Soak urad dal for 4 hours.

Wet grind the soaked urad dal and set aside.

In a bowl, add maida and water gradually, kneading into a pliable dough for poori.

Set aside the dough.

Dry roast Kashmiri chili, 1/2 tsp cumin seeds, and 1/2 tsp fennel seeds until lightly browned and fragrant.

Cool the roasted spices and grind into a coarse powder (bhaja masala).

In a blender, combine washed dal, ginger, and salt.

Grind them coarsely.

Heat oil in a frying pan.

Add remaining cumin seeds and fennel seeds to the hot oil and fry until brownish and sizzling.

Add the urad dal paste to the seeds and combine well.

Stir in the bhaja masala, garam masala, sugar, and salt.

Cook the mixture until golden brown, then remove from heat and let it cool.

Make small balls out of the cooled urad dal paste for the stuffing.

Take a lemon-sized dough ball, smooth the cracks, and flatten it.

Roll the dough and spoon about a tablespoon of urad dal filling onto the center.

Smooth the edges, cover the stuffing with dough, and carefully roll it out so the filling doesn’t come out.

Heat enough oil in a kadai for deep frying.

Deep fry one Radhaballabhi poori at a time until both sides are browned and cooked.

Flip only once, ensuring even puffing.

Drain excess oil with a paper towel.

Serve warm Radhaballabhi with spicy Dum Aloo or other desired side dish.