Radhaballavi is the most scrumptious dish for a Bengali breakfast menu and a popular morning street food snack in Kolkata. For us Bengalis food is a matter of utmost importance, nevertheless a bit emotional too. Yes it’s true, with the first morsel of dinner in our mouth we start planning breakfast, lunch and dinner for the next day. And since morning shows the day, then what can be more desired than to start your day with this delicious dish. Radhaballavis are soft Puris (Indian puffed fried bread) stuffed with sweet and spicy Urad Dal (Biulir Dal in Bengali) filling. ‘Heavenly’ would be the appropriate word to explain its taste. There is a popular belief that Radhaballavi originated during the era of Bhakti movement in Bengal. Some even believe that Radhaballavi is named after the beloved Hindu deities Radha and Krishna. Of course, beliefs regarding its origin may vary but no Bengali can deny the special place Radhaballavi holds in our hearts and cuisine.
Speaking of favourites, the most cherished part of the year for us Bengalis is the festive season of Durga Pujo. Apart from its religious importance, Durga Pujo is the most important social event in our life. Durga Pujo is the time for new clothes, best food, endless celebration with near and dear ones and new hopes. In crisp: a time span entirely dedicated for our rejuvenation. For every other purpose we may follow the calendar year, but believe me or not the years of our life are measured from one Durga Pujo to the next. So with the onset of the festive season of Durga Pujo this year, I feel overwhelmed to share this delicious Radhaballavi recipe with you all.
RadhaballaviCourse: BreakfastCuisine: IndianDifficulty: Medium
- For Filling
200 gms Urad Dal
½ tsp Hing (Asafoetida)
¼ tsp Kalonji (Nigella seeds)
1 tsp of Ginger paste
1 tsp of Green chilli paste
2 tsp of Saunf (Fennel seeds) paste
1tsp of Panch Phoron powder (Bengali masala), dry roasted and grinded
2 tsp Mustard oil
1 tsp Sugar
Salt to taste
- For Dough
300 gms Maida (White flour)
Pinch of salt
1 tsp Sugar
3 tsp of cooking oil
1 tsp of Ginger paste
1 tsp of Green chilli paste
1 tsp of Saunf (Fennel seeds) paste
2 to 3 tablespoon of Urad Dal paste
- For deep frying
- First we prepare the filling
- Wash and soak Urad Dal in plenty of water overnight or atleast for six hours.
- Drain out entire water and grind the soaked Dal into a smooth paste. Keep aside a scoop of the paste for preparing dough and use the rest to prepare the filling.
- Take a heavy bottom pan or Kadhai (Indian wok) and heat Mustard oil in it. When the oil gets hot, add to it Hing, Kalonji, Ginger paste, Green chilli paste, Saunf paste and cook. If it dries out add a splash of water and keep cooking until the oil separates from the spices.
- Now add the Dal (from Step 2), Panch Phoron powder, sugar and salt.
- Stir the mixture thoroughly and cook patiently over low flames. The mixture will be sticky, so keep stirring and scrapping the sides of the pan. Keep cooking until the mixture forms a lump.
- Then the dough
- Take Maida, salt, sugar, Saunf paste, Ginger paste, Green chilli paste and cooking oil in a large mixing bowl and mix thoroughly. Rub the Maida between fingers and evenly distribute all the ingredients in the flour mix.
- Now add the scoop of Urad Dal paste kept aside earlier (while preparing the filling) and water to the flour mix and start kneading until smooth dough is obtained. Spread some oil over the dough and place it inside an airtight container and let it rest for 30 minutes.
- Then we prepare the Radhaballavis
- Now divide both the dough and filling into small balls of equal portions. Each portion of the filling should be half the size of each portion of dough.
- Now take a portion of dough. Flatten it using fingers to form a small disk. Place the filling at the centre of the disk and wrap the filling with the dough gently forming a small mound and seal the ends. Roll it between the palms with oil and place it on a plate. Likewise prepare all the stuffed dough and coat those well with oil.
- Grease the rolling surface and the rolling pin with oil. Now place a stuffed dough on the rolling surface. Slightly flatten it with hand and the gently press it with the rolling pin to make a small disk like Puris. While making the Radhaballavis one should be careful that the filling does not ooze out of the dough. Each Radhaballavi should not be too thick or thin.
- Finally, time for deep fry
- Place a Kadhai over stove and fill it with sufficient Sunflower oil for deep frying. Heat the oil until it smokes.
- Now carefully slide one Radhaballavi at a time into the hot oil. Gently press it with the back side of a slotted spoon (known as Jhanjhri Hata in Bengali) until it fully puffs up. Turn the Radhaballavi upside down to get cooked fully. Each side should be light golden brown to get that crunchiness outside. Likewise fry all the Radhaballavis.
- Take the Radhaballavis out of oil and place those over a kitchen paper towel for draining the excess oil.
- Your delicious Radhaballavi is ready to be served with Aloor dum or Cholar Dal (Bengali side dishes) and needless to say, with a Mishti (Bengali sweet) alongside.
- For deep frying, the oil should be very hot. To check the perfect temperature of oil, slide a small piece of dough into the oil. If it gradually rises to the surface, the oil is ready for deep frying. If it comes to the surface at once, then lower the heat and wait a moment for the temperature of the oil to come down. And if it does not come up in the surface, the oil is not ready for frying. Turn the flames to high and heat the oil.
- If the filling gets over and you are left with excess dough simply stuff the dough with some sugar and fry it. If you have sweet tooth you would love it. It is an effortless way of making sweet Puris.
Try this delicious recipe yourselves at home. I am sure you will fall in love with it. Do not forget to share your experiences with me. If you love this recipe please share my post with your family and friends. Till then Happy Savoury Dreamz!!! Have a great day ahead!!!