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- Duration: 30 minutes
- Serves: 2–3 people
The dal filling has to be slightly on the sweeter side as that’s the way Bengalis like it.
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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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