Radhaballavi & Aloo Dum

Name: Radhaballavi & Aloo Dum
Total time: 7200 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1/4 th cup urad dal soaked overnight; 2 tsp oil; 1 tsp ginger paste; 1 green chilli; 1/4 th tsp hing; 1/2 tsp coarsely ground fennel powder; 1/4 th tsp kalonji; To taste salt; 1/4 th tsp sugar; For Radhaballavi Puri (outer crust); 1.5 cups all purpose flour; 1/2 cup whole wheat flour; 2 tbsp semolina soaked; 1/4 th tsp salt; 1 tbsp oil for mixing; 1.5 cups refined oil for frying; 1/2 cup water approximately for kneading; For Aloo Dum:; 7-8 potatoes cut into half; 3 tbsp mustard oil; 1 tsp ginger paste; 1 tbsp fresh cream or malai; 1 tbsp Aloo Dum masala; 1 bay leaf; 1/4 th tsp asafoetida; 1/2 tsp garam masala; 1/4 th tsp fennel seed powder; 1 tbsp tomato puree; 2 tbsp green peas; 1/2 cup water

Kumkum Chatterjee @cook_12055532

#picnicrecipes/post-4
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Radhaballavi is a type of stuffed and puffed puris.These are essentially made with urad dal and a famous breakfast recipe in Bengali cuisine.It is also a sure hit at picnics,parties and even in special occasions like Durga Puja or in marriage parties.The accompaniment that goes best with it are no onion or garlic Aloo Dum or cholar(chana) dal and considered as a festive food.

Kumkum Chatterjee @cook_12055532

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Ingredients

2 hours

3 servings

1/4 th cup urad dal soaked overnight
2 tspoil
1 tspginger paste
1green chilli
1/4 th tsp hing
1/2 tspcoarsely ground fennel powder
1/4 th tsp kalonji
To tastesalt
1/4 th tsp sugar
ForRadhaballavi Puri (outer crust)
1.5 cupsall purpose flour
1/2 cupwhole wheat flour
2 tbspsemolina soaked
1/4 th tsp salt
1 tbspoil for mixing
1.5 cupsrefined oil for frying
1/2 cupwater approximately for kneading
For Aloo Dum:
7-8potatoes cut into half
3 tbspmustard oil
1 tspginger paste
1 tbspfresh cream or malai
1 tbspAloo Dum masala
1bay leaf
1/4 th tsp asafoetida
1/2 tspgaram masala
1/4 th tsp fennel seed powder
1 tbsptomato puree
2 tbspgreen peas
1/2 cupwater

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Steps

2 hours

1

Soak urad dal overnight and grind to a semi coarse paste with ginger paste and 1 green chilli. Add salt and sugar to taste. Heat oil in a nonstick pan. Sprinkle hing and 1/4th tsp kalonji. Also add fennel seed powder and pour the dal paste. Toss till a smooth lump is formed. Set aside. Pour all-purpose flour and wheat flour in a bowl. Soak semolina for 10 minutes and add this to the flour. Sprinkle little salt and oil. Mix all. Add water and knead into a tight dough.
2

Keep it covered for 10 minutes. Smear a little oil and knead again. Divide into 15 balls approximately. Flatten into palm and place little dal stuffing in the center.Gather the edges and reshape into a ball. Smear little oil and roll each ball carefully so that stuffing does not come out.
3

Heat oil in a wok till it is smoking hot. Reduce heat to medium and slide each puri one by one and fry both sides till they puff up.Semolina added to dough helps to get crispy puffed puris. Remove radhaballavi with a slotted spoon and drain on a kitchen towel.
4

For Aloo Dum,boil potatoes in a pressure cooker 3-4 whistles. Drain water. Peel and fry them in mustard oil. Sprinkle hing and add ginger paste,aloo dum masala, roasted fennel seed powder, turmeric,red chilli powder, green peas, bay leaf, salt and sugar to taste. Add malai and toss. Add the stock along with some more water and boil till masala coats potatoes. Sprinkle chopped coriander and some more fresh cream. Serve crispy hot radhaballavi with Aloo Dum or Chana Dal.