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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.
Prepare the Lentil Paste
Cook the Stuffing
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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.
This bengali recipe takes 65 minutes to prepare and yields 4 servings. At 576.69 calories per serving with 16g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch.
Prepare the Dough
Stuff and Roll the Radhaballabhi
Deep Fry
Serve
For a lighter filling, you can use split yellow moong dal instead of urad dal. The preparation process remains the same.
Add a pinch of Bengali garam masala or a little grated coconut to the stuffing for a different flavor profile.
Replace up to half of the all-purpose flour with whole wheat flour (atta). Note that this will result in a denser, less fluffy texture.
The urad dal stuffing is a good source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
The carbohydrates from the all-purpose flour provide a quick source of energy, making this a filling and satisfying meal.
Urad dal contains important minerals like iron, which helps in preventing anemia, and magnesium, which is vital for bone health and nerve function.
There could be a few reasons: the dough might be too stiff, the puri was rolled too thick or unevenly, the stuffing leaked out, or the oil was not hot enough. Ensure the dough is soft, rolling is even, the seal is tight, and the oil is at a consistent medium-high temperature.
Yes. You can prepare the stuffing a day in advance and store it in an airtight container in the refrigerator. The dough can also be made a few hours ahead, but it's best to use it within 4-5 hours for the best texture. Bring both to room temperature before assembling.
Traditionally, Radhaballabhi is served with Bengali-style Aloo Dum (spicy potato curry) or Cholar Dal (a sweet and savory chana dal). It also pairs well with pickles and sweet chutneys.
Radhaballabhi is a festive, deep-fried delicacy and is best enjoyed in moderation. While the urad dal filling provides protein and fiber, the use of refined flour and deep-frying makes it high in calories and fat. It is more of an indulgent treat than a daily healthy meal.
One serving of Radhaballabhi, which is typically 3 pieces, contains approximately 590-620 calories. The exact number can vary based on the amount of oil absorbed during frying and the specific ingredients used.
While you can try baking them, the result will be very different from the traditional version. They will not puff up in the same way and will have a texture more like a baked bun than a crispy puri. For baking, brush with a little oil and bake at 200°C (400°F) until golden.