Watch: How to Make Bengali Style Stuffed Dal Kachori | Easy Radhaballabhi Recipe

Watch: How to Make Bengali Style Stuffed Dal Kachori |  Easy Radhaballabhi Recipe

For most of the world, Bangladeshi food is synonymous with machh and mishti (fish and sweets). We’re not denying their popularity, but believe us, it’s just the tip of the iceberg. Bengali cuisine is very extensive and diversified to the core. It is mainly dominated by the cooking styles of West and East Bengal (present-day Bangladesh). In addition, you will also find influences from Chinese, Nepali, Marwari, English and various other cultures in the recipes of this region. While some of these treats have become popular worldwide, some still have plenty of room to explore. Recently we came across such a dish that is delicious, easy to make and has a strong effect on your mind. That’s why we thought we’d share the recipe with you. It is called radhaballabhi.

(Also Read: Street Food of India: How To Make Masala Kachori At Home (Recipe Inside))

Radhaballabhi is Bengal-style stuffed kachori prepared with a spicy dal filling. When combined with aloo sabzi or duma loo, it makes for a typical breakfast in a Bangladeshi household. In fact, radhaballabhi also has a constant position in almost every festival in Bengal. So what are you waiting for? Put on your apron as we bring you the classic Bengali style dal kachori (or as we say Radhaballabhi) recipe. This particular recipe was shared by Chef Ananya Banerjee on her YouTube channel (named Ananya Banerjee). Look.

(Also Read: Watch: This Quick Kachori Bread Is The Best Way To Start Your Day (Recipe Video Inside)

Radhaballabhi Recipe | How To Make Dal Kachori In Bengali Style:

  • Put maida, salt, sugar, ghee in a mixing bowl and mix everything together.
  • Now gradually mix the water and knead a soft dough.
  • Brush the dough with some oil and let it sit for 30 minutes.
  • Take urad dal soaked overnight, fennel seed, hing, salt and sugar and mix.
  • Heat mustard oil in a pan and add kalonji and let it splutter.
  • Now add the urad dal paste and mix. Add Bengali bhaja masala (dry roasted jeera and dry chili powder). Mix everything well.
  • Now cut small circles out of the dough, flatten it, fill the dal mix and roll.
  • Finally, fry the kachoris until crispy and flaky.
  • Now all you need to do is prepare and serve aloo ki sabzi. We recommend eating the radhaballabhi hot to enjoy it best.

Watch the detailed recipe video of dal kachori (radhaballabhi) in Bengali style below:

Try it today and let us know what you think. And for more such stuffed kachori recipes, click here.

About Somdatta SahaExplorer- that’s what Somdatta likes to call herself. Be it food, people or places, all she craves is knowing the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day.