Radhaballavi / Dal Puri - A pure bengali delicacy
Radhaballavi, another name is Dal puri. Dal Puri or dal stuffed puri is loved by people of all ages owing to its aromatic taste of asafoetida and dal, also it is a quick and tasty recipe. Chana dal paste mixed with masala is used for the filling of the puri and makes it crisper. It is a must have during fastings, as festival time snacks and also it serves as a wholesome meal in combination with aloo bhaji / subzi or halwa..
Ingredients :
For the outer crust :
Wheat Flour : 3 cups
Oil or ghee : 2 tsp.
A pinch of salt
Water to knead
For the filling :
Chana dal/bengal gram(cholar dal) : 1 cup
Red chilli powder : 2 tsp.
Cumin powder : 1 tsp.
Dry roasted Roasted Cumin seed powder : 2 tsp.
Salt to taste
asafoetida/ Hing : a pinch
Oil : 1 tsp.
Enough oil to deep fring
Preparation :
Soak the dal/lentil overnight or 4-5 hours in hot water. Grind the dal/lentil to a fine paste in a food processor with minimum water.
Take a pan, heat 1 tsp. oil, add hing, then add the lentil to the pan. Add other spices and mix well with the lentil. Stir until all the water evaporates. Take it out of heat and let it cool. Your filling is ready.
Add ghee and salt in the flour and mix, then add water gradually.The dough shouldn"t be too soft and soggy.
Knead the dough until it doesn"t stick to your finger. Keep it aside for half an hour.
Break the dough into lime size balls.
Take a ball, flatten a bit, then place little filling(about one big spoonful) in the center.Carefully seal from all sides and make a ball again.
Now take one stuffed ball and flatten the ball 3-4 inch wide pressing very gently. Take care not to break the outer cover. The filling should not come out of it.
Heat enough oil to deep fry, carefully immerse each rolled out balls into the oil.
Gently press the sides with a spatula to puff them out. When one side is puffed, flip to the other side.
Fry till slightly browned and take it out with a spatula which has holes in it to drain the excess oil from the puri.
Serve hot with Ghugni and salad.
Got Cute Triple Awards & Passing
I am happy to have received this Cute Triple Award from my blogger friend Jay of Tasty Appetite. An award means appreciation. This award has improved my spirits to keep blogging. Thanks a lot Jay to have considered my blog. I would like to share these awards with my fellow blogger friends. I dedicate this Triple awards to all my blogger friends who regularly visit my blog and leave their precious feedback.
Passing these wonderful awards to all my lovely friends,
1. Indrani of Recipe Junction
2. Deepa of Hamaree Rasoi
3. Ushnish Ghosh Of Cooking And Recipes
4. Pratima Rao of Prats Corner
5. Kalyani of Sizzling Tastebuds
6. Priya of Now Serving
7. Sutapa of TIPS FOR DELICIOUS AND HEALTHY COOKING
8. Ramya of Ramya's recipe
9. Hari Chandana of Indian Cuisine
10. Kalpana of Life With Spices
Sending this recipe Taste of Pearl City's "Any One Can Cook"
Linking this to Sizzling Tastebuds "Foods for Fasting (Vrat ka Khaana), "Tickling Palates "Scrumptious Breakfasts " event and Vardhini's "LGSS- Stuffed Paratha" event
Radhaballavi, another name is Dal puri. Dal Puri or dal stuffed puri is loved by people of all ages owing to its aromatic taste of asafoetida and dal, also it is a quick and tasty recipe. Chana dal paste mixed with masala is used for the filling of the puri and makes it crisper. It is a must have during fastings, as festival time snacks and also it serves as a wholesome meal in combination with aloo bhaji / subzi or halwa..
Ingredients :
For the outer crust :
Wheat Flour : 3 cups
Oil or ghee : 2 tsp.
A pinch of salt
Water to knead
For the filling :
Chana dal/bengal gram(cholar dal) : 1 cup
Red chilli powder : 2 tsp.
Cumin powder : 1 tsp.
Dry roasted Roasted Cumin seed powder : 2 tsp.
Salt to taste
asafoetida/ Hing : a pinch
Oil : 1 tsp.
Enough oil to deep fring
Preparation :
Soak the dal/lentil overnight or 4-5 hours in hot water. Grind the dal/lentil to a fine paste in a food processor with minimum water.
Take a pan, heat 1 tsp. oil, add hing, then add the lentil to the pan. Add other spices and mix well with the lentil. Stir until all the water evaporates. Take it out of heat and let it cool. Your filling is ready.
Add ghee and salt in the flour and mix, then add water gradually.The dough shouldn"t be too soft and soggy.
Knead the dough until it doesn"t stick to your finger. Keep it aside for half an hour.
Break the dough into lime size balls.
Take a ball, flatten a bit, then place little filling(about one big spoonful) in the center.Carefully seal from all sides and make a ball again.
Now take one stuffed ball and flatten the ball 3-4 inch wide pressing very gently. Take care not to break the outer cover. The filling should not come out of it.
Heat enough oil to deep fry, carefully immerse each rolled out balls into the oil.
Gently press the sides with a spatula to puff them out. When one side is puffed, flip to the other side.
Fry till slightly browned and take it out with a spatula which has holes in it to drain the excess oil from the puri.
Serve hot with Ghugni and salad.
Got Cute Triple Awards & Passing
I am happy to have received this Cute Triple Award from my blogger friend Jay of Tasty Appetite. An award means appreciation. This award has improved my spirits to keep blogging. Thanks a lot Jay to have considered my blog. I would like to share these awards with my fellow blogger friends. I dedicate this Triple awards to all my blogger friends who regularly visit my blog and leave their precious feedback.
Passing these wonderful awards to all my lovely friends,
1. Indrani of Recipe Junction
2. Deepa of Hamaree Rasoi
3. Ushnish Ghosh Of Cooking And Recipes
4. Pratima Rao of Prats Corner
5. Kalyani of Sizzling Tastebuds
6. Priya of Now Serving
7. Sutapa of TIPS FOR DELICIOUS AND HEALTHY COOKING
8. Ramya of Ramya's recipe
9. Hari Chandana of Indian Cuisine
10. Kalpana of Life With Spices
Sending this recipe Taste of Pearl City's "Any One Can Cook"
Linking this to Sizzling Tastebuds "Foods for Fasting (Vrat ka Khaana), "Tickling Palates "Scrumptious Breakfasts " event and Vardhini's "LGSS- Stuffed Paratha" event
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