A classic Bengali delicacy of fluffy, deep-fried bread stuffed with a fragrant, spiced lentil filling. Radhaballabhi is a festive treat, best enjoyed with a side of savory Aloo Dum for a truly authentic breakfast experience.
Prep45 min
Cook20 min
Soak240 min
Servings4
Serving size: 1 serving
577cal
16gprotein
74gcarbs
Ingredients
0.75 cup Urad Dal (split and skinned)
2 cup All-Purpose Flour
2 tbsp Semolina (fine variety, also known as suji or rava)
3 tbsp Ghee (2 tbsp for dough, 1 tbsp for stuffing)
1 inch Ginger (roughly chopped)
2 pcs Green Chili (adjust to taste)
1 tsp Fennel Seeds (coarsely ground)
0.25 tsp Asafoetida (also known as hing)
1.5 tsp Sugar (1 tsp for dough, 0.5 tsp for stuffing)
Tender baby potatoes simmered in a rich, spicy, and slightly sweet gravy. This authentic Bengali classic is a comforting main dish that pairs perfectly with luchi, paratha, or steamed rice.
A classic Bengali spicy egg curry where hard-boiled eggs are simmered in a rich, flavorful gravy of onions, tomatoes, and aromatic spices. This hearty dish is perfect with steamed rice or luchis.
About Radhaballabhi, Aloo Dum Bengali Style and Dimer Kosha
Aromatic Radhaballavi with melt-in-mouth aloor dom & protein-packed Dimer Kosha. A soul-satisfying treat!
This bengali dish is perfect for breakfast. With 1217.46 calories and 35.99g of protein per serving, it's a nutritious choice for your meal plan.
24gfat
1.25 tsp Salt (0.5 tsp for dough, 0.75 tsp for stuffing, adjust to taste)
0.5 cup Warm Water (use as needed for kneading)
2 cup Vegetable Oil (for deep frying)
Instructions
1
Prepare the Lentil Paste
Wash the urad dal thoroughly under running water. Soak it in ample water for at least 4 hours, or preferably overnight.
Drain the water completely. Transfer the soaked dal, chopped ginger, and green chilies to a grinder jar.
Grind to a thick and coarse paste. Add a minimal amount of water (1-2 teaspoons at a time) only if necessary to aid grinding. The paste must be thick to prevent the stuffing from becoming runny.
2
Cook the Stuffing
Heat 1 tbsp of ghee in a non-stick pan over medium heat. Once warm, add the asafoetida and coarsely ground fennel seeds.
Sauté for about 30 seconds until the spices become fragrant.
Add the ground dal paste to the pan. Stir continuously and cook for 5-7 minutes. The mixture will start to dry out and leave the sides of the pan.
Add 0.75 tsp salt and 0.5 tsp sugar. Mix well and continue to cook for another 2-3 minutes until the stuffing is completely dry and crumbly. This step is crucial to prevent the puris from breaking.
Remove the stuffing from the heat and transfer it to a plate. Let it cool down completely before use.
3
Prepare the Dough
In a large mixing bowl, combine the all-purpose flour, semolina, 0.5 tsp salt, and 1 tsp sugar.
Add 2 tbsp of ghee for 'moyan' (shortening). Rub the ghee into the flour mixture with your fingertips until it resembles coarse breadcrumbs.
Gradually add warm water and knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky.
Cover the dough with a damp cloth and let it rest for at least 30 minutes. This allows the gluten to relax, making the puris softer.
4
Stuff and Roll the Radhaballabhi
After resting, knead the dough again for a minute. Divide the dough and the cooled stuffing into 12 equal portions.
Take one portion of dough and flatten it with your fingers to form a 2-3 inch disc, creating a small cup shape.
Place one portion of the stuffing in the center. Carefully bring the edges of the dough together, pinching to seal the stuffing inside completely.
Gently flatten the stuffed ball. Lightly grease your rolling pin and surface with a drop of oil. Roll the ball out into a puri of about 4-5 inches in diameter. Apply gentle, even pressure to avoid tearing.
5
Deep Fry
Heat the vegetable oil in a kadai or deep pan over medium-high heat. To test the temperature, drop a tiny piece of dough into the oil; it should sizzle and rise to the surface immediately without browning too quickly.
Carefully slide a rolled puri into the hot oil. Gently press it down with a slotted spoon to encourage it to puff up.
Once it puffs, flip it over and fry the other side until both sides are golden brown and crisp. This should take about 1-2 minutes per puri.
Remove the fried Radhaballabhi with the slotted spoon, allowing excess oil to drain back into the kadai. Place it on a wire rack or a plate lined with paper towels.
Repeat the process for the remaining puris, ensuring the oil temperature remains consistent.
6
Serve
Serve the hot and fluffy Radhaballabhi immediately with traditional Bengali accompaniments like Aloo Dum, Cholar Dal, or a sweet chutney.
313cal
5gprotein
33gcarbs
19gfat
Ingredients
500 g Baby Potatoes (Scrubbed clean)
1 tsp Salt (For boiling potatoes)
4 tbsp Mustard Oil (Essential for authentic flavor)
1 large Onion (Finely chopped)
1 tbsp Ginger Garlic Paste (Freshly made if possible)
2 medium Tomato (Pureed)
0.5 cup Curd (Whisked until smooth)
2 pcs Green Chilli (Slit lengthwise)
1 pc Bay Leaf
1 inch Cinnamon Stick
3 pods Green Cardamom (Slightly crushed)
3 pcs Cloves
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder (For color, adjust for heat)
1 tsp Cumin Powder
1 tsp Coriander Powder
0.5 tsp Garam Masala
1 tsp Sugar (Balances the flavors)
1 tbsp Ghee (For finishing)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1.5 cup Water (Hot)
Instructions
1
Prepare the Potatoes
Wash the baby potatoes thoroughly. In a pot, add the potatoes, enough water to cover them, and 1 tsp of salt. Boil for 10-12 minutes until they are just fork-tender. Do not overcook.
Drain the potatoes, allow them to cool slightly, and then peel off the skin.
Using a fork or a toothpick, prick each potato multiple times all over. This crucial step helps them absorb the gravy flavors.
2
Shallow Fry the Potatoes
Heat 2 tablespoons of mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke. This removes its pungent raw smell.
Carefully add the peeled and pricked potatoes. Sprinkle a pinch of turmeric powder and salt over them.
Sauté for 5-7 minutes, stirring occasionally, until they develop a light golden-brown crust. Remove the potatoes from the pan and set them aside.
3
Prepare the Gravy Base (Masala)
In the same pan, add the remaining 2 tablespoons of mustard oil. Heat it over medium flame.
Add the whole spices: bay leaf, cinnamon stick, crushed green cardamoms, and cloves. Sauté for about 30 seconds until they release their aroma.
1 tsp Kashmiri Red Chili Powder (adjust for desired color and heat)
1 tsp Cumin Powder
1.5 tsp Coriander Powder
0.5 tsp Garam Masala Powder
0.5 tsp Sugar
1.25 tsp Salt (to taste)
1.5 cup Hot Water
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Boil and Fry the Eggs
Place eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil, then reduce heat and simmer for 10 minutes for hard-boiled eggs.
Immediately transfer the eggs to an ice bath to stop the cooking process and make peeling easier. Once cool, peel the eggs.
Gently make 2-3 shallow slits on the surface of each peeled egg. This helps them absorb the gravy's flavor.
In a pan or kadai, heat 1 tbsp of mustard oil over medium heat. Add the boiled eggs, a pinch of salt, and 1/4 tsp of the turmeric powder. Sauté for 2-3 minutes, turning gently, until they are lightly golden and blistered. Remove and set aside.
2
Prepare the Tempering (Phodon)
In the same pan, add the remaining 3 tbsp of mustard oil and heat until it's slightly smoking. This removes the raw pungency of the oil.
Reduce the heat to low. Add the bay leaf, cinnamon stick, lightly crushed green cardamom pods, and cloves. Sauté for about 30-45 seconds until they become fragrant.
3
Sauté the Masala (Kosha)
Add the finely chopped onions to the pan. Sauté on medium heat for 8-10 minutes, stirring occasionally, until they turn a deep golden brown. Be patient, as this caramelization is crucial for the flavor.
Add the finely chopped onion and cook for 6-8 minutes, stirring frequently, until it turns soft and golden brown.
Add the ginger-garlic paste and sauté for another 1-2 minutes until the raw aroma disappears.
4
Cook the Spices and Tomato
Add the tomato puree to the pan. Cook for 4-5 minutes, stirring, until the mixture thickens and you see oil separating from the sides of the masala.
Add the powdered spices: turmeric powder, Kashmiri red chilli powder, cumin powder, and coriander powder. Mix well and cook for 1 minute, stirring continuously to prevent burning.
Reduce the heat to the lowest setting. Add the whisked curd and stir vigorously and continuously for 2-3 minutes. This prevents the curd from splitting. Cook until the oil surfaces again.
5
Simmer the Curry
Return the fried baby potatoes to the pan. Add the slit green chillies, salt, and sugar. Gently mix to coat the potatoes evenly with the masala.
Pour in 1.5 cups of hot water and stir well. Bring the gravy to a gentle boil.
Cover the pan, reduce the heat to low, and let it simmer for 12-15 minutes. The gravy will thicken, and the potatoes will become infused with the flavors.
6
Finish and Garnish
Turn off the heat. Stir in the garam masala and ghee for a final touch of aroma and richness.
Garnish with freshly chopped coriander leaves.
Let the Aloo Dum rest, covered, for at least 10 minutes before serving. This allows the flavors to meld beautifully. Serve hot with luchi, paratha, or rice.
Add the ginger and garlic paste. Cook for 1-2 minutes until the raw aroma disappears.
Stir in the tomato puree and cook for 3-4 minutes until it thickens and the oil starts to separate slightly.
Lower the heat and add the remaining turmeric powder, Kashmiri red chili powder, cumin powder, coriander powder, and salt. Mix everything well.
Now begins the 'kosha' process. Sauté this masala mixture on low-medium heat for 5-7 minutes, stirring frequently. Scrape the bottom of the pan. The masala will darken, become a cohesive mass, and you'll see oil clearly separating from the sides.
4
Simmer the Curry
Pour in 1.5 cups of hot water and add the sugar. Stir well to combine, ensuring you scrape any flavorful bits from the bottom of the pan.
Bring the gravy to a gentle boil over medium heat.
Gently slide in the fried eggs and the slit green chilies.
Cover the pan, reduce the heat to low, and let it simmer for 5-7 minutes. This allows the eggs to soak up the flavors and the gravy to thicken to the desired consistency.
5
Finish and Serve
Turn off the heat. Sprinkle the garam masala powder over the curry and give it a final, gentle stir.
Garnish with freshly chopped coriander leaves.
Let the Dimer Kosha rest, covered, for at least 10 minutes before serving. This helps the flavors to meld and deepen.
Serve hot with steamed rice, luchi (puffed bread), or porota (paratha).
