Sanjeev Kapoor

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Radha Bollobhi  Recipe

A traditional Bengali kachori.

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

Preparation Time : 1.30-2 hour

Cooking time : 11-15 minutes

Servings : 4

Radha Bollobhi

Main Ingredients

Refined flour (maida), Whole wheat flour (atta)





Level Of Cooking



  • 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
  • Cumin seeds
    1/2 teaspoon
  • Cinnamon
    1/2 inch stick
  • Cloves
  • Dried red chillies
  • 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.

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