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RADHABALLABHI R ALOO DUM

Dec-09-2018
UMA PANDIT
15 minutes
Prep Time
25 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT RADHABALLABHI R ALOO DUM RECIPE

RADHABALLABHI is a famous Bengali Breakfast recipe. Radhaballabhi is usually prepared with urad dal and spices for festive occasion. It is a slightly sweeter poori in taste than kachoris . Specially served it Aloo Dum .

Recipe Tags

  • Veg
  • Medium
  • Festive
  • West Bengal
  • Frying
  • Breakfast and Brunch
  • Egg Free

Ingredients Serving: 4

  1. For the dough .........
  2. All purpose flour - 2 cups
  3. Oil - 2 tablespoons
  4. A pinch of salt
  5. For the Filling ..........
  6. White urad dal - 1/2 cup
  7. Cumin seeds - 1 teaspoon
  8. Fennel seeds - 1 teaspoon
  9. Kashmiri red chilli powder - 2 teaspoons
  10. Garam masala powder - 1 teaspoon
  11. Ginger paste - 1 teaspoon
  12. Sugar - 1 teadpon
  13. Salt to taste
  14. Cooking oil for deep frying
  15. Aloo Dum
  16. Baby potatoes - 12 - 15 pieces
  17. Tomato chopped - 1 cups
  18. Ginger paste - 1 teaspoon
  19. Cashew paste - 1 tablespoon
  20. Red chilli paste - 1 tablespoon
  21. Fennel seeds paste - 1 teaspoon
  22. Cumin powder - 1 teaspoon
  23. Salt to taste
  24. Sugar - 1 teaspoon
  25. Ghee - 1 tablespoon
  26. Garam masala powder - 1 teaspoon
  27. Roasted dried fenugreek leaves - 1 teaspoon

Instructions

  1. Soak and clean urad dal for 4 - 5 hours. Wet grain urad dal in keep aside.
  2. In a bowl add maida, salt , oil and water little by little and knead the flour into the pliable dough. Set aside .
  3. In a frying pan, dry roast all whole spices and coarsely grind them .
  4. Heat oil in a pan add the urad dal paste and fry well.
  5. 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.
  6. Take a lemon sized dough and smoothen the cracks and make a ball.
  7. 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.
  8. 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 .
  9. Drain the excess oil from the puffed puris with a paper towel.
  10. Aloo Dum .......
  11. Heat oil in a pan and fry baby potatoes in golden brown . Drain and chopped tomato in same oil.
  12. Combine all the spices , salt, sugar and ginger paste together in a bowl .
  13. Now add the paste and fry it when the oil leaves side of the pan then add potatoes and 1/2 cup of water .
  14. Simmer till the oil separates from the gravy.
  15. Add the kasuri methi and garam masala powder mix well.
  16. Switch off the flame .
  17. Serve warm Radhaballabhi with Aloo Dum and Enjoyyyyy .

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