Radhaballavi or lentil stuffed deep fried Indian flat bread.
A delicious breakfast dish of Bengal.
You can buy it from any sweet shop of Bengal.
A perfect breakfast for Sunday morning.
Radhaballavi is little different from kachori. Radhaballavi is soft and bigger than puri or kachori. Little sweetness in it’s stuffing make it too yummy.
Its taste delicious when cool too.
So its perfect for your picnic.
Monday again and our #Foodiemonday #bloghop theme is #Picnic recipes.
My contribution is yummy radhaballavi.
Radhaballavi goes well with chana/cholar dal or Bengal gram with hing/asafetida and cumin/jeera tempering and dum aloo/aloor dom or spicy potatoes. And yes some sweet too. I am sharing the recipe of dum aloo or spicy potato with radhaballavi.
I got the recipe from my brother Sanjay Gupta. A foodie and a great cook. Every Sunday he loves to cook something for us.
But he don’t like to follow any particular recipe. Always makes his own with less spices and little more oil. But don’t know how whatever he cook is always super yummy.
So here is my brother’s recipe of radhaballavi with dum aloo/aloor dom or spicy no onion garlic potato.
Recipe Of Radhaballavi
Split black gram or urad dal – 1 cup
Oil or ghee/clarified butter – 2 tablespoon
Ginger – 1 inch piece
Green chili – 5-6
Asafetida or hing – 1 teaspoon
Cumin powder – 1 teaspoon
Salt to taste
Sugar to taste
For The Dough
All purpose flour or maida – 4 cup
Salt to taste
White oil – 2 tablespoon
Water as require to make a smooth dough.
Wash and soak the skinned black lentils or dhuli urad dal overnight.
Wash again and grind the lentils with green chillies and ginger. Keep aside.
I have used this tea cup to measure lentil and flour.
Take the flour in a large bowl. Add oil and salt. Rub the flour till it looks like breadcrumbs.
Add lukewarm water gradually. Dough shouldn’t be loose.
Knead until you get a stiff but pliable dough.
When you will feel the dough is not sticking to your palm, its ready. Cover and keep aside for 1/2 an hour.
Now heat 2 table spoon oil in a nonstick pan. Best if you use ghee/clarified butter. You can use 1 tablespoon oil and 1 tablespoon ghee/clarified butter too.
Add hing or asafetida then add the lentils ginger and green chillies paste. Stir well. Add sugar, salt and cumin powder. Mix well.
Keep stirring until the mixture dried up completely. Scrape the sides and let the mixture cool.
Make small balls from the dough. Flatten with your palm. Put one teaspoon stuffing in the middle. Bring the edges together. Close the ball completely. Fill all the balls like this.
Roll the balls with rolling pin with the help of littles oil. Be careful there shouldn’t be any crack on the surface.
Heat sufficient oil in a woke or karahi. When heated slide the radhaballavi carefully in the oil. Press gently with a spatula.
When it puffed up and colour change into light golden turnover. Fry the other side too till lightly golden in colour.
Radhaballavi is ready to serve.
Recipe Of Dum Aloo/Aloor Dom Or Spicy Potatoes
Potatoes – 1/2 KG
Tomato – 2
Ginger – 1/2 inch piece
Hing or asafetida – 1/2 teaspoon
Dry red chili – 2 broken
Bay leaf – 1
Cinnamon – 1 small stick
Clove – 2-3
Cardamom – 2 broken
Mustard oil – 4-5 tablespoon
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Turmeric or haldi – 1/2 teaspoon
Kashmiri red chilli powder – 2 tablespoon
Boil peel and chop the potatoes in large pieces. Grind the tomatoes and ginger in a mixer grinder.
Heat oil in a pan. Add dry red chilli, bay leaf,cardamom, cloves and Cinnamon. Add the potatoes. Fry till the potatoes starts to change it’s colour.
Add salt,all the spices and ginger tomato paste. Saute till it dried up and oil leaves the sides.
Add water as require for the gravy. Let it boil. Cover and cook on simmer for 5-6 minutes.
Uncover and stir well. Switch off the flame.
Serve spicy no onion garlic dum aloo or aloor dom with fluffy yummy radhavallavi.