Radha Ballavi with Hing Wali Allo Curry

Radha Ballavi With Hingwali Allo

Radha ballavi is the staple bongo food. They love it so much that they can have daily. It is prepared as an appetizer during lunch and dinner at marriage functions. It is prepared during special pujas and occasion. Though it is a calories loaded dish as it is deep fried but it is very tasty and addictive. Radha ballavi is an 

Urad dal stuffed pooris ( flat bread). It is usually thick pooris and it is served with cholar dal and hing wali Allo ki sabzi.

This dish is my hubby's favourite dish. I wanted to prepare this special dish for my dad. Some other guest also came that night. All the People loved the food and kids loved it too. This version of the dish taught to me by one of my cosister ( jethani) shibani. But I made some changes according to my choice. Here is my version of the dish.

For filling

Urad dal - 1 cup

Castor sugar - 2tbsp

Salt to taste

Amchur- 2tbsp

Haldi - 1/2tsp

Red chilli powder - 1/2tsp

Ginger- 11/2inch

Oil- 2tbsp

Green chilli - 1

Hing- 1tsp

Nigella seeds- 2tbsp

Fennel seeds - 2tbsp

Zeera- 1tbsp

Red chilli - 2

 For dough

Maida- 2cups

Oil- 2tbsp

Salt to taste

Water to knead

Oil for deep frying

Clean and rinse urad dal and soak for 5 hours . After 5 hours in a grinder jar add soaked urad dal, ginger and green chilli make a smooth paste and keep aside

In a pan dry roast red chilli and then dry roast zeera separately. Make a powder and keep aside.

In a mixing bowl add urad dal paste, salt, castor sugar, amchur powder, haldi, red chilli powder and roasted zeera and chilli powder and mix properly. Taste the mixture and balance the taste.

Heat oil in a non stick kadai add hing, saunf ( fennel) and kala zeera (Nigella) and let it release it's flavour in the oil. Add urad dal mixture and fry properly. The paste will stick to the buttom of the pan but don't worry after cooling down it can be scarped off. Fry up to very dry and keep aside to cool down.

In a big mixing bowl add maida, salt, oil and rub properly. Add water and knead to a soft dough and cover wet cloth. And keep it for 20 mins.

Make small balls from maida dough. Stuff the above masala and make ball again. Heat oil in the kadai for deep frying. Roll the balls and make pooris. Deep fry the pooris in hot oil up to golden and transfer to the kitchen towel or tissue paper. Fry all the radha ballavis like this.

Hingwali Allo ki Sabzi 

Boiled potatoes - 5

Salt to taste

Hing- 1tsp

Red chilli powder- 1/2tsp

Red chilli - 2

Zeera - 1tbsp

Panch phutan- 1tbsp

Oil- 2tbsp

Ginger- 1inch

Tomato- 2

Heat kadai add zeera and red chilli dry roast properly and separately and make a powder.

Heat oil in a kadai add red chilli and punch phutan and let it crackle. Add hing saute again. Add chopped ginger and saute upto red. Add chopped tomatoes and fry upto oil separates. Break the potatoes randomly with hands. Add boiled potatoes and saute properly. Add water as per requirement and allow it to boil for 5mins. Add zeera and chilli powder to it. Serve hot with radha ballavi.