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RADHA BALLAVI & DUM ALOO (Bengali Cuisine)
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Dough:
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Maida: 200 g.
Sugar: 1 tsp
Salt: 1/2 tsp
Roasted snuff+coriander seeds powder: 1 tsp
Ginger chilli paste: 1 tsp
Urad dal paste: 2 tbsp
Oil: 2 tbsp
Luke warm water: as per required
Oil for greasing: 1/2 tsp
Make soft, moist & sticky dough

Stuffing:
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Urad dal: 200 g.
Ginger: 10 g.
Green chilli
Snuff: 2 tsp
Coriander seeds: 1/2 tsp
Roasted coriander powder: 1/2 tsp
White oil: 2 tsp
Kala jeera: 1/2 tsp
Hing: 1/4 tsp
Salt to taste
Sugar: 1 tsp

Dum Aloo:
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Potato: 500 g.
Oil for frying potatoes: 2 tsp
Oil: 1 tbsp
Cinnamon: 1 stick
Cardamom: 2
Cloves: 2
Cumin: 1/2 tsp
Dry red chilli: 1
Bay leaf: 1
Ginger grated: 1/2 tsp
Salt to taste
Tomato puree: 1 small tomato
Green peas: 1/4 cup (optional)
Red chilli powder: 1/4 tsp
Kashmiri red chilli powder: 1/2 tsp
Sugar: 1 tsp
Curd: 2 tbsp
Garam masala powder: 1/4 tsp
Ghee: 1 tsp
Few chopped coriander leaves for garnish