Radhaballavi
Radhaballavi, from above
VegWest Bengal

Radhaballavi

Kolkata's dal stuffed puri, served with aloor dom. The sweet shop breakfast.

60 minTime
13 gProtein each
mildSpice
3hPlan ahead. Soak for 3 hours first; the 60 minutes come after.
Named for Radha's beloved2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.
The original
524kcalsame
13 gproteinsame
7 gfibresame
60minutessame

Radhaballavi, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Maida (all-purpose flour, plain flour)2 cups
Ghee1½ tbsp, for the dough
Wateras needed
Urad dal (split black gram)½ cup, soaked
Fennel seeds1 tsp
Cumin seeds½ tsp
Ginger2.5 cm
Asafoetidaa pinch
Red chilli powder (indian red chili powder)½ tsp
Sugara pinch
Cooking oil (vegetable oil)for frying and filling
Saltto taste

Method

4 steps
  1. 1Soak urad dal for 3 hours. Grind to a coarse paste with ginger, little water.
  2. 2Dry roast fennel and cumin and grind. Cook the dal paste in 1 tbsp oil with asafoetida, spices, sugar and salt till dry.
  3. 3Rub ghee into maida with salt, knead soft with water. Rest.
  4. 4Stuff dough balls with filling and roll gently into rounds. Fry in hot oil till puffed and pale golden.
Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

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Make it a meal

What goes with Radhaballavi: a bread or rice, a side, something to drink and something sweet.

On the side Bengali aloo dum40 min
On the side Kumro chhokka40 min
A little snack Ghugni50 min
To drink Lebu cha6 min
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