To prepare Radhaballabhi Recipe, get prep with all the ingredients first. Soak clean urad dal for 4 hours. Wet grind urad dal in keep aside.
In a bowl, add maida and water little by little and knead the flour into the pliable dough. Set it aside for poori dough.
In a Frying pan, dry roast Kashmiri chili, 1/2 teaspoon of cumin seeds and 1/2 teaspoon of fennel seeds until they turn light brownish and fresh aroma emanates from it.
Allow it to cool down and grind them into a coarse powder. This is known as bhaja masala.
In a Blender, added washed dal, green chili, ginger, and salt. Grind them coarsely.
In the same frying pan, add oil. Once the oil is hot, add remaining cumin seeds and fennel seeds. Fry them for few seconds until they turn brownish and sizzle.
Now, add the urad dal paste to the seeds and combine well.
Stir in the bhaja masala, garam masala, sugar and salt.
Cook until the spice powders are combined well with the urad dal paste till the paste is golden brown, switch off the flame.
Allow it to cool and make small balls out of the urad dal paste.
For the stuffing, take a lemon sized dough and smoothen the cracks and make a ball. Roll the dough and spoon about a tablespoon of urad dal filling, smoothen the edges, cover the stuffing with dough and roll the dough such that the filling doesn’t come out of poori.
In a Kadai, heat enough oil to deep fry one Radhaballabhi poori at a time, till both sides are browned and cooked. Flip only once, such that they puff evenly.
Drain the excess oil from the puffed puris with a paper towel.
Serve warm Radhaballabhi with spicy Dum Aloo.