Introduction
Radhaballavi, also known as Dal Puri or Radhaballabhi, is a popular Bengali dish that consists of deep-fried, stuffed puris made with refined flour and filled with a flavorful, spiced dal mixture. This delicacy is often enjoyed as a special breakfast or festive meal, typically served with aloo dum (spicy potato curry) or cholar dal (Bengali-style chana dal). The crisp yet soft puris with the rich lentil stuffing make for an irresistible combination.
In this recipe, we will explore how to make authentic Radhaballavi step by step, including the preparation of the stuffing, dough, and frying techniques to achieve the perfect texture and taste.
Ingredients
For the Dough:
2 cups all-purpose flour (maida)
2 tablespoons semolina (sooji/rava) – for crispiness
1 tablespoon ghee or oil
½ teaspoon salt
½ cup water (adjust as needed)
For the Dal Stuffing:
½ cup split urad dal (black gram dal), soaked for 3-4 hours
1 teaspoon fennel seeds (saunf)
1 teaspoon cumin seeds
½ teaspoon asafoetida (hing)
1 teaspoon ginger paste
2 green chilies, finely chopped
½ teaspoon turmeric powder
1 teaspoon coriander powder
½ teaspoon garam masala
1 teaspoon sugar
Salt to taste
2 tablespoons oil
For Frying:
Oil for deep frying
Step-by-Step Instructions
Step 1: Prepare the Dough
In a large mixing bowl, combine all-purpose flour, semolina, salt, and ghee.
Mix well until the ghee is incorporated into the flour.
Gradually add water and knead into a soft yet firm dough.
Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Step 2: Prepare the Dal Stuffing
Drain the soaked urad dal and grind it into a coarse paste without adding much water.
Heat oil in a pan, add fennel seeds and cumin seeds, and let them crackle.
Add asafoetida, ginger paste, and chopped green chilies. Sauté for a few seconds.
Add the ground urad dal and cook on low heat, stirring continuously.
Mix in turmeric powder, coriander powder, garam masala, sugar, and salt.
Cook the mixture until it becomes dry and aromatic.
Remove from heat and allow it to cool completely.
Step 3: Stuff and Shape the Puris
Divide the dough into equal-sized balls.
Flatten each ball and place a spoonful of the prepared dal stuffing in the center.
Seal the edges and gently roll it into a small disc (about 4-5 inches in diameter).
Ensure the stuffing is evenly distributed without breaking the puri.
Step 4: Fry the Radhaballavi
Heat oil in a deep pan over medium-high heat.
Once the oil is hot, carefully slide in a stuffed puri.
Press gently with a slotted spoon to help it puff up.
Fry until golden brown on both sides.
Remove and drain on paper towels.
Step 5: Serve and Enjoy
Serve hot with Bengali-style aloo dum, cholar dal, or a spicy potato curry.
Optionally, pair it with sweet chutney or yogurt for added flavor.
Tips for Perfect Radhaballavi
Soaking the urad dal for at least 3-4 hours ensures a smooth, non-grainy stuffing.
Ensure the stuffing is completely dry before filling the puris; excess moisture can break the dough.
Roll the puris gently so the stuffing spreads evenly without tearing.
Fry on medium-high heat for the perfect crispy texture.
Variations
Moong Dal Radhaballavi: Use moong dal instead of urad dal for a slightly different taste and texture.
Spicy Version: Increase the quantity of green chilies and garam masala for extra heat.
Healthier Option: Use whole wheat flour instead of refined flour for a nutritious twist.
Conclusion
Radhaballavi is a delicious and festive Bengali treat that brings joy to any meal. Whether you’re making it for a special occasion or as a weekend breakfast, this dal-stuffed puri is sure to impress. Try this authentic recipe at home and savor the flavors of Bengal in every bite!