Radha Bollobhi Recipe - A traditional Bengali kachori.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Refined flour (maida), Whole wheat flour (atta)

Cuisine : Bengali

Course : Snack

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Radha Bollobhi

The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. 

Radha Bollobhi Recipe - How to make Radha Bollobhi


Prep Time : 1.30-2 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium


  • Refined flour (maida) 1 cup

  • Whole wheat flour (atta) 1 cup

  • Salt to taste

  • Oil for deep-frying

  • For stuffing

  • Split Bengal gram (chana dal) 3/4 cup

  • Salt to taste

  • Green cardamoms 4

  • Cumin seeds 1/2 teaspoon

  • Cinnamon 1/2 inch stick

  • Cloves 4

  • Dried red chillies 2

  • Ginger roughly chopped 1 inch piece


Step 1

Sift the flours with salt into a bowl. Add sufficient water and knead into a soft dough. Cover with a damp cloth and set aside for half an hour.

Step 2

For the stuffing, drain and boil the dal in sufficient water till just done. Ensure that the dal grains do not get mashed. Drain completely and set aside.

Step 3

Heat a non stick pan and dry roast green cardamoms, cumin seeds, cinnamon, cloves, red chillies and ginger and sauté till fragrant.

Step 4

Cool and grind. Add the dal and salt and grind coarsely. The mixture should be dry.

Step 5

Divide the dough into small lemon sized balls. Stuff each ball with a little of the stuffing mixture and roll into round balls. Apply a little oil and roll into small puris.

Step 6

Heat sufficient oil in a kadai. Gently slide in the puris, one by one, and deep fry till golden on both sides. Drain on absorbent paper and serve hot with cholar dal.