried puffy bread (similar to Luchi) stuffed with Kalai Dal (Bengali Urad Dal) and this tastes heavenly with Niramish Alur Dom or Chanar/Cholar Dal. And yes, when I say this is a vegetarian dish, what I mean is that this is an absolute Sattvic Aahar and contains no onion and garlic. Bengalis consider onion and garlic to be non-vegetarian ingredients. This is a super tasty Bengali breakfast.

Ingredients and spices that need to be Prepare to make Radhaballabhi / Radhaballavi (BENGALI STYLE STUFFED DAL POORI):

1. 1 cup kalai dal (Bengali urad dal)
2. As needed oil for deep frying
3. For Dough:
4. 2 cup maida (all purpose flour)
5. 1/3 portion kalai dal paste
6. 1 tsp fennel seed powder (crush seeds to make powder)
7. 1/2 tsp cumin seed powder (crush seeds to make powder)
8. 1/2 tbsp finely grated ginger
9. 3 pinch salt
10. 3 tbsp ghee or oil
11. As needed lukewarm water
12. For Stuffing:
13. 2/3 portion kalai dal paste
14. 1 tbsp ginger paste
15. 1 tsp green chilli paste
16. 1 tsp bhaja masla (dry roast cumin seed and dried red chilli and grind to fine powder)
17. 1/2 tsp fennel seed
18. 1 tsp sugar
19. 2 tbsp refined oil
20. As needed salt

Steps to make to make Radhaballabhi / Radhaballavi (BENGALI STYLE STUFFED DAL POORI)

1. 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.
2. 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.
3. 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.
4. Remove the stuffing mixture from flame and let it cool down.
5. 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.
6. 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.
7. Add required lukewarm water after sometime and knead to a soft dough. Let the dough rest for 30 minute.
8. To prepare Radhaballabhi, cut standard sized balls from the dough. With the help of your fingers, press the balls to make bowl shapes.
9. Now, stuff them with kalai dal stuffing and seal the edges to make round dumplings.
10. Press the dumpling with your palm to flatten them.
11. Rub the dumplings with little oil and roll out uniformly to flat round disc. The size should be approx 5″ in diameter.
12. 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.
13. Remove one by one from the kadai and serve hot.

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So that's going to wrap it up for this special food Step-by-Step Guide to Make Ultimate Radhaballabhi / Radhaballavi (BENGALI STYLE STUFFED DAL POORI). Thank you very much for your time. I'm confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!