Today I will share a Poori or Kachori recipe. Which name is RADHABALLAVI. RADHABALLAVI is one kind of poori with Biulir dal or Urad dal ( Split black gram) and deep fried in oil. This recipe is very common in any Bengali marriage party or any occasion specially Durga Puja, Kali Puja. RADHABALLAVI is a mildly spiced sweet and little salty DAL Poori or Kachori. It is perfect Bengali breakfast recipe. This tastiest recipe best goes with alur dum or cholar ( chana ) dal.
HOW TO MAKE RADHABALLAVI
INGREDIENTS
FOR THE DOUGH
All purpose flour ( Maida ) - 2 cups
Oil - 11/2 tablespoons
Ghee - 1/2 tablespoon
Powder sugar - 1 teaspoon
Asafoetida ( Hing ) - 1/2 teaspoon
Salt to taste
Lukewarm water
FOR THE STUFFING
Soaked Biulir dal/ Urad dal ( split black gram ) - 1 cup
Ginger - 1 Inch
Green chilli - 1- 2 no.
Fennel seeds - 1/2 teaspoon
Fried masala - cumin seeds ( 1 teaspoon) , fennel seeds ( 1 teaspoon), dry red chilli ( 1-2 no.)
FOR TEMPERING
Carom seeds ( Ajwain ) - 1/2 teaspoon
Asafoetida - 1/2 teaspoon
White oil - 2 tablespoons
Sugar - 1/2 teaspoon
Salt to taste
OTHER INGREDIENTS
Oil for fry
PROCESS
FOR MAKING DOUGH
Take a large bowl add all purpose flour, salt, sugar, asafoetida, ghee and oil. Mix them properly. Add lukewarm water little at a time and keep kneading until you get a medium soft dough. Smear some oil on the dough. Cover it and rest for half an hour.
PREPARE THE STUFFING
At first take a pan add cumin seeds, fennel seeds, dry red chilli. Roasted them until brown colour and grind to a fine paste ( dry grind ).
Take a mixer jar put Urad dal or Biulir dal, ginger, green chilli and fennel seeds. Blend into a medium fine paste.
Now take a pan pour oil, heat it. Add carom seeds, asafoetida, lentil paste. Stir it.
Then add sugar and salt. Mix well. Cook and stir continuously, the lentil paste comes together.
After 5-6 minutes add fried masala powder. Mix well.
Now stuffing is ready, switch off the flame. Let it cool down.
FOR MAKING RADHABALLAVI
At first knead the dough once again. Next divided the dough into equal lemon size balls.
Now hold the dough ball between your fingers and press it with your thumbs, make a bowl shape.
Then fill with 1.5 - 2 teaspoon stuffing and seal it properly, ensure that the POORI does not have cracks.
Take a board, grease it with oil. Keep poori dough on the board and press it gently with your hand. Spread the stuffing evenly.
Gently roll it with a roller pin( remember that Pooris are slightly thick).
Take a karai pour oil, heat it. Dip on poori/ Kachori at a time in hot oil. Fry both side until golden brown colour.
Fry all Pooris in same process. RADHABALLAVI is ready.
Serve with alur dum or cholar dal or any vegetables curry.
USEFUL NOTE
Wash the Urad dal or Biulir dal and soak in water for 5- 6 hours or overnight. Keep the Pooris covered under a moist muslin cloth or cotton cloth, for poori is not dry became soft.
THANKS FOR YOUR KIND ATTENTION!
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