Home Food Radhaballabhi and Aloo Dum: The quintessential Bengali breakfast for every occasion

Radhaballabhi and Aloo Dum: The quintessential Bengali breakfast for every occasion

Radhaballabhi and Aloo Dum is absolutely essential in Bengali marriages and every other special occasion. The dal stuffed pooris pair best with Dum Aloo.

Aug 25, 2021: Among many unique ways of making food, Bengalis really do excel in making stuffed poori and aloo dum or Radhaballabhi and aloo dum, a quintessential breakfast favourite. Nevertheless, these dal stuffed poori have become a big part of Bengali tradition as they pop up on every occasion and win everyone’s hearts alike.

Radhaballabhi-and-Aloo-Dum-Utkal-Today
Image: Pinterest

Radhaballabhi and Aloo Dum, the delicacy for all age groups

As children, everyone who has a connection to Bengal remembers Radhaballabhi and aloo dum getting packed into school tiffins and they know that their mothers have packed a little extra love in their tiffins today. Be it marriages or pujos or even the evening snacks, the flavours of this simple yet complete dish can be relished all the time.

This dish could be served for breakfast, lunch and dinner – all day.

The softness of the stuffed and little sweet pooris are best paired with the spiciness of the aloo dum and this makes the dish super-hit in all age groups.

Radhaballabhi-and-Aloo-Dum-Utkal-Today
Image: Twitter

Ingredients required for Radhaballabhi and Aloo Dum

To make Radhaballabhi

  • All-purpose flour- 3cup
  • Fennel seeds- 1tsp
  • Cumin seeds- 1tsp
  • Dry red chilli- 2
  • Green chilli- 2
  • Ginger paste- 1tsp
  • Oil for frying
  • Salt to taste
  • Urad dal- 1 cup

For Dum Aloo

  • Boiled potato- ½ kg
  • Onion ginger garlic paste- 2tsp
  • Green chilli paste- 1tsp
  • Red chilli powder- 1tsp
  • Turmeric powder- 1tsp
  • Bay leaves- 1 or 2
  • Cloves
  • Dry red chilli
  • Ghee- 1 tbsp
  • Asafoetida– ½ tsp
  • Sugar- ¼ tsp
  • Salt to taste

Also Read: The quintessential and savoury Bengali combo: Luchi ar Cholar Dal

Radhaballabhi-and-Aloo-Dum-Utkal-Today
Image: Pinterest

Method

  • For stuffing, overnight soak urad daal. Then make a paste of it with green chilli, salt and ginger.
  • Make a dough of flour, salt, 1 tsp oil and required water.
  • Heat 1 tsp oil and add the lentil mixture to it. Stir it constantly to avoid burning the stuffing. Make a powder of 1 tsp each cumin and fennel seeds and dry red chilli.
  • Add it to the lentil mixture.
  • You can add sugar if you like sweet stuffing while making the stuffing.
  • Switch off the flame as the lentils get fried and dry enough to stuff.
  • For Dum Aloo, heat oil and add whole spices. Let it crackle.
  • Add onion, ginger-garlic paste. Saute it for few minutes. Add all spices from the ingredients list.
  • Add boiled potatoes and cook it for 4 to 5 minutes. Then add water and cover it.
  • Make a mixture of 1 tsp ghee, hing and little water. Add it to the curry and cook it for more than 2 to 3 minutes.
  • Now for poori take a small portion from dough, roll it and put some lentil mixture in it.
  • Seal it well. Roll it carefully again such that the lentils don’t spill.
  • Heat enough oil and deep fry the poori one by one.
  • Serve the Radhaballabhi with warm and spicy Aloo Dum. Enjoy it as a Sunday breakfast or weekend dinner.

Written by: Aankur Pradhan

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