If you are a Bengali then you have definitely heard about radhaballabhi (Radhaballavi). Is it not true? I mean it is very popular food in Bengal, though people do not want to make it at home but they often try this on various occasion. Actually, Radhaballabhi recipe needs time to make this at home that is why people always avoid this to try at home, otherwise, every Bengali loves this awesome food. If you are not aware of this then you can compare it with stuffed poori which is very popular in other parts of India, particularly in North India.
In any Bengali wedding reception party, radhaballabhi is a very common item in food menu. Not only that, it is one of the most preferred food items for any picnic or any party on any occasion. Normally it is served with dum aloo or chana masala or chholar dal/ split Bengal gram lentils curry or any other paneer/chhena made curry.
Till a few years back it was compulsory food for any occasion but nowadays people also prefer some other Indian bread like masala kulcha, naan, baby naan, plain kulcha etc. But still, I have observed that out of 4 parties at least one host offers rabhaballabhi for his guests in Bengal. In rural Bengal, you can see still radhaballavi use to be served and people enjoy this so much.
Bengali (Radhaballavi) radhaballabhi recipe
- 1 cup urad dal/lentils, paste
- 2 tsp ginger paste
- 1.5 tsp hing, asafoetida
- 2 tsp turmeric powder
- 2 tsp red chilli powder
- 2 tsp saunf
- 1.5 tbsp mustard oil
- Salt as needed
- 1.5 cup all purpose flour, maida
- ½ tbsp ghee
- Salt pinches of
- Vegetable oil for deep frying
- You need to make dough before you start making stuffing item for radhaballabhi, mix all purpose flour/maida with ghee and also add water and knead it to make soft dough, now make 12-14 small balls with that dough and keep it for further use
- Heat mustard oil in a cooking pan, now add asafoetida/hing, then add ginger paste, red chilli powder, saunf paste, turmeric powder one by one, fry those for one or two minutes till raw aroma of ginger goes and a nice smell of mixed spices will come out
- Then add urad lentils paste and mix with all spices, add salt as needed and cook it for next 5-6 minutes
- Now keep that stuffing material aside for further use as stuffing item
- Now make small flat circle with those small round shaped flour made balls and put stuffing material over that flour made circular piece
- Then join edges of that circular piece and make a larger round shaped ball keeping stuffing material inside
- Now roll it further to make flat circular shaped piece
- Finally deep fried it in vegetable oil and do this to make radhaballabhi from those all round shaped balls
If you ever attended any Bengali wedding reception party where traditional Bengali food was served then I am sure you have tasted radhaballabhi there. Radhaballavi, dum aloo, plain rice, moong dal with fish head, crispy potato fries, beguni (crispy brinjal fries), rui machher kalia, chingri machher malaicurry, mutton curry, plastic chatni and a lot of sweets dishes are very common in any Bengali special food menu.
Radhaballabhi also used to make in many Bengali households during holidays but nowadays not many families can enjoy such food during holidays because everybody is busy nowadays. Life becomes tougher & hectic as compared to earlier days. So nowadays people want to cook smart food which are delicious but easy, otherwise they will prefer to visit a restaurant for trying something special & celebrate weekends or holidays.
I love to have those radhaballavi with dum aloo as breakfast food. But there are only few food vendors in the city who actually sell radhaballabhi. In my case there is nobody who sell this, but yes, you can see a lot of street food vendors who are selling kachori in the morning and those places are always crowded, haha. There is not actually no technical difference in kachori or radhaballavi but what I feel that radhaballabhi is more spicier, more stuffing item is used and a nice aroma due to hing & saunf will make you feel hungry.
I think like me you also love to eat radhaballavi for breakfast. But you do not know the Radhaballabhi recipe and that is why you always had to wait till dinner invitation from somebody else on some occasion where you may get a chance to try this. Haha, is it true? Haha, I hope it is not your situation. But if you live in Bengal then you may wait for such invitation and can expect that they will offer it but what if you are living in outside Bengal. Then forget about Radhaballabhi until you know Radhaballavi recipe. Is it not true?
I believe that you have so many sweet stories related to traditional Bengali food what you always remember and that story bring big smile on your face. It may be from your childhood. So if you have something like that to share then you can do it by leaving a comment below. You can even share your experience of your homemade Radhaballabhi. One more thing, do not forget to share the side dish (dum aloo etc) with us, haha.