Radhaballabhi with Bengali Chicken Kosha

Instructions

1. 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. 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. 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. 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. 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. 6

   Serve

   • Serve the hot and fluffy Radhaballabhi immediately with traditional Bengali accompaniments like Aloo Dum, Cholar Dal, or a sweet chutney.