Radhaballavi is also known as dal puri or stuffed dal poori recipe. These soft pooris are stuffed with a spiced Bengal gram or chana dal filling. Basically dough is just like a luchis recipe which made with all-purpose flour which stuffed with dal filling. It is a very popular roadside or street food in Bengal and served with aloo bhajji. Radhaballavi is generally made during festivals such as Durga Pooja or Navratri.
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Here you can check similar recipes such as Jodhpuri Kachori, Samosa Kadhi, Nagori Halwa, Kootu ki Poori, Banana Buns, Dhakkai Paratha and more.
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Ingredients
For Dough
1 Cup Plain Flour/ Maida
2 Tsp. Oil
1/2 Tsp. Salt
1/4 Cup Warm Water, Kneading
For Stuffing
1/2 Cup Bengal Gram or Chana Dal
1 Tsp. Ginger
1 Tsp. Green Chilies
Salt to Taste
1/2 Tsp. Asafoetida
Oil For Frying
How to make stuffed poori:
Soak the dal in water for overnight, grind them as smooth paste (chilies, dal, ginger). Heat the oil in non-stick pan, add fennel seeds, asafoetida and dal paste. Cook on medium flame till to moisture has evaporated. Add salt and garam masala and mix well. Cool and keep aside to stuffed further.
Combine flour, salt and oil together and knead semi soft dough. Cover and keep aside to set for 10-15 minutes. Heat the enough oil in kadai or deep wok on medium flame. Divide the dough and stuffing into equal portions and place the each portion of stuffing into dough portion and roll it into a small poori shape. Fry them in hot oil on medium flame, press the poori with spatula, its help to poori to puff up. Do same with remaining portions and serve with hot aloo bhajja or curry.
Radhaballavi Recipe
Ingredients
For Stuffing
- 1/2 Cup Bengal Gram or Chana Dal
- 1 Tsp. Ginger
- 1 Tsp. Green Chilies
- Salt to Taste
- 1/2 Tsp. Aasfoetida
- 1 Tsp. Garam Masala
- Oil For Frying
For Dough
- 1 Cup Plain Flour/ Maida
- 2 Tsp. Oil
- 1/2 Tsp. Salt
- 1/4 Cup Warm Water, Kneading
Instructions
For Stuffing
- Soak the dal in water for overnight, grind them as smooth paste (chilies, dal, ginger).
- Heat the oil in non-stick pan, add fennel seeds, asafoetida and dal paste. Cook on medium flame till to moisture has evoprated. Add salt and garam masala and mix well. Cool and keep aside to stuffed further.
For Dough
- Combine flour, salt and oil together and knead semi soft dough. Cover and keep aside to set for 10-15 minutes.
For Process
- Heat the enough oil in kadai or deep wok on medium flame.
- Divide the dough and stuffing into equal portions and place the each portion of stuffing into a dough portion and roll it into a small poori shape.
- Fry them in hot oil on medium flame, press the poori with spatula, its help to poori to puff up.
- Do same with remaining portions and serve with hot aloo bhajja or curry.
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Simply Tadka is one place where I can show my passion for cooking and photography. My blog features easy and quick vegetarian recipes that don’t demand much time and effort. I loves experimenting and substitutes some of the ingredients that are not easily available in the kitchen. For more details Check here
Its almost 10pm and just finished my dinner, but trust me this radhaballavi makes me hungry again. Seriously you have nailed those stuffed pooris simply prefect.. Tempting to the core.
same pinch Preeti.We loved these sinful dal filled puris. Your pictures remind me of those and drooling all over again.
The pooris look so tempting Preeti!! Chana dal with ginger and chillies would make a flavourful stuffing! Yum yum!
Awesome snaps Preeti. The dal stuffed pooris look fabulous and they are so tempting..
Radhavallabhi is a delicious poori and I like your version with Channa daal . Very tempting with aloo bhaji .
I too wanted to make Radhavallabhi, but changed my mind and made rotlo. Such a delicious looking stuffed puri…would love to have it with any curry.
This Puri looks so so nice and yum.perfect clicks.
Yet another sinful poori preeti. This is a wonderful choice. Love the pictures and looks like you enjoyed this series.
This was my initial choice for R but later changed it. Radhaballavi looks extremly tempting Preeti.
The name Radhavallabhi is so attractive and every time I hear it, I want to eat some. Looks so delicious and this is a great pick for the alphabet.
The puris with dal filling look yum. Feel like eating all of them
radhaballavi poori looks awesome and came out so nicely. Loved the collection of new recipes.