Radha Ballavi is a traditional Bengali dish, often prepared during festivals and special occasions. It’s a type of stuffed puri or deep-fried bread filled with a lentil-based stuffing. Here’s a basic recipe to make Radha Ballavi:
Ingredients:
For the dough:
- 2 cups whole wheat flour
- 1 tablespoon oil
- Salt to taste
- Water, as needed to knead the dough
For the stuffing:
- 1 cup split black gram lentils (urad dal), soaked for 3-4 hours
- 2-3 green chilies, chopped
- 1 teaspoon ginger paste
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1/2 teaspoon asafoetida (hing)
- Salt to taste
- Sugar to taste (optional)
- Oil for frying
Instructions:
- Drain the soaked urad dal and grind it to a coarse paste without adding water.
- Heat a little oil in a pan and add cumin seeds, fennel seeds, and asafoetida. Sauté for a few seconds.
- Add the chopped green chilies and ginger paste. Sauté for a minute.
- Add the ground urad dal paste to the pan. Cook on low heat, stirring continuously, until the mixture thickens and becomes dry.
- Once the stuffing is cooked, remove it from the heat and let it cool.
- To make the dough, mix the whole wheat flour, salt, and oil in a bowl. Gradually add water and knead into a smooth dough. Cover and let it rest for 15-20 minutes.
- Divide the dough into small lemon-sized balls. Flatten each ball slightly and place a spoonful of the cooled stuffing in the center.
- Bring the edges together to seal the stuffing inside the dough ball. Gently flatten the stuffed dough ball with your fingers.
- Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully slide in the stuffed dough balls, one at a time.
- Fry the Radha Ballavis until they turn golden brown and crispy on both sides. Make sure to fry them on medium heat to ensure they cook through without burning.
- Once done, remove the Radha Ballavis from the oil using a slotted spoon and drain them on paper towels to remove excess oil.
- Serve the Radha Ballavis hot with cholar dal (Bengali-style chana dal) or any curry of your choice.
Enjoy your delicious Radha Ballavis!
