Radhaballavi Recipe | Bengali Urad Dal Kachori
Radhaballavi is a Bengali kachori recipe where the stuffing is made of white lentils or urad dal, khoya and a couple of spices. This is a Bengali dal puri recipe, often reserved for special occasions where it gets served with Aloo Dum and/or Cholar Dal.
Servings 40 Kochuris
Equipment
- Stove Top
- Heavy bottom Non-stick Pan
- Mixing Bowl
- MagicBullet Blender
Ingredients
For The Dough
- 3 cups All Purpose Flour
- 1½ cup Water
- 2 tbsp Ghee or Clarified Butter
- A Pinch of Salt
For Filling
- ½ cup Urad Dal or White Lentil Soaked overnight
- 50 gms Khowa or Milk Solids
- A pinch of Hing or Asafoetida
- ½ tsp Nigella Seeds or Kalo Jeere or Kalonji
- 1 inch Ginger
- 2 Green Chilies
- 1 tbsp Sugar
- Salt to Taste
- 1 tsp Fennel Seeds or Saunf or Mouri
- 3 tbsp Mustard Oil
- Refined Oil/Ghee to fry the kochuri
Instructions
- Knead the dough using the ingredients as mentioned for it. Be cautious about the amount of water. It should be soft and pliable.
- Wash the soaked dal and grind it into a fine paste with ginger and green chilies
- Heat mustard oil in a non-stick pan. Temper it with hing and nigella seeds
- Add the ground dal paste and fry.
- Add sugar, salt and the khowa. Give it a mix.
- Crush the fennel seeds coarsely and add it to the fried mix. Cook it till you see the dal coming together in a lump.
- Turn off the heat and allow this to cool completely.
- Pinch off small balls of the dough and flatten them between your palms. Keep the centre thick while pressing the edges thinner.
- Take a teaspoonful of the filling and keep it at the center of the flatten dough ball. Gather the edges together and pinch them so that the filling is neatly tucked in.
- Now, roll it into a flat disc and deep fry it. Repeat it with the rest of the dough and filling till you get your kochuris.