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:
Ingredients:
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
Instructions:
For the Lentil Filling:
- Drain the soaked chana dal and rinse it well.
- 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.
- Heat oil in a pan or kadai over medium heat.
- Add cumin seeds and let them splutter.
- Add chopped onions and sauté until they turn golden brown.
- Add ginger paste, garlic paste, and green chilies. Sauté for a minute until the raw smell disappears.
- Add turmeric powder, cumin powder, coriander powder, red chili powder, salt, and sugar. Mix well.
- Add the cooked chana dal to the pan. Mix everything together, mashing the dal slightly with the back of a spoon.
- 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:
- In a mixing bowl, combine the all-purpose flour, ghee or oil, and salt. Mix well.
- 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.
- Divide the dough into small equal-sized balls.
- Take one dough ball and roll it out into a small circle. Place a portion of the lentil filling in the center.
- Bring the edges of the dough together to cover the filling and seal it by pinching the edges.
- Gently flatten the filled dough ball and roll it out into a flat round shape, taking care not to let the filling come out.
- Repeat the process with the remaining dough balls and lentil filling.
- Heat oil in a deep frying pan or kadai over medium heat.
- Carefully place the filled and rolled dough into the hot oil. Fry on both sides until they turn golden brown and crisp.
- Remove the fried Radhaballavi from the oil using a slotted spoon and drain excess oil on a paper towel.
- 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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