Name: Radhaballavi recipe by Sujata Roy at BetterButter
Prep time: 50 min
Cook time: 20 min
Total time: 70 min
Yield: 6
Ingredients: Split black gram or urad dal 1cup; Oil or ghee/clarified butter 2 tablespoon; Ginger 1 inch piece; Green chilli 5 - 6; Asafetida or hing 1 teaspoon; Cumin powder 1 teaspoon; Salt to taste; Sugar to taste; All purpose flour/maida 4 cup; Salt to taste; White oil 2 tablespoon; Water as require to make a smooth dough; Oil for Deep frying

ABOUT Radhaballavi RECIPE

Radhaballavi or lentil stuffed deep fried Indian flat bread is a delicious breakfast dish of Bengal. Its little different from kachori. Radhaballavi is soft and bigger than puri or kachori. Little sweetness in it's stuffing make it super yummy. Its taste delicious when cool down too.

Ingredients Serving: 6

Split black gram or urad dal 1cup
Oil or ghee/clarified butter 2 tablespoon
Ginger 1 inch piece
Green chilli 5 - 6
Asafetida or hing 1 teaspoon
Cumin powder 1 teaspoon
Salt to taste
Sugar to taste
All purpose flour/maida 4 cup
Salt to taste
White oil 2 tablespoon
Water as require to make a smooth dough
Oil for Deep frying

Instructions

Wash and soak the skinned black lentils or dhuli urad dal overnight.
Wash again and grind the lentils with green chillies and ginger.
Take the flour in a large bowl. Add oil and salt. Rub the flour with hand 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 feel dough is not sticking to your palm its ready. Cover and keep aside for 1/2 an hour.
Heat 2 tablespoon oil in a nonstick pan. Best if you use ghee or clarified butter or use 1 tablespoon oil and 1 tablespoon ghee.
Add hing or asafetida then add the lentils, ginger and green chilli 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 down.
Make small balls from the dough. Flatten with your palm. Put 1 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 little oil. Be careful there shouldn't be any crack on the surface.
Heat sufficient oil in a woke or karahi. When heated slide the readhaballavi 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.
Its ready. Serve fluffy and yummy radhaballavi with dum aloo or aloor dom.

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