How to make Radha Bollobhi -
A traditional Bengali kachori.
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 Chicken Ball Sandwich Prawns Pepper Fry - SK Khazana Vegetable Seekh Kabab Charmoula Paneer Steaks
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
Method
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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