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rad

This is a Bengali pastry stuffed with a filling and deep fried in hot oil. It can be eaten for breakfast as well as festive seasons. It was founded by Ganguram and Sons, which is a sweets shop in Kolkata.

Today, we will learn more about how radhabavalli is made.

 

Ingredients

250 grams of refined flour

100 grams of Urad Dal (soaked overnight)

2 tablespoons of ginger paste

1/3 tablespoon of turmeric powder

¼ tablespoon of black cumin

½ pinch of asafetida

500 mls of oil

1 tablespoon of sugar

8 grams of fennel seeds

Green chilli paste

 

What Radhabavalli Can Be Served With

It can be served with cholar dal, aloo dum or sweet chana dal.

 

Special Utensils

  1. Mixer grinder
  2. Spatula
  3. Slotted spoon
  4. Kadai
  5. Rolling board and pin
  6. Colander

 

Steps

  1. Use a mixer grinder to make the urad dal that has been soaked overnight into a smooth paste, transfer into a bowl and set aside.
  2. Grind the fennel seeds in the grinder till it turns into a powder. Transfer into a bowl and set aside.
  3. Now make a paste from ginger and green chilli combined and set that too aside.
  4. Get a large mixing bowl and pour 250 grams of flour into it.
  5. Add salt, 1 teaspoon of chilli ginger paste, 1 teaspoon of fennel powder and 3 tablespoons of oil.
  6. Add 1/3 of the Urad dal paste and mix well.
  7. Now, add some water and knead the dough till it becomes soft.
  8. Add a little oil and cover it with a cloth and leave it for about 30 minutes.
  9. Set it aside and start with the stuffing.
  10. Heat two tablespoons of oil in a frying pan
  11. Add black cumin to it and fry. Add the turmeric powder and the rest of the chilli ginger paste.
  12. Fry for some time and add sugar. Fry till the sugar caramelizes.
  13. Next, add the asafoetida and stir, then add the salt.
  14. Add the fennel powder left and stir fry.
  15. Add the rest of the Urad dal paste and stir well. Let fire be on medium heat.
  16. Fry for about 5 minutes until the dal is well cooked.
  17. After this, remove the frying pan from the fire and transfer the stuffing into a bowl and let it cool down.
  18. Divide the dough into portions and shape them into balls. Divide the filling as well.
  19. Flatten the dough with your fingers and let it form a disc shape that can contain the filling.
  20. Put the stuffing at the center of the disc shaped dough and use your fingers to push the dough around the stuffing so that it surrounds the stuffing.
  21. Seal the ends and roll it in your palms to make it smooth. Coat with oil and transfer them on a plate and cover.
  22. When they are all ready, heat some vegetable oil in a kadai.
  23. Smear some oil on the rolling surface and roll the dough on it. It should be in between thick and thin.
  24. When the oil becomes very hot, gently drop them into the oil and fry for about 40 seconds. When they are ready, remove them from the oil and put them in a colander to enable the steam to escape. Serve after they have cooled down.
ANOTHER RECIPE:  KOLKATA CHICKEN BIRYANI RECIPE

 

 

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