Radhaballavi (Urad Dal Stuffed Puri)
- 80 min
- mild
- Serves 4
Radhaballavi are Bengali puris stuffed with spiced urad dal, fennel and kalonji, deep fried till puffed. Mild, makes 16 for 4 people, 80 minutes plus soaking.
Good for: Rainy Day
Ingredients
Urad Dal (split)150 grams
Water, For Soaking600 ml
Maida250 grams
Salt2 tsp
Sugar1 tsp
Ghee30 ml
Ginger, Grated15 grams
Green Chilli, Chopped6 grams
Mustard Oil1 tbsp
Kalonji1 grams
Fennel Seeds2 grams
Asafoetida0.5 grams
Cumin Powder1 tsp
Oil500 ml
Contains: milk, wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 640kcal | 2560kcal |
| Protein | 16g | 64g |
| Carbohydrate | 72g | 289g |
| Fat | 32g | 127g |
| Fibre | 8.8g | 35g |
| Sugar | 1.4g | 5.6g |
Method
Wash the urad dal and soak it in 600 ml water for 5 hours.
Mix the maida, 1 tsp salt, sugar and ghee in a bowl and rub well. Add 120 ml water little by little and knead into a soft, smooth dough. Cover with a damp cloth and rest for 30 minutes.
Drain the dal. Grind it with the ginger, green chillies and 60 ml water to a coarse, thick paste, adding as little water as you can.
Heat the mustard oil in a kadai on medium flame. Add the kalonji, fennel seeds and asafoetida and fry for 10 seconds. Add the dal paste, cumin powder and the rest of the salt. Cook on medium-low flame for 10 to 12 minutes, stirring all the time, until the paste is dry and crumbly and leaves the pan. Cool it fully.
Divide the dough into 16 balls and the filling into 16 parts. Flatten a dough ball into a small cup, put one part of filling inside, pull the edges together to seal and press it flat gently.
Rub a drop of oil on the rolling board and roll each stuffed ball gently into a 10 cm round, without letting the filling come out.
Heat the oil for deep frying in a kadai on medium-high flame. Slide in one round at a time and press it gently with a slotted spoon so it puffs up. Flip and fry until light golden on both sides, about 1 minute. Drain on paper. Serve hot with Bengali aloo dum or cholar dal.
Before you start
- How long does Radhaballavi (Urad Dal Stuffed Puri) take?
- 1 hour 20 minutes from start to finish. That is 40 minutes of preparation and 40 minutes of cooking.
- How many people does Radhaballavi (Urad Dal Stuffed Puri) serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Radhaballavi (Urad Dal Stuffed Puri) vegetarian?
- Yes. No meat, no fish and no egg.
- Is Radhaballavi (Urad Dal Stuffed Puri) spicy?
- It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Radhaballavi (Urad Dal Stuffed Puri)?
- 150 grams Urad Dal (split), 250 grams Maida, 15 grams Ginger, 6 grams Green Chilli, 1 grams Kalonji, 2 grams Fennel Seeds, and a few more listed on this page.
- Do I need a pressure cooker for Radhaballavi (Urad Dal Stuffed Puri)?
- No, it is cooked in an open pot.
- How many calories are in Radhaballavi (Urad Dal Stuffed Puri)?
- About 640 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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