🇮🇳 Indian Vegetarian

Radha Ballabhi

Name: Radha Ballabhi
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tsp Salt; 1.5 tbsp, grated Ginger; 2, minced Green Chili; 2 tbsp Ghee; 1/2 cup, soaked Urad Dal; 2 cups All-Purpose Flour; for deep frying Peanut Oil

🇮🇳 Indian

Bengal's festival puri, stuffed with spiced urad dal and ginger, fried to a pale-gold balloon. Named for Radha's favourite offering, and every Bengali wedding brunch has a queue for it.

Prep 40 min Cook 20 min Serves 4 Medium

Ingredients

Salt1 tsp
Ginger1.5 tbsp, grated
Green Chili2, minced
Ghee2 tbsp
Urad Dal1/2 cup, soaked
All-Purpose Flour2 cups
Peanut Oilfor deep frying

Instructions

1
Soak urad dal 3 hours; grind coarse with ginger and green chili.
2
Cook the paste briefly with salt to a dry, aromatic filling.
3
Knead maida with ghee and salt into a soft dough; rest 30 minutes.
4
Stuff discs with the dal filling and seal carefully.
5
Fry in hot oil till they puff pale gold — no brown spots, Bengal insists.

Chef's tip

Keep the filling completely dry; wet filling means torn puris and sad oil.

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Video: Radhaballabhi—Bengali kochuri with biuli’r or kolai'er dal filling—Durga pujo special · on YouTube