Ingredients with Measurements:
- 2 cups of all-purpose flour
- 2 tablespoons of vegetable oil
- 1 teaspoon of cumin seeds
- 1 teaspoon of carom seeds
- 1/2 teaspoon of red chili powder
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of garam masala
- 1/2 teaspoon of coriander powder
- 1/2 teaspoon of salt
- 1/2 cup of grated paneer
- 1/2 cup of finely chopped capsicum
- 1/2 cup of water
Special Equipment Needed:
- Frying pan
- Rolling pin
- Spatula
Step-by-Step Instructions:
1. In a bowl, mix together the all-purpose flour, vegetable oil, cumin seeds, carom seeds, red chili powder, turmeric powder, garam masala, coriander powder, and salt.
2. Knead the mixture into a soft dough using enough water.
3. Divide the dough into 8 equal parts and roll each part into a small circle.
4. Place the circles on a greased baking sheet and spread the grated paneer and chopped capsicum on top.
5. Heat a frying pan on medium heat and place the circles on it.
6. Cook the circles on both sides until golden brown.
7. Serve hot with chutney or ketchup.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 8
Nutritional Information:
Calories: 200
Fat: 8g
Carbohydrates: 25g
Protein: 6g
Substitutions for Ingredients:
- All-purpose flour can be substituted with whole wheat flour.
- Vegetable oil can be substituted with olive oil.
- Paneer can be substituted with tofu.
- Capsicum can be substituted with bell peppers.
Variations:
- The filling can be changed to include other vegetables like onions, potatoes, mushrooms, etc.
- The spices can be adjusted 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 spread evenly on the circles to ensure even cooking.
- The circles should be cooked on medium heat to ensure that they are cooked through without burning.
Storage Instructions:
Radhaballabhis can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Radhaballabhis can be reheated in the microwave or in a pan on the stovetop.
Presentation Ideas:
Radhaballabhis can be served with a variety of accompaniments like chutney, ketchup, yogurt, etc. They can also be served as a snack or appetizer.
Garnishes:
Radhaballabhis can be garnished with chopped coriander leaves, grated cheese, or a dollop of yogurt.
Pairings:
Radhaballabhis can be served with a variety of accompaniments like chutney, ketchup, yogurt, etc.
Suggested Side Dishes:
Radhaballabhis can be served with a variety of accompaniments like chutney, ketchup, yogurt, etc. They can also be served with a salad or raita.
Troubleshooting Advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more flour.
- If the radhaballabhis are not cooked through, increase the cooking time.
Food Safety Advice:
- Ensure that all the ingredients used are fresh and of good quality.
- Cook the radhaballabhis on medium heat to ensure that they are cooked through without burning.
Food History:
Radhaballabhi is a traditional Indian dish that originated in the state of Bengal. It is a deep-fried snack made with a spiced dough and filled with paneer and capsicum.
Flavor Profiles:
Radhaballabhi has a savory flavor with a hint of spice from the cumin, carom, red chili powder, turmeric, garam masala, and coriander powder.
Serving Suggestions:
Radhaballabhis can be served as a snack or appetizer. They can also be served with a variety of accompaniments like chutney, ketchup, yogurt, etc.
Related Categories
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Region: Indian
Taste: Savory, Tangy, Spicy, Creamy, Vegetarian