Radhaballabhi

Ingredients(for 2 medium puris (stuffed and fried), approx. 90g each)

• 1 cup Atta (whole wheat flour) (for dough)
• 1/3 cup Urad dal (split black gram) (soaked for 2 hours)
• 1 inch Ginger (grated)
• 1 Green chili (finely chopped) - optional
• 1 tsp Fennel seeds (saunf) (coarsely crushed)
• 1/4 tsp Hing (asafoetida) (for flavor)
• to taste Salt
• 1/2 tsp Sugar (optional, for mild sweetness) - optional
• 2 tbsp Refined oil (for dough & shallow frying)
• as needed Water (for dough and dal paste)

Instructions

1. 1

   Soak urad dal in water for at least 2 hours. Drain and grind into a coarse paste with ginger, green chili (if using), and minimal water.

   5 minutes

   Do not add too much water; a thick paste prevents soggy filling.

2. 2

   Heat 1 tsp oil in a pan. Add hing and fennel seeds. Sauté for a few seconds, then add the urad dal paste. Cook for 4-5 minutes until the mixture is dry, aromatic, and leaves the sides of the pan. Add salt and sugar if using. Cool the mixture.

   7 minutes

   Keep stirring to prevent burning and ensure even cooking.

3. 3

   In a mixing bowl, combine atta, 1 tbsp oil, and salt. Gradually add water to make a soft, pliable dough. Cover and rest for 10 minutes.

   10 minutes

   Resting the dough makes puris softer and easier to roll.

4. 4

   Divide the dough and dal filling into equal small balls (4 each). Flatten a dough ball, place a portion of filling in the center, and pinch the edges to seal. Gently flatten again.

   5 minutes

   Seal tightly to prevent filling from leaking during frying.