RADHABALLABI & ALOOR TORKARI | BENGALI STYLE URAD DAL KACHORI & ALOO KI SABJI

Radhaballabi is a Bengali style kachori which is served in most of the Bengali weddings and is famous for its unique taste. It tastes best with either aloor torkari or the bengali style aloor dom.
Aloor torkari or the aloo ki sabji is a street style bengali dish which is served with bengali luchi, paratha or kachori's.

INGREDIENTS-

FOR ALOOR TORKARI/ALOO KI SABJI
Boiled potatoes- 4
Ginger paste- 1 tbsp
Green chilies- 1 or 2
Hing/Asafoetida- 1/4 tsp
Salt- 1/2 tsp
Panch phoron- 1/2 tsp
Chat masala- 1/2 tsp
Garam masala- 1/2 tsp
Dry mango powder/ Amchur powder- 1/2 tsp
Cumin powder- 1/2 tsp
Coriander powder- 1/2 tsp
Kashmiri red chili powder- 1/2 tsp
kasuri methi- 1/2 tsp
Turmeric powder- 1/2 tsp

FOR RADHABALLABI/ KACHORI
For the dough-
All purpose flour/ Maida- 2 cups
Refine oil
Salt
For the filling-
Hing/ Asafoetida- 1/4 tsp
Fennel seeds- 1/2 tsp
Urad / Biulir dal- 1 cup (soaked for 2 hours in water)
Salt- 1/2 tsp
Kashmiri red chili powder- 1/2 tsp
Bhaja mosla- 1/2 tbsp (contains dry roasted cumin, coriander & dry red chilies)

PROCESS-
For aloor torkari/ aloo ki sabji-
1. Heat oil in a pan, add green chilies, panch phoron and hing. Let it splutter then add ginger paste. Cook it for sometime then add all the dry masala's.
2. Add little water and cook the masala's for 2mins then add the boiled potatoes. Cook for 2 mins then add water and again cook for two mins. Lastly add kasuri methi and cook for 1 min more it will be ready.

For radhaballabi/ kachori-
1. Make a dough with all purpose flour/ maida, refine oil and salt.
2. For the filling, first blend the urad dal( soaked for 2 hours) with ginger paste and green chilies. Then heat oil in a pan, add fennel seeds, hing and add the blended dal mixture then add kashmiri red chili powder and bhaja mosla. Cook the filling for 5 mins.
3. For rolling the kachori, take a small portion of the dough it with your hand and put the filling inside and roll it round.
4. Deep fry the kachori's and serve it hot with aloor torkari or aloo ki sabji.

THANK YOU.....
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