For most of the world, Bengali food is synonymous with machh and mishti (fish and sweets). We don't deny their popularity but trust us, it's just the tip of the iceberg. Bengali cuisine is extremely extensive and diversified to the core. It is majorly dominated by the West and East Bengal (today's Bangladesh) cooking styles. Besides, you will also find influences of Chinese, Nepali, Marwari, English and several other cultures in the recipes of this region. While some of these delicacies received global popularity, some still have enough room for exploration. We recently came across one such dish that is delicious, easy to make and leaves a strong effect on your mind. Hence 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 stuffed Bengali-style kachori, prepared using a spicy dal filling. When paired with aloo sabzi or duma loo, it makes for a quintessential breakfast in a Bengali household. In fact, radhaballabhi also holds a constant position in almost every celebratory feast in Bengal. So what are you waiting for? Put on your apron as we bring you the classic recipe of Bengali-style dal kachori (or as we say Radhaballabhi). This particular recipe has been shared by Chef Ananya Banerjee on her YouTube channel (named Ananya Banerjee). Take a look.
(Also Read: Watch: This Quick Bread Kachori Is The Yummiest Way To Start Your Day (Recipe Video Inside)
Radhaballabhi Recipe | How To Make Bengali-Style Dal Kachori:
- Take maida, salt, sugar, ghee in a mixing bowl and mix everything together.
- Now mix water gradually and knead a soft dough.
- Brush the body of the dough with some oil and keep aside for 30 minutes.
- Take overnight soaked urad dal, fennel seeds, hing, salt and sugar and blend.
- Heat mustard oil in a pan and add kalonji and let it splutter.
- 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 roundels from the dough, make it flat, stuff the dal mix and roll.
- Finally, deep fry the kachoris until they turn crispy and flaky.
- Now, all you need to do is, prepare aloo ki sabzi and serve. We suggest, eating the radhaballabhi hot to enjoy it the best.
Watch the detailed recipe video of Bengali-style dal kachori (radhaballabhi) below:
Try it today and let us know how you liked it. And for more such stuffed kachori recipes, click here.