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Preparation Time : 60
Cook Time : 30
Total Time : 90
1/2 cup urad dal
1 tsp fennel seeds
1/2 tsp asafoetida
2 green chilli
3 cups all purpose flour
1 cup refined oil (for frying)
1/2 tsp cumin
1 tsp coriander
1 dried chilli
2 tsp taste salt
Grind cumin, coriander and dried chilli and keep aside
Take 1/2 cup of urad dal, wash for 4-5 times and then soak it in 2-3 cups of water for at least 2 hours. Overnight soaking will help it to be softer after grinding.
After 2 hours or overnight soaking, grind the dal with ginger, fennel seeds, green chilli, hing and salt. Add 3-4 tbsp of water for grind and the paste should be thick. Keep the paste aside.
Heat a pan on a medium flame, add 3-4 tbsp oil to it and let it heat up. Add the urad dal-ginger-fennel seeds-green chilli paste to it. Fry it till the raw smell of dal and spices go off. Add the cumin-coriander and dried chilli masala and mix well. Keep the stuffing aside for later use.
For making the dough, first sieve the ll purpose flour and place it in a mixing bowl. Now 1 tsp salt to the mixing bowl. Mix the dry ingredients well. Then add 2 tbsp refined oil and mix it well with your fingertips until the mixture becomes crumbly.
Now add hot(mild) water as required and start kneading to make a soft and smooth dough. Cover the dough and keep it aside to rest for sometime.
Take the dough, divide it into equal portion and make each portion to a lemon(medium size) size ball.
Similarly take the urad dal stuffing and divide it into the equal portion to make the balls from it too, but it would be smaller than the dough balls. And remember this stuffing ball size must be the half of the dough ball.
Take each dough ball and make it slightly flat with the pressure of your palm. Then place each stuffing ball in the middle of the flat surface of the dough. And take the edges of the dough altogether over the stuffing ball and gently seal the mouth of the edges. Now make a round shaped stuffed dough ball by using your palms.
It’s time to roll the ball. Take your rolling board (or you can roll the radhaballavis on your kitchen table) and rolling pin with it.
Now dust some flour on your kitchen table or board and roll the radhaballavis with the rolling pin. Remember, radhaballavis are usually bigger in size than normal puris, so adjust the size accordingly.
Place a pan on the medium heat, add the oil to the pan for deep frying the radhaballavis. Wait till the oil is hot.
When the oil is getting heated up, add radhaballavi into the oil but don’t add more than one at a time. Radhaballavi should get into the oil and to make it puff up, use a perforated ladle and slightly press it(stuffed puris) down from the top.
When the radhaballavis turn into light golden colour, turn it over and fry it in the same way. Once it's get the nice light golden colour from both sides, remove it from the pan and place it on a paper towel. Fry all the stuffed puris in the same way.
Serve this authentic Bengali radhaballavi for stuffed puris with spicy dum aloo and enjoy your breakfast.
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