Wash And Soak The Split Bengal Gram For 4-6 Hours. Drain And Grind With Ginger, Red Chillies, Cloves, Cardamoms And Fennel Seeds With Very Little Water To A Smooth Paste. (Please Do This Step Beforehand To Hasten Process)

Heat Mustard Oil In A Non-Stick Pan, Add Prepared Gram Paste And Sauté. Add Nigella Seeds, Asafetida And Salt And Sauté Until Fragrant And Dry. Keep Aside To Cool.

Knead Together Flour, Salt, Oil Or Ghee And Water To A Smooth And Pliable Dough. Cover With A Damp Cloth And Keep Aside For 20 Minutes.Divide The Dough Into Equal Sized Balls. Take Each Ball In Your Palm And Spread A Little. Put Some Filling Mixture In The Centre And Gather The Edges And Pinch Them To Seal. Further, Roll Them Out Into Slightly Thick Pooris.

Heat Sufficient Oil In A Kadai.

Deep Fry The Radhaballabi, One At A Time, Till Golden And Crisp. Drain On Absorbent Paper.

Serve Hot With Aloor Dom.

Ananya Banerjee

Ananya Banerjee

Ananya is a successful home chef, cookbook author, food stylist and consultant. She is known for her unique pop-ups that focus on Ethiopian as well as Bengali and Odisha food. Ananya-r Rannaghor is her tribute to lost and rare recipes of her home state.

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