This is a famous Bengali Style Urad Dal Poori, which is also called Radhaballavi or রাধাবল্লভী. This Urad Dal Stuffed Kachori is perfect for any puja occasion, especially for Durga Pujo.
100gramsUrad Dal(Biulir Dal or Kolai Dal) overnight soaked
500mlOil
Saltas per requirement
1tbspSugar
8gramsFennel Seedsor Mouri (powdered)
½pinchAsafoetida
2tbspGingerpaste
3nos.Green ChilliPaste
¼tbspBlack Cumin
⅓tbspTurmeric Powder
Instructions
Basic Preparation
First of all, we need to soak the Urad dal overnight.
With the help of a mixer grinder, make a smooth paste of the urad dal and keep it aside in a bowl.
Take 8 grams or 2 tsp of fennel seeds and make a medium powder in a grinder or Mortar Pastel (Hamandista).
Also, make a paste of ginger and green chili and keep in a bowl aside.
Make Radhaballavi dough
In a large mixing bowl, take 250 grams of refined flour.
Add salt, 1 tbsp of chili-ginger paste, 1 tbsp of fennel powder, and 3 tbsp of refined oil.
Now add 1/3 of Urad dal paste and start mixing well.
Then add the required amount of water and knead well. Make a soft dough.
Apply little oil and cover with a cloth to rest for a minimum of 30 minutes.
In this meantime, make the stuffing.
Prepare the stuffing
Heat a frying pan with 2 tbsp of refined oil.
Add black cumin and wait for the temper comes.
Then add turmeric powder and add the remaining chili-ginger paste.
Saute until a nice smell is coming out.
Thereafter add sugar and saute till it caramelized.
Then add asafoetida and stir a little. Also, add salt at this time.
Add the rest of the fennel powder and saute continuously.
Now add the remaining urad dal paste and stir well. Keep the heat in medium.
Saute for 5 minutes till the dal is cooked perfectly.
After the stuffing is perfectly ready, keep them in a bowl to cool.
Prepare Radhaballavi
First, take all-purpose flour in a big bowl. Add enough salt, a little bit of baking soda, and 1/2 spoon of sugar to it.
Mix everything well with the help of your hand and add hot water little by little and keep kneading the dough. Remember, the more you knead the flour, the softer your radhaballavi will be.
Now add 1/4th of the Radhaballabhi masala that you have prepared to this flour, and mix well with the flour.
Now separate the small pieces from the kneaded dough, and try to make all the pieces of equal size, but all the Radhavallabhi will be of the same size.
As many balls of dough are made as many balls of Urad dal stuffing balls should be made, the same size and same quantity.
Now take a small ball of flour between the palm of your hand and press it a little in the middle of the other hand and wrap the ball from all sides by putting a 'daal stuffing ball' in between.
Apply a little oil on a rolling pin and place one ball of dough on it and roll it into a round shape. Be careful not to make it too thick and not too thin. Medium will make it crispy on the outside and soft on the inside.
Heat refined oil in a pan (korai) nearby and heat it well. If the oil is not heated properly, the radhaballavi will not puff up.
Now drop one at a time in the oil and press it upside down with jhnajhri hata or a perforated spoon. Hold it until you can see Radhaballavi is fully puffed up. Keep in mind the frying process won't take time more than 35-40 seconds. Otherwise, the radhaballabhi will lose its crunchiness.
Video
Notes
∗ You can make this with whole wheat flour instead of all-purpose flour.∗ Some people use baking powder and baking soda to make this puri fluffy, but that is totally optional.