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| Radha Ballabhi |
Ingredients
Refined Flour (Maida).........................................300 grams
Salt..........................................................................1tsp
Refined Oil.......................................................for frying
For Filling
Yellow Lentils (Kodai er dal).....................................1 cup
Ginger.................................................................1 inch
Fennel Seeds.....................................................1 tbsp
Salt ..........................................................................as per taste
Mustard Oil.........................................................1/3 cup
Asafoetida (Hing)................................................1 pinch
Dry Roast and powdered
Dry Chilly...........................................4
Clove..................................................4
Green Cardamom................................4
Nutmeg (Jaiphal)..................................1/4
Javetri................................................2
Preparation
Mix oil in the flour and prepare a dough. Keep covered.
Soak the lentils for 6 hrs and make a smooth paste with ginger and fennel seeds using as little water as possible.
Heat a wok or deep pan and stir fry the the lentil paste. Add the spices ,salt and asafoetida. Fry very well till the mix is absolutely dry. Remove from fire when dry.
Make equal size balls from the dough. Put the filling. Make small rounds and fry them in steaming hot oil.
Hinger kochuri
Ingredients
Refined Flour (Maida).....................................250grams
Refined Oil........................................................2 tbsp
Salt...........................................................................1/2 tsp
Refined Oil.................................................................For Frying
Asafoetida (mixed in a little water)..................................2 tbsp
For filling
Yellow Lentils(Matar Dal)..........................150 grams
Ginger......................................................1 inch
Green Chilly..................................................2
Refined Oil...............................................2 tbsp
Cumin Powder......................................... 1 tbsp
Asafoetida (Hing).............................................1 pinch
Sugar...........................................................1 tsp
Red Chilly Powder......................................1/2 tsp
Salt ...........................................................as per taste
Dry Roast & Powdered
Dry Chilly........................................................................................2
Bay Leaf.................................................................................2
Cumin................................................................................1 tsp
Coriander..............................................................................1 1 tsp
Preparation
Add Ghee and salt to the refined flour and knead into a smooth dough. Make 12 equal size parts.
Make filling .....Soak the lentils overnight and make a smooth paste with ginger and green chilly.Heat oil in a wok and add cumin and asafoetida.Add the dal pasteand stir fry . Add salt, sugar and chilly powder.When the mix is dry add the dry roasted and powdered spices. Remove and cool. Make 12 equal parts to use as filling.
Put filling in each part and make round balls. Seal the balls well so that filling does come out.
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| Hinger Kochuri and aloor dom |
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