Radhaballavis are part of a typical weekend breakfast in a Bengali's home. Round and fluffy puris, stuffed with arhar dal(split pigeon peas) can be enjoyable with alu dam or masala aloo. These puris just make your day when enjoyed with family.
Ingrediemts(12 puris):
- All purpose flour, 200 gm
- Arhar dal(Split Pigeon peas), 150 gm
- Fennel seeds, 2 tbsp
- Ginger, 1"
- Salt, 1 tsp
- Sugar, 1 tsp
- Soybean oil / Any refined oil
Methods:
Soak dal overnight.
Blend dal ginger and fennel seeds together . Do not add more than 2 tbsp water to blend. Roast fennel seeds lightly before blending. You can make fennel powder beforehand and then use for blending too. In a pan add 2 tbsp oil and cook the mixture with 1 tsp salt and 1 and 1/2 tsp sugar till the water evaporates and it forms a dough like consistency.
Combine flour, 1 tsp salt and 1 tsp sugar. Knead the dough with luke warm water and then keep aside for 30 minutes prior to cooking.
Make small balls out of dough and roll into 5" diameter. You can also measure using your finger, it's a little more than the length of your index finger.
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Place 1 tbsp stuffing right in the middle and then fold the sides to the centre. Roll the dough again to same diameter. Apply firm pressure to roll otherwise the stuffing will come out.
In a pan heat enough oil for deep frying. Slide one puri into oil. As they start to inflate and change colour flip the puri. Fry both the sides till golden brown and then remove from flame. Keep the flame medium and fry puris one by one.
Serve hot.
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