Radhavallabhi with Aaloo ki sabzi
#bengali dal poori#
Ah the name was catchy!..and the pooris are even more amazing !!
My friends almost nicknamed me with several versions of this name.
This is a reflection of my Bengali connection which is so deeply rooted in me...
These soft pooris are stuffed with a spiced dal filling. The dal used is either urad dal or chana dal. In weddings generally chana dal is used. It is a popular street food snack in Bengal.
Let me share the ingredients for this recipie respecting public demand😊
for poori dough:
1 cup all purpose flour (maida)
1 cup whole wheat flour (atta) you may reduce or change the proportion of wheat and maida as per your choice
2 tablespoons ghee
1 teaspoon salt
⅔ to ¾ cup water or add as required
for soaking & grinding urad dal:
½ cup urad dal or 115 grams urad dal
1 cup water for soaking
3 tablespoons water for grinding
for spice mix:
1 teaspoon fennel seeds (saunf)
1 teaspoon cumin seeds (jeera)
1 to 2 dry red chilies - broken and seeds removed
2 thin strands of mace (optional)
for urad dal stuffing:
½ tablespoon ghee
1 generous pinch asafoetida (hing)
1 inch ginger, roughly chopped
1 teaspoon sugar
salt as required
oil for deep frying - 34 minutes ago