Recipe of Super Quick Radha ballavi Poori Recipe

Radha ballavi Poori Recipe Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Here is the best “Radha ballavi Poori Recipe” recipe we have found until now. This is gonna smell and look delicious.

Ingredients of Radha ballavi Poori Recipe

1. Prepare 1/2 kg of All-purpose flour/ Maida.
2. Take As needed of Oil for Deep fry.
3. It’s to taste of Salt.
4. Take 200 gm of Urad dal/Black lentil.
5. It’s 1/2 cup of Mustard oil for Stuffing.
6. You need 1 Spoon of Red Chilli Powder.
7. Prepare 1 Spoon of Garam Masala.
8. You need 1 Spoon of Dry Mango Powder.
9. You need 1 Spoon of Turmeric Powder.
10. Make ready 1 Spoon of Cumin Seeds.

Radha ballavi Poori Recipe step by step

1. For Stuffing:Take Black lentil or Urad Daal 200 gm Soaked it for 4 to 5 hours then Grind it in a Blender make a Dry and Smooth Paste.While Blending Urad Daal use little amount of water..
2. Now take a Kadhai or Pan add Half Cup Mustard Oil into it heat for 2 min then add Cumin Seeds and all the Masala,Turmeric Powder,Dry Mango Powder,Red Chilli Powder mix well heat for 2 min add then add Dry Urad Daal Paste into it mix for 5 min then add Garam Masala 1 Spoon, Salt to taste mix well Cook for 10 min again..
3. Afterwards Your Stuffing is Ready, Cool it down on room temperature and Keep aside..
4. For Making Dough: Take All-purpose flour or Maida half kg add 1 Cup Refind Oil, Salt to taste knead a Soft Dough add water if required and keep aside for 5 min then Cut the Dough into equal pieces..
5. Take a Small pieces of Dough fill the Masala Stuffing into it roll it gently with the help of Roller..
6. Now take a Kadhai or Pan add Any Cooking Oil heat on medium flame then put one by one all Puris into it and Deep fry on medium to low flame to both sides..
7. Now Serve it hot to the Plater your Delicious Radhaballavi Poori is Ready to Enjoy with Any Chutney or Vegetable to greet your Festival.