A puri filled with tasty mixture of chana dal. Try this simple yet yummy recipe from the Bengali cuisine at your snack time and enjoy.
RADHABALLABHI
Ingredients
1½ cups soaked split skinless black gram (dhuli urad dal)
2 cups refined flour (maida)
Salt to taste
2 tsps sugar
2½ tsps fennel (saunf) powder
3½ tsps ginger-green chilli paste
2 tbsps oil + for greasing + for deep frying
½ tsp onion seeds (kalonji)
½ tsp asafoetida (hing)
Method
1. Put the split skinless black gram in a mixer jar, add ¼ cup water and grind to a coarse paste.
2. Take refined flour in a parat. Add salt, 1 tsp sugar, 1 tsp fennel powder, 1½ tsps ginger-green chilli paste, ¼ of the ground paste, 1 tbsp oil and ¾ cup water and knead into a stiff dough. Cover with a damp muslin cloth and set aside for 30 minutes.
3. To make the stuffing, heat oil in a non-stick pan. Add asafoetida, remaining ginger-green chilli paste and sauté for 1 minute. Add remaining fennel powder, salt, remaining sugar and ¼ cup water and mix well. Add the remaining ground paste and mix well. Continuously stir and cook on low heat till the mixture comes together and leaves the sides of the pan. Take the pan off the heat and allow it to cool completely.
4. Take a small portion of the dough and shape it into a ball. Make a cavity in the centre and stuff it with a portion of the stuffing, bring the sides to the centre, press and seal.
5. Grease the worktop with some oil, place the stuffed dough on it and roll it into a disc.
6. Heat sufficient oil in a kadai. Gently slide in the discs one at a time and deep fry till golden brown and puffed up. Drain on an absorbent paper.
7. Serve hot.
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