August 25, 08:02Aaj Tak

Bengali Radhawallabi Recipe: How to Make Crispy Patties with Spice Filling

Bengali Radhawallabi is valued for its crispy texture and spicy lentil filling. This article presents a simple recipe for making this popular Bengali patty at home.

If you want to diversify your usual flatbreads and try something tastier, you can make the famous Radhawallabi. These patties turn out crispy on the outside and spicy on the inside. Thanks to the lentil filling, they pair well with pickled potatoes, vegetables, or ginger-tomato sauce. This easy preparation method allows you to easily make Bengali crispy patties for any special occasion.

For the filling:

You need 1 cup of Arhar lentils, 1 teaspoon of red chili powder, 1 teaspoon of asafoetida (hing), 1 teaspoon of fennel, 1 teaspoon of ginger paste, 1 teaspoon of black cumin, salt and sugar to taste, and 2 tablespoons of oil.

For the patties:

You need 1 cup of flour, salt and sugar to taste, and a little warm water as needed. Oil is required for frying.

To begin the cooking process, the Arhar lentils should be thoroughly washed. Then, they need to be ground together with asafoetida and fennel. It is important not to grind the lentils too finely.

Heat two tablespoons of oil in a pan. Add black cumin and ginger paste to it, frying them for a few seconds. After that, pour in the lentil paste. Add salt, sugar, and red chili powder, and cook over low heat. You must stir the lentil mixture constantly so that it does not stick to the bottom of the pan. When all the liquid in the lentils evaporates and the mixture becomes thick, turn off the heat, and let the mixture cool slightly.

To knead the dough for the patties, take the flour in a large bowl, add salt and a little sugar. Then, gradually add slightly warm water, kneading a soft dough. Cover the dough and let it rest for about 15 minutes. After that, form small balls from the dough. Slightly flatten each ball with your palm, place the prepared lentil filling in the center. Carefully pinch the edges, and then gently roll out the patty.

Heat oil in a deep pan and fry the patties one by one until golden and crispy. Place the finished Radhawallabi on a plate to drain excess oil. These hot patties are served with pickled potatoes, vegetables, or ginger-tomato sauce. This special Bengali patty is an excellent option for both breakfast and lunch.

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www.aajtak.inAugust 22, 04:46

Maharashtrian Thalipeeth Recipe: A Traditional Breakfast Dish

Breakfast is considered the most important meal. If you are tired of eating chila or paratha every day and want to try something new, healthy, and tasty, thalipeeth can be an excellent choice. This traditional dish from Maharashtra is made from various types of flour and mild spices.

Thanks to this, it not only has a pleasant taste but is also rich in nutrients. Moreover, it is simple to prepare and helps maintain a feeling of fullness for longer. Below is a list of the necessary ingredients and the method of preparation.

The following components are required for preparation: 1 cup of sorghum flour (jowar ka aata), ¼ cup of wheat flour (gehun ka aata), ¼ cup of millet flour (bajra ka aata), ¼ cup of rice flour (chawal ka aata), ¼ cup of besan. You will also need 1 teaspoon of ginger and garlic paste, 1 finely chopped onion, 2 finely chopped green chilies, finely chopped green coriander, ¼ teaspoon of turmeric, ½ teaspoon of cumin powder, ½ teaspoon of coriander powder, ¼ teaspoon of ajwain, 2 teaspoons of white sesame seeds, a pinch of hing, salt to taste, oil, and water as needed.

www.aajtak.inAugust 16, 16:00

Heriali Pav Bhaji Recipe from Surat: A Green Version of Popular Street Food

The cities of Delhi and Mumbai are known for their street food, and people in both places greatly enjoy eating Pav Bhaji. However, besides Mumbai and Delhi, the city of Surat in Gujarat also serves Pav Bhaji, which differs from the usual version and has a green color.

If you are tired of Mumbai's Pav Bhaji, you should try the famous Heriali Pav Bhaji from Surat. This dish is made from fresh greens such as spinach, coriander, and mint, and it looks not only delicious but also very striking. Various vegetables, oil, and spices for Pav Bhaji are also included, making its taste even more exceptional. In Surat, it is also called Green Ghotala Pav Bhaji.

Thanks to the large amount of green vegetables, this dish is not unhealthy compared to other types of fast food. Moreover, it can be prepared at home using little oil and maintaining cleanliness. It can be offered to children for breakfast because they are attracted by its bright color.

How to make Heriali Pav Bhaji?

Certain ingredients are required to prepare Heriali Pav Bhaji. After cooking, it is recommended to serve hot Heriali Pav Bhaji with fried buns (pav) smeared with butter. To enhance the flavor, you can sprinkle grated cheese and a little red chili. This green and spicy dish is perfect for an evening snack, a party, or a special weekend dinner.

There is a simple trick to prevent the oil from burning when preparing Heriali Pav Bhaji: be sure to mix the butter with a small amount of vegetable oil. Adding oil helps prevent the quick burning of butter and preserves the rich buttery taste in the bhaji itself.

www.aajtak.inAugust 11, 08:51

Hamman Dhokla Recipe: How to Make Fluffy and Crumbly Dessert from Lentil Flour and Semolina

Known as Hamman Dhokla in Gujarat, it is popular across the country and enjoyed as a snack even in cities like Delhi and Mumbai. If your family members are tired of monotonous types of dhokla, you can easily make Hamman Dhokla at home and treat everyone to it. Its sweet and sour taste and texture are very appealing to children, and people enjoy eating it immensely.

We will tell you how to prepare perfectly fluffy and juicy Hamman Dhokla that resembles a restaurant version. The main feature of this recipe is that it does not require much preparation time while being a light and healthy snack. It can be used for breakfast in the morning, for an evening tea, or for children's lunch.

Ingredients for Hamman Dhokla

Ingredients for the batter and for the fried tempering are required for preparation.

Simple Preparation Method

First, mix the lentil flour (besan), semolina (sooji), salt, turmeric, and sugar in a large bowl. Then, gradually add yogurt, lemon juice, and a little water to knead a smooth, lump-free batter. Cover the finished batter and set it aside for 10–15 minutes.

In parallel, place water in a steamer or a large pot to heat up. Grease the mold or pan in which the dhokla will be cooked with a small amount of oil. Before starting to steam, add Eno to the batter and mix it lightly, adding one tablespoon of water. As soon as the batter starts to rise, pour it immediately into the greased mold.

Place the mold in the steamer and cook over medium heat for 15–20 minutes. Check for doneness with a toothpick: if it comes out clean, the dhokla is ready. After it cools down a bit, cut it into the desired shape.

Tempering Preparation Method

Heat oil in a pan and add mustard seeds. When they start to sizzle, add green chili and curry leaves, frying them for a couple of seconds. Next, pour water, sugar, and lemon juice into the pan, bringing the mixture to a boil. Gently pour the resulting tempering over the sliced dhokla so that it absorbs the juice well. Finally, garnish the dish with fresh coriander and grated coconut.