One of the popular Indian street food especially in Delhi is “Ram Ladoo”. These are basically Moong Dal pakoras served with grated radish and green chutney. 

Also try: Desi Falafel or Potato Shashlik.

Course: Snacks

Cuisine: North Indian

Time: Preparation – 15 mins, Soaking – 4 hours, Cooking –  25 mins, Total – 4 hours 40 mins

Servings: 3-4

Ingredients:

1. Moong Dal (split and skinned) – 1/2 cup (soaked for 4 hours)
2. Cumin Seeds – 1/2 tsp
3. Asafoetida – a large pinch
4. Ginger – 1 inch (roughly chopped)
5. Green Chilli – 1 (roughly chopped)
6. Radish – 1 cup (grated)
7. Green Chutney – as required (recipe here)
8. Chaat Masala Powder – as required
9. Oil – for deep-frying the pakoras
10. Salt to taste.

PS: 1 cup = 250 ML.

How to make Ram Ladoo:

1. Thoroughly rinse the soaked moong dal. Add it to a grinder along with ginger, green chilli, asafoetida, cumin seeds and salt. Grind it to make a smooth paste
2. Transfer it to a bowl and beat it in one direction with a spoon or a whisk. Batter will become fluffy. It will take 4-5 mins
3. Heat oil in a pan a kadai. When oil is hot start dropping the batter with a spoon or your fingertips to make small size pakoras
4. Fry from all the sides till golden and crispy. Drain it on a kitchen paper towel
5. Take a bowl or a plate. Place the pakoras and top it with some grated radish, green chutney and chaat masala powder. Your Ram Ladoo is ready.