Bengali special RADHABHALLABI | Bengali Stuffed Poori With Spiced Urad Dal | How to Make Bengali Special Radhabhallabi

Breakfast Recipes | vegetarian

  • Prep Time 5 Mins
  • Cook Time 25 Mins
  • Servings 4


  • For the Poori/ Luchi
  • 250 gms Plain Flour
  • 2 tsp Oil
  • Salt
  • Sufficient Water
  • Oil – for frying
  • 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


  1. Make a soft Dough of Plain Flour, Oil, Salt with Water and keep it aside for 30 minutes.
  2. Grind Soaked Bengal Gram into a thick batter.
  3. Make a paste of Ginger and Garlic in a grinder.
  4. Heat some oil in a pan, fry Onion seeds, Fennel and Ginger Green Chilli paste till the oil floats to the top.
  5. 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.
  6. Make Lemon sized balls from the dough and make Gooseberry size balls from black Gram dough.
  7. 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.
  8. 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..