authentic radhaballavi recipe – bengali radhaballavi, an ideal breakfast idea among bengalis breakfast recipes for any weekend or when you are in a festive mood, which is a part of our traditional bengali cuisine. But we Bengalis are always in, to serve our tummy with this authentic radhaballavi or flavourful dal puri. After searching a high and low, I was able to know this deep fried aromatic dal puri recipe or radhaballabhi recipe is founded by the famous Kolkata sweet shop “Ganguram and sons” and more than that I don’t have any clear idea, why it’s being named as radhaballavi or radhaballabhi?
Ok, now let’s concentrate on the flavour and taste of radhaballabhi recipe or this kachori recipe, rather than its name, as the great author William Shakespear said in his great quote, “What’s in a name? that which we call a rose By any other name would smell as sweet”. Radhaballabhi recipe, a great creation of the Bengali confectioners, who are also called Moira in our local language. If we talk about the stuffing, Urad dal or Black lentil is the main ingredient, but the wonderful aroma of authentic radhaballavi comes from a little addition of hing or asafoetida. And some ordinary Bengali spices which are easily available in every kitchen. The perfect blend of all ingredients makes this radhaballabhi awesome in taste. So when this bengali dal puri is going to the hot oil for deep frying, its aroma automatically spread into the air and work as an amazing crowd puller.
Nobody can resist themselves without having some of this radhaballavi when passing by a sweet shop who are selling this aromatic puri or kochuri. And my favorite radhaballavi belongs to “Annapurna Mistanna Bhandar’s” radaballavi, which is located in my hometown. That authentic radhaballavi is the best radhaballabhi I ever had in my life, especially that taste and aroma can beat any traditional sweet shops in Kolkata.
As I can remember, in our childhood, the menu of a wedding ceremony hardly would start without radhaballabhi (or koraishutir kochuri in winter) and aloor dum or cholar dal. But nowadays this authentic radhaballavi is replaced by the nun, kulcha or lachcha paratha in Bengali wedding or other celebrations. In spite of all these, the glory of bengali recipe radhaballavi isn’t hampered in any way to the Bengalis and our cravings over it remained same as before.
Today I’m going to serve this authentic radhaballavi recipe or this nirmish kochuri recipe with veg spicy dum aloo or niramish jhal aloor dum, as I’ve seen, generally niramish aloor dum or dum aloo is served with it in the sweet shop of WestBengal. Even you can serve your radhaballavi with cholar dal too.
So, today I’m going to share kolkata famous food authentic radhaballavi recipe. Here I’ve used a few tricks to get back that original flavor which I had in my childhood. This bengali kachori recipe is unique and I’ve discovered this radhaballbhi recipe by experimenting it in my kitchen for n times. So please, stay with me till the end to know all the secrets about this bengali recipe radhaballavi.
The festive season is going on and why don’t you serve it for the upcoming festival, like Raksha Bandhan or Rakhi Purnima or even Janmashtami festival. This authentic radhaballavi recipe can be a surprise breakfast for your brother on this Raksha Bandhan. This niramish bengali food or pure veg bengali recipe is prepared without onion and garlic, so you can serve it in Janmastami festival too.
Please let me know, how this authentic radhaballavi recipe performed in your kitchen, was this really able to spread its magic over your brother/brothers, family, and friends.
Happy Raksha Bandhan or Rakhi Purnima to all of my friends, enjoy this special day with your beloved brother or brothers.
You may also like my other bengali dishes i.e, Koraishutir Kochuri recipe, dum aloo bengali or niramish aloo dum recipe, bengali aloor dum recipe and cholar dal or chana dal recipe as bengali breakfast recipes.
Authentic radhaballavi recipe
For the stuffing of authentic radhaballavi recipe:
- 1/2 cup urad dal / bulir dal
- 1-inch ginger
- 3 tsp fennel seeds
- 1/4 tsp Hing or asafoetida
- 1 tsp cumin powder
- 1 green chili
- 1/2 tsp chili powder
- 1 tsp turmeric powder
- 2 tsp sugar
- salt(as required)
For the dough:
- 3 cups maida or all purpose flour
- 2 tbsp refined oil
- 1 tsp sugar
- 1 tsp salt
- water(as required)
For dry roasted masala:
- 3 tsp fennel seeds
- 2 bay leaf
- 5-6 green cardamom
- 2 dry red chilies
- 2 tsp coriander seeds
Dry roast all the above ingredients and grind it to make a fine powder with it.
Prep time: 25-30 mins(not including the soaking time)
Cook time: 30-35 mins
Served in: 1 hr 5 mins
Served for: 10-12 people
Author: Moumita Paul
How to make authentic radhaballavi recipe with step by step pictures
How to make authentic radhaballavi stuffing:
- Take 1/2 cup of urad dal or builir dal or kolai er dal, wash for 4-5 times and then soak it in 2-3 cups of water for at least 2 hours. Overnight soaking will help it to be softer after grinding.
- After 2 hours or overnight soaking, grind the dal with 1-inch ginger, 2 1/2 tsp fennel seeds, 1 green chili. Add 3-4 tbsp of water for grind and the paste should be thick. Keep the paste aside.
- Heat a pan in a medium flame, add 3-4 tbsp mustard oil to it and make it hot. Then add 1/2 tsp fennel seeds and 1/4 tsp Hing or asafoetida to the oil.
- When aroma from hing and fennel seeds will come out from the pan, add the urad dal-ginger-fennel seeds-green chili paste to it.
- Now add1 tsp cumin powder, 1/2 tsp chili powder, 1 tsp turmeric powder,2 tsp sugar and salt(as required). Mix all the ingredients nicely and fry it till the raw smell of dal and spices go off.
- Lastly, add the ground spices which I have mentioned above and mix it well. Wait until the aroma of ground spices completely goes into this urad dal stuffing.
- Urad dal stuffing should be completely cool down before stuffing.
How to make dough for authentic radhaballavi or radhaballabhi recipe
- First, sieve the maida or all purpose flour and keep it in a mixing bowl.
- Now add 1 tsp sugar, 1 tsp salt to the mixing bowl. Mix it nicely with the maida or all purpose flour.
- Then add 2 tbsp refined oil and mix it well with your fingertips until the mixture becomes crumbly.
- Now add hot(mild) water as required and start kneading to make a soft and smooth dough. Cover the dough and keep it aside to rest for sometime.
How to make authentic radhaballavi recipe:
- Take the dough, divide it into equal portion and make each portion to a lemon(medium size) size ball.
- Now similarly take the urad dal stuffing and divide it into the equal portion to make the balls from it too, but it would be smaller than the dough balls. And remember this stuffing ball size must be the half of the dough ball. As shown in the picture.
- Take each dough ball and make it slightly flat with the pressure of your palm. Then place each stuffing ball in the middle of the flat surface of the dough. And take the edges of the dough altogether over the stuffing ball and gently seal the mouth of the edges. Now make a round shaped stuffed dough ball by using your palms.
- It’s time to roll the ball. Take your rolling board (or you can roll the radhaballavis on your kitchen table) and rolling pin with it.
- Now dust some flour on your kitchen table or board and roll the radhaballavis with the rolling pin.
- Place a pan on the medium heat, add the oil to the pan for deep frying the radhaballavis. Wait till the oil is hot.
- When the oil is getting heated up, add radhaballavi into the oil but don’t add more than one at a time.
- Radhaballavi should get into the oil and to make it puff up, use a perforated ladle and slightly press it(stuffed puris) down from the top.
- When the radhaballavis turn into light golden color, turn it over and fry it in the same way. Once its get the nice light golden color from both sides, remove it from the pan and place it on a paper towel. Fry all the stuffed puris in the same way.
- Serve this Authentic Bengali radhaballavis or stuffed puris with spicy niramish aloor dum or dum aloo and enjoy your breakfast. You can also serve it with Misti cholar dal or sweet chana dal from my website.
Tips for radhaballavi recipe
- Remove all the excess flour from the radhaballavis after rolling it with flour. Otherwise, the stuffed puris will quickly get a brown color from its surface.
- Don’t put much pressure on the stuffed dough while rolling it. If the crack appears on the surface, stuffing will come out through it and won’t be able to puff up.
- Before adding the stuffed puri into the oil, you must check the temperature of the oil. Oil should be perfectly heated up. You can put a tiny portion of the dough into the oil if the tiny one immediately floats upon the surface that indicates oil is ready for frying.
- You have to adjust the heat while you are frying it, if the radhaballavis immediately turn into dark golden brown color, you should slow down the flame.
2 thoughts on “Authentic radhaballavi recipe | How to make radhaballavi recipe | Radhaballabhi recipe”
How long the remaining filling(pur) remains good so that we can use next day
Hello, Ms. Juthika…You may store the rest of the filling in an airtight container and keep it in the refrigerator for 3-4 days