Radhaballabhi – Bengali Delicacy

Radhaballabhi is one of those recipes that has no shortcuts or secrets. Being an all-time favorite Bengali cuisine, this dish is an all-rounder for different kinds of fish and meat. Since this dish owns a name that’s divine, this dish tastes as good as it looks. Prepared with refined soybean oil, this dish gets a healthy touch with a flavorful addition.

If you are also looking forward to preparing the same in your kitchen, we’ve got just the right thing for you. Read more to know how to prepare this delicious dish to perfection. 

Ingredients:

For the filling:

• 200g urad dal 
• 60g water
• 35g ginger
• 10g green chilies
• ½ tsp salt
• 8g fennel seeds

To cook the filling:

• 20g Doctors’ Choice refined soybean oil
• ¼ tsp nigella seeds
• ½ tsp hing
• 28g ginger + chili paste
• 5g mouri powder
• 26g sugar
• 5g salt
• 320g kalai’er dal paste 

For the dough:

• 300g maida
• 5g salt
• 12g sugar
• 20g refined soybean oil
• 15g ginger + chili paste
• 3g mouri powder
• 130g kalai’er dal paste
• 75g water (approximately)

Method:

• Wash and soak the kalai’er dal in water and let it rest overnight
• Drain the water and transfer it to a grinder. Add 60gms of water and grind it. 
• Grind the fennel seeds to a fine paste 
• Grind together fresh ginger and green chilies with half teaspoon of salt until smooth

For the Dough:

• Add plain flour, salt, sugar, ground fennel, 15 gms of ginger and chili paste, and 20gms of Doctor’s Choice omega-6 rich oil. Note– Keep in mind to spread out the oil evenly. 
• Add the mixture of 130gms kalai’er dal and mix it well with the flour. One must ensure that the right amount of water is used to knead the dough for the perfect finished product
• Add 75 gms of water
• Knead well for 5 minutes until the dough is smooth and soft
• Cover the dough and let it rest for 30 minutes

Cook the Filling:

• Heat a kadai and add 20gms of Doctors’ Choice Refined Soybean Oil to it
• Lower the heat and temper the oil with kaala jeera and hing
• Add the rest of the ginger and green chili paste and fry. Add a splash of water to prevent the mixture from burning
• Add the remaining ground fennel and stir well
• Add salt and sugar. One must fry until the oil starts separating and the sugar begins to caramelize
• Add the remaining kalai’er dal and stir. Keep stirring the same on a low heat flame. Ensure to scrape the sides of the kadai as the dal might get sticky
• Transfer the same into a bowl and let it cool down

For Assembling and Frying:

• Use scissors and divide the dough into 45 gm portions. Its suggested to make them into even balls 
• Divide the filling into 20 gm portions
• Flatten the dough and make it big enough to hold the filling well. With your fingers, push the dough around the filling so that the dough covers the filling well. Ensure to seal the ends. Cover the coating with oil and keep it on a covered plate
• Set the oil for heating in a deep kadai
• Roll the dough into small circles. Ensure its neither too thin nor too thick 
• Ensure the oil is hot (over 200 degree celsius) to ensure they puff up well 
• Lower the kachuri into the oil. Gently press them until they puff up. Turn them over and then fry on the other side. Remove once done
• Let them settle to room temperature.
• Enjoy with delicious alu dum or cholar dal