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Radha Ballavi

  • Duration: 30 minutes
  • Serves: 2–3 people

Authenticity Slice

The dal filling has to be slightly on the sweeter side as that’s the way Bengalis like it.

Trivia Tadka

Radha Ballavi is a famous deep-fried Bengali poori made for special occasions and goes best with niramish aloor dum/potato curry. It is also the famous duo for marriages.


For Poori (for 6 poories)

  • Refined wheat flour (maida) ( 1 cup)
  • Oil (1 tbsp)
  • Salt ( to taste)

For the filling

  • Split Bengal gram (chana dal), soaked for five hours (1/2 cup)
  • Cinnamon (dalchini) (1/2 inch stick)
  • Green cardamom (elaichi) (2)
  • Cumin seed (jeera) (1/2 tsp)
  • Fennel seeds (saunf) (1/2 tsp)
  • MTR Haldi/Turmeric Powder (A pinch)
  • Salt and sugar (to taste)
  • Oil (for deep-frying)


  • In a paraat, mix maida in 1tbsp of oil and knead well with water into a hard dough. Leave aside for 30 mins.
  • Grind the soaked chana dal to a coarse paste with minimum addition of water.
  • Lightly roast dalchini, elaichi and jeera and grind them to powder.
  • Heat 1 tsp oil in a kadhai. Add saunf and dal paste to it.
  • Next, add in the ground spices, MTR Haldi/Turmeric Powder, salt and sugar and fry well to get rid of the raw smell.
  • Let the mixture cool.
  • Stuff small portions of dough with the filling, and roll into poories.
  • Deep fry the poories till light golden brown; serve immediately with potato curry.

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