Radhaballavi (stuffed puris)

Name: Radhaballavi (stuffed puris)
Total time: 2100 s
Cuisine: American
Ingredients: 300 gm refined flour (maida); 100 gm urad daal (split black gram); 1/2 stem ginger (finely chopped); 4-5 green chili (slit); 3 tbsp fennel seeds; 1 tbsp nigella seeds; 1/2 cup vegetable oil

shreyaas_world @shreya1435

USA

This indian puri recipe is melt in mouth and is staple for any festivities.
#breakfast

shreyaas_world @shreya1435

USA

This indian puri recipe is melt in mouth and is staple for any festivities.
#breakfast

Saved

Ingredients

35min

300 gmrefined flour (maida)
100 gmurad daal (split black gram)
1/2stem ginger (finely chopped)
4-5green chili (slit)
3 tbspfennel seeds
1 tbspnigella seeds
1/2 cupvegetable oil

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Steps

35min

1

Soak the urad daal overnight. Make a coarse paste out in blender. Similarly grind the ginger and chillies together. Also grind the fennel seeds to make powder.
2

For preparation of dough: Add the flour with ginger-chili, fennel powder, handful of urad dal paste and 2tbsp of salt and sugar. Add 3-4 tbsp of oil and mix well. While kneading add warm water in between. Keep the dough separately.
3

In a hot pan, add oil, pour in the nigella seeds as it splutters add in the chili ginger paste and remaining urad dal paste and mix well. Urad daal is a bit sticky so have to continue stirring as the mixture doesn’t break and have a nutty texture.
4

Take small portion of dough and put in between palms to flatten and make a round shape. Add in some amount of daal mixture and put in inside the dough. Close the ends by taking some oil in finger tips and make a ball shape. Repeat for every puri.
5

Deep fry the puris in hot oil one by one and savor with curries.