Watch: How to make Bengali-style stuffed dal kachori | Easy Radhaballabhi Recipe
For most of the world, Bengali cuisine is synonymous with machh and mishti (fish and sweets). We’re not denying their popularity, but believe us, that’s just the tip of the iceberg. Bengali cuisine is extremely broad and diverse at its core. It is mainly dominated by West and East Bengal (now Bangladesh) cooking styles. Besides, you will also find Chinese, Nepali, Marwari, English and several other cultural influences in the recipes of this region. While some of these specialties have gained worldwide popularity, some still have ample room to explore. We recently stumbled upon one such dish that is delicious, easy to prepare, and leaves a strong effect on your mind. That’s why we thought of sharing the recipe with you. It is called radhaballabhi.
(Also Read: Street Food of India: How to Make Masala Kachori at Home (Recipe inside))
Radhaballabhi is a Bengali-style stuffed kachori prepared with a spicy dal filling. When paired with aloo sabzi or duma loo, it makes a quintessential breakfast in a Bengali home. In fact, radhaballabhi also occupies a constant position in almost all celebratory festivals in Bengal. So what are you waiting for? Put on your apron because we bring you the classic Bengali-style (or as we say Radhaballabhi) dal kachori recipe. This particular recipe was shared by chef Ananya Banerjee on her YouTube channel (named Ananya Banerjee). Looked.
(Also read: Watch: This quick bread kachori is the most delicious way to start your day (recipe video inside)
Radhaballabhi Recipe | How to make Bengali-style dal kachori:
- Take the maida, salt, sugar, ghee in a mixing bowl and mix everything together.
- Now gradually mix the water and knead a soft dough.
- Brush the dough body with a little oil and set aside for 30 minutes.
- Take overnight soaked urad dal, fennel seeds, hing, salt and sugar and mix.
- Heat the mustard oil in a pan and add the kalonji and let it crackle.
- Now add the urad dal paste and mix. Add Bengali bhaja masala (dry roasted jeera and dry chilli powder). Mix everything well.
- Now cut small rounds out of the dough, flatten it, stuff the dal mixture and roll up.
- Finally, fry the kachoris until they become crispy and flaky.
- Now all you have to do is prepare aloo ki sabzi and serve. We suggest you eat the radhaballabhi hot to enjoy it the best.
Watch the detailed Bengali style dal kachori (radhaballabhi) recipe video below:
Try it today and let us know how you liked it. And for more stuffed kachori recipes, click here.
About Somdatta SahaExplorer – that’s what Somdatta likes to call herself. Whether in terms of food, people or places, all she craves is to experience the unknown. Simple aglio olio or daal-chawal pasta and a good movie can make his day.