Its herbal tea time with lemon grass
We at Soul would like to bring to you Durga Pooja special, a delectable Bengali recipe by Chef of the year, 2016, Chef Aman Tandon of Pride Hotel, Pune. Relish Radhaballabhi with your friends and family this season for a festive fervor.
For the outer crust :
1/2 cup White flour/Maida
1/2 cup Whole flour
1/2 tsp Salt
1/2 tbsp Ghee
For the filling :
1/4 cup Urad dal – soaked in water for 3-4 hours
1/2 tsp Salt
1/2 tsp Chilly powder
1/2 tsp cumin-coriander powder
1/4 tsp Fennel seed powder
3 tbsp Oil
1.In a bowl, mix the flours with the salt, ghee and water, to prepare a pliable dough and set aside for half an hour.
2.Pulse the dal with the spices in a food processor into coarse paste.
3.Heat the oil in a non-stick pan and fry the filling until gets dry and begins to brown color and allow to cool.
4.Break the dough into lime sized balls, make deep pouches into these balls and stuff with about 1.5 tsp of the filling.
5.Seal well and place on a greased tray to seal for 15 minutes.
6.Roll out into circles taking care not to break the coating.
7.Heat the oil in a wok and fry the radhaballabhi until puffed and browned over low heat.
Don’t miss out on the unique and delectable Bengali special, seafood menu at Pride Hotel, Pune, put together by Chef Aman Tandon. It includes all your festive childhood favorites and much much more. It’s time to reminiscence over the perfect Navratri menu with your dear ones.
We at Soul hope that you have a wonderful Durga Pooja and we wish you a very Happy and Prosperous Durgashtami!
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