Radhaballavi With Dum Aloo Or Spicy Potato


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.


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.


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.


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.


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.


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


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.

Luchi Dum Aalu



Breakfast is commonly referred to as “the most important meal of the day.” Indeed, current research has shown that people who skip breakfast are disproportionately likely to have problems with concentration, metabolism, weight, and cardiac health.
Source- Wikipedia

Breakfast menu vary from place to place. But its often include carbohydrate such as grains, fruits, vegetables, a protein food with a beverage and a sweet dish.

This post is going to be a part of #Foodiemonday #Bloghop this time #theme is regional breakfast.

Presenting a Bengal special breakfast.
In Bengal variety of dishes are serve in breakfast including a sweet.

Such as radhaballavi which is a type of kachauri or kochuri stuffed with lentils. Very filling and yummy. It can be serve with spicy potatoes with gravy.

Matar/peas kachouri is a favorite dish of my family. Its made with flour and deep fried. Stuffing is spicy green peas.

List is too long.
Presenting a very common dish of every household.

Its fluffy luchi. Cousin of puri. Made of refined/all purpose flour or maida instead of whole wheat flour. Usually serve with dum aalu /aalu dum or chholar dal or Bengal gram lentils.

I like the classic combo luchi dum aalu.
We usually serve a sweet dish with this combo.


Recipe of luchi or puri

All purpose flour or maida – 2 cup
Whole wheat flour or atta – 1 tbsp ( optional )

Ghee or oil – 2-3 tbsp

Salt – 1/2 tsp

Water to knead a stiff dough

Oil or ghee for deep frying


Mix flour, salt
2 tbsp ghee or 3 tbsp oil. Mix well. Flour should loosely hold shape in your fist. Make a sandy mixture. Add water slowly and knead the dough. Dough shouldn’t loose. Knead well.

When you feel the dough is not sticking to your palm, its ready.
Keep the dough covered for 20-30 minutes divide the dough into small balls.

Roll the balls to circle with the help of oil. Heat oil for fry in a deep wok or karahi. Gently drop the dough circle into the hot oil.

The luchi will begin to puff up. Lightly press them with a spatula to complete puffing up. Turn over and fry the other side. Remove and drain on kitchen towel.

Serve hot with dum aalu/ Panjabi chhole or any veg / non veg curry.


Recipe of dum aalu or aalu dum

Potatoes- 1/2 kg boiled and peeled

Kashmiri red chilli powder – 1 tbsp or as much your spice tolerance

Ginger – 1/2 inch piece

Tomatoes – 2-3 chopped

Green chilli -1

Cumin seed – 1/2 tsp

Hing/asafetida – 1/4 tsp ( you may add little more if you like the flavour)

Oil – 2 tbsp

Cumin powder- 1 tsp

Coriander powder- 1 tsp

Turmeric powder- 1/2 tsp

Garam masala powder- 1/2 tsp

Sugar- 1/2 tsp ( optional)

Salt to taste

Ghee/clarified butter – 1 tsp (optional)


Take boiled and peeled potatoes. If potatoes are a little big halve them but if you have small potatoes don’t need to halve.

Heat oil in a pan. Fry the potatoes till light brown. Keep aside.

Grind tomato, ginger and green chilli.
In the oil add cumin seed, when splutter lower the flame and add hing/asafetida and red chilli powder. Saute and add ground tomatoes, green chilli and ginger.

Then add add all the spices and fry well. Add potatoes salt, sugar saute and add 1 cup water. Mix well.

Simmer till the water evaporate. Stir and add garam masala powder and ghee/clarified butter.

Your dum aalu is ready. Garnish with chopped coriander leaves and serve.

If in hurry follow this quick method
Heat oil in a pan. Add cumin seed then hing and potatoes. Fry then add all the ingredients.

Saute and when dried up add ghee/clarified butter and garam masala. Mix well. If you want to make little gravy don’t dried up completely.

Garnish with chopped coriander leaves. Serve quick and yummy dum aalu with puri, paratha or luchi.