Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon baking soda
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint leaves
- 1/2 cup warm water
- Oil for deep frying
For the Tamarind Chutney:
- 1/2 cup tamarind paste
- 1/2 cup jaggery
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon salt
Special Equipment Needed:
- Deep fryer
- Rolling pin
- Frying pan
Step-by-Step Instructions:
1. In a large bowl, mix together the flour, oil, cumin seeds, fennel seeds, coriander powder, red chili powder, turmeric powder, garam masala, baking soda, sugar, and salt.
2. Add the cilantro and mint leaves and mix until combined.
3. Slowly add the warm water and knead the dough until it is soft and pliable.
4. Cover the dough with a damp cloth and let it rest for 15 minutes.
5. Divide the dough into 8 equal portions.
6. Roll out each portion into a thin circle.
7. Heat the oil in a deep fryer or a frying pan.
8. Carefully place the rolled out dough into the hot oil and fry until golden brown.
9. Remove the fried radhaballabhi from the oil and place on a paper towel to absorb the excess oil.
For the Tamarind Chutney:
1. In a medium saucepan, combine the tamarind paste, jaggery, cumin seeds, red chili powder, coriander powder, and salt.
2. Cook over medium heat, stirring constantly, until the mixture thickens and becomes a paste-like consistency.
3. Remove from heat and let cool.
Serving:
Serve the radhaballabhi hot with the tamarind chutney.
Time:
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Temperature: 350°F (177°C)
Serving Size: 8
Nutritional Information:
Calories: 150
Fat: 6g
Carbohydrates: 21g
Protein: 3g
Substitutions for Ingredients:
- All-purpose flour can be substituted with whole wheat flour.
- Vegetable oil can be substituted with coconut oil.
- Jaggery can be substituted with brown sugar.
Variations:
- Add 1/4 cup of grated coconut to the dough for a sweeter flavor.
- Add 1/4 cup of chopped green chilies to the dough for a spicier flavor.
Tips and Tricks:
- Make sure the oil is hot before adding the dough to avoid soggy radhaballabhi.
- Use a slotted spoon to remove the radhaballabhi from the oil to avoid splattering.
Storage Instructions:
The radhaballabhi can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
The radhaballabhi can be reheated in the oven or in a toaster oven at 350°F (177°C) for 5 minutes.
Presentation Ideas:
Serve the radhaballabhi on a platter with the tamarind chutney in a small bowl.
Garnishes:
Garnish the radhaballabhi with chopped cilantro and mint leaves.
Pairings:
The radhaballabhi pairs well with a cup of hot chai or masala chai.
Suggested Side Dishes:
The radhaballabhi can be served with a side of raita or yogurt.
Troubleshooting Advice:
If the dough is too dry, add a few tablespoons of warm water and knead until the desired consistency is reached.
Food Safety Advice:
Make sure to use clean utensils and surfaces when preparing the radhaballabhi.
Food History:
Radhaballabhi is a popular Indian snack that is believed to have originated in the state of Bengal. It is usually served as a snack or as part of a meal.
Flavor Profiles:
The radhaballabhi has a savory flavor with hints of cumin, fennel, and chili. The tamarind chutney has a sweet and tangy flavor.
Serving Suggestions:
The radhaballabhi can be served as an appetizer or as part of a meal.
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Region: Indian