Radhaballabhi | Radhaballavi | Dal Poori With Aloo Dum

Published On April 30, 2023
In Video
By Guest Author
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Prep Time
480 minutes
Cook Time
10 minutes
Difficulty Level
Intermediate

Ingredients

Split white gram / Urad dal - 1 Cup
Water - As required
All purpose flour / Maida - 1 Cup
Salt - As per taste
Sugar - 1/2 tsp
Ginger-green chilli paste / Adarak-hari mirchi paste - 1/2 tsp coarsely ground
Fennel seeds powder / Saunf powder - 1/2 tsp
Oil - 1 tbsp + For frying
FOR PREPARING STUFFING :
Oil - 1 tbsp
Onion seeds / Kalonji - 1/2 tsp
Ginger-green chilli paste / Adarak-hari mirchi paste - 1/2 tsp coarsely ground
Salt - As per taste
Sugar - 1 tsp
Fennel seeds powder / Saunf powder - 1/2 tsp
Asafoetida / Hing - A pinch
FOR PREPARING ALOO DUM :
Baby potatoes / Aloo - 4 to 5
Bay Leaf / Tej patta - 3
Salt - as per taste
Onion / Pyaz - 1 Chopped
Tomato / Tamatar - 1 Chopped
Garlic / Lahsun - 2 Cloves
Ginger-Green chilli paste / Adarak-hari mirchi paste - 1 tsp
Cinnamon stick / Dalchini - 1
Clove / Laung - 2
Green cardamom / Elaichi - 2
Mustard oil / Sarson ka tel - 1 tbsp
Dry red chilli / Sukhi lal mirch - 2
Roasted Cumin Powder / Jeera powder - 1 tsp
Red chilli powder / Lal mirchi powder - 1 tsp
Turmeric powder / Haldi powder - 1 tsp
Coriander powder / Dhaniya powder - 1 tsp
Coriander leaves / Hara dhaniya - For garnishing
tsp = teaspoon
tbsp = tablespoon

Instructions

Wash and soak urad dal for 6 to 8 hours. Then strain it and transfer it to a grinding jar. Add little water and grind it to prepare a fine paste. Keep it aside.
Take all purpose flour in a bowl. Add salt, sugar, ginger-green chilli paste, fennel seeds powder, 1 tbsp ground urad dal, and oil. Mix well.
Then add water gradually and prepare a medium consistency dough. Keep it aside and let it rest for 30 minutes.
Then make small ball sized balls from it. Keep it aside.
Heat oil in a wonderchef non-stick pan. Add onion seeds, ginger-green chilli paste, salt, sugar, and fennel seeds powder. Mix well and add asafoetida.
Keep stirring it continuously till the sugar caramelized. Then add little water and mix well.
Now add 1/2 cup of ground urad dal. Mix well. Roast it for 2 to 3 minutes on medium flame till the mixture leaves the pan and becomes light brown.
Once done, turn off the flame and let it cool down. Then prepare small balls from it.
Take a small ball of the dough and flatten it using fingers. Now add stuffing in the center. Then seal the ends of it to prepare a round shaped peda.
Apply oil to it and roll it to make radhaballbhi. Likewise, prepare all radhaballbhi.
Meanwhile, heat oil in a wonderchef Cast Iron Kadhai for frying. Place the prepared radhaballbhi into the hot oil.
Deep fry it until it becomes crispy and golden brown from both sides. Then, take it out on a serving plate using a slotted spoon. Likewise, fry all radhaballbhi.
FOR PREPARING ALOO DUM :
Take baby potatoes and 1 bay leaf in a pressure cooker. Add salt and water to it. Pressure cook it on a high flame for 1 whistle then lower the flame and cook for 1 whistle.
Once cooked, take them out and let them cool. Prick the potatoes with a fork. Keep aside.
Take a grinder jar, add onion, tomato, garlic, ginger-green chilli paste, cinnamon stick, clove, and green cardamom. Grind it to make a smooth paste.
Heat mustard oil in Wonderchef not stick pan. Add bay leaves and dry red chillies. Then add red chilli powder, turmeric powder, and roasted cumin powder. Saute and then add the above prepared paste. Mix well and cook it until the oil separates.
Add coriander powder, salt, water, and boiled potato. Let it boil. Cover it with a lid and cook for 2 minutes. Once done, garnish it with coriander leaves and turn off the flame.
'Radhaballabhi | Radhaballavi | Dal Poori With Aloo Dum' is ready to be served.