Bengali special RADHABHALLABI | Bengali Stuffed Poori With Spiced Urad Dal | How to Make Bengali Special Radhabhallabi
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Radhabhallabhi is one of the favourite dishes of Bengalis.The name itself sounds unique, tastes unique and is liked by all.
As there is no alphabet V in Bengali script,it is called as Radhabhallabhi in other regions.
Radhabhallabi is a stuffed Poori. Stuffing is mostly with Blackgram, but in weddings they also use Bengal gram for stuffing.I personally like Black gram.This is similar to the famous Bengali Luchi Poori .
This is a compulsory dish during Dusshera, Diwali and also during Weddings..I had it at my friend's wedding.and learned the recipe from the cook there.
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Tips
Poori/Luchi:
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There is a slight difference between ordinary poori and Luchi. Poori is made of Wheat flour and fried crisply. Luchi is made of Plain Flour and fried and remains white in colour. Inak Pondi and Sugar are added to it.
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I used Black gram for stuffing.You can use Bengal gram also.
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Grind the Black gram finely using very little water and fry it till it becomes hard dough
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I have not used Sugar.Generally, Bengalis use Sugar in all their dishes.You can use 1/2 tsp if you like.
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I used Black Cumin in the stuffing.Onion seeds are used in traditional Bengali cooking for fragrance.you could avoid them, if you don't like them.
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The stuffing should be perfect,so that the Poori doesn't split open while frying.
Bengali special RADHABHALLABI | Bengali Stuffed Poori With Spiced Urad Dal | How to Make Bengali Special Radhabhallabi - Recipe Video
Bengali special RADHABHALLABI | Bengali Stuffed Poori With Spiced Urad Dal | How to Make Bengali Special Radhabhallabi
Prep Time 5 mins- Soaking Time 4 hrs
- Cook Time 25 mins
- Total Time 4 hrs 30 mins
Servings 4
Ingredients
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For the Poori/ Luchi
- 250 gms Plain Flour
- 2 tsp Oil
- Salt
- Sufficient Water
- Oil – for frying
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For stuffing
- 1/2 cup Black gram
- 2 tsp Oil
- 1/2 tsp Onion Seeds
- 1 tsp Fennel
- 1 Ginger
- 6-7 Green Chilli
- Salt – required quantity
- 1/4 tsp Turmeric
- 2 Pinches Asafoetida
- 1/2 tsp Roasted Cumin Powder
Instructions
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Make a soft Dough of Plain Flour, Oil, Salt with Water and keep it aside for 30 minutes.
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Grind Soaked Bengal Gram into a thick batter.
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Make a paste of Ginger and Garlic in a grinder.
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Heat some oil in a pan, fry Onion seeds, Fennel and Ginger Green Chilli paste till the oil floats to the top.
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Add Asafoetida, Turmeric, Chilli Powder, Cumin Powder, Salt, and Bengal Gram batter to it. Fry till it is properly cooked. Remove from flame and keep it aside for cooling.
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Make Lemon sized balls from the dough and make Gooseberry size balls from black Gram dough.
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Place the lemon-sized ball in the palm, spread it with fingers like a small Poori. Place the Gooseberry-sized ball in it, seal it, and roll it evenly with a rolling pin.
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Use powdered flour to dip and roll the Pooris. Fry them in hot oil and remove them when they are white in color, so that they are soft and tasty..
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