Radhaballavi ( Stuffed Chana Daal Poori ) With Niramish Aloo Dum

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Radhaballavi ( Stuffed Chana Daal Poori ) With Niramish Aloo Dum

Radhaballavi or Stuffed Chana Daal Poori is undoubtedly is the favorite breakfast of a typical Bengali Household. This mouth watering delicacy found its way to the heart of many people just like me who despite not being a Bengali love this lip smacking Radhaballavi served with spicy aloo dum in a bowl of sal leaves . This recipe has got it’s name when the Zamindars family offered these stuffed pooris to Lord Krishna in their temples. Though Radhaballavi and Hing er Kachuri are referred interchangeably, there is a huge difference between them. The Hing er Kachuri is smaller in size and flavoured with hing and urad daal as stuffing. However, radhaballavi is made with chana daal paste, ginger, green chilli, fennel and bhaja masala.. In other words both are same with stuffing of different daals.

Ingredients:

For TheRadhaBallavi
2 cups All purpose flour
Salt to taste
2 tbsp Ghee
Water as require to make a smooth dough.
For Stuffing
1 cup Chana daal
2 tablespoon Oil or ghee/clarified butter
1 inch piece Ginger
Green chili – 3 to 4
1 teaspoon Asafetida or hing
1 tsp Bhaja Masala( 1 tsp cumin seeds, 1 tsp fennel seeds, 2 dry red chillies dry roasted and ground to a coarse masala)
Salt to taste
Sugar to taste

Ingredients for Niramish Aloo dum
6 nos of large potatoes
1 tsp cumin seeds
2 dry red chillies
1 tsp dry ginger powder
½ tsp turmeric powder
1 tsp red chilli powder
½ tsp garam masala
1 tsp Hing or asafetida
Coriander leaves for garnishing

Full recipe: Radhaballavi ( Stuffed Chana Daal Poori ) With Niramish Aloo Dum

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