Radhaballavi (Indian Flatbread stuffed with split black lentils)
This is a quintessentially Bengali staple in any wedding or festive banquet round the year that marks the entry into the main course segment. In winters, when fresh green peas are abundant, this is replaced by karaishutir kochuri (peas kachori). Coming back to Radhaballavi, would a foodie restrict to having radhaballavi only during festive dinners?! You bet, no! Naturally, they grace the table often during Sunday breakfasts or even for dinners when one is in the mood to indulge. Radhaballavi is often served with Bengali style sweet Chholar Daal (Bengal gram lentil) and Alur Dom (dum alu).
IngredientsÂ
- Kalai/ Biulir dal / Split black lentil
- Fennel seeds
- Green chilies
- Nigella seeds
- Ginger
- Salt
- Sugar
- Asafetida (Hing)
- Oil
Preparation –
- Soak the lentil for a period of 12 hours or overnight
- Make a paste of it by adding fennel seeds, ginger, green chilies
- Heat oil in a pan and temper it with nigella seeds
- Add a pinch of asafetida
- Add salt & sugar to taste and stir it continuously till the concoction gets cooked and is dry enough to be used as filling
- Knead flour with a pinch of salt, a little oil and some water to make the dough
- Make round balls of it and stuff the same with these and roll them in round shapes
- Deep fry these in hot oil
- Serve with spicy alur dom (dum alu)