Divine Delights: Mastering the Art of Radhaballavi – A Step-by-Step Recipe Guide

Divine Delights: Mastering the Art of Radhaballavi – A Step-by-Step Recipe Guide

Radhaballavi is a popular Bengali delicacy that consists of deep-fried bread stuffed with a flavorful lentil filling. It is often served as a special breakfast or as a part of festive meals. Here's a recipe to make Radhaballavi:


For the Dough:

  • 2 cups all-purpose flour (maida)
  • 2 tablespoons ghee or oil
  • Salt to taste
  • Water for kneading

For the Lentil Filling:

  • 1 cup split Bengal gram (chana dal), soaked for 2-3 hours
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1 onion, finely chopped
  • 2 green chilies, finely chopped
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • Salt to taste
  • Sugar to taste
  • Water as needed

For Frying:

  • Oil for deep frying


For the Lentil Filling:

  1. Drain the soaked chana dal and rinse it well.
  2. In a pressure cooker, add the rinsed chana dal, water, and a pinch of salt. Cook for about 3-4 whistles or until the dal is tender. Drain any excess water and keep the cooked dal aside.
  3. Heat oil in a pan or kadai over medium heat.
  4. Add cumin seeds and let them splutter.
  5. Add chopped onions and sauté until they turn golden brown.
  6. Add ginger paste, garlic paste, and green chilies. Sauté for a minute until the raw smell disappears.
  7. Add turmeric powder, cumin powder, coriander powder, red chili powder, salt, and sugar. Mix well.
  8. Add the cooked chana dal to the pan. Mix everything together, mashing the dal slightly with the back of a spoon.
  9. Cook the mixture for a few minutes until the flavors meld together and the excess moisture evaporates. Remove from heat and let the filling cool.

For the Dough and Assembly:

  1. In a mixing bowl, combine the all-purpose flour, ghee or oil, and salt. Mix well.
  2. Gradually add water and knead the dough until it becomes smooth and pliable. Cover the dough with a damp cloth and let it rest for about 30 minutes.
  3. Divide the dough into small equal-sized balls.
  4. Take one dough ball and roll it out into a small circle. Place a portion of the lentil filling in the center.
  5. Bring the edges of the dough together to cover the filling and seal it by pinching the edges.
  6. Gently flatten the filled dough ball and roll it out into a flat round shape, taking care not to let the filling come out.
  7. Repeat the process with the remaining dough balls and lentil filling.
  8. Heat oil in a deep frying pan or kadai over medium heat.
  9. Carefully place the filled and rolled dough into the hot oil. Fry on both sides until they turn golden brown and crisp.
  10. Remove the fried Radhaballavi from the oil using a slotted spoon and drain excess oil on a paper towel.
  11. Serve Radhaballavi hot with aloo dum (spiced potato curry) or any other side dish of your choice.

Enjoy the delicious and flavorful Radhaballavi, a traditional Bengali fried bread stuffed with lentil filling!

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