Radhaballavi O Aloo Dum

Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, Radhaballavi o Aloo Dum. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.

Radhaballavi o Aloo Dum is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It's appreciated by millions daily. They are fine and they look fantastic. Radhaballavi o Aloo Dum is something that I have loved my whole life.

Many things affect the quality of taste from Radhaballavi o Aloo Dum, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Radhaballavi o Aloo Dum delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Radhaballavi o Aloo Dum is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Radhaballavi o Aloo Dum estimated approx Preparation time-15 mins, Cooking time-24h30mins.

To begin with this recipe, we must prepare a few components. You can cook Radhaballavi o Aloo Dum using 39 ingredients and 16 steps. Here is how you cook it.

#FM

#W2
Radhaballavi o Aloo Dum and also Chola Dal is a complete Main Meal to Bengali’s. It’s a top notch in comparison to Kochuri o Aloo Dum. Radhaballavi would be thicker in size than a Kochuri, filling will be mostly Urad Dal and can be enjoyed as a Main Meal, Breakfast, special occasions etc

Ingredients and spices that need to be Take to make Radhaballavi o Aloo Dum:

1. Radhaballavi
2. For Filling
3. 1 cup & 1 Tbsp Urad Dal
4. 1 Tbsp Fennel seed
5. 1 ” ginger + 4 green chillies + salt paste
6. 3 Tbsp vegetable oil
7. 1/4 tsp nigella seeds
8. 1/2 tsp asafoetida
9. 1 tsp sugar
10. 1.25 cups Maida
11. 1 tsp sugar
12. as per requirement Salt
13. 1 Tbsp oil
14. as required Water to knead the dough
15. as required Oil to fry the Radhaballavi
16. Aloo Dum
17. 5-6 medium size Aloo or Potatoes
18. 2 Dry red chillies
19. 1 Tbsp whole garam masala of green cardamom, cloves, cinnamon stick
20. 1/2 tsp cumin seeds
21. 1/4 tsp asafoetida
22. 1.5 tsp coriander powder
23. 1 tsp cumin powder
24. 1/2 tsp turmeric powder
25. 1/2 tsp Kashmiri Red chilli powder
26. 1/4 tsp Black salt
27. 1/2 tsp Aamchur powder
28. 2 Tbsp Tomato paste
29. 1/2 tsp dry kasuri Methi
30. 3-4 green chillies paste
31. 2 Tbsp ginger paste
32. 1/4 cup yogurt
33. 1 tsp ghee
34. 1/4 tsp garam masala powder
35. 1 Tbsp cashew nut powder
36. 1 tsp sugar
37. as per taste Salt
38. 4-5 Tbsp mustard oil
39. few sprigs For garnish - coriander leaves

Instructions to make to make Radhaballavi o Aloo Dum

1. Radhaballavi - soak Urad Dal overnight, drain, add to a blender, add 1/4 cup water and make a coarse paste, add to a bowl and set aside
2. Take Fennel seeds in a Haman Dista and make a fine powder
3. In a haman dista add chopped ginger- green chilies and salt and make a paste, set aside
4. In a bowl add Maida or refined flour, add salt, sugar, oil, 1 tsp ginger-green chilli paste, 1/4 cup Urad Dal paste, 1 tsp fennel powder, oil, and mix to form a crumbly texture.
5. Add water and make a soft dough, grease with oil and keep it covered for 30 mins
6. For the filling - in a wok heat oil, add Nutella seeds, asafoetida, ginger-green chilli paste, stir well. Add fennel seed powder, stir until oil surfaces, just sprinkle some water so that it doesn’t stick to the bottom. Add sugar and salt.
7. Add Urad Dal paste, stir well making sure the Dal doesn’t stick to the bottom. It will come off and form a ball meaning the filling is ready. Set aside
8. Take the dough, knead again and form balls. Flatten with two thumbs and add the filling, close from all sides and set aside after greasing a little. Roll out after greasing the rolling pin and the kitchen top, roll out thick on the sides and set aside
9. In a wok heat adequate oil and on medium flame add the Radhaballavi, press the edges, it will be puff up, flip sides and repeat and once puffed up, set aside
10. Radhaballavi are ready
11. For Aloo Dum - boil the potatoes with salt in a pressure cooker for 3 whistles, depressurise, drain and peel, add salt and mix well
12. In a wok heat mustard oil, add whole garam masala, dry red chilli, bay leaf, stir. Take a bowl add ginger paste, cumin powder, coriander powder and 2 Tbsp hot water, mix and add to the wok, stir and add turmeric powder, Kashmiri red chilli powder, green chilli paste. Stir until oil surfaces.
13. Add tomato paste, sugar and salt and mix well. Add beaten yogurt and stir briskly.
14. Add boiled potatoes and mix well. Add 1/2 cup water and mix
15. Add ghee, garam masala powder and cover. Switch off the flame. Rest for 5 mins
16. Plate and enjoy 😊

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