By Nandini Bhushan
Bengal is known for its rich art and culture but at the same is looked upon as a pilgrimage for food lovers. Bengali cuisine offers a perfect blend of vegetarian as well as non-vegetarian food. The secret of the flavoursome cuisine is the unique blend of sweets and spices that gives it a distinct taste. Let us bring together a few of the popular Bengali dishes.
Also read: Indian food recipes: Posto Murgy
Radhaballabhi
The stuffed soft puris, Radhaballabhi, is utterly delicious and is a staple of Biye Bari feast. Usually stuffed with spiced Urad Dal filling, Radhaballabhi is often served with Bengali Dum Aloo or Cholar Dal.
Ingredients
(Serves 4 to 5 persons)
For the dough
Maida: 2 cups
Ghee: 1 tsp
Salt: a pinch
For the filling
Urad Dal: ½ cup soaked overnight
Khoya: 50 gms
Kalonji: ¼ tsp
Fennel seed: ¼ tsp
Hing: a pinch
Green chilli: 2
Ginger: 1 inch
Sugar: ¾ tsp
Salt to taste
Mustard oil: 2 tsp
Oil for frying
Step 1
Knead a soft dough and keep it aside.
Step 2
Grind the soaked dal along with ginger and green chilli into a smooth paste.
Step 3
Heat mustard oil in a pan and temper with hing and Nigella seed. Add the ground paste and saute.
Step 4
Add crumbled khoya and sugar and stir them all together. Coarsely crush the fennel seed and add to the dal mix along with salt.
Step 5
Cook until the dal comes together in a lump. Turn off the flame and let it cool down.
Step 6
Make small balls from the dough. Flatten them to form a disc with a thick centre and thinner edges.
Step 7
Stuff with a tsp of the stuffing and gather the sides together. Pinch them so that the filling is neatly tucked inside.
Step 8
Roll the disc into small puris and deep fry until crisp. Serve with niramish aloo dum.
