Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 2 tablespoons ghee
- 1 cup plain yogurt
- 2 cups grated cheese
- 2 cups chopped spinach
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- 2 tablespoons chopped cilantro
Special Equipment Needed:
- Deep-frying pan
- Rolling pin
- Mixing bowl
- Spatula
Step-by-Step Instructions:
1. In a large mixing bowl, combine the flour, baking powder, baking soda, and salt.
2. Add the vegetable oil and ghee and mix until the mixture is crumbly.
3. Add the yogurt and mix until the dough is soft and pliable.
4. Divide the dough into 12 equal portions and roll each portion into a ball.
5. Heat the oil in a deep-frying pan over medium heat.
6. Place the balls in the hot oil and fry until golden brown.
7. Remove the balls from the oil and place them on a paper towel-lined plate.
8. In a separate bowl, combine the grated cheese, chopped spinach, cumin powder, coriander powder, garam masala, red chili powder, and chopped cilantro.
9. Stuff each ball with the cheese and spinach mixture.
10. Place the stuffed balls in the hot oil and fry until golden brown.
11. Remove the balls from the oil and place them on a paper towel-lined plate.
Time:
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Temperature: Medium heat
Serving Size: 12 balls
Nutritional Information:
Calories: 250
Fat: 15 g
Carbohydrates: 20 g
Protein: 10 g
Substitutions for Ingredients:
- All-purpose flour can be substituted with whole wheat flour.
- Vegetable oil can be substituted with olive oil.
- Ghee can be substituted with butter.
- Plain yogurt can be substituted with Greek yogurt.
- Grated cheese can be substituted with shredded cheese.
Variations:
- The stuffing can be varied by adding other ingredients such as boiled potatoes, onions, and garlic.
- The spices can be varied to suit individual tastes.
Tips and Tricks:
- The dough should be soft and pliable but not too sticky.
- The balls should be fried over medium heat to ensure that they are cooked through.
- The stuffing should be evenly distributed in each ball.
Storage Instructions:
The radhaballabhi can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The radhaballabhi can be reheated in a preheated oven at 350°F for 10 minutes.
Presentation Ideas:
The radhaballabhi can be served on a platter garnished with chopped cilantro and served with a side of chutney or yogurt.
Garnishes:
Chopped cilantro
Pairings:
Chutney or yogurt
Suggested Side Dishes:
Rice or naan
Troubleshooting Advice:
- If the dough is too sticky, add more flour.
- If the balls are not cooked through, fry them for longer.
Food Safety Advice:
- Ensure that all ingredients are fresh and not expired.
- Wash your hands before handling the ingredients.
- Ensure that the oil is hot enough before adding the balls.
Food History:
Radhaballabhi is a traditional Indian snack that is believed to have originated in Bengal. It is usually served as a snack or as a side dish with meals.
Flavor Profiles:
The radhaballabhi has a savory flavor with hints of cumin, coriander, garam masala, and red chili powder.
Serving Suggestions:
The radhaballabhi can be served as a snack or as a side dish with meals.
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Region: Indian