Dussehra Recipe - Radhaballavi and Coconut Dal
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Dussehra Recipe - Bijoya greetings in Bengali way |
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By Barnali Dutta, published by Prasadam:
It's Bijoya Dashami, time to wish, hug and gorge on snacks and sweets. Reach out to your friends, family, colleagues and acquaintances by wishing them happy and prosperous days ahead. Durga Puja marks the beginning of the celebration loaded with fun and feast by enjoying the time to reunite with family and friends together. After immersing Devi Durga and her family Idols, rejoice the glories and blessings of Maa Durga and show your love to friends, family, acquaintances by offering these dishes in Bengali way and show your gratitude by taking sweets from their hands after touching the feet the senior ones.3.5 stars based on 13 reviews
Prep time: | Cook time: | Total time: | Yield: 10 stuffed puris
Serving size: 2 puris | Calories per serving: 150
Ingredients:For the Dough:
For the Stuffing: |
Directions:
1. Mix two flours, salt and ghee, make dough out the flour mix with required warm water as you would do for any bread. Knead well and cover with wet cloth. Set keep aside for 10 minutes.
2. Grind dal to a fine paste.
3. Make the stuffing by heat ghee in a karahi, add the cumin seeds, ginger, minced green chillis, asafoetida water, grinded gram dal, mashed green peas, aniseed powder, red chilli powder, salt and jaggery. Stir and cook till completely blended and sticky. Put off the fire. Add lemon juice and mix well.
4. Set aside to cool and dry, then divide the mixture into 10 equal portions
5. Take the prepared dough and divide into 10 equal balls. Stuff the dough with the stuffing, seal and re-roll the balls. Now roll it lightly to flatten.
6. Take a karahi, deep fry in sunflower oil till lightly brown or you can take a flat tawa to shallow fry over low heat in ghee or sunflower oil. Flip and cook on low heat until both sides are golden brown.
7. Serve hot with Bengali gram dal with Coconut dish.
2. Grind dal to a fine paste.
3. Make the stuffing by heat ghee in a karahi, add the cumin seeds, ginger, minced green chillis, asafoetida water, grinded gram dal, mashed green peas, aniseed powder, red chilli powder, salt and jaggery. Stir and cook till completely blended and sticky. Put off the fire. Add lemon juice and mix well.
4. Set aside to cool and dry, then divide the mixture into 10 equal portions
5. Take the prepared dough and divide into 10 equal balls. Stuff the dough with the stuffing, seal and re-roll the balls. Now roll it lightly to flatten.
6. Take a karahi, deep fry in sunflower oil till lightly brown or you can take a flat tawa to shallow fry over low heat in ghee or sunflower oil. Flip and cook on low heat until both sides are golden brown.
7. Serve hot with Bengali gram dal with Coconut dish.
Prasadam Kolkata, India
Published Indian Cuisine url: foodcooking-inspiration.in
