How to make Radha Bollobhi -

A traditional Bengali kachori.

Sanjeev Kapoor

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

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

Cuisine : Bengali

Course : Snacks and Starters

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For more recipes related to Radha Bollobhi checkout Chocolate Pancake, Oat Muffins, Japanese Tempura, Masala Papdi With Dahi Boondi . You can also find more Snacks and Starters recipes like Corn Upma Soya Aloo Tikki Poached Egg Burger Stir Fried Pok Choy

Radha Bollobhi

Radha Bollobhi Recipe Card


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. 

Prep Time : 1.30-2 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Radha Bollobhi Recipe

  • 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.