Radhavallabhi (Bengali Urad dal Stuffed Puri)

Name: Radhavallabhi (Bengali Urad dal Stuffed Puri)
Total time: 3600 s
Yield: 4-5 people
Cuisine: Indian
Ingredients: 1/2 cup urad dal (soaked for overnight or 5-6 hours); 1 tsp fennel seeds; 1/2 tsp cumin seeds; 1-2 green chillis; 1/2 tsp ginger paste; 1 pinch asafoetida; 1/2 tsp roasted cumin powder; 1/2 tsp Salt or to taste; 1 tsp oil; 2 cups all purpose flour; 1 tbsp urad dal paste; 1 tbsp oil; 1 pinch salt; as needed Warm water; 1 cup refined oil

Amrita Chakroborty @amrita_95

Surat

#CA26
Serving my mom’s all-time favourite this Women’s Day — homemade Radhavallabhi with lots of love.

Amrita Chakroborty @amrita_95

Surat

#CA26
Serving my mom’s all-time favourite this Women’s Day — homemade Radhavallabhi with lots of love.

Saved

Ingredients

1 hour

4-5 people

For Stuffing
1/2 cupurad dal (soaked for overnight or 5-6 hours)
1 tspfennel seeds
1/2 tspcumin seeds
1-2green chillis
1/2 tspginger paste
1 pinchasafoetida
1/2 tsproasted cumin powder
1/2 tspSalt or to taste
1 tspoil
For dough
2 cupsall purpose flour
1 tbspurad dal paste
1 tbspoil
1 pinchsalt
as neededWarm water
For frying
1 cuprefined oil

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Steps

1 hour

1

Mix flour, urad dal paste, salt, and oil. Add warm water little by little and knead into a soft dough.
Cover and rest for 30 minutes.
2

Drain the soaked urad dal well.
Grind it coarsely with green chili and fennel seeds. Do not add much water. Heat 1 tsp oil in a pan.
Add hing and cumin seeds. Add the dal paste and ginger paste.Cook on low flame for 5–7 minutes. Add salt and roasted cumin powder.Stir until the mixture becomes dry and aromatic. Cool completely.
3

Divide dough into small balls.
Flatten one ball slightly. Place 1–2 tsp stuffing in the center. Seal carefully and roll gently into small puris.
4

Heat oil well. Fry one at a time on medium-high heat.Press lightly so they puff up. Flip and fry until light golden.