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Radha Bollobhi

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A traditional Bengali kachori.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Preparation Time :1.30-2 hour

Cooking time : 11-15 minutes

Servings : 4

Radha Bollobhi

Main Ingredients

Refined flour (maida), Whole wheat flour (atta)

Cuisine

Bengali

Course

Breads

Level Of Cooking

Medium

Ingredients

  • Refined flour (maida)
    1 cup
  • Whole wheat flour (atta)
    1 cup
  • Salt
    to taste
  • Oil
    for deep-frying
  • For stuffing
  • Split Bengal gram (chana dal)
    3/4 cup
  • Salt
    to taste
  • Green cardamoms
    4
  • Cumin seeds
    1/2 teaspoon
  • Cinnamon
    1/2 inch stick
  • Cloves
    4
  • Dried red chillies
    2
  • Ginger roughly chopped
    1 inch piece

Method

Step 1


Sift the flours with salt into a bowl. Add sufficient water and knead into a soft dough. Cover with a damp cloth and set aside for half an hour.

Step 2


For the stuffing, drain and boil the dal in sufficient water till just done. Ensure that the dal grains do not get mashed. Drain completely and set aside.

Step 3


Heat a non stick pan and dry roast green cardamoms, cumin seeds, cinnamon, cloves, red chillies and ginger and sauté till fragrant.

Step 4


Cool and grind. Add the dal and salt and grind coarsely. The mixture should be dry.

Step 5


Divide the dough into small lemon sized balls. Stuff each ball with a little of the stuffing mixture and roll into round balls. Apply a little oil and roll into small puris.

Step 6


Heat sufficient oil in a kadai. Gently slide in the puris, one by one, and deep fry till golden on both sides. Drain on absorbent paper and serve hot with cholar dal.

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