Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon cumin powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
- 1/2 cup warm water
- 1/4 cup chopped onion
Special Equipment Needed:
- Bowl
- Rolling pin
- Frying pan
Step-by-Step Instructions:
1. In a bowl, mix together the flour, cumin powder, salt, and sugar.
2. Add the oil and mix until the mixture resembles breadcrumbs.
3. Gradually add the warm water and mix until a soft dough forms.
4. Knead the dough for 5 minutes until it is smooth and elastic.
5. Cover the dough with a damp cloth and let it rest for 15 minutes.
6. Divide the dough into 12 equal portions.
7. Roll each portion into a ball and flatten it slightly.
8. Place the chopped onion in the center of each ball and fold the edges to seal the filling.
9. Heat the oil in a frying pan over medium heat.
10. Fry the Radhaballabhi for 5 minutes, flipping them occasionally, until they are golden brown.
11. Drain the Radhaballabhi on a paper towel-lined plate.
Time:
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 12 Radhaballabhi
Nutritional Information:
Calories: 120
Fat: 5g
Carbohydrates: 16g
Protein: 2g
Substitutions for Ingredients:
- All-purpose flour can be substituted with whole wheat flour.
- Vegetable oil can be substituted with olive oil or coconut oil.
- Onion can be substituted with other vegetables such as bell peppers or carrots.
Variations:
- The Radhaballabhi can be served with chutney or ketchup.
- The filling can be varied to include other ingredients such as potatoes, paneer, or peas.
Tips and Tricks:
- The dough should be soft and pliable, but not sticky.
- The oil should be hot enough so that the Radhaballabhi cook quickly and evenly.
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 5 minutes.
Presentation Ideas:
The Radhaballabhi can be served on a platter garnished with chopped cilantro and lemon wedges.
Garnishes:
Chopped cilantro and lemon wedges.
Pairings:
The Radhaballabhi can be served with chutney or ketchup.
Suggested Side Dishes:
The Radhaballabhi can be served with a side of steamed rice or a salad.
Troubleshooting Advice:
- If the dough is too sticky, add more flour.
- If the dough is too dry, add more water.
Food Safety Advice:
- The Radhaballabhi should be cooked thoroughly before eating.
- The oil should be hot enough so that the Radhaballabhi cook quickly and evenly.
Food History:
Radhaballabhi is a traditional Indian dish that is believed to have originated in the state of Bengal. It is a popular street food and is often served as a snack or appetizer.
Flavor Profiles:
The Radhaballabhi has a savory flavor with a hint of sweetness from the onion and sugar. The cumin adds a subtle earthy flavor.
Serving Suggestions:
The Radhaballabhi can be served as an appetizer or snack. It can also be served as a side dish with a main course.
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Region: Indian