Radhaballavi (রাধাবল্লবী)

 **Radhaballavi** (or Radhavallavi) is a traditional Bengali stuffed puri, often made during special occasions and festivals. It’s a deep-fried, soft flatbread stuffed with a spiced urad dal (split black gram) filling. It's usually served with a side of aloo dum (spicy potato curry) or cholar dal (Bengali-style chana dal).

Here’s a detailed recipe for making **Radhaballavi** at home:

### Ingredients:

#### For the Dough:

- **All-purpose flour (Maida)** – 2 cups

- **Semolina (Sooji)** – 2 tablespoons (optional, for crispiness)

- **Ghee or oil** – 2 tablespoons

- **Salt** – a pinch

- **Water** – as needed (for kneading)

#### For the Filling:

- **Urad dal (split black gram)** – ½ cup

- **Fennel seeds (saunf)** – 1 teaspoon

- **Cumin seeds** – 1 teaspoon

- **Ginger paste** – 1 tablespoon

- **Asafoetida (hing)** – a pinch

- **Dry red chilies** – 2-3

- **Coriander powder** – 1 teaspoon

- **Cumin powder** – 1 teaspoon

- **Fennel powder** – ½ teaspoon

- **Garam masala powder** – ¼ teaspoon

- **Salt** – to taste

- **Ghee or oil** – 1 tablespoon (for cooking the filling)

#### For Frying:

- **Oil** – for deep frying

### Instructions:

#### Step 1: Prepare the Dough

1. **Mix the dough ingredients:** In a mixing bowl, add the all-purpose flour, semolina (if using), a pinch of salt, and 2 tablespoons of ghee or oil. Rub the flour with your fingers until the mixture resembles breadcrumbs.

2. **Knead the dough:** Gradually add water and knead to make a smooth, soft dough. Cover the dough with a damp cloth and let it rest for 30 minutes.

#### Step 2: Prepare the Filling

3. **Soak the dal:** Rinse the urad dal and soak it in water for about 3-4 hours or overnight.

4. **Grind the dal:** Drain the soaked dal and grind it into a coarse paste without adding too much water.

5. **Cook the filling:** Heat 1 tablespoon of ghee or oil in a pan. Add the fennel seeds, cumin seeds, and dry red chilies. Once they splutter, add a pinch of asafoetida and the ginger paste. Sauté until the raw smell of ginger goes away.

6. **Add the dal paste:** Add the ground urad dal paste to the pan and stir continuously on low heat.

7. **Add spices:** Mix in the coriander powder, cumin powder, fennel powder, garam masala powder, and salt. Cook the mixture for 5-7 minutes until it becomes dry and aromatic. Stir continuously to avoid sticking.

8. **Cool the filling:** Once cooked, remove the mixture from the heat and let it cool.

#### Step 3: Shaping the Radhaballavi

9. **Make small balls of dough:** Divide the dough into small lemon-sized balls.

10. **Stuff the dough:** Take a ball of dough and flatten it slightly. Place a spoonful of the dal filling in the center. Pinch the edges of the dough to seal the filling inside.

11. **Roll the puri:** Gently roll the stuffed dough ball into a small, thick disc (like a puri). Be careful not to tear the dough or let the filling come out.

#### Step 4: Frying the Radhaballavi

12. **Heat oil for frying:** Heat oil in a deep pan or kadhai. Once the oil is hot, carefully slide in the rolled Radhaballavi.

13. **Fry the puris:** Fry the Radhaballavis on medium-high heat, pressing gently with a slotted spoon to help them puff up. Fry until golden on both sides.

14. **Drain excess oil:** Remove the fried Radhaballavis and drain on paper towels to remove excess oil.

#### Step 5: Serving

15. **Serve hot:** Serve the crispy and fluffy Radhaballavis with aloo dum, cholar dal, or any spicy potato curry.

### Enjoy your delicious Radhaballavi as a festive treat or weekend special meal!