Radhaballavi/ Authentic Bengali Radhaballavi Recipe, which is an Urad DalStuffed Kochuri, But a little difference there in texture and flavor. Kochuriis a little bit crispy, but Radhaballavi is soft but rich in comparison toKochuri.
For making urad dal stuffingand frying Radhaballavi
125gmUrad dal
1tbspfennel seeds
1tbspcumin seeds
1/4tbsp hing / asafoetida
1/2tbspsugar
1/2tbspsalt
2-3 thin strands mace( optional)
1whole red chili
2cupoil
Instructions
Wash the urad dal and soak it for 4-5 hours in water
Heat a tawa/griddle, and dry roast the cumin, fennel seeds, and whole redchili.
Allow them to cool to room temperature
Then transfer them to a blender jar and make a coarse powder.
Now transfer the soaked urad dal to the blender jar, add salt and sugar, and a little water
Make a fine paste
Take a big mixing bowl and add the all-purpose flour/ maida, salt, and oil.
Mix them well
Now add water in 2-3 stages and start kneading the dough
Knead the dough and cover it for 15 minutes
Meanwhile, prepare the stuffing; Heat oil in a frying pan
Add asafoetida and1/4 tbsp cumin seeds, and sauté them
Add the urad dal paste; mix them well.
Make them complete dry and tight, turn off the flame, and immediatelytransfer them to a bowl, to avoid further cooking
Now uncover the dough after 15 minutes, and start kneading again
Divide them into 12 equal parts and apply oil over them
Now take each part and start flattening them with the help of your fingers,into a 3-inch diameter circle.
Now take a spoonful of filling and put it into the center of the flatteneddough ball. Seal the edges nicely so that the filling is not coming out. Andwith the help of the rolling pin again flatten the stuffed puris
Heat oil in a Kadai, and start frying the Radhaballavi
While deep frying the Radhaballavi, apply gentle pressure on it with thehelp of a jharna spatula or skimmer, to get the perfect puffed Radhaballavi,once done on one side, then turn it over to another side