BM # 32   Week 2
Theme : Regional
Cooking with alphabets ‘R’

Even though I have a few Bengali friends, I have not really tasted much of this cuisine. With these marathons I have made a few Bengali dishes. Radhavallabhi was on my mind since long and it fitted perfectly with the regional theme. Radhavallabhi is a stuffed poori. The stuffing is made by grinding the channa daal, cooking and spicing it to make the stuffing. These are pretty simple to make , specially since I normally make Bedmi’s. Bedmi’s are stuffed daal pooris too, but from Rajasthan.

These poori’s are normally served with Aaloor Dum, but I served them with a simpler version of potatoes, coriander chutney and apple walnut chutney.

1 cup maida
2 tsp ghee
1/2 tsp salt
1/4 cup warm water
Take flour in a bowl.
Add ghee and salt.
Mix like bread crumbs.
Adding warm water , very gradually knead the dough.The dough should be semi soft.

1/2 cup channa daal/ Bengal gram
1 tsp ginger green chilly paste
1/2 tsp asafetida
1 tsp fennel seeds
1 tsp bhaaja masala
Salt to taste
Soak the daal for 4-6 hours.
Grind to a fine paste.
Heat oil, add asafetida and fennel seeds.
Add the daal paste and cook on full flame.
This shall stick , but continue stirring and cook till all the moisture has dried.
Add the bhaaja masala and salt.
Remove from fire and cool.
Make balls from this and keep aside till needed.

Bhaaja Masala
1 tsp cumin seed
1 tsp coriander seeds
2 dry red chilly
Grind to a powder

Making the Poori’s
Heat oil in a pan.
Make lemon sized, or a little larger balls.
Roll it into a small disc.
Place the prepared stuffing ball.
Bring the sides of the disc together and seal the ball.
Flatten it with your palms.
Lightly roll the poori.
Fry in hot oil, pouring hot oil over the poori with the help of a spatula.
This shall help it to puff up.
Flip over, very carefully and fry the other side too.
Repeat for other pooris.
Serve hot with a curry.

These poori’s came out very well , though I found little difference between Bedmi and Radhavallabhi

With this post we come to the end of third week, where I posted all Regional Recipes..


20 thoughts on “Radhavallabhi”

  1. wow these stuffed poori's looks super delicious and very yummy accompaniment too 🙂 Very very nice choice for letter R .. i never knew they even call bedmi poori as radhavallabhi 🙂 thanks for sharing dear !!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.