In our childhood we just couldn’t think of a wedding without this combination as a starter and this was followed by other scrumptuous dishes like Bengali fish fry ( the recipe will be shared in an another post ) , cholar dal , egg devil (will share ) , illish paturi , Polau , mutton , sweets and last but not the least chatni and papad bhaja —
Now cholar dal and alur dum ( recipe will be shared) are two indispensable accompaniments of radhaballavi — Radhaballavi are essentially made with biulir dal or urad dal with a touch of hing — (optional ) is sweeter in taste than dal puri which are made of matar dal or cholar dal—
For Dough :
- 500 gm of all-purpose flour
- 2 tbsp of vegetable oil
- A pinch of salt
- 2 tsp of sugar
- A cup of urad dal or biulir dal
- 1 inch of ginger
- 5 tbsp of dry roasted powder (cumin , fennel seeds , dry red chillies)
- 2 green chilli paste
- A pinch of hing or asafoetida
- 1 tsp sugar
- Salt to taste
- 2 tbsp of mustard oil
- Vegetable oil to deep fry the kachori
In a bowl , sift the flour with salt , add in the oil and rub it till it gets crumbly. Add in warm water and make a stiff dough but pliable dough.
Cover the dough with a kitchen towel and rest it for an hour.
Prepare the filling:
Wash and soak the lentil overnight .
In a non stick pan ( important ) heat 2 tbsp of mustard oil , add in cumin and fennel seeds and let it sizzle.
It will take 15 minutes or so —
Making of Radhaballavi:
Knead the dough one more time for 5 minutes and make medium sized balls out of it —
Flatten the balls on your palm to make a cup of it , place the lentil stuffing on to the centre , fold along the edges and reshape into a ball.
Repeat it with other balls —
Heat Vegetable oil in a deep bottomed oil and fry the kachoris one by one —
Serve immediately with spicy alur dum or cholar dal —- ( recipes of which I will be sharing soon