Friday, 11 December 2015

GREEN PEA DUM ALOO N RADHABALLAVI


This dish is an ode to my college days. Our college was at the centre of very old and famous sweet shops and movie theatres. This was a dish served at the sweet shops. Some of us spent more time in these two places rather than the classrooms. A bowl full of dum aloo, two radhaballavi, a roshogolla or chaner jilipi or sandesh was a blissful branch/lunch for us. Though mom packed lunch for us, we always had space for these. We were always hungry. Those shops are still there, ailing actually under the shadow of big brands. Wish we could do something to revive them.

I remember at home, radhaballavi was not done much. Dum Aloo was accompanied by luchi or paratha and green pea stuffed kachoris in winter..... ahh sheer bliss!! I am a hardcore foodie , ate like a demon once.... now not allowed to.... I do it for my family.... that gives me satisfaction. Radhaballavi is a kind of lentil stuffed poori. I have given a stepwise pictures for the radhaballavi. Let us cook it up!

INGREDIENTS :[for the dum aloo]
Potato : 4
Green Pea : 1/2cup
Tomato : 1medium
Ginger Paste : 1tbsp
Cumin Powder : 1tsp
Coriander Powder : 1/2tsp
Red Chilli Powder : 1tsp
Turmeric Powder : 1tsp
Cinnamon Powder : 3pinches
Cardamom Powder : 2pinches
Salt : As Required
Sugar : 1/2tsp[optional]
Oil : 3tbsp

INGREDIENTS :[for the poori filling]
Bengal Gram dal[chana dal] : 1medium cup
Coriander Seed : 1tsp
Cumin Seed : 1tsp
Dry Red Chilli : 2
Cinnamon Stick : 1two inch stick
Ginger Paste : 1tsp
Salt : As Required
Turmeric Powder : 1tsp
Sugar : 1/4tsp
Cumin Seed : 1/4tsp
Oil : 1tbsp

INGREDIENTS :[for the poori dough]
Refined Flour : 1big cup
Whole Wheat Flour : 1medium cup
Salt : 2-3 pinches
Ghee : 11/2tbsp
Oil : 1cup[to fry]
Water : As Required

METHOD :[Green Pea Dum Aloo]
Peel, wash and cut half the potatoes. Half boil them in enough water adding salt.

Cut them further once cool. One potato should yield 4 pieces. Apply little salt and turmeric.

Heat oil in a wok, fry the potato pieces till golden brown. Keep aside. Temper oil with a bayleaf and cumin seeds.

Add ginger paste and fry for a minute. Cut and wash the tomato pieces and add to it. Stir for 2 minutes. Add cumin powder, turmeric powder and salt. Stir well for 1/2 a minute.

Add the green peas and fried potatoes to the spice paste. Stir for 2-3 minutes. Add 1 small cup water. Let boil at medium to low heat for 2-3 minutes.

Add sugar, cinnamon and green cardamom powder. Stir well and take down after half a minute.

Transfer to a serving bowl.

METHOD :[the filling for the poori]
Bengal Gram Dal has to be soaked in hot water for 2 hrs and pressure cooked in 1cup water up to 2 whistles. Let cool. Blend it in a blender.

Dry roast the cumin and coriander seeds, dry red chillies and cinnamon stick. Dry grind them to a powder.

Heat oil in a wok. Temper with cumin seeds and add the ginger paste. Fry for a minute and add the dal paste. Stir for a minute.

Add the spice powder, salt, sugar and turmeric powder. Fold in well. Cook till the dal mix gets sticky and dry. Take down and let cool. It looks as this.




METHOD :[RADHABALLAVI]
Take the 2 kinds of flours in a wide mouthed bowl. Add the salt and ghee. Keep rubbing with your palm for 2-3 minutes. Add water little by little and keep rubbing until a dough is formed. Cover it for 1/2 an hour with a towel.

Remove towel and rub once again. Make medium size balls and make pockets. Fill each pocket with dal fillings. It looks as this.



Close the mouth of the ball. Do same with all of them. It look as this.


With a rolling pin, roll into roundels. Do not press too hard, or else the stuffing may come out. It look as this.



Heat oil in a wok and fry each at a time, until both sides puff up. Serve with Green Pea Dum Aloo. An accompaniment of rosogolla would just be fine.


1 comment :

  1. An irresistibly mouthwatering Bengali breakfast/branch platter accompanied by a sweet.

    ReplyDelete