Ingredients with Measurements:
- 2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of sugar
- 1 teaspoon of salt
- 2 tablespoons of vegetable oil
- 1 cup of warm water
- 2 tablespoons of ghee
- 1 large onion, finely chopped
- 2 large tomatoes, finely chopped
- 2 green chillies, finely chopped
- 2 teaspoons of cumin powder
- 2 teaspoons of coriander powder
- 1 teaspoon of garam masala
- 2 tablespoons of chopped cilantro
- Salt to taste
Special Equipment Needed:
- Bowl
- Rolling pin
- Frying pan
- Spatula
Step-by-Step Instructions:
1. In a bowl, mix together the flour, baking powder, sugar, and salt.
2. Add the vegetable oil and warm water to the dry ingredients and mix until a soft dough forms.
3. Knead the dough for 5 minutes until it is smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for 15 minutes.
5. Divide the dough into 8 equal parts and roll each part into a ball.
6. Heat the ghee in a frying pan over medium heat.
7. Add the onion, tomatoes, and green chillies and fry until the vegetables are tender.
8. Add the cumin powder, coriander powder, garam masala, and salt to taste and fry for a few minutes.
9. Add the chopped cilantro and mix well.
10. Take a ball of dough and roll it out into a thin circle.
11. Place a spoonful of the onion and tomato mixture in the center of the circle.
12. Fold the edges of the circle to form a semi-circle.
13. Heat a tablespoon of oil in a frying pan over medium heat.
14. Place the radhaballabhi in the pan and fry until golden brown on both sides.
15. Serve hot with chutney or ketchup.
Time:
Preparation Time: 25 minutes
Cooking Time: 15 minutes
Temperature: Medium heat
Serving Size: 8 radhaballabhis
Nutritional Information:
Calories: 250
Fat: 10g
Carbohydrates: 33g
Protein: 5g
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.
Variations:
- The filling can be varied by adding different vegetables like potatoes, carrots, peas, etc.
- The spices can be varied to suit individual tastes.
Tips and Tricks:
- The dough should be kneaded well to ensure that the radhaballabhis are soft and fluffy.
- The filling should be cooked until all the moisture has evaporated.
- The radhaballabhis should be fried on medium heat to ensure that they are cooked evenly.
Storage Instructions:
The radhaballabhis can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The radhaballabhis can be reheated in the microwave or in a pan over medium heat.
Presentation Ideas:
The radhaballabhis can be served with chutney or ketchup and garnished with chopped cilantro.
Garnishes:
Chopped cilantro
Pairings:
Chutney or ketchup
Suggested Side Dishes:
Raita or salad
Troubleshooting Advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more flour.
Food Safety Advice:
- The radhaballabhis should be cooked thoroughly before eating.
- The radhaballabhis should be stored in the refrigerator and consumed within 3 days.
Food History:
Radhaballabhi is a traditional Indian dish that originated in Bengal. It is made with a dough made from all-purpose flour and filled with a mixture of onion, tomato, and spices.
Flavor Profiles:
Radhaballabhi has a savory flavor with a hint of sweetness from the onion and tomato. It has a mild spiciness from the green chillies and the spices.
Serving Suggestions:
Radhaballabhi can be served as a snack or as a side dish with a meal.
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Region: Indian