RADHABALLABHI R ALOO DUM

Soak and clean urad dal for 4 - 5 hours. Wet grain urad dal in keep aside.

In a bowl add maida, salt , oil and water little by little and knead the flour into the pliable dough. Set aside .

In a frying pan, dry roast all whole spices and coarsely grind them .

Heat oil in a pan add the urad dal paste and fry well.

Now add the roasted masala , garam masala powder , sugar and salt. Cook until the spices powder are combined well with the paste is golden brown switch off the flame.

Take a lemon sized dough and smoothen the cracks and make a ball.

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.

In a kadai , heat enough oil to deep fry one Radhaballabhi poori at a time, till both sides are browned and cooked . Flip only once , such that they puff evenly .

Drain the excess oil from the puffed puris with a paper towel.

Aloo Dum .......

Heat oil in a pan and fry baby potatoes in golden brown . Drain and chopped tomato in same oil.

Combine all the spices , salt, sugar and ginger paste together in a bowl .

Now add the paste and fry it when the oil leaves side of the pan then add potatoes and 1/2 cup of water .

Simmer till the oil separates from the gravy.

Add the kasuri methi and garam masala powder mix well.

Switch off the flame .

Serve warm Radhaballabhi with Aloo Dum and Enjoyyyyy .