Bengali foods are definitely one of a kind. They deserve a separate class of food. . A mere “delicious” would be a huge understatement for the ecstasy one’s taste buds feel while relishing the bong food.
There are many foods that deserve a special mention, but the most yummilicious and divine of them is Radhaballabhi. The name is given by a zamindar family who offered these stuffed puris for Lord Krishna in their temple.
Recipe for Niramish Alu Dom
Cool 10 small boiled and pricked Potatoes, and peel them.
Heat a non-stick pan, 2 tbsp. oil add few cumin seeds and mustard seeds, crackle them, then add ½ tsp. ginger paste, ¼ tsp. amchur powder, ¾ tsp. chili flakes and ½ tsp. black pepper. Now add the peeled potatoes and fry. Add salt, and keep it aside in a bowl.
Heat 2 tbsp. of cooking Oil and temper with 2 Bay Leaves, 4 Dry Red Chili, 1 Star anise, Methi seeds and add hing ¼ tsp.
Now add, finely chopped 3 large tomatoes and vertically slit 3 green chilies. Sauté till the tomatoes are well cooked. Now add ½ tbsp. grated ginger and sauté for 2 more minutes.
In a bowl make a paste of 2 tbsp. hung curd, ½ tbsp. coriander powder, 1 tbsp. Bhaja Masla and 1 tsp. Of ponch foran powder and add the paste to the simmering gravy.
Keep sautéing the gravy while sprinkling water for a couple of minutes.
Then add the potatoes with about 1 cup of water, salt, ½ tsp. sugar cook covered till potatoes are done. Garnish with coriander and serve with Radhaballabhi.
Ingredients needed for Radhaballabhi:
Maida – 2 cups
Oil – 3 tsp.
Salt – ¾ tsp.
Water
Oil for frying
Urad dal – 1 cup
Green chilies – 4
Ginger grated – 2 inch
Oil – 2 tsp.
Hing – ¼ tsp.
Fennel powder – ½ tsp.
Recipe:
Stuffing:
Heat a non-stick pan with oil, temper with hing and fennel powder. Now, add the ground urad dal paste and bhaja masala, sauté till it comes out of the sides.
Once it cools down, make small balls from the dough.
For Radhaballabhis:
In a bowl, take maida, add salt, oil and ajwain. Add water and knead into tight dough.
Grease oil over the dough and keep it aside covered with a wet muslin cloth.
Pinch out a lemon sized dough, roll it flat into pooris.
Place the stuffing ball in the centre and seal the sides, pinching the corners into the center.
Flatten it and roll it gently and lightly- uniformly into flat round discs by dusting it with flour.
Heat a wok with oil and after it is hot, gently slide your radhaballabhi and fry on both sides.
Serve hot with Alu Dom.
By: Archa Dave
