Indian Cooking Tips: How To Make Radha Ballavi - Chana Dal Puris From Bengal

Talk of spicy, rustic food and Indian cuisine has an array of options to offer! And no, we aren't just talking about our robust curries and tikkas, there is just so much to explore in the regional, lesser-known cuisines of India that you'll be spoilt with choice. And not just in curries or snacks, Indian cuisine will give you a variety of breads too! If northern cuisine has puris and stuffed parathas, southern cusine has appam and then Bengal cuisine has stuffed puris that you just won't be able to resist!

Bengali cuisine is super expansive and is much beyond doi maach or jhol. It also has shukto, Malabari parotta, kathi rolls and Radha Ballavi - lentil-stuffed deep-fried breads that are sure to get you hooked. If you are someone who loves to nosh on aloo-puri, dahi-puri, chole-puri and basically every possible combination with puris, then Radha Ballavi is definitely going to be your go-to snack from the moment you try it!

Luchis are a staple in Bengali household.

Soft, stuffed puris, Radha Ballavi is nothing but stuffed luchi yet quite different from the traditional luchi recipe. A distinct flavour of dal influences these puris, which are perfect for all occasions. While you can serve it with dum aloo during a festive spread or dinner parties at home or simply make it for your hunger pangs or evening snack to pair with a cup of tea. You will find the recipe faintly similar to north Indian samosa or kachori.

How To Make Radha Ballavi | Stuffed Bengali Puri Recipe

All you need is arhar or chana dal paste blended with hing and kasuri methi, which is then sautéed with the rest of the spices including onion seeds, and chillies. This dal paste is then stuffed inside dough and deep-fried to crispy puris! Serve these with pickle, curd, aloo or your favourite khatti-meethi chutney.

Find the full recipe of Radha Ballavi here.

Try this yummy Bengali stuffed puri at home and share your experience with us in the comments section below.