"~i'l

"I RADHABALLAVI
(Urad-dal stuffed puris) \
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,,",
INGREDIENTS: .. .
1[1111
1/2cup urad dal . ,..-.
II
1 tbsp ginger, green chilli (minced) ~ : ~...
a pinch of hing or asafoetida ~ -', "!O" "
11111
". 1 tsp garam masala powder ;. ., .."
,'. -
" ..
4 tbsp oil
1 cup flour ~, ....
..
-
. '
.,~~
''1 "

Iii I: water
'-~: 4

II I1
oil to deep-fry ..
I 1/2tsp salt
II; II METHOD .-
For filling: Boil the urad dal till
soft but not mushy, cool.
Heat 2 tbsp oil. Add hing. Stir. ..
Add boiled dal, ginger, green
I " chilli, red chilli powder, garam
masala powder and salt. Mix well.
~II Cook for 4-5 minutes. Cool and
I puris or radha ballavis, till golden 1 tsp yeast powder
I'I keep aside.
and puffed up. Best served with 1 tsp sugar
:,
For radha ballavi: Knead
Bengali-styled 'aloor-dam' (dam 2 tbsp oil
smooth dough with 2 tbsp oil, aloo or potato curry). 1 tsp kalounji or onion seeds
flour, salt and water. Cover and
2 tbsp yoghurt
keep aside. Take lime-sized balls 2 tbsp butter
from the dough. Stuff the balls
with prepared dal filling. Roll out NAAN 1/2tsp salt
MEn~OL
into puris (circles) of about 5 inch INGREDIENTS:
11 Take the flour on a wor~
diameter. Heat oil. Deep-fry the 1 cup flour
l surface. Make a well in the
-- middle. Place the yeast and sugar
Radhci.~vi in the well. Add lukewarm water,
.. I salt, oil and yoghurt. Thenkneaa
to form a smooth dough. Cover
with a moist cloth.
I The yeast will help to expana
I the dough, and the dough willi
41
~<6 J '\ double in size in approximately 3C

,il. , #\
~,~

,~.
minutes time.
Take lime-sized portion from
the dough. Roll out into lon~
I
..;: triangular-shaped naans. Appl)
wet hand on the surface of the,
,~
II"
naan. Sprinkle kalounji (this
process enables the kalounjiIe
stick on the surface of the naans),
Place the naans on a,
I
I
I
; preheated oven or grill. Bake01
r, grill for0 10 minutes at temperaturej
~
i

,
'\lr'}I!!~ ...~.: of 180 C. Take out. Apply melte~1
butter. Serve hot.

68 Woman's Era. February (First) 2008