Radhaballavi Recipe

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. 

Course Indian Breads
Cuisine West Bengal
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 People
Author Preeti Garg


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


For Stuffing

  1. Soak the dal in water for overnight, grind them as smooth paste (chilies, dal, ginger). 

  2. 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

  1. Combine flour, salt and oil together and knead semi soft dough. Cover and keep aside to set for 10-15 minutes.

For Process

  1. Heat the enough oil in kadai or deep wok on medium flame. 

  2. 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. 

  3. Fry them in hot oil on medium flame, press the poori with spatula, its help to poori to puff up. 

  4. Do same with remaining portions and serve with hot aloo bhajja or curry.