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You are here: Home / Breakfast / Radhaballavi With Dum Aloo Or Spicy Potato

Radhaballavi With Dum Aloo Or Spicy Potato

18/04/2016 by Sujata Roy 17 Comments

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Radhaballavi or lentil stuffed deep fried Indian flat bread.
A delicious breakfast dish of Bengal.

You can buy it from any sweet shop of Bengal.
A perfect breakfast for Sunday morning.

Radhaballavi is little different from kachori. Radhaballavi is soft and bigger than puri or kachori. Little sweetness in it’s stuffing make it too yummy.
Its taste delicious when cool too.
So its perfect for your picnic.

Monday again and our #Foodiemonday #bloghop theme is #Picnic recipes.
My contribution is yummy radhaballavi.

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Radhaballavi goes well with chana/cholar dal or Bengal gram with hing/asafetida and cumin/jeera tempering and dum aloo/aloor dom or spicy potatoes. And yes some sweet too. I am sharing the recipe of dum aloo or spicy potato with radhaballavi.

I got the recipe from my brother Sanjay Gupta. A foodie and a great cook. Every Sunday he loves to cook something for us.
But he don’t like to follow any particular recipe. Always makes his own with less spices and little more oil. But don’t know how whatever he cook is always super yummy.

So here is my brother’s recipe of radhaballavi with dum aloo/aloor dom or spicy no onion garlic potato.

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Recipe Of Radhaballavi

For Stuffing

Split black gram or urad dal – 1 cup

Oil or ghee/clarified butter – 2 tablespoon

Ginger – 1 inch piece

Green chili – 5-6

Asafetida or hing – 1 teaspoon

Cumin powder – 1 teaspoon

Salt to taste

Sugar to taste

For The Dough

All purpose flour or maida – 4 cup

Salt to taste

White oil – 2 tablespoon

Water as require to make a smooth dough.

Method

Wash and soak the skinned black lentils or dhuli urad dal overnight.
Wash again and grind the lentils with green chillies and ginger. Keep aside.

I have used this tea cup to measure lentil and flour.

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Take the flour in a large bowl. Add oil and salt. Rub the flour till it looks like breadcrumbs.

Add lukewarm water gradually. Dough shouldn’t be loose.
Knead until you get a stiff but pliable dough.

When you will feel the dough is not sticking to your palm, its ready. Cover and keep aside for 1/2 an hour.

Now heat 2 table spoon oil in a nonstick pan. Best if you use ghee/clarified butter. You can use 1 tablespoon oil and 1 tablespoon ghee/clarified butter too.

Add hing or asafetida then add the lentils ginger and green chillies paste. Stir well. Add sugar, salt and cumin powder. Mix well.

Keep stirring until the mixture dried up completely. Scrape the sides and let the mixture cool.

Make small balls from the dough. Flatten with your palm. Put one teaspoon stuffing in the middle. Bring the edges together. Close the ball completely. Fill all the balls like this.

Roll the balls with rolling pin with the help of littles oil. Be careful there shouldn’t be any crack on the surface.

Heat sufficient oil in a woke or karahi. When heated slide the radhaballavi carefully in the oil. Press gently with a spatula.

When it puffed up and colour change into light golden turnover. Fry the other side too till lightly golden in colour.
Radhaballavi is ready to serve.

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Recipe Of Dum Aloo/Aloor Dom Or Spicy Potatoes

Potatoes – 1/2 KG

Tomato – 2

Ginger – 1/2 inch piece

Hing or asafetida – 1/2 teaspoon

Dry red chili – 2 broken

Bay leaf – 1

Cinnamon – 1 small stick

Clove – 2-3

Cardamom – 2 broken

Mustard oil – 4-5 tablespoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric or haldi – 1/2 teaspoon

Kashmiri red chilli powder – 2 tablespoon

Method

Boil peel and chop the potatoes in large pieces. Grind the tomatoes and ginger in a mixer grinder.

Heat oil in a pan. Add dry red chilli, bay leaf,cardamom, cloves and Cinnamon. Add the potatoes. Fry till the potatoes starts to change it’s colour.

Add salt,all the spices and ginger tomato paste. Saute till it dried up and oil leaves the sides.

Add water as require for the gravy. Let it boil. Cover and cook on simmer for 5-6 minutes.
Uncover and stir well. Switch off the flame.

Serve spicy no onion garlic dum aloo or aloor dom with fluffy yummy radhavallavi.

Filed Under: Breakfast, Curries, Lentils, Satvik Food Recipes, Street Foods, Traditional Food, Vegan Foods, Vegetarian Tagged With: breakfast of Bengal, delicious breakfast recipe, Indian breakfast recipe, picnic recipe, tiffin recipe

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Reader Interactions

Comments

  1. shibani says

    18/04/2016 at 5:18 PM

    Absolutely mouthwatering radha ballavi

    Reply
    • Batter Up With Sujata says

      18/04/2016 at 5:32 PM

      Thank you so much Shibani ๐Ÿ™‚

      Reply
  2. Nisa @ Flavour Diary says

    18/04/2016 at 7:53 PM

    by seeing these i am feeling hungry di..lovely share

    Reply
    • Batter Up With Sujata says

      19/04/2016 at 9:28 AM

      Thanks a lot Nisa ๐Ÿ™‚

      Reply
  3. Waagmi says

    18/04/2016 at 9:16 PM

    Love the name of the dish!!! This puris are making my mouth so watering!!! Lovely sujata dee ๐Ÿ™‚

    Reply
    • Batter Up With Sujata says

      19/04/2016 at 9:28 AM

      Thanks a ton Waagmi ๐Ÿ™‚

      Reply
  4. Ei Gi Chakhum says

    19/04/2016 at 6:58 AM

    Darun Di! You made my day with a favourite recipe share I have been wanting to try since so many years. Your no fail recipes have come handy for the not so veg cooking expert always. ๐Ÿ˜˜๐Ÿ˜˜

    Reply
    • Batter Up With Sujata says

      19/04/2016 at 9:27 AM

      Thanks a ton Pushpita. Your appreciation means a lot to me ๐Ÿ™‚

      Reply
      • Ei Gi Chakhum says

        20/04/2016 at 4:34 AM

        <3 <3

        Reply
  5. Mayuri Patel says

    19/04/2016 at 4:28 PM

    That sounds like a yummy breakfast. Never heard of radhaballavi. Must try this out soon. Thanks Sujata for sharing an interesting recipe.

    Reply
    • Batter Up With Sujata says

      20/04/2016 at 1:14 PM

      I am very glad you like it. Thanks a ton Mayuri ๐Ÿ™‚

      Reply
  6. Batter Up With Sujata says

    11/01/2018 at 8:27 AM

    Reblogged this on Batter Up With Sujata.

    Reply
  7. Sunita says

    17/07/2019 at 4:38 PM

    What is the difference between Hing er kachori and Radhaballavi…??
    I read both your recipie,i do my way …very close to yours …but asking out of curiosity.
    My hing er kachori is different.
    Hope u don’t mind.. just sharing thoughts n discussion.

    Reply
    • Batter Up With Sujata says

      18/07/2019 at 1:26 AM

      I think difference in flavour. Hinger kochuri has more hing flavour with fennel or sounf. Texture and flavour of radhaballavi is little different. You can enjoy hinger kochuri as a snack without anything but with radhaballavi you need a potato curry. Can you please share your method of making hinger kochuri? Discussions are always welcome. Thank you ๐Ÿ˜

      Reply

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Recipe Developer Behind The Blog

Hello there!

I am Sujata Roy. A homemaker, a blogger, a passionate cook, a recipe developer, a home baker, and lastly a foodie.

Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more.

My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe.

However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. And you can also get many healthy recipes in this blog, including different types of baking ideas with healthy ingredients. So enjoy healthy foods without compromising on taste.

Thank you for visiting my blog. Happy Cooking!

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