Radhaballavi | Stuffed Chana Dal Poori Recipe

Radhaballavi is also known as dal puri or stuffed dal poori recipe. These soft pooris are stuffed with a spiced Bengal gram or chana dal filling. Basically dough is just like a luchis recipe which made with all-purpose flour which stuffed with dal filling. It is a very popular roadside or street food in Bengal and served with aloo bhajji. Radhaballavi is generally made during festivals such as Durga Pooja or Navratri.

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Here you can check similar recipes such as Jodhpuri Kachori, Samosa Kadhi, Nagori Halwa, Kootu ki Poori, Banana Buns, Dhakkai Paratha and more.

 

 

 

Ingredients

For Dough

1 Cup Plain Flour/ Maida

2 Tsp. Oil

1/2 Tsp. Salt

1/4 Cup Warm Water, Kneading

For Stuffing

1/2 Cup Bengal Gram or Chana Dal

1 Tsp. Ginger

1 Tsp. Green Chilies

Salt to Taste

1/2 Tsp. Asafoetida

Oil For Frying

How to make stuffed poori:

Soak the dal in water for overnight, grind them as smooth paste (chilies, dal, ginger). Heat the oil in non-stick pan, add fennel seeds, asafoetida and dal paste. Cook on medium flame till to moisture has evaporated. Add salt and garam masala and mix well. Cool and keep aside to stuffed further.

Combine flour, salt and oil together and knead semi soft dough. Cover and keep aside to set for 10-15 minutes. Heat the enough oil in kadai or deep wok on medium flame. Divide the dough and stuffing into equal portions and place the each portion of stuffing into dough portion and roll it into a small poori shape. Fry them in hot oil on medium flame, press the poori with spatula, its help to poori to puff up. Do same with remaining portions and serve with hot aloo bhajja or curry.

 

 

5 from 5 votes
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Radhaballavi Recipe

Radhaballavi is also known as dal puri or stuffed dal poori recipe. These soft pooris are stuffed with a spiced Bengal gram or chana dal filling. 

Course Indian Breads
Cuisine West Bengal
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 People
Author Preeti Garg

Ingredients

For Stuffing

  • 1/2 Cup Bengal Gram or Chana Dal
  • 1 Tsp. Ginger
  • 1 Tsp. Green Chilies
  • Salt to Taste
  • 1/2 Tsp. Aasfoetida
  • 1 Tsp. Garam Masala
  • Oil For Frying

For Dough

  • 1 Cup Plain Flour/ Maida
  • 2 Tsp. Oil
  • 1/2 Tsp. Salt
  • 1/4 Cup Warm Water, Kneading

Instructions

For Stuffing

  1. Soak the dal in water for overnight, grind them as smooth paste (chilies, dal, ginger). 

  2. Heat the oil in non-stick pan, add fennel seeds, asafoetida and dal paste. Cook on medium flame till to moisture has evoprated. Add salt and garam masala and mix well. Cool and keep aside to stuffed further. 

For Dough

  1. Combine flour, salt and oil together and knead semi soft dough. Cover and keep aside to set for 10-15 minutes.

For Process

  1. Heat the enough oil in kadai or deep wok on medium flame. 

  2. Divide the dough and stuffing into equal portions and place the each portion of stuffing into a dough portion and roll it into a small poori shape. 

  3. Fry them in hot oil on medium flame, press the poori with spatula, its help to poori to puff up. 

  4. Do same with remaining portions and serve with hot aloo bhajja or curry. 

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12 thoughts on “Radhaballavi | Stuffed Chana Dal Poori Recipe

  1. Its almost 10pm and just finished my dinner, but trust me this radhaballavi makes me hungry again. Seriously you have nailed those stuffed pooris simply prefect.. Tempting to the core.

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