Radhaballabhi, the name sounds like somebody's name, well, at least for me, but then only a couple of weeks back, I saw this on a TV show, and then as I had already mentioned in my post on Aloor Dum, I made it the very next day. And now, not only me, but everybody at home knows about this popular Bengali breakfast and also like it very much. For those who are not familiar with it, it's basically pooris ( deep fried Indian bread ), stuffed with a urad dal ( husked black gram ) filling, we can also call them as Kachoris too, except they are shaped more like pooris. They are mostly served with a potato dish like Aloor Dum. The pooris are so flavorful from the asafoetida, cumin seeds and fennel seeds in the stuffing and are also very filling and tasty with the Aloor dum, perfect breakfast or evening snack..
Need To Have
- All Purpose Flour - 1/2 cup
- Whole Wheat Flour - 1/2 cup
For The Filling
- Urad Dal ( Husked Black Gram ) - 6 tablespoons
- Chopped Ginger - 1 tablespoon
- Green Chilly - 1
- Asafoetida - 1/4 teaspoon
- Cumin Seeds - 1 teaspoon
- Fennel Seeds - 1 teaspoon
- Turmeric Powder - 1/4 teaspoon
Soak the urad dal for about 2 hours. Make a soft dough with the all purpose flour, whole wheat flour along with a little salt and water, cover and keep.
Grind the soaked urad dal along with ginger and green chilly and asafoetida, adding as little water as possible, remove and keep.
Heat some oil, add the cumin and fennel seeds, once it starts sizzling, add the turmeric powder.
Immediately add the ground urad dal and salt and keep mixing till it loses most of the moisture and looks almost dry but not too dry or scrambled, remove and cool.
Divide the dough into 9 equal balls, roll out one slightly, place some filling, close as shown and roll it out again into thick discs, repeat with all the balls.
Heat some oil and deep fry the pooris, cook on both sides, remove and serve with Aloor Dum.
While rolling the puris, care should be taken that the filling doesn't come out.
While deep frying the puris, do it on medium heat, the pooris should take some time to puff up and float, then only it'll have a cripsy texture on the outside, but still a little soft on the inside.
The original recipe used only all purpose flour, but I have replaced half of it with whole wheat flour.
I had some left over filling, the next day I used it as a stuffing for parathas, of course you have to refrigerate the filling.
West Bengal is a state in East India, and this is a popular dish there.
Sending it to the ' Come, Join Us For Breakfast ' event at Cooking 4 All Seasons.