Radhaballavi

History:

Radhaballavi is a popular traditional Bengali dish that is often served as part of breakfast or as a special treat during festive occasions. It's a deep-fried bread stuffed with a spiced lentil filling. The dish has its roots in Bengali cuisine and is particularly associated with the culture and flavors of West Bengal, India, and Bangladesh.

Recipe: Radhaballavi

Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons oil
• Water (as needed)

For the Filling:

• 1 cup split Bengal gram (chana dal), soaked for a few hours
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• Salt to taste
• 2 tablespoons oil
• 1 tablespoon ginger, finely chopped
• 1 tablespoon green chilies, finely chopped
• Fresh coriander leaves, chopped

Instructions:

Preparing the Dough:

1. In a mixing bowl, combine the all-purpose flour and salt.
2. Add the oil and mix it into the flour until it resembles breadcrumbs.
3. Gradually add water and knead the mixture into a soft, smooth dough.
4. Cover the dough with a damp cloth and let it rest for about 30 minutes.

Preparing the Filling:

1. Drain the soaked chana dal and grind it coarsely in a food processor. Do not make it a fine paste; some texture should remain.
2. Heat oil in a pan and add cumin seeds and fennel seeds. Let them splutter.
3. Add the chopped ginger and green chilies. Sauté for a minute.
4. Add the ground chana dal, turmeric powder, red chili powder, garam masala, and salt. Mix well.
5. Cook the mixture on medium heat until the lentils are cooked and the mixture comes together. Add water if needed. It should be a dry mixture.
6. Turn off the heat and add chopped coriander leaves. Allow the mixture to cool.
   
   
   

Assembling and Cooking:

1. Divide the dough into small equal-sized balls.
2. Take a ball of dough and flatten it with your fingers to create a small cup-like shape.
3. Place a spoonful of the cooled lentil filling into the center of the dough.
4. Gently gather the edges of the dough to cover the filling and seal it properly. Roll it into a smooth ball.
5. Flatten the ball with your hands, or use a rolling pin to gently roll it into a disc.
6. Heat oil in a deep frying pan over medium heat for deep frying.
7. Gently slide the flattened dough with the filling into the hot oil.
8. Fry until both sides are golden brown and crispy.
9. Remove the Radhaballavi from the oil and place it on paper towels to absorb excess oil.

Serving:

Serve Radhaballavi hot, accompanied by aloo dum (spiced potato curry), chholar dal (Bengali split chickpea curry), or any other side dish of your choice.

Note: The recipe provided here is a traditional method for making Radhaballavi. However, cooking times and ingredient quantities might need to be adjusted based on personal preferences and variations in kitchen equipment. Always exercise caution while working with hot oil.