Radhaballabhi Recipe (Bengali Stuffed Poori With Spiced Urad Dal)

Step 1: To prepare Radhaballabhi Recipe, get prep with all the ingredients first

Step 2: Soak clean urad dal for 4 hours

Step 3: Wet grind urad dal in keep aside

Step 4: In a bowl, add maida and water little by little and knead the flour into the pliable dough

Step 5: Set it aside for poori dough

Step 6: In a Frying pan, dry roast Kashmiri chili, 1/2 teaspoon of cumin seeds and 1/2 teaspoon of fennel seeds until they turn light brownish and fresh aroma emanates from it

Step 7: Allow it to cool down and grind them into a coarse powder

Step 8: This is known as bhaja masala

Step 9: In a Blender, added washed dal, green chili, ginger, and salt

Step 10: Grind them coarsely

Step 11: In the same frying pan, add oil

Step 12: Once the oil is hot, add remaining cumin seeds and fennel seeds

Step 13: Fry them for few seconds until they turn brownish and sizzle

Step 14: Now, add the urad dal paste to the seeds and combine well

Step 15: Stir in the bhaja masala, garam masala, sugar and salt

Step 16: Cook until the spice powders are combined well with the urad dal paste till the paste is golden brown, switch off the flame

Step 17: Allow it to cool and make small balls out of the urad dal paste

Step 18: For the stuffing, take a lemon sized dough and smoothen the cracks and make a ball

Step 19: Roll the dough and spoon about a tablespoon of urad dal filling, smoothen the edges, cover the stuffing with dough and roll the dough such that the filling doesn’t come out of poori

Step 20: In a Kadai, heat enough oil to deep fry one Radhaballabhi poori at a time, till both sides are browned and cooked

Step 21: Flip only once, such that they puff evenly

Step 22: Drain the excess oil from the puffed puris with a paper towel

Step 23: Serve warm Radhaballabhi with spicy Dum Aloo