Radhaballavi

Ingredients:

 For dough:

• 350 grams all purpose flour
• 2 tbsp. oil/ghee
• 1 tsp. salt
• 1/2 tsp. sugar
• Water as needed

For stuffing:

• 400 grams buili dal
• 1/4 tsp. ajwain (carom seeds)
• 1/4 tsp. cumin seeds
• 1/4 tsp. fennel seeds paste
• 1/4 tsp. salt
• 1/4 tsp. sugar
• 1 tbsp. ginger paste
• 1-2 tbsp. ghee

Other ingredients:

• Oil for deep fry

Making Procedure:

For stuffing:

Wash the dal twice or thrice and soak it with enough water for 1 1/2 -2 hours. Then drain the water and make a paste in a grinder.

Heat ghee in a non-stick pan and temper with cumin seeds. Let it crackle and add ginger paste and fennel seeds paste. Fry it for 30 seconds on low heat. Then add ground dal paste, ajwain, sugar and salt. Mix it well and keep stir continuously on low-medium heat till it comes together.
Remove from heat and allow it to cool.

For dough:

In a large mixing bowl add all purpose flour and salt together and mix it very well. Then add oil into it and rub the flour with the oil until it looks like crumbly texture. Add water and make a semi soft dough. Spread 1 tsp. oil over it and knead it again. Divide the dough into 16 equal sized balls.

For Radhaballavi:

2-3 drops oil put on the rolling surface, then roll out one portion of the dough (1 ball ) into a circle of 3-4” diameter.

Now place one portion of the prepared stuffing in the center of the dough circle.

Then pull the edges of the rolled dough together in the center and seal it tightly to make a ball.With a little oil roll out the ball again into a 5” diameter circle.

Repeat the process to make 16 balls.

Heat oil in a kadai, drop 1 radhaballavi into it. Fry one side until it puff a little bit & you also get some bubbles on it. Now flip it over and do the same for this side also. Remove it from kadai and keep it on paper towel to soak the oil.

Fry the other balls as stated above.

Serve hot with Dum Aloo Kashmiri (Dry).