Radhaballabhi

Ingredients

Method

1. 1

   Prepare the Dal Paste

   Drain the soaked Urad dal completely and grind it into a very smooth, thick paste with the ginger and green chilies. Use minimal water (1-2 tablespoons at most) to ensure the paste isn't runny, as a wet filling will burst through the dough later. The paste should be tacky and hold its shape when pinched.

2. 2

   Cook the Stuffing

   Heat 1 tbsp mustard oil in a non-stick pan over medium-low heat until it smokes slightly. Add the hing and the dal paste, stirring constantly for 6-8 minutes. The paste will transform from a sticky mass into a dry, crumbly mixture that pulls away from the sides. Stir in the ground fennel, salt, and sugar in the last minute.

3. 3

   Cool and Portion

   Transfer the cooked dal mixture to a plate and spread it out to cool completely. Once cool, divide the mixture into 10-12 small, smooth balls, roughly the size of a marble. This pre-portioning ensures even distribution across all the Radhaballabhis.

4. 4

   Knead the Dough

   In a large bowl, mix the maida, salt, sugar, and 2 tbsp oil. Rub the oil into the flour with your fingertips until it resembles coarse breadcrumbs. Gradually add lukewarm water and knead for 8-10 minutes until you achieve a soft, pliable, and non-sticky dough.

5. 5

   Rest the Dough

   Cover the dough with a damp kitchen towel and let it rest for at least 30 minutes. This relaxes the gluten, making it easier to roll without the dough springing back. After resting, divide the dough into 10-12 equal balls, slightly larger than the dal balls.

6. 6

   Stuff the Dough

   Take a dough ball, flatten it into a small disc with your fingers, and place a dal ball in the center. Pleat the edges of the dough over the filling to seal it tightly, then roll it back into a smooth sphere. Ensure there are no air bubbles trapped inside, which could cause the bread to pop while frying.

7. 7

   Roll the Flatbreads

   Grease your rolling pin and work surface with a drop of oil (do not use dry flour). Gently roll the stuffed balls into 5-inch circles, applying even, light pressure. If you press too hard, the filling will break through the skin, leading to oil-soaked bread.

8. 8

   Heat the Frying Oil

   Fill a deep kadai or wok with enough oil to submerge the breads. Heat over medium-high until a tiny piece of dough dropped in rises instantly to the surface with a sizzle. The oil must be hot (approx 180°C) to ensure the Radhaballabhi puffs up immediately.

9. 9

   Fry Until Puffed

   Gently slide one disc into the hot oil. Using a slotted spoon, lightly press down on the center to help it puff up like a balloon. Once fully inflated, flip it over and cook for another 30-40 seconds. Radhaballabhi should remain pale or light golden, not dark brown like a kachori.