‘Hing er Radhaballavi’ is one type of Indian (read Bengali) fried bread that is very popular in Kolkata. There are many famous sweet shops that serves ‘Radhaballavi’ and ‘Cholar Dal’ or ‘Aloor Dum’ as breakfast in the morning, Balaram Mallik, Puntiram to name a few. In our place we make this on special occasion when no onion – no garlic meal to be served. Few days before Maa made this after a long time and undoubtedly it came out so well that I could not resist myself from clicking and sharing the recipe. Instead of ‘Cholar Dal’ or ‘Niramish Aloor Dum’, I prepared a very tasty potato curry with chana dal or split gram (Cholar Dal dea Aloor Torkari). This also pairs very well with ‘Hing dea Aloor Dum‘ or ‘Teekha Chatpata Dum Aloo‘ Here is the way we make ‘Radhaballavi’.
For making the dough of Radhaballavi:
For making the stuffing:
- For making the dough: In a large mixing bowl mix in flour, ½ tsp salt and 4 Tbsp of oil. Now knead the dough adding a little water at a time. Knead very well. Cover the dough and keep aside for 30 minutes.
- For making the stuffing: Soak the dal overnight or atleast for 6 hours. Drain out the excess water and then grind it in to a smooth paste adding ginger and green chilli.
- Heat oil in a pan or kadai. Lightly pound the fennel seeds. Temper the oil with hing and fennel seeds. Stir for 2-3 seconds.
- Now add the ground dal paste. Cook very well till the dal separates from the side of the pan.
- Add roasted cumin powder, sugar and salt. Mix very well. If you wish you can add red chilli powder too but I like to keep the stuffing white so I avoid adding chilli powder and turmeric powder.
- For making the Radhaballavi: After 30 minutes divide the flour dough into 25-26 lemon size ball. In the same way divide the filling too.
- Now with the help of a rolling pin roll the flour dough balls into small disk.
- Put the filling at the centre and cover it with the dough.
- Now roll the dough again into small disk (approx 4” diameter).
- Make all the ‘Radhaballavis’ like this.
- Heat oil in a deep bottomed vessel or kadai.
- Slide the rolled Radhaballavi carefully in the oil. Let the Radhaballavi puff up then turn down the heat and turn the Radhaballavi. Let them be golden brown on both the side.
- Again increase the heat and slide Radhaballavi in oil. In this way fry all the Radhaballavis controlling the heat.
- Serve with ‘Cholar Dal dea Aloor Torkari‘, ‘Niramish Aloor Dum‘, ‘Hing dea Aloor Dum‘, ‘Teekha Chatpata Dum Aloo‘ or ‘Cholar Dal’.